Sticky, packed with flavour and cooks within minutes. This Asian glazed pork belly works perfectly along side some scrambled eggs for a brekkie/brunch winner OR inside a brioche bun for the perfect dinner!
Summer is just around the corner here in Bris-Vegas and the bbq is getting used pretty much everyday right now. I’m a huge fan of pork belly but not the biggest fan of cooking it whole on the bbq. The clean up can be pretty epic from all the fat – ugh!
I was trying to come up with new ways to marry two of my favourite things (on the food front that is) – my weber and pork belly. Oh, and lets not forget about my affair with putting things inside 2 pieces of bread either! So on that note I figured cut the belly thin, get some HIGH heat going and then sear the crap out of it. Something a little different to your typical slower cook. Once this method was approved it was on to how to take it to the next level so clearly a solid marinade was involved and also serving it with something to compliment the belly too.
Brunch, is something my wife ADORES. These days with having a 2yr old we don’t get out as regularly as we used to. When we do it’s typically order ASAP and eat it quicker than it takes to cook before the carnage of said 2yr old takes over. Then we are off to the local park/playground for some swing time. So this dish had both me and my wife in mind when using pork belly but pairing it alongside some beautiful scrambled eggs.
My advice is head to your local butcher or market, grab a nice chunk of belly. Cut it in half and use one half to make some delicious asian glazed pork belly for brekkie/brunch. The family will thank you later! Then take the other half and hit up this recipe I posted recently!!
Happy cooking and happy eating!
- 300 g pork belly skin removed and sliced into 1-2cm pieces
- 3 tbsp kecap manis
- 1 tbsp brown sugar
- 1 tsp soy sauce
- 1 tsp olive oil
- 1 tsp chili flakes
- 1 tsp hoisin sauce
- 1/2 tsp cumin
- 1/2 tsp grated ginger
- 1 garlic clove crushed
- 2 tsp rice vinegar
- 4 eggs
- 1 knob of butter
- red cabbage shredded
- 10 mint leaves approx
- coriander small handful
- .5 red chili sliced finely
- bean sprouts small handful
- 1 spring onion chopped at an angle
- 1 tsp lime juice
- 1 tsp rice vinegar
- 1 lime wedge
- sweet chili sauce
- crushed peanuts
- Mix all pork belly ingredients together and place in ziplock bag with pork belly and marinade for 30 minutes.
- Grill pork belly on high heat for 2 minutes each side until they start to caramelise.
- Toss all the slaw ingredients together and set aside.
- Heat butter in frying pan on medium heat, whisk eggs and add to pan. Using a spatula stir eggs gently and remove from pan when about 90% cooked *see tip*
- Place all 3 components on plate and garnish with lime wedge and drizzle of sweet chili sauce
- ziplock bag
- mixing bowl x 2
- sauce pan
- bbq/grill pan
- chopping board
- sharp knife
- when scrambling eggs stir them gently and remove from heat when about 90% cooked, the residual heat from the pan will continue the cooking process
- using a bbq is best for this recipe BUT feel free to use a grill pan if you don't have access to a bbq. Ensure pan is very hot and keep a close eye on the pork as you don't want the sugars in the marinade to burn
- this is a great dish for breakfast, lunch or dinner and the marinated pork can be used to make a GREAT burger too