Joshw
Babbling Farker
Started with a piece of bone in, skin on, pork belly.
Crosshatched the skin, and rubbed with salt, then put in a marinade made of, light soy, oyster sauce, garlic, Shaoxing wine, monkfruit sweetener, black pepper, Szechuan peppercorns, and five spice powder.
After 24 hours, fired up the Weber, with a couple of chunks of cherry.
While that was doing it's thing, I got my wok on.
Pork belly is done. The skin didn't bubble like I like, so I turned it skin side down, directly over the coals for a few minutes, to get it to bubble.
Sliced between the rib bones.
Plated with the stir fry
Topped the belly with some homemade Thai Chili Sauce, made with, thai chilies, rice wine vinegar, water, garlic, ginger, soy sauce,monkfruit sweetener, and xantham gum.
Final Plate.
I'm pretty positive, this is how God intended pork belly, to be eaten. Just ridiculously good.
Thanks for looking!
Crosshatched the skin, and rubbed with salt, then put in a marinade made of, light soy, oyster sauce, garlic, Shaoxing wine, monkfruit sweetener, black pepper, Szechuan peppercorns, and five spice powder.
After 24 hours, fired up the Weber, with a couple of chunks of cherry.
While that was doing it's thing, I got my wok on.
Pork belly is done. The skin didn't bubble like I like, so I turned it skin side down, directly over the coals for a few minutes, to get it to bubble.
Sliced between the rib bones.
Plated with the stir fry
Topped the belly with some homemade Thai Chili Sauce, made with, thai chilies, rice wine vinegar, water, garlic, ginger, soy sauce,monkfruit sweetener, and xantham gum.
Final Plate.
I'm pretty positive, this is how God intended pork belly, to be eaten. Just ridiculously good.
Thanks for looking!
Last edited:
