Grilled pork belly with ginger sauce

Ingredients:

Pork

• 500 g pork belly in one piece, skin removed
• 1 teaspoon light brown sugar
• Coarse salt
• Vegetable oil, for grilling
• 4 squares cornbread (corn cake), for serving (see recipe below)

BBQ sauce for greasing

• 1 tbsp. vegetable oil
• 1 large onion, diced
• 2 cloves garlic, chopped
• 2 tsp chopped peeled ginger
• 1/2 tsp dried pepper flakes
• 1 cup ketchup
• 1/2 cup apple juice
• 3 tbsp. oyster sauce
• 2 tablespoons apple cider vinegar
• 1/2 tsp mustard powder
• Coarse salt

Preparation:

1. Prepare the pork: Mix 2 teaspoons of salt with brown sugar and rub the pork belly with this mixture. Wrap in plastic wrap and refrigerate for 4 hours or overnight.
2. Prepare the sauce: Heat vegetable oil in a saucepan or frying pan. Add the onion and cook until softened, about 5 minutes. Add the garlic, ginger, and pepper flakes and continue cooking, stirring, for another 2 minutes.
   
   Add ketchup, apple juice, oyster sauce, vinegar, mustard powder, and 1/4 teaspoon salt. Bring to a boil and simmer, stirring occasionally, until the sauce thickens, about 20 minutes. Cool the sauce for 15 minutes, then transfer to a blender and puree until smooth.
3. Prepare pork belly: Remove the meat from the refrigerator 30 minutes before cooking. Preheat the grill to medium and prepare for indirect cooking: For a gas grill, turn off the burners on one side and leave the other side on. For a charcoal grill, move the coals to one side. Place a metal pan under the grate on the cool side of the grill.
4. Brush the grill grate with vegetable oil. Place the pork belly on the cool side of the grill (not direct heat) and cook, turning, until tender but not falling apart, 2 hours 30 minutes to 3 hours, basting the meat with the sauce a few times during the last hour of cooking.
   
   Transfer the pork to the hot side of the grill (direct heat) and continue grilling, turning and basting with more sauce, until the surface is glazed and lightly charred, another 5 minutes. Transfer the pork to a cutting board and let rest for 20 minutes.
5. Slice pork belly slices and serve with cornbread and remaining gravy.
   
   
   The recipe for making cornbread can be see here