Grilled Pork Belly with Pomace

Overview

Every time I squeeze out juice with a juicer and see the remaining pomace, I always feel that it would be a pity to throw it away! I'm having a barbecue today, so I thought it would be good to use it to marinate pork belly!

Tags

• private kitchen
• oven dishes
• hunan cuisine
• children
• old man
• winter recipes
• banquet dishes
• dinner
• bbq sauce
• cooking wine
• oyster sauce
• pomace
• pork belly
• lemon zest

Ingredients

Steps

1. 1 Bought pork belly with skin

   

2. 2 Remove the pig skin, wash and drain

   

3. 3 Take a basin and put the pork belly in, add barbecue sauce, cooking wine, oyster sauce, and some salt or light soy sauce for strong flavors

   

4. 4 The pomace left over from the juice, this time a mixture of apples and pears

   

5. 5 Put the pomace into the basin and add some lemon zest

   

6. 6 Mix all the ingredients and seasonings together, put them into a plastic bag and refrigerate them for more than a day

   

7. 7 Take out the marinated pork belly, cover the meat with the pomace and grill it together

   

8. 8 Place in the oven and bake at 180 degrees for 20 minutes

   

9. 9 After taking it out, remove the pomace and put it in the oven for 15 minutes

   

10. 10 Brush with barbecue sauce several times during this period

    

11. 11 This is grilled pork belly

    

12. 12 Cut into thin slices and serve immediately. If you have a strong taste, you can dip it in some sauce