Grilled pork belly from Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking (page 308) by Kian Lam Kho and Jody Horton

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Notes about this recipe

  • hibeez on March 17, 2024

    This was really delicious, even though it got "extra charred" on the grill to start. While these notes are mostly to myself for the next time, they may be helpful to others. I steamed the pork belly slices on a pie plate in the 6 qt pan. After removing the PB, I put the remaining juices in the fridge, and ended up taking out a good 1/3 cup of fat. I also boiled the remaining marinade, well, because, and then added the steamed juices. I reduced this a bit (perhaps too much) and then dipped the grilled pieces in it a couple of time during the 15 minute grilling. Was exceptional hot off the grill; still good when we got to the third piece. Served it with sourdough discard scallion cakes (King Arthur recipe) and a veg. Will make again, but should let the coals cool a bit so it's not a carbon char.

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