Glazed Pork Belly With Ginger Barbecue Sauce

Name: Glazed Pork Belly With Ginger Barbecue Sauce
Prep time: 4 h 25 min
Cook time: 4 h 25 min
Total time: 4 h 25 min
Yield: 4
Cuisine: Bbq, Barbecue
Ingredients: 2 Tbsps apple cider vinegar; 118 milliliters apple juice; 4 squares cornbread; 2 cloves garlic, chopped; 2 teaspoons minced peeled ginger; 237 milliliters ketchup; 4 servings Kosher salt; 1 teaspoon packed light brown sugar; 1 teaspoons mustard powder; 1 large onion, diced; 3 Tbsps oyster sauce; 454 grams pork belly, skinless; 1 teaspoons red pepper flakes; 1 Tbsp vegetable oil; 4 servings Vegetable oil, for brushing

The recipe Glazed Pork Belly With Ginger Barbecue Sauce could satisfy your American craving in about 4 hours and 25 minutes. For $1.5 per serving, you get a side dish that serves 4. One portion of this dish contains around 12g of protein, 78g of fat, and a total of 850 calories. It is a good option if you're following a dairy free diet. It can be enjoyed any time, but it is especially good for Father's Day. A mixture of ginger, kosher salt, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Mix 2 teaspoons salt and the brown sugar in a bowl. Rub the pork with the brown sugar mixture. Cover with plastic wrap and refrigerate at least 4 hours, or overnight.

Ingredients you will need

Brown Sugar

Pork

Salt

Wrap

Dry Seasoning Rub

Equipment you will use

Plastic Wrap

Bowl

Heat the vegetable oil in a saucepan over medium heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Sauce Pan

Add the onion and cook until soft, about 5 minutes.

Ingredients you will need

Onion

Add the garlic, ginger and red pepper flakes and cook, stirring, 2 more minutes.

Ingredients you will need

Red Pepper Flakes

Garlic

Ginger

Add the ketchup, apple juice, oyster sauce, vinegar, mustard powder and 1/4 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the sauce is thickened, about 20 minutes.

Ingredients you will need

Mustard Powder

Oyster Sauce

Apple Juice

Ketchup

Vinegar

Sauce

Salt

Let cool 15 minutes, then transfer to a blender and puree until smooth. Set aside about one-quarter of the sauce for serving.

Ingredients you will need

Sauce

Equipment you will use

Blender

Remove the pork belly from the refrigerator about 30 minutes before grilling. Preheat a grill to medium, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side.

Ingredients you will need

Pork Belly

Equipment you will use

Grill

Place a drip pan under the grates on the cooler side of the grill.

Ingredients you will need

Cooler

Equipment you will use

Grill

Frying Pan

Brush the grill grates with vegetable oil.

Ingredients you will need

Vegetable Oil

Equipment you will use

Grill

Place the pork on the cooler side of the grill (indirect heat) and cook, turning occasionally, until fork-tender but not falling apart, 2 hours, 30 minutes to 3 hours, brushing with the sauce occasionally during the last hour of cooking. Move the pork to the hotter side of the grill (direct heat) and cook, turning and brushing with more sauce, until glazed and lightly charred, about 5 more minutes.

Ingredients you will need

Sauce

Pork

Equipment you will use

Grill

Transfer to a cutting board and let rest 20 minutes. Slice the pork belly and serve with the cornbread and reserved sauce.

Ingredients you will need

Pork Belly

Cornbread

Sauce

Equipment you will use

Cutting Board

Photograph by Yunhee Kim

Equipment

Ingredients

Servings:

2Tbsps

apple cider vinegar 118milliliters

apple juice 4squares

cornbread 2cloves

garlic, chopped 2teaspoons

minced peeled ginger 237milliliters

ketchup 4servings

Kosher salt 1teaspoon

packed light brown sugar 1teaspoons

mustard powder 1large

onion, diced 3Tbsps

oyster sauce 454grams

pork belly, skinless 1teaspoons

red pepper flakes 1Tbsp

vegetable oil 4servings

Vegetable oil, for brushing

Recommended wine: Zinfandel, Rose Wine

Zinfandel and rosé Wine are great choices for Barbecue. A rosé is refreshing in hot temperatures and complements sweet and spicy sauces and rubs. Zinfandel is a classic red wine choice for barbecue, especially for pork ribs and beef brisket. One wine you could try is Outpost Howell Mountain Zinfandel. It has 4.5 out of 5 stars and a bottle costs about 50 dollars.