A bite of the succulent barbecue glazed pork belly will make your mouth water. Smoky flavor, slightly spicy and crispy skin. It just can’t go wrong.
BBQ Glazed Pork Belly
- 1 Kg Pork belly
- 250 Gr salt
- 200 Gr Barbecue sauce
- 60 Milli soy sauce
- 80 Milli Rice wine
- 2 spoon sugar
- 2 cloves garlic to cut
Using a paper towel, swipe the pork skin until you feel it dry. Prick a few holes all over the skin with a fork.
Mix the marinade ingredients in a bowl and then pour into a rectangular pan large enough to hold the pork belly.
Place the pork belly in the pan, making sure that only the meat touches the marinade and that the skin is completely dry. (You can cook it right away but it is recommended to let it rest in the marinade.)
Preheat the oven to 180 ℃
Pour 1 inch of water into the bottom of the oven tray. Place a wire rack over the oven tray to hold the pork belly. Rub the pork belly with your favorite seasoning and place on a wire rack. The pork belly will cook on top of the water, the pork fat will sink to the bottom.
Spread the salt evenly over the skin of the pork belly. Place in the upper half of the oven. Bake for about 45-50 minutes until the meat is cooked through.
Remove the pork belly and increase the oven temperature to 240℃. The salt that was poured into the pork belly should have formed a crust. Remove the salt crust from the pork belly. Remove excess salt from the skin of the pork belly, then rub the barbecue sauce all over the meat.
Once the oven reaches the desired temperature, place the pork belly back in the oven. Bake for another 30 minutes until the skin is completely bubbly and crisp. Let the pork belly cool for a few minutes before slicing and serving.