Barbecued Pork Belly. If you love pulled pork, you'll love this barbecued pork belly. Fans of spare ribs will enjoy it too and all the meat benefits from a rich, sticky BBQ sauce. Chinese Barbecue Pork (Char Siu) Recipe – How to Make Chinese-Style BBQ Pork.

Barbecued Pork Belly

Place the pork belly in a bowl, pour over the. Learn how to barbecue pork belly by following this handy guide, and step-by-step succulent, barbecue pork belly recipe from Great British Chefs. This belly pork takes no time to cook on the barbecue, but an overnight preparation gets you an aromatic marinated flavour and lots of perfect crackling. You can cook Barbecued Pork Belly using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Barbecued Pork Belly

  1. It’s of Pork belly slices (change to suit the amount of people eating).
  2. It’s of Black pepper.
  3. Prepare of sea salt.
  4. Prepare of Finely chopped garlic cloves.
  5. It’s of white wine.
  6. Prepare of Fresh lemon Juice.
  7. Prepare of Cayenne chilli pepper.
  8. Prepare of melted butter (optional).

Malaysian-style Barbecue Pork Belly (Char Siu Pork). Pork belly is a boneless cut of fatty meat from the belly of a pig. Rotisserie Barbecued Pork Belly. written by Mike Vrobel. Inspired by: Jonathon Sawyer The Greenhouse Tavern.

Barbecued Pork Belly step by step

  1. Marinade with all the above ingredients 3-6 hours before or overnight. (The longer the better).
  2. When the hot coals are ready to cook with, place the meat on the grill..
  3. Barbecue on each side for about 10-20 minutes. (Times Varies, mine were quite thick slices so they took closer to 20 minutes to cook).
  4. Turn every 10 minutes basting with butter if using..
  5. Serve with a salad or fries..

A skewer inserted into the centre of a slice should allow only clear. Colombian-Style Pork Belly Pork belly cooked to perfection. The result makes the somewhat tedious preparation. Remove to a board and cut into bite-size pieces. Try this recipe for Chinese barbecued pork, char siu, which makes an excellent filling for Chinese steamed buns or can be served on its own.

By Sandra