Big Green Egg Crispy Asian Glazed Pork Belly
This recipe for Big Green Egg Crispy Asian Glazed Pork Belly has the perfect balance between heat and sweet. If you want to make something different using your pork belly try this recipe!
Servings: 6
Ingredients
- 1.5 Lbs pork belly
- ½ cup gochujang
- ¼ cup hoisin sauce
- ¼ cup ketchup
- ¼ cup honey
- ¼ cup soy sauce
- ¼ cup Korean rice wine
- 1 tablespoons unseasoned rice vinegar
- 2 " piece fresh ginger finely gated
- 3 cloves of finely grated garlic
- 1 tablespoons ground white pepper
Instructions
- Skin and cube pork belly
- Cover with salt and pepper and place on a wire cooling rack
- Preheat your Big Green Egg to 275° using a ConvEGGerator for indirect cooking
- Once the BGE is up to temp place wire rack with pork belly into the BGE
- Cook for 2-3 hours or until the temp reaches 190° spritzing with apple juice 30-45 minutes
- Mix the remaining ingredients to make the Asian Glaze
- Pull the pork pieces off the wire rack and place in an aluminum pan
- Pour the Asian Glaze over the pork belly cubes and cover with foil
- Place back into the BGE for another 30 minutes to 1 hour allowing the glaze to reduce and pork to get tender
- Serve and smile