Ingredients
- For that pork and cornbread:
- Kosher salt
- 1 teaspoon packed light brown sugar
- 1 1 -pound slab pork belly, skin removed
- Vegetable oil, for brushing
- 4 squares cornbread
- For that sauce:
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 2 cloves garlic clove, chopped
- 2 teaspoons minced peeled ginger root
- 1/2 teaspoon red pepper flakes
- 1 cup ketchup
- 1/2 cup any fruit juice
- 3 tablespoons oyster sauce
- two tablespoons apple cider vinegar treatment
- 1/2 teaspoon mustard powder
- Kosher salt
Directions
Result in the pork: Mix 2 teaspoons salt and also the brown sugar inside a bowl. Rub the pork using the brown sugar mixture. Cover with plastic wrap and refrigerate a minimum of 4 hrs, or overnight.
Result in the sauce: Heat the vegetable oil inside a saucepan over medium heat. Add some onion and prepare until soft, about a few minutes. Add some garlic clove, ginger root and red pepper flakes and prepare, stirring, 2 more minutes. Add some ketchup, any fruit juice, oyster sauce, vinegar, mustard powder and 1/4 teaspoon salt. Provide a simmer and prepare, stirring from time to time, before the sauce is thickened, about twenty minutes. Let awesome fifteen minutes, then transfer to some blender and puree until smooth. Put aside about one-quarter from the sauce for serving.
Take away the pork belly in the refrigerator about half an hour before grilling. Preheat a grill to medium, then get ready for indirect heat: For gas, switch off the burners somewhere. For charcoal, push the coals to 1 side. Convey a drip pan underneath the grates around the cooler side from the grill.
Brush the grill grates with vegetable oil. Put the pork around the cooler side from the grill (indirect heat) and prepare, turning from time to time, until fork-tender although not failing, 2 hrs, half an hour to three hrs, brushing using the sauce from time to time over the past hour of cooking. Slowly move the pork towards the hotter side from the grill (direct heat) and prepare, turning and brushing with increased sauce, until glazed and gently charred, about 5 more minutes. Transfer to some cutting board and let rest twenty minutes. Slice the pork belly and serve using the cornbread and reserved sauce.
Per serving: Calories 574 Fat 39 g (Saturated 13 g) Cholesterol 63 mg Sodium 1,609 mg Carb 47 g Fiber 3 g Protein 11 g
Photograph by Yunhee Kim
