13 Aug 2023
45 minutes | easy | Serves 4
These moreish pork belly strips are grilled and caramelised with a sweet and spicy glaze made with the fermented chilli paste gochujang and mild chilli flakes, gochugaru. They’re perfect for cooking offset on the BBQ, to ensure the fat renders out but doesn’t cause flare ups. They cook quickly and can then be chopped and served in lettuce wraps.
1.
Combine all ingredients to make the glaze.
2.
Preheat two gas burners on the Jupiter Outback BBQ and set the heat to medium. Place the pork belly strips on the opposite side to the heat and cook for 20-30 minutes, or until the fat is well rendered and the strips are crispy.
3.
Once they are ready, dip each piece into the glaze, then return to the grill and cook until caramelised, taking great care not to let them burn.
4.
Once the pork is cooked, dice and serve in the lettuce cups with the sliced spring onions and lime wedges.
Add to pork for last few minutes cooking time
You could also use this glaze on a whole piece of pork belly, or chop the strips and serve them over rice. Use any leftover pork belly in a stir fry or reheat to serve with eggs for an indulgent breakfast.
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