Sticky Chinese BBQ Pork Belly

Create your own Char Siu Bacon!

Ingredients:

• 1 kilo of pork belly
• 50 grams Angus & Oink Chinese Char Siu Bacon Cure

For the marinade:

• 5 cloves of garlic
• 2 tsp pink peppercorns
• 4 tbsp honey
• 2 tbsp hoisin sauce
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp Shoaxing rice wine
• 1 teaspoon five-spice powder
• 1 tsp sesame oil

Necessities:

• Core thermometer

Step 1: Pickle the pork belly with about 50 grams of Char Siu Bacon Cure for about 7 days.

Step 2: Rinse the meat and let it dry in the fridge for 2 days.

Step 3: Make a marinade and let the meat marinate in it for 24 hours.

Step 4: Go, Go, Go… Fire up your Q and prepare your barbecue for indirect cooking (110°C) and cook the meat to a core of 76°C.

Enjoy!