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Gridiron Grill: Cooking Pork Belly

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Chef Chris DeJohn from Centerplate shows us how to cook pork belly.

Data pix.


Yield: 4 each
Portion Size: 1 each
Number Portions: 4
10 oz  Raw Salmon Creek Pork Belly
½ cup  Orange Juice & Zest
¼ cup  Lime Juice & Zest
¼ cup  Reduced Sodium Soy Sauce
4 tbl  Dark Brown Sugar
2 tbl  Garlic; minced
1 tbl  Green Onion; chopped
1 tbl  Cilantro Bunch Fresh; chopped
1 tbl  Fresh Oregano; chopped
2 tbl  Olive Bib Blend 51/49 Oil
2 tbl  Sambal
4 cup  Chicken Broth
Place each portion of pork belly in a 1-gallon resealable plastic bag. In a medium mixing bowl, combine the orange
juice, soy sauce, light brown sugar, lemon juice, lime juice, garlic, ginger, green onions and sambal; use a whisk to
blend well. Place in a baking dish or pan and refrigerate overnight or for 8 hours.
Preheat the oven to 325 degrees F.
Remove the pork from the refrigerator and allow to sit at room temperature for 1 hour. Place the pork belly, skin
side down, in a 9 by 13 inch glass oven proof baking dish or a small roasting pan and pour the marinade and 3 cups
of the chicken stock over and around the pork belly. Place in the oven and roast for 1 hour. Turn the pork belly over
and roast for another 1 1/2 hours. Remove from the oven and place on a counter top or cooling rack to cool. Use
a fork and long, sharp, thin-bladed knife to remove the skin from the pork. Allow the pork to cool in the cooking
liquid and once cooled, about 1 to 1 1/2 hours, cover with plastic wrap and refrigerate for at least 6 hours or up to
Remove the pork from the refrigerator and uncover. Using a sharp knife, score the fat layer of the pork in a cross
hatch pattern. Cut Pork Belly into 1” cubes. Using Bamboo or metal skewers, skewer the pork, about 2 -3 pieces for
an appetizer portion or 6 for a bigger portion.
Preheat the grill
Place skewers on grill to put nice grill marks on pork; you can also smoke them at this point.
Place the frisee in a large bowl and toss with the rice wine vinegar; you can also use your favorite kettle chips as
well. Season lightly with salt and pepper.
To serve, place a portion of the pork on a warmed entree plate with 2 ounces of the frisee. Pour some of the sauce
over the pork and serve immediately.
Mojo Dipping Sauce: makes a great great dipping sauce and basting sauce
8   Cloves of Garlic
1   Serrano Chile; chopped
3 tbl  Cilantro Leaves; chopped
To Taste  Salt
1/2 cup  Orange Juice
1/4 cup   Lime Juice
1/4 cup   Extra-Virgin Olive Oil

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