BBQ pork belly

Since trying this version of the BBQ pork belly, I found the skin easily too charred. Hence trying again with this video method by the famous DimSimLim. This recipe is also easy because there is no parboiling.

Ingredients

500g pork belly

5 spice powder

salt

white pepper

chicken powder

Splash of chinese cooking wine

Method

1. Using the spikes, poke holes in pork belly skin. Turn over to meat side and make some slits. 

2. Mix the powders in a bowl (no proportions were given but it looked like a lot of powder!) 

3. Score the meat. Dip the meat-side in the powders and be careful to avoid touching the skin. Rub the marinade into the meat.

4. Spritz the meat with chinese cooking wine.

5. Make an aluminium foil tray to cover the meat but leaving the skin exposed. Put on the BBQ, direct heat. Cover the lid.

6. Cook for 45 mins at 180 deg then 20 mins at full blast (200 to 220 deg C).

7. Chop and serve with mustard.

Recipe

- This is probably the least active time and less clean up compared to the other crackling belly pork recipes

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