Counter 10 · Wok, Skewer & Bowl
Charred Pork Belly Skewers with Scallion Oil
Thick slices of pork belly rubbed with five-spice and white pepper, grilled until the fat renders and crisps, then drizzled with sizzling scallion-ginger oil.
- Prep
- 20 min
- Cook
- 20 min
- Serves
- 4
- Level
- Easy
Grilled pork belly on a stick shows up at night markets from Taipei to Hanoi, and the best versions balance crackly edges with soft, melting fat. Cutting the belly 1/2 inch thick is the key measurement: thinner slices dry out, thicker ones stay flabby. Start the skewers on the cooler side of the grill so the fat renders slowly, then finish over direct heat. The scallion oil takes two minutes and turns simple grilled pork into something people remember.
Method
-
Toss the pork belly slices with the soy sauce, shaoxing wine, five-spice, white pepper and honey. Marinate 30 minutes to 4 hours in the fridge.
-
Thread each slice lengthwise onto a flat metal or doubled bamboo skewer so it lies flat.
-
Set up a grill with a hot side and a cooler side. Place the skewers over indirect heat, cover and cook 10 minutes, turning once, until the fat turns translucent.
-
Move them over direct high heat and grill 2 to 3 minutes per side until the edges blister and char in spots.
-
Meanwhile, put the scallions, ginger and salt in a heatproof bowl. Heat the oil in a small pan until it shimmers, about 350 F, and pour it over; it will sizzle loudly.
-
Lay the skewers on a board, spoon the scallion oil across them and finish with cilantro.
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