Wendell's Filipino Grilled Pork Belly

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.