Grilled Pork Belly with Filipino Flavors

Ingredients

• 1 kg (2.2 lbs) pork belly, sliced into 1-inch thick strips 1 kg (2.2 lbs) pork belly, sliced into 1-inch thick strips
• 1/2 cup soy sauce 1/2 cup soy sauce
• 1/4 cup calamansi juice (or substitute with lime juice) 1/4 cup calamansi juice (or substitute with lime juice)
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon paprika (optional) 1/2 teaspoon paprika (optional)
• Steamed rice and pickled vegetables, for serving Steamed rice and pickled vegetables, for serving

Nutrition

• Calories: 400 kcal / 1674 KJ
• Fat: 30g (Saturated Fat: 10g)
• Carbohydrates: 5g (Sugars: 3g)
• Protein: 28g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine soy sauce, calamansi juice, minced garlic, brown sugar, black pepper, salt, and paprika (if using). Mix well to dissolve the sugar.
2. 2.
   Place the pork belly strips in a large resealable bag or a shallow dish. Pour the marinade over the pork, ensuring all pieces are coated. Marinate in the refrigerator for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat. Remove the pork belly from the marinade, allowing any excess marinade to drip off.
4. 4.
   Grill the pork belly for about 5-7 minutes per side, or until cooked through and slightly charred. The internal temperature should reach 145°F (63°C).
5. 5.
   Remove the grilled pork belly from the heat and let it rest for a few minutes before slicing.
6. 6.
   Serve the Grilled Pork Belly with steamed rice and pickled vegetables on the side. Enjoy!

Treat your ingredients with care...

• Calamansi juice — If you can't find calamansi juice, you can substitute it with lime juice for a similar tangy flavor.
• Pork belly — Choose a piece of pork belly with a good balance of meat and fat for the juiciest and most flavorful results.

Tips & Tricks

• For extra flavor, you can baste the pork belly with the marinade while grilling.
• If using a charcoal grill, add some soaked wood chips to create a smoky flavor.
• To achieve a crispy skin, you can briefly broil the pork belly after grilling.
• Serve the dish with a dipping sauce made from soy sauce, calamansi juice, and chili for an added kick.
• Leftover grilled pork belly can be used in sandwiches or stir-fried with vegetables for a delicious meal.

Serving advice

Serve the Grilled Pork Belly hot off the grill, sliced into bite-sized pieces. Garnish with chopped spring onions or cilantro for a pop of freshness. Pair it with steamed rice and pickled vegetables to complete the meal.

Presentation advice

Arrange the grilled pork belly slices on a platter, allowing the charred edges to be visible. Place a small bowl of dipping sauce in the center for guests to enjoy. Add a sprig of fresh herbs as a garnish for an elegant touch.