Grilled Pork #2 Belly up to the Table for Some Delicious Pork and Conversation
The kids were all home for a couple of days, which is a miracle in itself, so we threw a party! Really, it was to celebrate the twins’ graduation from college (boy that went fast) and the end of tuition days. I polled the kids to see what they wanted for eats, after all, that’s the Asian mom way of saying I love you…” what would you like to eat?” and the response was “anything, Mom”. Ugh, no help.
Maybe I needed a theme? Comfort foods? Where they have been and where they are going? Hmm, that had potential. So I went with it.
Where they have been: Where they are going
Houston, Texas for Jamie….Queso!!! You need munchies at a party so Queso and tortilla chips would be perfect. Besides, she is moving to Minneapolis and cheese is HUGE there too right? Anyone care for some cheese curds?
Nashville, Tennessee for Jordan, hmmm…bbq! To combine it with where Jordan is going, Korea, I decided on Grilled Pork Belly and Khal Bi (marinated Beef cross-cut ribs). I just killed two birds with one stone! I’m a genius, lol.
Black Rice and Marinated Pork Belly waiting for the grill to fire up.
The food was casual, friendly, and easy, mostly family favorites. I pulled out my Somen Salad recipe, perfect for a crowd and the warm weather. We fired up the grill for the Khal bi (marinated beef ribs) and Spicy Grilled Pork Belly. Jorge put out the tortilla chips with the Queso Dip, salsa, and Wes’s famous tuna dip. Bowls of fresh berries from the Farmer’s Market rounded out the menu. For the grand finale, Jamie made a DELICIOUS banana cake (nooo, forgot to take a photo of it) filled with a chocolate ganache and covered with Cream Cheese Frosting.
We all gathered around the table to eat, gab, laugh and enjoy each other’s company. Isn’t that what it is all about?
The Spicy Grilled Pork Belly was a hit. The pork is cut into thick slices similar to thick-cut bacon and marinated in chili sauce, brown sugar and soy sauce. I adapted the recipe from the blog Barefoot in the Kitchen and it is SUPER SIMPLE and delicious! We served it with purple rice, Gochuchang (Korean chili paste) and lettuce to be wrapped like a taco.
Purple Rice, Purple Rice
The purple rice is novel and fun and requires nothing extra except for 2 tablespoons of black rice mixed with your regular rice. As it cooks the rice turns a really cool shade of purple. Your friends will think exotic and fancy, take the credit with a smile. Regular short grain rice would work and for carb haters, cauliflower rice is a great sub. The pork would also make a screamin’ slider. Top sliders with Siracha mayo and an Asian slaw of cabbage, onions, and pickled ginger. YUM.
Spicy Grilled Pork Belly
Ingredients
- 1 pound pork belly thick sliced (you can find it at most Asian markets)
Marinade
- 2 tablespoons soy sauce pref Sempio 707
- 2 tablespoons olive oil
- 3 large garlic cloves minced
- 2 tablespoons chili paste use either Siracha with garlic or Gochuchang chili pepper paste
- 3 tablespoons light brown sugar
- 1/2 -1 tablespoon sesame oil
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
The Finish
- 1 head of red lettuce or butter lettuce
- Chili pepper paste Gochuchang
- Toasted Sesame seeds
- Green onions
- Rice
Instructions
- Remove the skin from the pork belly and slice the meat into 1/8" - 1/4" wide strips. If you don't have access to already cut pork belly.
- Stir together the soy sauce, olive oil, garlic, chili paste, sugar, sesame oil, pepper and salt in a mixing bowl.
- Place the meat in the bowl with the marinade and toss to coat thoroughly. Marinate for 1 hour.
- Preheat the grill to HIGH. Grill the strips of pork belly for 2 minutes, flip and grill another 2-3 minutes.
- When the pork has cooked through, remove from the grill and place it on a paper towel lined tray.
- Sprinkle green onions and sesame seeds to garnish
- Serve with rice, lettuce and pepper paste for wraps or in a roll as a sandwich or tortilla as a taco with an Asian slaw and siracha mayo.