Grilled Pork Belly with Island Flavors

Ingredients

In this adaptation, the original Korean Hanjeongsal is transformed into a Mariana Islands-inspired dish by incorporating local flavors and ingredients. The marinade is enhanced with tropical fruits and spices commonly found in Mariana cuisine, giving the pork belly a distinct island taste. Additionally, the dish is served with fresh tropical fruits, which adds a refreshing element and complements the flavors of the grilled pork. We alse have the original recipe for Hanjeongsal, so you can check it out.

• 1.5 lbs (680g) pork belly 1.5 lbs (680g) pork belly
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons (30ml) pineapple juice 2 tablespoons (30ml) pineapple juice
• 2 tablespoons (30ml) lime juice 2 tablespoons (30ml) lime juice
• 2 tablespoons (30ml) brown sugar 2 tablespoons (30ml) brown sugar
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Fresh tropical fruits (such as pineapple and mango), for serving Fresh tropical fruits (such as pineapple and mango), for serving
• Zesty dipping sauce (recipe below) Zesty dipping sauce (recipe below)

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 8g, 6g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine soy sauce, pineapple juice, lime juice, brown sugar, minced garlic, grated ginger, paprika, chili powder, and black pepper. Mix well to create the marinade.
2. 2.
   Place the pork belly slices in a shallow dish and pour the marinade over them, ensuring each slice is coated evenly. Cover the dish and refrigerate for at least 2 hours, or overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the pork belly slices from the marinade and shake off any excess. Reserve the marinade for basting.
5. 5.
   Grill the pork belly slices for about 4-5 minutes per side, or until they are cooked through and have a caramelized crust.
6. 6.
   While grilling, baste the pork belly with the reserved marinade to enhance the flavors.
7. 7.
   Once cooked, remove the pork belly from the grill and let it rest for a few minutes.
8. 8.
   Slice the grilled pork belly into thin strips and serve with fresh tropical fruits and the zesty dipping sauce.

Treat your ingredients with care...

• Pork belly — Choose a cut with a good balance of meat and fat for the best flavor and texture.
• Pineapple juice — Use freshly squeezed juice for a vibrant tropical taste.
• Lime juice — Opt for freshly squeezed lime juice to add a tangy kick to the marinade.
• Fresh tropical fruits — Select ripe and juicy fruits to complement the grilled pork belly.
• Zesty dipping sauce — Adjust the amount of chili powder to your preferred level of spiciness.

Tips & Tricks

• For an extra burst of flavor, add a splash of coconut milk to the marinade.
• If you prefer a sweeter taste, increase the amount of brown sugar in the marinade.
• To achieve a smoky flavor, grill the pork belly over charcoal instead of a gas grill.
• Experiment with different tropical fruits to find your favorite combination.
• Serve the grilled pork belly on a bed of fresh lettuce leaves for added freshness.

Serving advice

Serve the Grilled Pork Belly with Island Flavors as a main dish alongside steamed rice or grilled vegetables. Garnish with fresh herbs, such as cilantro or mint, for an extra pop of color and flavor.

Presentation advice

Arrange the sliced grilled pork belly on a platter, drizzle the zesty dipping sauce over it, and surround it with a colorful assortment of fresh tropical fruits. Sprinkle some chopped herbs on top for an elegant touch.