We never owned a BBQ grill before but finally decided to buy a Traeger BBQ Grill for our new house. Dinner was supposed to start at 6pm, and I thought that we would have enough time if we start grilling at 4pm. Little did we know that we had to preheat the grill for an hour before we could use it. So, there we were… with our meats, doing nothing but waiting for the grill to start heating up. Finally we were able to start cooking at 5.15pm, but voila, the grill worked perfectly! And luckily, the butcher was able to thinly sliced the pork so it didn’t take us too long to cook it.
I’ve also made homemade kimchi using the recipe from Maangchi. Kimchi is easy to make but very time consuming. Nevertheless, I’m super happy with the result. The kimchi also works well with this spicy pork as a perfect way to celebrate Cinco de Mayo.Print
- 1-pack your favorite tortilla
- Kimchi (I used recipe from Maangchi)
- Toasted sesame seeds
- Grilled Pork Belly
- 2lb pork belly, thinly sliced
- 2 cups water
- 1/4 cup salt
- 1/4 cup sugar
- 1-inch ginger
- Pork belly sauce:
- 1 tbs soy sauce
- 2 tbs sambal oelek
- 1 tbs dark soy sauce
- 2 tbs sesame oil
- 1 tsp chili flakes
- 2 tsp grated ginger
- 1 clove garlic, minced
- In a bag, marinate the pork belly with water, salt, sugar, and 1-inch ginger for 24 hours.
- Mix the sauce and set aside.
- When ready, rinse under cold water and pat dry.
- Preheat the grill for high heat.
- Brush the pork belly with sauce and place pork on the grill. Cook 6 to 8 minutes per side, until juices run clear.
- Serve pork belly over taco, top with kimchi and toasted sesame seeds.
For crunchiness, add cucumber pickles on top.
I’ll be going to la-la-land and I’d be so happy if I can get internet connection during my trip, so I apologize if I’ve been a little quiet on here and not responding quicker. But be sure to follow me here, here, or here so I can share my local adventures with you all!