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Ultimate BBQ Pork Belly

Get your grill on

London is currently in the grip of an almighty heatwave (seriously, it’s crazy hot for England), so we thought it was high time that we did a BBQ recipe to match the blistering temperatures. After all, what better time to cook over a flaming hot grill than during 30-degree weather?!

Today’s recipe is inspired by our Mum’s sticky roast pork belly strips. Instead of the kind of roast that our friends had on Sundays, the classic English type with potatoes, cabbage, gravy and so on, our family roast was decidedly Chinese: thinly sliced pork belly strips, roasted low and slow in the oven with a hoisin sauce marinade, served with rice (of course!) and a garlicky, hoisin-y sauce. Delish!

I like to think of pork and hoisin sauce as the Jay-Z and Beyonce of Cantonese food – a proper powerhouse match. This recipe showcases these two ingredients at their very best. As New Zealanders we love a good BBQ, and as Chinese cooks we love a bit of caramelised and charred hoisin sauce. Best of all, the recipe is an absolute doddle!

 

Serves
4
Ingredients

750g pork belly, thinly sliced
4 spring onions, finely sliced on the diagonal
25g roasted peanuts, roughly chopped
zest of an orange

Marinade
3 tbsp hoisin sauce
1/3 tsp dark soy sauce
1 tbsp vegetable oil
1 tsp cornflour
1/4 tsp baking soda
2 tbsp fresh ginger, finely diced
2 cloves of garlic, finely sliced
1 tbsp water

Basting sauce
1 1/2 tbsp hoisin sauce
2 tsp vegetable oil

London is currently in the grip of an almighty heatwave (seriously, it’s crazy hot for England), so we thought it was high time that we did a BBQ recipe to match the blistering temperatures. After all, what better time to cook over a flaming hot grill than during 30-degree weather?!

Today’s recipe is inspired by our Mum’s sticky roast pork belly strips. Instead of the kind of roast that our friends had on Sundays, the classic English type with potatoes, cabbage, gravy and so on, our family roast was decidedly Chinese: thinly sliced pork belly strips, roasted low and slow in the oven with a hoisin sauce marinade, served with rice (of course!) and a garlicky, hoisin-y sauce. Delish!

I like to think of pork and hoisin sauce as the Jay-Z and Beyonce of Cantonese food – a proper powerhouse match. This recipe showcases these two ingredients at their very best. As New Zealanders we love a good BBQ, and as Chinese cooks we love a bit of caramelised and charred hoisin sauce. Best of all, the recipe is an absolute doddle!

 

GET THE METHOD →

Combine the pork with all of the marinade ingredients, cover with cling film and leave to marinate in the fridge for at least 30 minutes (even better if you can leave it for 4 hours or so).
Fire up your BBQ and get it searing hot. In a small bowl, combine the hoisin sauce and oil for basting. Slap the marinated belly strips onto the grill. Flip them after 3-4 minutes and baste the grilled side. Flip again after a couple of minutes, and baste. Leave for a couple of minutes then flip and grill for a further minute before taking the strips off the heat.
Serve the strips immediately with a sprinkling of spring onions, peanuts and orange zest.
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