Asian Pork Belly
Pork belly is a very fatty, tasty cut of meat that is often ignored in western cooking. Luckily, it’s very easy to cook, and the ingredients you’ll need are always available at any large chain grocery store!
I love to eat this just on some beautifully steamed plain white jasmine rice, it’s a match made in heaven.
Asian Pork Belly
Pork belly is a very fatty, tasty cut of meat that is often ignored in western cooking. Luckily, it’s very easy to cook, and the ingredients you’ll need are always available at any large chain grocery store!
I love to eat this just on some beautifully steamed plain white jasmine rice, it’s a match made in heaven.
Cooking Instructions
- 1
Remove pork belly from packaging and poke holes in the fatty side with a fork or knife.
- 2
Mix 3/4 of the marinade into a plastic ziplock bag and put the pork in. Make sure pork is well coated in marinade. Reserve the rest of the marinade for basting later on. Leave for at least 2 hours.
- 3
Broil/grill fat side down at 180C for 30 minutes. Then flip and baste with reserve marinade and cook for another 30 minutes.
- 4
After cooking, let rest for 5 minutes before cutting and serving on rice.
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