Barbecue Belly Pork

• 1½ kgpork belly
• 1 tbspSichuan peppercorns
• 8garlic cloves, grated
• 1 tbspfine salt
• 2star anise, ground
• 2fresh bay leaves
• 2 tspChinese five-spice
• 3 gfinely grated orange zest
• 2 tbspolive oil
• 1 tbspsesame oil
• 4spring onions, sliced
• 15 gcoriander leaves, torn
• 2limes, cut into wedges
• 6 tbspchilli sauce, optional (optional)

Method

1. 1Score the pork skin in parallel lines about 5 mm apart, cutting through the skin into the fat but avoiding the meat. Rub the salt, ground star anise and orange zest into the skin and cuts.
2. 2Toast the Sichuan peppercorns in a small dry pan over low heat for 30–60 seconds until fragrant. Grind with the five-spice, bay leaves and garlic, then mix in the olive and sesame oils. Cover and refrigerate this marinade separately overnight.
3. 3Place the pork skin-side up on a rack over a tray and refrigerate uncovered for 12 hours. Keep it on the bottom shelf away from ready-to-eat food. Pat the skin dry the next day and cut the belly across into strips about 1 cm thick.
4. 4Prepare a barbecue for medium-high heat with a cooler area, or heat a heavy griddle pan over medium-high heat. Divide the chilled marinade into two bowls so each batch has a fresh portion and brush.
5. 5Cook the pork in two batches in a single layer for 3–4 minutes on the first side. Turn, brush with that batch’s marinade and cook for another 3–4 minutes. Move pieces away from flames or reduce the hob heat if dripping fat flares or the garlic starts to burn.
6. 6Turn again to cook the brushed side, and continue until the pork reaches 75°C for 30 seconds in the centre and the fat is browned at the edges. Discard marinade that has contacted the brush. Rest the cooked strips for 2 minutes; keep the first batch warm while cooking the second.
7. 7Divide the pork between six portions and finish with spring onions and torn coriander. Serve with lime wedges and the optional chilli sauce.

Per serving

kcal

732

protein

48.8g

fibre

2g

carbs

6.4g

fat

57.7g