Peking-style roast pork
Aromatic, spicy and sweet, this Chinese-style pork dish hits all the right notes. The Kamado Joe’s ceramic walls lock in moisture, producing the most tender, juicy pieces of pork you might ever have.
Ingredients
2 lb boneless pork belly
60ml hoisin sauce
60ml soy sauce
60ml honey
2 tbsp Chinese five-spice
2 cloves garlic, grated
1 tsp sesame oil
1 tsp red food colouring (optional)
Salt and pepper to taste
Method
1. In a small bowl, whisk together the hoisin sauce, soy sauce, honey, Chinese five-spice, garlic, sesame oil and red food colouring (if using) until well combined.
2. Place the pork belly in a large resealable bag and pour the marinade over the meat, ensuring it’s well-coated. Seal the bag and chill for at least 2 hours, or overnight.
3. Preheat your grill to medium-high heat (around 190°C)
4. Remove the pork belly from the marinade and sprinkle generously with salt and pepper. Place the pork belly directly over the grill grates, skin side up and close the lid. Cook for 30-40 minutes, until the skin is crispy and golden brown.
5. Flip the pork belly over and continue cooking for another 20-30 minutes, until the internal temperature reaches 62°C.
6. Remove the pork belly from the grill and let it rest for 10-15 minutes before slicing and serving with steamed rice.