Wendell followed a Foodland five-ingredient recipe to make this. He made it for his softball team and we got the leftovers. It was yummy.
- 1 pound Pork belly
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 tablespoon Minced garlic
- 1/2 cup Brown sugar
- 1 tablespoon Shoyu
- 1/2 cup Banana ketchup (or regular ketchup)
- 1 tablespoon Oil (any neutral oil)
INSTRUCTIONS
- Cut pork belly into 1/2inch strips. In a large bowl, combine pork belly, salt, pepper, garlic, sugar, and shoyu. Mix well.
- Cover the bowl with plastic wrap and place in refrigerator to marinate overnight or for at least 1hour.
- Once the pork belly has finished marinating, in a small bowl, mix ketchup and oil. Reserve for basting.
- Preheat grill to med-high heat.
- Once grill is ready, place pork belly down and cook for 6-8 minutes on each side, basting the top of the poke belly after flipping it over.
- Cook until internal temperature reaches 165°F or desired doneness.
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