Chinese lacquered pork belly

Chinese lacquered pork belly

Ben's BBQ Bible
Billy Law

This is a beautiful recipe that I regularly whip up — I think pork + Chinese flavours + barbecue is a match made in heaven.

You can do the pre-cooking in your oven, if you prefer, and finish the pork on the barbecue.


Quantity Ingredient
1.5kg pork belly, cut into two-finger-thick slices – you will end up with about 8 slices
1 quantity Master stock, at room temperature
50g rock sugar

To serve

Quantity Ingredient
2 bunches bok choy
1 bunch broccolini
12 asparagus spears
finely sliced fresh ginger
oyster sauce, for drizzling
1 chilli, finely sliced
1/2 bunch coriander


  1. Place the pork belly pieces in a deep heatproof dish. Pour the Master stock over and refrigerate for at least 4 hours. Prior to cooking, allow the pork to come close to room temperature.
  2. Prepare your barbecue for indirect cooking over a low heat, or preheat your oven to 100°C.
  3. Cover the pork dish with foil and place in the centre of the barbecue, or in the preheated oven. Cook for 1½–2 hours, until very tender.
  4. Once cooked, remove the pork from the stock, reserving the stock.
  5. Reboil the reserved stock. Keep about 250 ml of the stock simmering, and return the rest to the base master stock in your fridge.
  6. Now add the rock sugar to the reserved stock and boil until the sugar has dissolved.
  7. Place the pork pieces on a tray and brush them with the reduced, syrupy stock.
  8. Prepare your barbecue for direct grilling over a medium heat.
  9. Start steaming the bok choy, broccolini and asparagus separately.
  10. Place the pork pieces directly on the barbecue grill bars. Grill on both sides until the pork is a little crisp at the edges and charred, brushing with the remaining stock to glaze, about 3–5 minutes on each side.
  11. Arrange the steamed vegetables on a large platter. Scatter with the ginger and oyster sauce. Arrange the pork slices on top and garnish with chilli and coriander.
  12. Serve straight away.
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