The Perfect Grilled Pork Belly
Of course, “perfect” is relative, but we all have our own ideas of what constitutes a perfect meal, a perfect menu, or a perfectly-grilled pork belly.
My idea of a perfectly-grilled pork belly is the right combination of meat and fat, the right mixture of marinade, and a cross between medium cooked and a little burnt.
1 lb pork belly, sliced pork chop style
1/3 cup soy sauce
4-5 pcs. calamansi (or one medium lime), juiced
1/2 tsp garlic powder
Salt and pepper to taste
In a medium bowl, marinate the pork belly in the soy sauce, calamansi juice, garlic powder and salt and pepper to taste. Cover and refrigerate overnight.
Fire the grill. Cook the marinated pork belly in batches, constantly turning them over to make sure they’re evenly grilled. Allow grill fire to direcly touch parts of the pork, especially the skin and fat. Cook until desired tenderness of the meat with edges a little burnt.
Remove from heat and cut two or three slits on one side of the grilled pork belly.
If desired, sprinkle some extra calamansi juice of the the cooked meat.