Ah, the humble pork belly – a cut of meat that, when done right, can elevate a BBQ from “pretty good” to “absolutely legendary.” Now, not to toot my own horn, but this recipe is leaning heavily towards the latter, and it’s all thanks to the fine folks at Village Butchers.
So, if you’re ready to embark on a culinary adventure that marries British quality with Asian flair, then strap in. This recipe for Asian Sweet & Sticky Pork Belly Burnt Ends is about to take your taste buds on a journey they won’t soon forget. And remember, always give credit where credit’s due – cheers to Village Butchers for providing the canvas for this masterpiece!
Prep Time: 2 hours 15 minutes (including marination)
Cook Time: 1 hours 30 minutes
Total Time: 3 hours 45 minutes
Serves: 4 BBQ enthusiasts
Ingredients:
- Pork Belly: 1kg, cubed into 2-inch pieces
- Soy Sauce: 150ml
- Honey: 4 tablespoons (2 for the marinade, 2 for the glazing)
- Brown Sugar: 100g
- Garlic Cloves: 5, minced
- Ginger: A thumb-sized piece, minced
- Five-Spice Powder: 1 teaspoon
- Red Chilli Flakes: 1 teaspoon
- Hoisin Sauce: 3 tablespoons
- Rice Wine Vinegar: 2 tablespoons
- Sesame Oil: 1 tablespoon
- Asian Barbecue Sauce: 1 cup (think hoisin or plum base)
- Butter: 4 tablespoons
- Spring Onions and Sesame Seeds: For garnish
Marinade Magic:
In a mixing bowl, whisk together the soy sauce, 2 tablespoons of honey, brown sugar, minced garlic, minced ginger, five-spice powder, red chilli flakes, hoisin sauce, rice wine vinegar, and sesame oil. Coat the pork belly cubes in this marinade, ensuring each piece is well-covered.
Let them marinate for at least 2 hours, but if you can resist the temptation, overnight is even better.
Preheat the Ninja:
Load up your Ninja Woodfire Grill with pellets and set it to the smoker function. Dial in the temperature to 120°C (250°F for our friends across the pond) and set the timer for 2 hours.
Grill Time:
Lay out the marinated pork belly cubes on the grill and shut that lid.
After an hour, check the internal temperature of a few pork belly cubes using a meat thermometer. You’re aiming for an internal temperature of around 75°C (165°F). Once they’ve hit this mark, you know they’re cooked through and ready for the next saucy stage.
Saucy Situation:
Transfer the cubes with their lovely bark to a pan.
Drizzle with the Asian barbecue sauce, butter, and the remaining 2 tablespoons of honey.
Pop the pan back on the grill, close the lid, and let them cook for 20 minutes.
Stir It Up:
After those 20 minutes, give the cubes a good stir. The butter and sauce should be mingling nicely.
Close the lid and cook for another 20 minutes.
Final Flip:
Stir and flip the cubes once more, letting them soak up all that saucy goodness.
Close the lid and cook for a final 20 minutes.
Plating Up:
Scoop some sticky rice into a bowl, forming a neat base. Pile the pork belly burnt ends on top.
Drizzle with leftover sauce, sprinkle with spring onions and sesame seeds, add a hint of fresh coriander, and finish with a slice or two of red chilli for a kick.
Elegant and enticing!
The Final Result
