Step-by-step method

At a glance

This fragrant Asian-style grilled pork belly needs a full day to marinate in an exotic blend of soy, fish sauce, sriracha, and warm spices, but the hands-on prep is quick. After the long marinade, the pork slices grill up beautifully crispy while all that excess fat renders away, leaving you with tender, flavorful meat that's perfect alongside flatbread, rice noodles, or fresh greens.

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Freeze, then slice thin

Pop the pork belly in the freezer for three hours first – it'll be much easier to slice. Use a sharp knife to cut the pork belly into very thin slices.

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800 gram
Skinless Pork Belly (Boneless)
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Prep your ingredients

Slice the spring onion into rounds, and finely chop the ginger, garlic and lemongrass. Put them all in a bowl.

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4 piece
Spring onion

10 gram
Ginger

5 clove
Garlic

1 piece
Lemongrass
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Make the sauce

Heat the sugar in a pot until it melts – don't let it burn! Take it off the heat and stir in the soy sauce, fish sauce, sriracha chilli sauce, rice oil and the juice of half a lemon.

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30 gram
Brown Cane Sugar

20 gram
Light Soy Sauce

20 gram
Fish Sauce

10 gram
Sriracha Sauce

40 gram
Rice Bran Oil

1 piece
Lemon

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Add the ingredients and spices

Warm it through gently on the stove for a little longer, until everything comes together. Add the chopped ingredients along with freshly ground pepper and the spices.

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5 gram
Black Pepper

15 gram
Five-Spice Powder
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Marinate

Add the thin pork belly slices to the marinade and toss well so every piece is thoroughly coated. Leave in the fridge for 24 hours.
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Grill until crispy

Heat up the grill and cook the pork belly until it's nicely crisp.
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What to serve it with

It's often served with rice noodles, a sweet-and-sour sauce and fresh herbs. We went with something less traditional – lettuce leaves and our favourite flatbread. You can also pile the pork belly into burgers.

Asian-Style Grilled Pork Belly

Name: Irresistible Asian Grilled Pork Belly
Prep time: 10 min
Cook time: 25 min
Total time: 1660 min
Yield: 4
Cuisine: Asian
Ingredients: 1 piece Lemongrass; 20 gram Light Soy Sauce; 15 gram Five-Spice Powder; 4 piece Spring onion; 10 gram Ginger; 30 gram Brown Cane Sugar; 5 clove Garlic; 1 piece Lemon; 20 gram Fish Sauce; 800 gram Skinless Pork Belly (Boneless); 10 gram Sriracha Sauce; 5 gram Black Pepper; 40 gram Rice Bran Oil

bohynekuchyne

Prep 10 min Cook 25 min

Plus 3 h of resting (not counted in active time)

13 Ingredients

7 Steps

Medium Difficulty

What's in it?

869 kcal

Calories

19 g

Carbohydrates

71 g

Fats

27 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

You'll fall in love with this pork belly just like we did. It isn't greasy at all, since all the fat renders away during the long grilling (or roasting in the oven, if the weather isn't cooperating). It's fragrant with exotic spices and sauces. The key is letting the meat marinate properly, so all those amazing flavours really soak in. It should end up a little spicy, yet still mellow. It goes brilliantly with flatbread, rice noodles, or even a simple salad.

Lactose-free Pork Fish High-protein Main Course Grilling Asian

Step-by-step method

At a glance

Freeze, then slice thin

For this step

Prep your ingredients

For this step

Make the sauce

For this step

Add the ingredients and spices

For this step

Marinate

Grill until crispy

What to serve it with

Asian-Style Grilled Pork Belly

Ingredients — what you'll need

What's in it?

About this recipe

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