Authentic Chinese Grilled Pork Belly Skewers
Master the street food art of perfectly crispy, golden-brown pork belly skewers. This technique uses a savory dry rub and charcoal heat for a smoky, tender finish.
In Chinese street food culture, the pork belly skewer is a revered staple, prized for its contrast between rendered crispy fat and tender, flavorful meat. Achieving that signature texture requires a delicate balance of careful marination and high-heat grilling. Follow this method to recreate the authentic, smoky experience of your favorite BBQ shop at home.
Ingredients
- 500 g pork belly (leaner lower cut)
- 2 stalks scallion
- 1 piece ginger
- 1/4 tsp baking soda
- 1 egg white
- to taste salt
- 1/2 tsp white pepper powder
- 1 tsp 13-spice powder
- 1/2 tsp umami powder
- 1 tbsp Donggu soy sauce
- 1 tbsp oyster sauce
- to taste BBQ seasoning powder
- to taste three-in-one mixed spice blend
Instructions
- 1Slice the pork belly
Select the leaner lower part of the pork belly to ensure it is not too greasy. Slice the meat along the grain into large pieces, then cut these across the grain into uniform chunks for skewering.
Tip: Cutting across the grain helps make the pork skewers more tender when cooked. - 2Cut the pork belly
Take the prepared pork belly and slice it into bite-sized chunks. Cutting across the grain ensures the meat remains tender and easy to chew once grilled.
Tip: Keep the pieces uniform in size so they cook evenly on the grill. - 3Tenderize the meat
Add scallion slices and ginger to the pork belly chunks. Pour in a small amount of water mixed with baking soda to help tenderize the meat, then incorporate an egg white to maintain moisture during the grilling process.
Tip: Dissolve the baking soda completely in water before adding it to ensure even distribution. - 4Mix the marinade
Put on a clean glove and mix the pork belly, aromatics, and egg white thoroughly by hand. Ensure the meat is evenly coated so the tenderizing agents can work effectively.
Tip: Massaging the meat helps the marinade penetrate deeply. - 5Add savory seasonings
Once the meat is tenderized, add salt, white pepper powder, 13-spice powder, umami powder, and oyster sauce to the bowl. Pour the oyster sauce carefully to control the amount and ensure a deep savory flavor.
Tip: White pepper helps remove any gamey odor and adds a subtle heat. - 6Final seasoning marination
Add Donggu soy sauce for color and aroma, then mix everything together by hand once more. Allow the seasoned pork belly to marinate for 20 minutes before skewering.
Tip: Marinating for the full 20 minutes is key to achieving the signature BBQ flavor. - 7Grill the pork belly
Prepare the charcoal with high heat and place the skewered pork belly chunks directly onto the grill. There is no need to add oil, as the pork will naturally render its own fat during the grilling process.
Tip: Ensure the charcoal is at a high, even heat before placing the skewers to get a good sear. - 8Grill the second side
Monitor the skewers until the bottom side is sizzling and releasing fat into the coals. Once the meat begins to smoke heavily, flip the skewers over to brown and cook the other side.
Tip: The smoke is a good sign that the fat is rendering and adding flavor to the meat. - 9Evenly distribute rendered fat
After both sides have begun to sizzle and smoke, spread the skewers apart slightly. Rub the pieces against each other to help coat the meat with the rendered fat, ensuring all spots are evenly roasted.
Tip: This technique ensures that even the parts of the meat not directly over the hot spots get a nice, crispy coating. - 10Season the grilled skewers
Once all four sides of the pork belly have been roasted to a perfect golden brown, sprinkle the BBQ seasoning powder and the three-in-one mixed spice blend generously over the meat to enhance the final flavor.
Tip: Apply the spices right at the end to keep the seasoning fragrant and prevent it from burning.
