At a glance
This pork belly gets its incredible flavour from a full day of marinating in a fragrant Asian-spiced sauce—so plan ahead! The trick is freezing the meat first to slice it thin, then letting the grill render out all the fat to create crispy, tender results that work beautifully with flatbread, rice noodles, or salad.
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Freeze, then slice
First, pop the pork belly in the freezer for three hours. This makes it much easier to slice. Use a sharp knife to cut the pork belly into very thin slices.
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Prep the ingredients
Slice the spring onion into rings, and finely chop the ginger, garlic and lemongrass. Add them all to a bowl.
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Make the sauce
Heat the sugar in a saucepan and let it melt – don't let it burn! Take it off the heat and stir in the soy sauce, fish sauce, sriracha, rice oil and the juice of half a lemon.
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