An aromatic BBQ dish with a Far Eastern flavour
Tender pork belly, marinated in a spicy mixture of soy sauce, five-spice powder and honey, slowly grilled until perfectly crispy – this dish combines the savoury depth of the meat with the complex aroma of Asian spices.
Ideal wine pairing: Grenache (France, Côtes du Roussillon AOC)
A Grenache from the Côtes du Roussillon AOC is characterised by its fruity intensity, spicy notes and soft tannins. The aromas of red berries, Mediterranean herbs and a hint of pepper harmonise perfectly with the sweet and spicy marinade of the pork belly. The moderate acidity and full body of the wine balance the fattiness of the meat and emphasise the roasted flavours from the barbecue.
Further wine recommendations:
Zinfandel (USA, California AVA) An intense Zinfandel brings flavours of blackberries, plums, pepper and vanilla. The sweet and spicy aromas perfectly complement the caramelised honey glaze of the pork belly. Its soft tannins play around the fatty meat, while its light fruity sweetness emphasises the Asian spices. Perfect for BBQs where a variety of flavours and meaty richness are required.
Shiraz (Australia, Barossa Valley) With notes of dark berries, pepper, eucalyptus and cocoa, Shiraz offers a full spectrum that harmonises beautifully with the five-spice blend. The wine’s powerful body stands up to the fat of the pork belly and adds depth with spicy accents. An intense but balanced pairing with a modern BBQ character.
Tempranillo (Spain, Ribera del Duero DO) A structured, mature Tempranillo with notes of forest fruits, leather, vanilla and roasted flavours. The tannins are present but fine – perfect for grilled, fatty meat. Its earthy flavour complements the Asian profile without dominating. The balance between rustic depth and lively fruit is particularly exciting.
Malbec (Argentina, Mendoza DOC) Malbec delivers powerful fruit (plum, blueberry), accompanied by coffee and tobacco flavours. The meaty texture and light smokiness perfectly complement the caramelised, spicy crust of the pork belly. The tannins support the dish, while the fresh acidity provides balance. A rustic-elegant wine for intense BBQ profiles.
Barbera (Italy, Piemonte DOC) With its high acidity and low tannin content, Barbera is perfect for dishes with a sweet and spicy flavour. Flavours of cherry, cloves and a hint of cinnamon ideally complement the Asian marinade. The freshness of the wine acts as a counterpoint to the richness of the pork belly and enhances its flavours without weighing it down. A great accompaniment when it needs to be strong but not heavy.
The recipe:
BBQ pork belly with Asian five-spice marinade
Cooking utensils
- 1 Grill or oven
- 1 Bowl for the marinade
- 1 Barbecue tongs
- 1 Aluminum foil
Ingredients
Meat:
- 1 kg Pork belly with skin
Marinade:
- 4 tablespoon soy sauce
- 2 Tbsp honey
- 1 teaspoon five-spice powder
- 2 Garlic cloves finely chopped
- 1 teaspoon ginger Freshly grated
- 1 tablespoon sesame oil
- Salt and pepper to taste
Preparation
Prepare the marinade:
- In a bowl, mix together the soy sauce, honey, five-spice powder, garlic, ginger and sesame oil. Season to taste with salt and pepper.
Marinate the pork belly:
- Score the skin of the pork belly crosswise. Place the pork belly in the marinade, cover and marinate in the fridge for at least 4 hours, ideally overnight.
Barbecue:
- Preheat the grill to 160°C. Remove the pork belly from the marinade and place on the barbecue. Grill over an indirect heat for approx. 2 hours until the meat is tender.
- Make the rind crispy:
- Increase the temperature to 220°C and grill the pork belly for a further 15-20 minutes until the rind is crispy.
Serve:
- Remove the pork belly from the grill, leave to rest briefly and cut into slices. Brush with the remaining marinade
Recommended side dishes:
- Fried pak choi with garlic and sesame seeds – brings bite, freshness and Asian elegance.
- Sticky rice with spring onions – neutralizes spiciness, harmonizes with the meat juices.
- Asian cucumber and mint salad – cools the palate and balances sweetness and spice.
