Pork Belly bites
Sticky pork belly bites glazed with soy, brown sugar and hoisin, cooked over indirect heat until caramelised. A crowd-pleasing BBQ snack or starter.
Ingredients
- Pork belly
- Olive oil
- Soy sauce
- Brown sugar
- Garlic powder
- Smoked paprika
- Black pepper
- Green onions
- Hoisin sauce
Method
Preparation: Preheat your BBQ using Heat Beads Red Bag briquettes for indirect cooking. Remove the skin from the pork belly and cut it into 1-inch cubes. In a mixing bowl, combine the gochujang, soy sauce, sesame oil, honey, ginger, garlic, chicken stock, orange zest and juice, and black pepper to create a rich, Korean-inspired marinade. Place the pork belly cubes in a disposable foil tray. Pour the marinade over the pork belly, ensuring each piece is thoroughly coated.
Indirect Heat Setup: Set your BBQ for indirect cooking at 150°C (300°F).
Cooking the Pork Belly: Place the foil tray on the cooler side of the grill. Close the lid and cook for about 1 hour and 30 minutes, stirring occasionally to ensure even cooking. The pork belly bites are ready when the meat reaches an internal temperature of 88–90°C (190°F), becoming tender and caramelized with crispy edges.
Serving: Remove the tray from the grill and let the pork belly bites rest for 5 minutes. Garnish with finely chopped green onions and a sprinkle of sesame seeds.
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