Asian sweet and sticky pork belly burnt ends
- 90 Minutes
- Easy
- Pork
In a mixing bowl, whisk the soy sauce, honey, brown sugar, garlic, ginger, five-spice powder, red chilli flakes, hoisin sauce, rice wine vinegar, and sesame oil. Coat the pork belly cubes in this marinade and leave them to marinate for at least 2 nights, but preferably overnight.
Cooking Method
- In a mixing bowl, whisk the soy sauce, honey, brown sugar, garlic, ginger, five-spice powder, red chilli flakes, hoisin sauce, rice wine vinegar, and sesame oil. Coat the pork belly cubes in this marinade and leave them to marinate for at least 2 nights, but preferably overnight.
- Set up your grill to the smoker function and dial the temperature to 120C and the timer for 2 hours.
- Lay out the marinated pork belly cubes on the grill and shut the lid. Check the internal temperature of a few cubes after an hour with a meat thermometer. You’re aiming for a temperature of around 75C and once they have reached this temperature they’re done and ready.
- Move the cubes to a pan and drizzle the Asian barbecue sauce, butter, and the other 2 tablespoons of honey. Put the pan back on the grill, close the lid, and leave them to cook for 20 minutes.
- After the 20 minutes give the cubes a stir and close the lid for them to cook for another 20 minutes.
- Stir and flip the cubes so they soak up all the sauce, close the lid and cook for a final 20 minutes.
- Scoop some sticky rice into a bowl to form a neat base. Pile the pork belly burnt ends on top.
- Drizzle the leftover sauce, sprinkle with spring onions and sesame seeds. Add a hint of fresh coriander and slice or two of red chilli for a kick.
The Ingredients
- 1kg pork belly, cubed into 2-inch pieces
- 150ml soy sauce
- 4 tbsp honey (2 for marinade and 2 for glazing)
- 100g brown sugar
- 5 garlic cloves minced
- 1 thumb-sized piece of ginger, minced
- 1 tsp five-spice powder
- 1 tsp red chilli flakes
- 3 tbsp hoisin sauce
- 2 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 cup Asian barbecue sauce
- 4 tbsp butter
- Spring onions and sesame seeds (for garnish)
