Sticky, packed with flavour and cooks within minutes.  This Asian glazed pork belly works perfectly along side some scrambled eggs for a brekkie/brunch winner OR inside a brioche bun for the perfect dinner!

Summer is just around the corner here in Bris-Vegas and the bbq is getting used pretty much everyday right now.  I’m a huge fan of pork belly but not the biggest fan of cooking it whole on the bbq.  The clean up can be pretty epic from all the fat – ugh!

I was trying to come up with new ways to marry two of my favourite things (on the food front that is) – my weber and pork belly.  Oh, and lets not forget about my affair with putting things inside 2 pieces of bread either!  So on that note I figured cut the belly thin, get some HIGH heat going and then sear the crap out of it.  Something a little different to your typical slower cook.  Once this method was approved it was on to how to take it to the next level so clearly a solid marinade was involved and also serving it with something to compliment the belly too.

Brunch, is something my wife ADORES.  These days with having a 2yr old we don’t get out as regularly as we used to. When we do it’s typically order ASAP and eat it quicker than it takes to cook before the carnage of said 2yr old takes over.  Then we are off to the local park/playground for some swing time.  So this dish had both me and my wife in mind when using pork belly but pairing it alongside some beautiful scrambled eggs.

My advice is head to your local butcher or market, grab a nice chunk of belly.  Cut it in half and use one half to make some delicious asian glazed pork belly for brekkie/brunch. The family will thank you later!  Then  take the other half and hit up this recipe I posted recently!!

Happy cooking and happy eating!

Asian pork belly, eggs & slaw

This asian pork belly is melt in your mouth good! It’s the perfect hangover food or group brunch.  Just lay it out in the middle and let everyone help themselves!
Total Time: 25 minutes
Cuisine: American, Australian

Pork Belly




Mix all pork belly ingredients together and place in ziplock bag with pork belly and marinade for 30 minutes.
Grill pork belly on high heat for 2 minutes each side until they start to caramelise.
Toss all the slaw ingredients together and set aside.
Heat butter in frying pan on medium heat, whisk eggs and add to pan. Using a spatula stir eggs gently and remove from pan when about 90% cooked *see tip*
Place all 3 components on plate and garnish with lime wedge and drizzle of sweet chili sauce

Essential Tools


Calories: 1085kcal | Carbohydrates: 37g | Protein: 26g | Fat: 91g | Saturated Fat: 32g | Cholesterol: 436mg | Sodium: 885mg | Potassium: 483mg | Fiber: 1g | Sugar: 27g | Vitamin A: 23% | Vitamin C: 28.1% | Calcium: 6.9% | Iron: 17.8%
Tried this recipe?Mention @another_food_blogger or tag #cookinginbrissie!

This content was originally published here.