Spiced Poached and Bbq Pork Belly
Indulge in the melt-in-your-mouth decadence of Spiced Poached and BBQ Pork Belly, a recipe that masterfully combines bold flavors and tender textures. This dish begins with slow-poaching pork belly in an aromatic broth of garlic, ginger, star anise, cinnamon, and cloves, infusing every bite with layers of rich, spiced goodness. After hours of simmering until perfectly tender, the pork belly is grilled to caramelized perfection—crisping the edges while locking in those irresistible juices—and glazed with your favorite smoky BBQ sauce for a tantalizing, finger-licking finish. Whether served as a show-stopping main course or a flavorful addition to a barbecue spread, this recipe brings together the best of slow cooking and grilling, making it an unforgettable crowd-pleaser. Perfect for food lovers craving a fusion of earthy spices and charred BBQ bliss!
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Recipe Information
Ingredients
- 1 kilograms Pork belly
- 2 liters Water
- 6 Garlic cloves
- 50 grams Ginger
- 3 Star anise
- 1 Cinnamon stick
- 6 Cloves
- 120 milliliters Soy sauce
- 50 grams Brown sugar
- 1 tablespoon Salt
- 120 milliliters BBQ sauce of your choice
- 2 tablespoons Vegetable oil
Instructions
In a large pot, combine water, garlic cloves (crushed), sliced ginger, star anise, cinnamon stick, cloves, soy sauce, brown sugar, and salt.
Place the pork belly into the pot, ensuring it is fully submerged. If needed, add a bit more water to cover.
Bring the liquid to a boil, then reduce to low heat and simmer for 2.5–3 hours, or until the pork belly is tender. Skim off any foam or impurities that rise to the surface during cooking.
Carefully remove the pork belly from the poaching liquid and let cool slightly. Pat dry with paper towels to remove excess moisture.
Cut the pork belly into manageable rectangular or square pieces, depending on your preference, ensuring uniform thickness for even grilling.
Brush the pork belly pieces with a light layer of vegetable oil to prevent sticking.
Preheat your grill to medium-high heat. Place the pork belly pieces on the grill and cook for about 2–3 minutes per side, or until a golden, slightly crispy crust forms.
Brush the tops of the pork belly pieces generously with your favorite BBQ sauce during the last minute of cooking. Let the sauce caramelize but avoid burning.
Remove the pork belly from the grill and allow it to rest for 5 minutes before serving.
Serve hot with additional BBQ sauce on the side or as part of a larger meal. Enjoy!
Nutrition Facts
Calories |
6029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 561.4 g | 720% | |
| Saturated Fat | 197.3 g | 986% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 720 mg | 240% | |
| Sodium | 6658 mg | 289% | |
| Total Carbohydrate | 141.7 g | 52% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 102.0 g | ||
| Protein | 110.6 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 507 mg | 39% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2537 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
