Today, I’m excited to share a recipe that marries the bold, savory taste of Chinese spices with the smoky goodness of using a Bull Grill with a Bull Smoker Box. Grilled Chinese spiced pork belly is a delightful fusion of flavors that showcases the best of both worlds. Get ready to tantalize your taste buds with this unforgettable dish of Chinese spiced pork belly. So, fire up your Bull Grill and embark on this culinary adventure, creating unforgettable memories and savoring every bite of this savory and smoky delight. Enjoy the journey, and happy grilling!Jump to Recipe
- 2 pounds of pork belly (whole or cut in strips) skinless
- 2 tablespoons of Chinese five-spice powder
- 1 tablespoon of garlic powder
- 1 tablespoon of ginger powder
- 1/4 cup of soy sauce
- 2 tablespoons of hoisin sauce
- 2 tablespoons of honey
- 1 tablespoon of rice vinegar
- 1 tablespoon of sesame oil
- Freshly ground black pepper
- Green onions thinly sliced (for garnish)
- Using a sharp knife, make shallow diagonal cuts about 1 inch apart on the fattier side of the pork belly. When scoring be sure to only cut about 1/4 inch deep. This helps the skin crisp up during grilling.
- Combine the Chinese five-spice powder, garlic powder, ginger powder, soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, and a generous pinch of freshly ground black pepper in a bowl. This marinade will infuse your pork belly with incredible flavors. Pour the marinade over the pork belly, making sure it coats every inch. Seal the bag or cover the dish and refrigerate for at least 4 hours, or overnight for the best results.
- Preheat the Bull Grill to high. If you want to add smokiness to the pork belly, prepare and use a Bull Smoker Box.
- Remove the pork belly from the marinade and pat dry. Lower the heat on the Bull Grill to medium-high. Place the pork belly on the grill, fat side down, and close the lid. Grill for about 3-5 minutes on each side or until the skin is crispy and the meat is fully cooked, reaching an internal temperature of 145°F. Since the pork belly will be rendering fat, be on the lookout for flare-ups caused by the fat catching fire. If that happens, move the pork belly to a different part of the grill.
- While grilling, brush the pork belly with the remaining marinade to add an extra layer of flavor. When adding, be mindful of flare-ups.
- Once the pork belly is done, remove it from the Bull Grill and let it rest for a few minutes. This helps the juices redistribute. Then, slice it into bite-sized pieces, revealing the glorious layers of flavor and crispy skin.