Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 0.5 cup soy sauce, 0.25 cup brown sugar, 2 tablespoons rice vinegar, 1 tablespoon grated fresh ginger, 4 minced garlic cloves, 4 whole star anise pods, 0.5 cup pineapple juice, 1 teaspoon salt, 0.5 teaspoon black pepper, and 1 tablespoon sesame oil.

2. 2

   Place 2 lbs of pork belly into the prepared marinade, ensuring it is fully coated, then refrigerate for at least 4 hours or ideally overnight.

3. 3

   Prepare a charcoal grill for indirect heat, aiming for a consistent medium-low temperature suitable for slow fire-roasting the pork belly.

4. 4

   Remove the pork belly from the marinade, reserving the liquid, and place it on the grill grate over indirect heat, roasting for 2.5 hours, turning every 30 minutes to achieve even cooking.

5. 5

   Pour the reserved marinade into a saucepan and simmer over medium heat for 10-15 minutes until it reduces into a slightly thickened glaze, then remove the star anise pods.

6. 6

   Brush the reduced glaze liberally onto the pork belly during the last 30 minutes of cooking, turning frequently until the skin is crispy and caramelized.

7. 7

   Remove the fire-roasted pork belly from the grill and let it rest for 15 minutes before slicing it into 1-inch thick pieces.

8. 8

   Garnish the sliced pork belly with 0.25 cup chopped green onions and serve immediately.