Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Grilled pork belly with a sharp calamansi and garlic marinade.
Plus at least 2 hours marinating
Equipment: Barbecue or griddle pan
Measures and names
Ingredients
- 1 kg pork belly, cut into thick strips
- 5 tbsp soy sauce
- 5 tbsp calamansi or lime juice
- 8 garlic cloves, crushed
- 1 tsp black pepper, coarsely ground
- 2 tbsp cane vinegar
- Vinegar, onion and chilli dipping sauce, to serve
Method
- Mix the soy sauce, calamansi juice, garlic, pepper and vinegar in a large dish.
- Add the pork strips, turn to coat, cover and marinate in the fridge for at least 2 hours or overnight.
- Heat a barbecue or griddle to medium. Grill the pork for 8 to 10 minutes on each side, basting with the leftover marinade as it cooks.
- Watch for flare-ups from the rendering fat and move the pork to a cooler spot if it colours too quickly.
- Rest for 5 minutes, slice thickly, and serve with the vinegar dipping sauce.
Swaps and tips
Traditional versions often add banana ketchup or brown sugar; this one relies on citrus and garlic instead. Use tamari to make it gluten free. Pork shoulder steaks work well too.
Add carbs for the family (optional)
For the family, serve with garlic rice or a rice bowl. Keep the on-plan plate with grilled aubergine and a tomato salad.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 33 g | 3 g | 1 g | 51 g | 604 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
