Ralph de Kok

Grill Meester & Barbecue Specialist

Glazed Porkbelly with Scampi

Posted in Barbecueën, BBQ Recepten

Glazed Porkbelly with Scampi

…with wasabi crunch, caramelized pineapple, grilled hotsauce and coconut rice.

Serves: 8

Prep time: 30 minutes
Grilling time: 90 to 120 minutes
Grill method: Direct, indirect pineapple pork belly rice


  • 3-4 pounds pork belly
  • 1 pineapple
  • borage or cilantro
  • Pandan rice
  • Can of Coconut milk
  • Green Asperges
  • 16 large Scampi/shrimps
  • garlic purée
  • sea salt
  • 10 bay leafs
  • 1 bunch Thyme
Red pepper hotsauce: pineapple pork belly
  • 3 red chili peppers
  • 1/2 red bell pepper
  • 1 shallot
  • 1 garlic clove
  • 1 tbsp sunflower oil
  • 2 tbsp granulated sugar
  • 1 cup water
  • 1 tbsp sweet soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp sweet soy sauce
  • 2 tbsp mirin fu
  • 2 tbsp sake
  • 3 tbsp brown sugar
  • 1 red chili pepper (finely sliced)
  • 1/2 inch ginger root (finely sliced)
  • 1 garlic clove (finely sliced)
  • 2 tbsp sunflower oil
  • 2 tbsp sweet chili sauce
  • 1/2 cup water
Wasabi crunch:
  • 8 oz. wasabi coated peanuts
  • 2 tbsp roasted sesame seeds
  • 1 sheet nori
  • 2 tbsp fried onions

You’ll also need: pork belly met wasabi cruch en ananas

  • skillet
  • cast iron grid
  • premium charcoal ♥♥♥
  • Kitchen Aid/blender


Rub the garlic purée on the pork belly and sprinkle with sea salt and cover with the thyme and bay leafs. Marinade overnight.
Red pepper hotsauce:
Grill all the peppers, the shallot and the garlic for about 10 minutes on medium heat. Take off the grill and cut into small pieces. Heat the oil in a skillet and fry the veggies for 5 minutes on medium heat. Add the water and sugar and boil for another 10 minutes or until most of the moisture has vaporized. Put in a blender and mix until a smooth sauce.
Fry the ginger, garlic and red chili pepper in a skillet with some sunflower oil and add all liquids except the water. Add the brown sugar. Let simmer for 5 minutes. Poor through a sieve, put back into the skillet and add the water. Bring to a boil and let simmer until a syrupy sauce.
Wasabi crunch:
Put all ingredients into a blender and pulse a few times.
Cut off the stem end and the bottom of the pineapple. Cut off the skin.
Heat up the Big Green Egg on 300 degrees using the Conveggtor and cast iron grid. Place both pork belly and pineapple in the grid and cook for about 90 minutes, turning the pineapple every 10 minutes but leave the pork.
Pandan rice:
Boil the Pandan rice in a pan with the coconut milk (add water if needed), following the instructions on the package. Add salt if needed.
Green asperges:
Grill the green asperges in about 3 minutes on a high temperature. Peel the scampi, sprinkle with a little salt and olive oil and grill them on medium-high direct heat for about 4 to 5 minutes.
Cut the pineapple into very thin slices and put on a plate. Slice the pork belly and lacquer with the glaze. Sprinkle the wasabi crunch over the pork at the very last minute and put on the plate. Add the grilled red pepper sauce, asperges, scampi and rice and garnish with cilantro or borage cress.