Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 0.5 cup soy sauce, 0.25 cup cane vinegar, 2 tablespoons brown sugar, 4 minced garlic cloves, 2 lightly crushed whole star anise pods, 1 teaspoon crushed black peppercorns, and 2 tablespoons calamansi juice to form the marinade.

2. 2

   Add 1.5 lbs of sliced pork belly to the marinade, ensuring all pieces are fully coated, and then refrigerate for a minimum of 4 hours or preferably overnight.

3. 3

   Preheat a grill to medium-high heat, then lightly brush the grill grates with 1 tablespoon of cooking oil to prevent sticking.

4. 4

   Remove the pork belly from the marinade, discarding any excess marinade, and place the slices directly onto the preheated grill.

5. 5

   Grill the pork belly for 7 to 10 minutes per side, turning occasionally, until golden brown and cooked through with visible char marks.

6. 6

   Continue grilling until the pork belly reaches an internal temperature of 145°F (63°C), ensuring a beautiful caramelized finish.

7. 7

   Carefully remove the grilled pork belly from the heat and let it rest for 5 minutes before serving.