Chili Glazed Grilled Pork Belly Strips

 

1 pound pork belly

2 T. soy sauce

2 T. olive oil

3 large garlic cloves minced

2 T. chili paste

3 T. light brown sugar

1 tsp. kosher salt

 

Remove the skin from the pork belly and slice the meat into 1/8″ – 1/4″ wide strips. Stir together the soy sauce, olive oil, garlic, chili paste, sugar, and salt in a mixing bowl. Place the meat in the bowl with the marinade and toss with your fingers or tongs to coat thoroughly. Marinate for 1 hour. Preheat the grill to HIGH. Grill the strips of pork belly for 2 minutes, flip and grill another 2-3 minutes. When the pork has cooked through, remove from the grill and place it on a paper towel lined tray. Enjoy! Serving suggestions:  For tacos like we enjoyed at Salty Sow, place a strip of pork belly into a small flour tortilla, add a sprinkling of cheese (Asiago, Feta, Cotija all work well), some greens (Arugula, Spinach, or Crispy Brussel Sprouts), and then top with a fried egg. Alternatively, serve the grilled pork belly strips with roasted potato wedges and a salad. The grilled pork belly strips would also be delicious alongside scrambled eggs and toast. Slice the pork belly as thin as possible, aiming for between 1/8″ and 1/4″ in thickness. The slices closer to 1/4″ will likely require an additional 1-2 minutes on the grill. The slices closer to 1/8″ will be done in the time listed below.