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Chilli Szechuan Pork Belly

  • People

    Serves 4

  • Prep Time

    15 min.

  • Marinating Time

    2 to 18 h

  • Barbecue Time

    1:12 h

Serves 4
Prep Time
15 min.
Marinating Time
2 to 18 h
Barbecue Time
1:12 h

the Ingredients

Sticky Ribs 3


  • ½ cup rice wine vinegar
  • ⅓ cup brown sugar
  • ¼ cup light soy sauce
  • 3 tablespoons tomato sauce
  • 2 tablespoons hot chilli sauce
  • 1 tablespoon chilli flakes
  • 1 tablespoon Szechuan pepper, roasted, ground
  • 4 garlic cloves, crushed
  • 1 piece fresh ginger, about 2cm, grated
  • 8 slices pork belly or pork spareribs
  • 3 tablespoons hot chilli sauce
  • Sesame seeds
  • 2 spring onions, finely sliced


  • 01 In a non-metallic bowl combine all of the marinade ingredients. Add the pork to the marinade and refrigerate for at least 2 hours or overnight.
  • 02 Set up your barbecue for indirect cooking (refer to your handbook for further instructions). Preheat your barbecue for roasting.
  • 03 Place the pork and the marinade into a large disposable drip pan. Tightly cover the drip pan with aluminum foil.
  • 04 Once the barbecue has preheated, make adjustments to the burner control(s) for the roasting setting. Place the dip pan on the barbecue and cook for 30 minutes. After 30 minutes, remove the alfoil. Turn the pork and cook for a further 40 minutes, turning the pork every 20 minutes.
  • 05 Remove the drip pan from the barbecue. If using a Q, remove the convection tray and trivet. Set the burner(s) to high. Remove the pork from the drip pan, baste with 3 tablespoons hot chilli sauce, and cook over direct high heat until caramelised, about 1 minute per side.
  • 06 Garnish the pork with sesame seeds and the spring onion.

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