Cooking surfaces
BBQ Temperature
Main ingredient
Cook Type
Low & Slow
Slow cooked pork belly is a delicious treat. This recipe for slow roast pork belly skewers takes it a step further by carving the pork belly, searing them and then coating them with a delicious sauce.
I got the idea after eating at the Sticks’n’Sushi restaurant in Cambridge. The sauce here is my attempt at recreating their ponzu sauce that comes with their pork skewers. With the exception of the Ponzu the rest of the ingredients can all be found in a supermarket. Ponzu can be found at most asian stores, I got mine from the Korean shop on Mill Road in Cambridge.
Ingredients
- 1.5Kg Pork Belly (bone out), skin on
- Maldon Salt
- Olive Oil
Sauce
- 2 tbsp tomato ketchup
- 1.5 tbsp mayonnaise
- 1/2 tbsp ponzo sauce
- 1 tsp Sriracha sauce
- 1 x limes
Method
- Unpack your pork belly and if possible leave uncovered in your fridge overnight, skin side up to dry a little.
- Score the skin of your pork and rub in a healthy slug of olive oil and a couple of tablespoons of Maldon sea salt.
- Setup your Egg for indirect cooking at 110°C, plate setter feet up with the stainless steel grid on top.
- Place your pork onto the stainless grid skin side down, this will allow the skin to cook nicely.
- Cook until the internal temperature of the meat rises above 90°C, this is likely to take 7-8 hours.
- If you want crackling remove the pork from the Egg, get the Egg to 230°C and place the pork back for 20 minute, skin side down, until the skin crackles.
- Take the pork out, wrap in foil, and allow to cool enough so you can handle it.
- Cut into strips to feed onto skewers.
- Setup you Egg for direct cooking with either the cast iron grid or the cast iron griddle directly over the coals at about 200°C.
- Sear your skewers for about 1 minute a side.
- Mix sauce ingredients and then drizzle over your skewers and serve.
Notes
I prefer to drizzle the sauce over the skewers but you could always use it as a dipping sauce.