Asian-Style Grilled Pork Belly
·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.
Prep your ingredients
Slice the spring onion into rounds, and finely chop the ginger, garlic and lemongrass. Put them all in a bowl.
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.
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.
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.
Grill until crispy
Heat up the grill and cook the pork belly until it's nicely crisp.
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.