Back to Recipe Menu

Glazed pork belly with ginger BBQ sauce


  • The day before cooking, put the pork belly in a large heavy-bottomed baking tray.
  • Combine 4 heaped tspn salt with the brown sugar and rub over the top of the pork. Then cover with clingwrap and refrigerate overnight.
  • When ready, preheat oven to 120°C fan forced (140°C normal).
  • Then brush the pork with oil and cook in the oven for about 1-1¼ hours until tender, but not falling apart, brushing now and again with the following BBQ sauce for the last 30 mins.
  • While the pork is cooking, heat 2 tbsp oil in a heavy-bottomed pot and gently sauté the garlic, red pepper flakes, onions and ginger until reasonably tender, regularly stirring.
  • Add the apple cider, vinegar, tomato sauce, mustard, oyster sauce and seasonings. Mix well and gently cook for about 20 mins until thick and fragrant. Then process until smooth and set aside in two separate bowls – one for basting and the other for serving.
  • Serve the sliced pork with the bowl of sauce and jacket potatoes and/or your favourite slaw on the side.
  • nb.  The pork could be barbecued over indirect heat, if you prefer.
  • derived from a recipe in “Food Network” magazine


  • 1 kg piece pork belly, bone in, but skin removed
  • sea salt
  • 2 tspn brown sugar
  • vegetable oil
  • 4 garlic cloves, crushed
  • 1 tspn red pepper flakes
  • 2 medium onions, diced
  • 2 heaped tbsp julienned or grated fresh ginger
  • 1 cup apple cider (or juice)
  • 4 tbsp apple cider vinegar
  • 2 cups tomato sauce
  • 1 tbsp Dijon mustard
  • 6 tbsp oyster sauce

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm