Pork Belly with Bavarian Essence Part 2


I put the pork belly in the refrigerator on Thursday night http://cookinginsens.com/2013/03/21/pork-belly-with-bavarian-essence-part-1/, which means it stayed there until Sunday morning.  It was okay and still in good shape but I think 24 hours is enough.  My Bavarian essence is definitely a keeper and the family ate like field hands 🙂


Spicy aubergine http://cookinginsens.com/2013/02/19/spicy-aubergine-with-beef-and-sprout-stir-fry/, cold, fanatically rinsed udon noodles and baby bok choy cut in a crazy woman fashion turned this Sunday grill into a feast.


For the bok choy, cut into quarters, separate the leaves from the stems and wash.  In 1 tbsp peanut oil and 1 tbsp sesame oil, saute until fragrant some ginger and garlic.  Add the bok choy stems and saute for about 2 minutes.  Add the leaves and saute until just wilted. Sprinkle with roasted sesame seeds.


Pork Belly with Bavarian Essence Part 2

Remove the pork belly from the refrigerator 1 hour before grilling and rub the skin with more Bavarian Essence http://cookinginsens.com/2013/03/21/pork-belly-with-bavarian-essence-part-1/

Heat the grill to 450 F with top down.  Turn off half the burners or move the charcoal to one side of the grill and put the pork belly on the cold side and close the top for 1 hour.  Rotate the belly 180 degrees, close the top and continue to cook for another hour.

In the meantime make a sauce for the pork belly:

Pork Belly Sauce

1/4 onion, minced

2 large garlic cloves, minced

1 inch ginger, minced

2 tbsp sesame oil

2 birds’ tongue chillies, chopped

1 tsp sake

1/4 cup soy sauce

2 tbsp water

2 tbsp sugar

1/2 cup water

1/2 cup soy sauce

Sweat the garlic, onion and ginger in the sesame oil for about 5 minutes.  Add the chillies and sake, then cook for another minute.  Add the 1/4 cup soy sauce and 2 tbsp water, then cook for about 3 minutes.

Add the sugar, 1/2 cup water and 1/2 cup soy sauce and boil until reduced by half.  Set aside and allow to cool.

Remove the belly from the grill, allow to rest for 15 minutes, slice and drizzle with the sauce and serve with bok choy, cold udon noodles and spicy aubergine.

About cookinginsens

An American living in Burgundy, France
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33 Responses to Pork Belly with Bavarian Essence Part 2

  1. Good lord that looks tempting – have been looking forward to this, Rosemary. My patience has been rewarded 😀

  2. This is my kind of cooking here, love the pork belly cooked on the grill, and love what you have done with the leftovers, I always feel leftover pork is a treasure.

  3. Mad Dog says:

    That pork looks amazing and the sauce sounds good too 😉

  4. Very nice looking meal there!

  5. Michelle says:

    I think the chef at Hotel Les Pins should talk with you about Asian/European fusion!

  6. Reblogged this on .

  7. rsmacaalay says:

    Ohh my, I wish I am your neighbor so I can have some of those

  8. Fabulous and look at that wonderful pork skin. Did you all fight over it?!

  9. beautiful pork belly..looks like it turned out delish… lovely post..sarah

  10. chef mimi says:

    Oh my. This just looks so good. I’ve never thought to grill pork belly!!!

  11. Wow. That is a sight to behold! Skin looks perfectly crisp too. I’d have never considered using the grill – must give that a go….

  12. Conor Bofin says:

    Your writing is getting better all the time. I chuckled at “ate like field hands”. Very descriptive.

  13. That pork belly is to die for! Bravo! And I second Conor: your family eating like field hands had me chuckling!

  14. that looks damn fine. I’m cooking pork belly tonight and after seeing that I am more then ready to eat!

  15. This looks absolutely wonderful, I love pork belly. May have to give this a go! Camilla

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