Since trying this version of the BBQ pork belly, I found the skin too easily 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. 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. 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. Put on the lid.
6. Cook at 45 mins at 180 deg then 20 mins at full blast (200 to 220 deg C).
7. Chop and serve with mustard.
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