Smoky Pork Belly

Smoky Pork Belly recipe - The Cooks Pantry


Courtney Roulston


4 people


  • 800g Coles pork belly strips, boneless, skin off
  • ½ jar Lee Kum Kee Char Siu Sauce
  • 1 pack Little Lucifer Ready-To-Use Smoking Wood Chips Savoury Herb Flavour


  • 4 carrots, peeled, grated
  • 1 bunch coriander, chopped
  • 1 tablespoon black sesame seeds
  • 2 teaspoons sesame oil
  • 1 tablespoon lemon juice
  • 2 teaspoon raw ginger, finely julienne
  • 1 teaspoon maple syrup


  • *To prepare the barbecue, pierce the Little Lucifer pack with a fork or knife and place onto the hot barbecue grill (for gas BBQ), or onto hot coals (for kettle BBQ). Place lid down to allow the chips to smoke for a few minutes.
  • Coat both sides of the pork belly strips with char siu sauce. Place a cake rack on top of the grill to avoid burning the meat. Align the pork belly strips on the rack and cook for 45 minutes to an hour, turning them halfway through. Remove from heat and allow to rest.To make the carrot salad, combine grated carrot, coriander, fresh ginger and black sesame seed. Dress with lemon juice, sesame oil, maple syrup and salt and toss through.
  • Slice each pork belly strip into smaller bite size pieces and serve with the delicious carrot salad. Serve as an entertaining or shared platter or with some rice. Enjoy!

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