Grilled pork belly in sweet and sour glaze
6 servings
120 minutes
Grilled pork belly in sweet and sour glaze is a vibrant embodiment of Chinese culinary tradition. It combines the rich, caramelized flavor of meat with the spicy sweetness of honey glaze. Thanks to the teriyaki marinade with lemon juice and mustard, the meat gains depth of flavor, while grilling gives it an appetizing crust. The glaze made from honey, ketchup, garlic, and wine vinegar enriches the belly with aromatic notes and a hint of spiciness. This dish pairs perfectly with rice or fresh vegetables, highlighting the balance of sweet, sour, and spicy. It is suitable for family dinners as well as festive gatherings, leaving an unforgettable impression.
1
For the marinade, mix teriyaki sauce, ground red pepper, lemon juice, and mustard.
- Teriyaki sauce: 0.5 glass
- Ground red pepper: pinch
- Lemon juice: 2 tablespoons
- Mustard: 1 tablespoon
2
Place the meat in a container and pour the prepared marinade over it. Leave to marinate overnight.
- Pork ribs: 1.5 kg
3
For the glaze, mix honey, onion, ketchup, red chili pepper, garlic, and wine vinegar.
- Honey: 5 tablespoon
- Onion: 1 head
- Ketchup: 100 g
- Red chili pepper: 1 piece
- Garlic: 2 cloves
- Wine vinegar: 2 tablespoons
4
Put honey, ketchup, and chopped vegetables in a saucepan or small pot, bring to a boil, and continue cooking on low heat until the sauce thickens slightly.
- Honey: 5 tablespoon
- Ketchup: 100 g
- Onion: 1 head
- Red chili pepper: 1 piece
- Garlic: 2 cloves
- Wine vinegar: 2 tablespoons
5
Grill the brisket on both sides until cooked, and brush with glaze before serving.
- Pork ribs: 1.5 kg