Grilled Pork Belly in Soy Marinade
Pork belly is a great cut for the grill, and it tastes even more interesting in an Asian style. Chef Roman Paulus shows how to prepare pork belly in a marinade of soy sauce, ginger, garlic and cane sugar. You will learn how to mix the marinade properly and how to grill the belly carefully so it does not burn. You can use the leftover marinade as a delicious sauce to serve with grilled onions and rice.
Prep: 1 min
Servings: 6
Energy: 149 kcal per serving
Method
01.
Marinate the boneless, skinless pork belly with soy sauce, grated ginger, garlic and cane sugar. Leave it to rest in the fridge until the next day.
02.
Lightly clean the seasoned meat by hand and grill it in the cooler zone of the grill. Close the lid and cook for about 45 minutes, turning regularly. Meanwhile, warm and reduce the remaining marinade in a pan on the grill, then return the grilled meat to it.
03.
During cooking, add the halved red onion in its skin to the grill, and towards the end add the pickling onions. While grilling, cook the rice according to the package instructions.
04.
Season the grilled pickling onions with salt and pepper and drizzle with olive oil.
05.
On a large platter in the middle of the table, serve the roasted pork belly removed from the sauce. Add both grilled onions, sprinkle with crispy fried onion and garnish with strips of red bell pepper. Serve with cooked rice.
