Ginger Agave BBQ Pork Belly topped with a Quail Egg
For the Pork Belly:
1 lb. Uncured Pork Belly
1 Tbsp. Olive Oil
1 Tbsp. Honey
1/2 Tbsp. Brown Sugar
1/2 Tbsp. Garlic Powder + extra
1 Tsp. Turmeric
1 Tsp. Paprika
1 Tsp. Cayenne Pepper
Pinch of Sea Salt
Pinch of Ground Black Pepper
1 Can of Beer
Skin side up, score diagonal lines into the pork belly. Combine olive oil and honey and coat the top of the pork belly with this mixture. Combine remaining ingredients, with the exception of the beer. Coat the skin with the seasoning. Place in fridge overnight.
Preheat oven to 500 degrees. Place pork belly on oven safe pan and into the oven on the middle shelf for 10-15 minutes, allowing the top to get crispy and browned. Reduce heat to 325 degrees. Let cook for 90 minutes. Then, pour the beer in the pan with the pork belly and add extra garlic powder and let cook for another hour. Remove from oven and let cool for 10 minutes. Toss in warm sauce before serving. Top with a fried quail egg.
For the Ginger Agave BBQ Sauce:
1 Tbsp. Vegetable Oil
1/3 C. Yellow Onion, Chopped
1 Garlic Clove, Minced
1 1/2 Tsp. Red Pepper Flake
1/2 C. Ketchup
1 Tbsp. Worcestershire Sauce
1/2 Tbsp. Apple Cider Vinegar
2 Tbsp. Soy Sauce
1 1/2 Tbsp. Agave Nectar
2 Tsp. Ginger
Pinch of Salt
Heat oil on medium in a small pot. Add onion and garlic and cook until tender, about 7 minutes. Add red pepper flake and cook for another two minutes before adding ketchup, Worcestershire sauce, apple cider vinegar and soy sauce. Reduce heat to low and let simmer for 10 minutes. Add remaining ingredients, mix thoroughly and simmer for another 10 minutes. Keep warm until serving or make in advance and reheat as necessary.
1 lb. Uncured Pork Belly
1 Tbsp. Olive Oil
1 Tbsp. Honey
1/2 Tbsp. Brown Sugar
1/2 Tbsp. Garlic Powder + extra
1 Tsp. Turmeric
1 Tsp. Paprika
1 Tsp. Cayenne Pepper
Pinch of Sea Salt
Pinch of Ground Black Pepper
1 Can of Beer
Skin side up, score diagonal lines into the pork belly. Combine olive oil and honey and coat the top of the pork belly with this mixture. Combine remaining ingredients, with the exception of the beer. Coat the skin with the seasoning. Place in fridge overnight.
Preheat oven to 500 degrees. Place pork belly on oven safe pan and into the oven on the middle shelf for 10-15 minutes, allowing the top to get crispy and browned. Reduce heat to 325 degrees. Let cook for 90 minutes. Then, pour the beer in the pan with the pork belly and add extra garlic powder and let cook for another hour. Remove from oven and let cool for 10 minutes. Toss in warm sauce before serving. Top with a fried quail egg.
For the Ginger Agave BBQ Sauce:
1 Tbsp. Vegetable Oil
1/3 C. Yellow Onion, Chopped
1 Garlic Clove, Minced
1 1/2 Tsp. Red Pepper Flake
1/2 C. Ketchup
1 Tbsp. Worcestershire Sauce
1/2 Tbsp. Apple Cider Vinegar
2 Tbsp. Soy Sauce
1 1/2 Tbsp. Agave Nectar
2 Tsp. Ginger
Pinch of Salt
Heat oil on medium in a small pot. Add onion and garlic and cook until tender, about 7 minutes. Add red pepper flake and cook for another two minutes before adding ketchup, Worcestershire sauce, apple cider vinegar and soy sauce. Reduce heat to low and let simmer for 10 minutes. Add remaining ingredients, mix thoroughly and simmer for another 10 minutes. Keep warm until serving or make in advance and reheat as necessary.
