Yield
Marinade for about 4 lbs pork belly, sliced ¼-inch thick
Ingredients
- ¾ cup hoisin sauce
- ¾ cup low-sodium soy sauce
- ¼ cup honey
- ½ cup dry sherry
- 3 tablespoons annatto powder
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 2 tablespoons white sugar
- 1 tablespoon fish sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon five spice powder
- 1 tablespoon chili oil
Instructions
1.
Prepare the Marinade. In a bowl, whisk together the hoisin sauce, soy sauce, honey, dry sherry, annatto powder, ginger paste, garlic paste, sugar, fish sauce, sesame oil, five spice powder, and chili oil until fully combined.
2.
Marinate the Pork Belly. Place the sliced pork belly in a resealable bag or non-reactive container. Pour the marinade over the pork and toss to coat evenly. Refrigerate overnight, turning the pork occasionally for even marinating.
3.
Preheat the Grill. Preheat your Traeger grill to 375°F.
4.
Grill the Pork Belly. Remove the pork belly from the marinade and place on the grill. Cook for 10–15 minutes, then flip and grill an additional 10–15 minutes until the pork is crispy and cooked through.
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