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Cooking
Grilled Asian-Style Pork Belly
· 4 servings
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.
Prep the ingredients
Slice the spring onion into rings, and finely chop the ginger, garlic and lemongrass. Add them all to a bowl.
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.
Add the ingredients and spices
Warm it through gently on the stove for a little longer, until everything comes together. Add the chopped ingredients, freshly ground pepper and spices.
Marinate
Add the thin slices of pork belly to the marinade and toss well so they're completely coated. Leave in the fridge for 24 hours.
Grill until crispy
Fire up the grill and cook until nicely crisp.
What to serve it with?
It's often served with rice noodles, sweet-and-sour sauce and fresh herbs. We went for a less traditional pairing – a leafy salad and our favourite flatbread. You can also use the pork belly in burgers.