BBQ Pork Belly with Honey Glaze

Ingredients:

• 4 pcs pork belly, fresh and boned (1.2 kg)

  
  

  (Pork belly has fat and meat layers that make it juicy and tender when cooked.)

• 1 bowl honey sauce (Honey gives the pork its sweet, shiny glaze.)

Marinade Ingredients:

• 6 tbsp granulated sugar (Sugar adds sweetness and helps the pork caramelize during roasting.)

• 1 ½ tbsp salt (Salt pulls moisture from the meat surface, helping the flavors absorb into the pork.)

• 1 tbsp chicken powder (Chicken powder gives a savory umami flavor to enhance the meat.)

• 1/10 tsp five spices powder (This spice blend adds a warm, fragrant aroma.)

• 1/10 tsp zedoary powder (Zedoary is a type of ginger that helps remove strong pork odors.)

• 2 tbsp BBQ sauce (Adds smokiness and extra flavor to the pork.)

• 2 tbsp light soy sauce (Soy sauce provides saltiness and a rich, savory taste.)

• 2 eggs (Eggs coat the pork, keeping it moist and helping the marinade stick.)

• 2 tbsp rose wine (Wine tenderizes the meat and removes any strong pork smell.)

• 6 cloves garlic, minced (Garlic gives the pork a bold, savory flavor.)

• 4 cloves shallot, minced (Shallots add a sweet, mild onion flavor.)

Method with Scientific Explanations

Step 1: Marinate the Pork

• Wash and dry the pork belly. Combine the marinade ingredients in a bowl. Mix well and rub the marinade into the pork. Let it marinate for 40 minutes, turning every 10 minutes.

  
  

  Why? Salt and sugar penetrate the meat, breaking down muscle fibers to make the pork tender and flavorful. Turning the pork ensures all sides absorb the marinade evenly.

  
  

  Tip: Don’t marinate the pork for too long (more than 1 hour) because the brine will seal the meat and make it rough.

Step 2: Thread the Meat

• Use steel skewers to thread the pork belly.

  
  

  Why? The skewers hold the meat in place and allow it to cook evenly as heat circulates around it.

Step 3: High-Temperature Roasting

• Preheat the oven. Place the skewered pork in the oven at 250°C–280°C and roast for 10 minutes. Turn the meat over and roast for another 10 minutes.

  
  

  Why? The high heat causes the sugars and proteins on the pork’s surface to undergo the Maillard reaction. This creates a golden-brown, crispy crust that adds flavor. Turning ensures the pork cooks evenly on all sides.

Step 4: Medium-Temperature Roasting

• Lower the oven temperature to 200°C–230°C and roast for another 10 minutes.

  
  

  Why? Reducing the temperature ensures the meat cooks through without burning the outside. This step allows the heat to penetrate deeper into the meat layers.

Step 5: Glaze the Pork with Honey Sauce

• Let the pork cool for a few minutes. Brush it with honey sauce and return it to the oven at 200°C for 5 minutes. Turn it over, brush on more honey sauce, and roast for another 5 minutes.

  
  

  Why? Honey caramelizes when heated, creating a sweet, sticky glaze. This gives the pork belly its shiny appearance and adds an extra layer of flavor.

Science Behind the Recipe

1. The Role of Sugar and Salt:Sugar caramelizes at high temperatures, creating a sweet, golden crust. Salt enhances flavor and helps the marinade soak into the pork.

2. Maillard Reaction:The combination of heat, protein, and sugar causes the pork to brown, creating a rich, savory flavor and crispy texture.

3. Honey Glaze:Honey contains natural sugars that turn golden and glossy when roasted, adding both sweetness and an appetizing look to the pork.

Final Tip:

Cooking pork belly involves balancing high heat to create a crispy crust and low heat to cook the meat evenly. By understanding the science behind marination, heat, and glazing, you can make perfectly juicy and flavorful BBQ pork belly every time!