Tuesday 5 September 2017

Sticky Asian BBQ Pork

With the end of the summer in Taiwan soon upon us, it was time to try and use up some left over coal and fire up the barbeque. Using fairly ordinary ingredients you can find at home, this sticky BBQ sauce is one to keep in the fridge.

This soy sauce based BBQ is a variation that once tried will be remembered. It has this wonderful stickiness, a great balance of sweetness, spiciness and sharpness. Whether you want to use it as a marinade like I did, or simply to smother your meat with afterwards, this is the sauce to use.

Packed with garlic, ginger and chilli, it sure has lots of flavour. A sprinkle of sesame seeds gives the perfect subtle nuttiness to make the flavour compound so much stronger. This sauce will keep happy in the fridge so you can come back and enjoy it as you please. Upon barbequing with pork belly you get a delicious char, a hint of smokiness and a wonderful caramelisation with the sauce. It creates this sticky outer layer, packed full of flavour, that's truly finger licking.

Check out this delicious salad to serve together, crispy lychee salad with sesame dressing.



500g pork belly slices
3 garlic cloves, pureed or finely chopped
1/2 red chilli, finely chopped
15g fresh ginger, peeled and finely grated
200ml soy sauce
2-3 tbsp chilli sauce
2 tbsp clear honey
2 tbsp worcestershire sauce
125g soft brown sugar
1 tsp dried chilli flakes
15g cornflour
2-3 tbsp water
1 tbsp white sesame seeds


  • In a medium sized pan combine the garlic, fresh chilli and ginger. Add to this the liquids. The soy sauce, the chilli sauce, the honey and the worchestershire sauce. 
  • Gently bring everything to the boil. Add the brown sugar and stir until dissolved. Slowly bring back to the boil. 
  • In a small mixing bowl stir the cornflour and water until dissolved. Whisk into the saucepan. 
  • Leave on a medium heat, stir regularly for 5 minutes or until it's just thinner than the desired consistency. (It will thicken as it cools).
  • Pour into a sterilised jar and leave to cool. If not using right away, store in the fridge.  
  • For the BBQ pork, cut the pork belly into your desired sized pieces. Add 4-5 tbsp of the sauce, rub all over thoroughly and marinade over night in the fridge. (Marinating over night can be skipped if need be).
  • Cook over hot coals if using a barbeque, alternatively grilling will work just as well, minus the lovely char and BBQ flavour.
  • Turn regularly brushing with more sauce from marinating or fresh from the jar. When almost cooked give a generous sprinkle of sesame seeds.  
  • Once cooked give once last brush of the sauce, a few sesame seeds and serve. 
  • This sticky Asian BBQ pork is perfect with a crisp fruity salad like this crispy lychee salad with sesame dressing. Be sure to swap out the lychees for a lovely seasonal fruit near you now. 


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