Mix all the spices and crush in a mortar. Cut the pork belly in equal cubes and season with the spices mixture from all sides, except of the skin.

Tie up the like a parcel with cooking string and put it into the fridge for 2 hours. Prepare your grill for indirect heat, add some wood chunks and smoke the pork belly for 3 hours at 120°C / 248°F.

To prepare the sauce, chop the spring onions, garlic, ginger and chilli roughly. Heat the oil in a pan and sauté the spring onions lightly, add the garlic and fry until softened. Then add the remaining pork seasoning, fry for a minute and deglaze with the water, soy sauce and the vinegar. Finally add the halved lemon grass sticks, chilli, ginger and honey and bring the sauce to the boil.

Put the sauce into a roasting pan, place the smoked belly into the sauce and cook for another 2 hours.

After 2 hours the pork belly will be incredibly tasty, tender and moist.

Enjoy and stay tuned!

Asian Pork Belly


Pork Belly
15g Black Pepper
10g Fennel
10g Cilantro
5g All Spice
5g Cumin
20g Brown Sugar

For the sauce:

400ml Water
2 Spring Onions
Chilli (to taste)
Ginger (thumb-sized)
300g Soy Sauce
300g Dark Rice Vinegar
4 tbs. Oil
2 Lemon Grass sticks
4 tbs. Honey
2 Cloves of Garlic

Used tools & products:


Global Knife:

Gas Cooker:

Wood Chunks: