Grilled Pork Belly with Spicy Peanut Sauce

Ingredients

In this Rwandan adaptation, we have incorporated the traditional flavors and ingredients of Rwandan cuisine to create a unique twist on the original Korean dish. The original samgyeopsal is typically served with various side dishes and condiments, but we have replaced them with a spicy peanut sauce to add a distinct Rwandan flavor profile. Additionally, we have adjusted the marinade to include Rwandan spices and herbs, infusing the pork belly with the aromatic flavors of the region. We alse have the original recipe for Samgyeopsal, so you can check it out.

• 500g (1.1 lb) pork belly 500g (1.1 lb) pork belly
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons honey 2 tablespoons honey
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon garlic powder 1 tablespoon garlic powder
• 1 tablespoon ginger powder 1 tablespoon ginger powder
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Spicy Peanut Sauce: Spicy Peanut Sauce:
• 1/2 cup peanut butter 1/2 cup peanut butter
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon sriracha sauce 1 tablespoon sriracha sauce
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 clove garlic, minced 1 clove garlic, minced
• Water (as needed to adjust consistency) Water (as needed to adjust consistency)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 10g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine vegetable oil, soy sauce, honey, paprika, garlic powder, ginger powder, cayenne pepper, salt, and black pepper to make the marinade.
2. 2.
   Place the pork belly in a shallow dish and pour the marinade over it. Rub the marinade into the meat, ensuring it is evenly coated. Let it marinate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the pork belly from the marinade and grill it for about 5-7 minutes on each side, or until it is cooked through and has a nice char.
5. 5.
   While the pork belly is grilling, prepare the spicy peanut sauce. In a bowl, whisk together peanut butter, soy sauce, lime juice, honey, sriracha sauce, grated ginger, minced garlic, and water (as needed) to achieve the desired consistency. Set aside.
6. 6.
   Once the pork belly is cooked, remove it from the grill and let it rest for a few minutes. Then, slice it into thin strips.
7. 7.
   Serve the grilled pork belly with the spicy peanut sauce on the side. Enjoy!

Treat your ingredients with care...

• Pork belly — Make sure to choose a piece of pork belly with a good balance of meat and fat for the best flavor and texture.
• Peanut butter — Opt for natural peanut butter without added sugars or oils for a healthier and more authentic taste.
• Sriracha sauce — Adjust the amount of sriracha sauce according to your spice preference.

Tips & Tricks

• For an extra smoky flavor, you can use a charcoal grill instead of a gas grill.
• If you prefer a milder sauce, reduce the amount of sriracha sauce or omit it altogether.
• Serve the grilled pork belly with a side of steamed rice and a fresh salad for a complete meal.

Serving advice

Serve the grilled pork belly on a platter, garnished with chopped fresh cilantro and sliced green onions. Place the spicy peanut sauce in a small bowl alongside the pork belly for dipping.

Presentation advice

Arrange the sliced grilled pork belly in an attractive pattern on the platter, drizzling some of the spicy peanut sauce over the top. Sprinkle some crushed peanuts and a pinch of paprika for an added visual appeal.