Bbq Sliced Pork Recipes

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HOW TO COOK PORK BELLY SLICES



How to Cook Pork Belly Slices image

Learn different methods of cooking pork belly slices or strips. You can bake them, pan or air fry them or you can grill them.

Provided by Adina

Categories     Beef, Pork and Lamb

Time 35m

Number Of Ingredients 6

750 g/ 1.7 lb pork belly slices (Note1)
½ teaspoon fine sea salt (Note 2)
1/8 teaspoon ground black pepper
½ teaspoon sweet paprika
½ teaspoon smoked paprika
½ teaspoon garlic powder

Steps:

  • Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with baking paper or aluminum foil.
  • Rub the meat with all the spices.
  • Bake 30 - 40 minutes (depending on the thickness of the meat and your oven) until crispy and golden brown, flipping halfway through. Check the internal temperature (74 degrees Celsius/ 165 degrees Fahrenheit).
  • Heat a large skillet. Don't add fat; the belly will render a lot of fat. Instead, place the seasoned slices in the pan.
  • Cook, often flipping with tongs. If there is too much splatter, use a splatter screen. The pieces should be golden brown and crispy on both sides. Cooking will take about 5-7 minutes per side. You can slice the meat thinner for a shorter cooking time. Check the internal temperature (74 degrees Celsius/ 165 degrees Fahrenheit).
  • Glaze: Should you want to glaze the meat, discard the rendered fat first, or the dish will be too fatty. Add the sauce during the last 2-3 minutes of the cooking time. Lower the temperature and flip the slices frequently to coat them all over.
  • Preheat the air fryer if necessary; mine needs 3 minutes preheating.
  • Place the seasoned pork in the basket in a single layer.
  • Cook at 200 degrees Celsius/ 400 degrees Fahrenheit for 12-15 minutes, flipping twice in between. The cooking time depends on the thickness of the slices. Check the internal temperature (74 degrees Celsius/ 165 degrees Fahrenheit).
  • Glaze the pieces (if desired) with your favorite BBQ or Asian sweet chili sauce before serving.
  • Slice: When grilling pork belly slices, I prefer to use thinner slices, about ¼ - ½ inch/ 6-12 mm thick.
  • Rub the meat with the spices or your favorite dry rub at least 30 minutes before cooking. You can also marinate the meat in your favorite marinade for at least 3 and up to 12 hours. When grilling, let any excess marinade drip off.
  • Heat the grill. Grill the meat until slightly charred but not burnt, about 2 minutes per side, depending on the thickness. Check the internal temperature (74 degrees Celsius/ 165 degrees Fahrenheit) or cut one piece in the middle to see if it's cooked through.
  • Grill pan: You can cook the sliced pork belly in the grill pan the same way. It might need a few minutes longer but check.

Nutrition Facts : ServingSize 1 /6 of the dish, Calories 367 kcal, Protein 29 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 105 mg, Sodium 294 mg, UnsaturatedFat 16 g

PULLED PORK BARBECUE



Pulled Pork Barbecue image

Tyler Florence's Pulled Pork Barbecue recipe from Food Network starts with a flavorful dry rub that includes paprika, brown sugar and mustard powder.

Provided by Tyler Florence

Time 9h35m

Yield 12 servings

Number Of Ingredients 31

3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Pan drippings from the pork
12 hamburger buns
1 recipe Cole Slaw, recipe follows
Pickle spears, for serving
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions (white and green parts), chopped
1 fresh red chile, sliced
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper

Steps:

  • Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
  • Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
  • While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
  • When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
  • While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
  • To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.
  • Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.

SPICY KOREAN BBQ-STYLE PORK RECIPE BY TASTY



Spicy Korean BBQ-style Pork Recipe by Tasty image

Here's what you need: boneless pork shoulder, onion, green onion, garlic, ginger, korean red chili paste, red pepper flakes, soy sauce, rice wine, sesame oil, sugar, black pepper, canola oil, sesame seed, rice

Provided by Alvin Zhou

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

1 ½ lb boneless pork shoulder, or pork belly, chilled or frozen for easier slicing
½ onion, sliced into thin strips
3 stalks green onion, sliced into 2-inch (5 cm) pieces
3 cloves garlic, minced
1 teaspoon ginger, minced
¼ cup korean red chili paste, gochujang
1 teaspoon red pepper flakes
¼ cup soy sauce
3 tablespoons rice wine
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon black pepper
1 tablespoon canola oil
sesame seed, to garnish
rice, to serve

Steps:

  • Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
  • Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
  • Cover and marinate in the refrigerator for at least 30 minutes.
  • Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
  • Sprinkle a bit of sesame seeds on top, then serve with rice!
  • Enjoy!

Nutrition Facts : Calories 360 calories, Carbohydrate 18 grams, Fat 21 grams, Fiber 1 gram, Protein 24 grams, Sugar 12 grams

CHAR SIU PORK - CHINESE BBQ PORK



Char Siu Pork - Chinese BBQ Pork image

Recipe video above. Your favourite Chinese barbecue pork made at home! Slow cooked so it's juicy on the inside with the most incredible sticky glaze, this is finger licking' good! Chicken version here.

Provided by Nagi | RecipeTin Eats

Categories     Roast

Time P2DT1h35m

Number Of Ingredients 10

1 1/2 tbsp brown sugar ((white also ok))
1/4 cup honey
1/4 cup hoisin sauce
2 tbsp light soy sauce (, or all purpose soy (Note 1))
1 tbsp soy sauce (, just all purpose (or more light soy) (Note 1))
1 tsp Chinese five spice powder ((Note 2))
1 tbsp oil ((vegetable or canola) (Note 3))
2 tsp red food colouring (, optional (Note 4))
1.2 - 1.5kg / 2.4 - 3lb pork scotch fillet (aka collar neck, pork neck) OR pork shoulder ((Note 5))
2 tbsp Extra Honey

Steps:

  • Cut pork in half to make two long strips. (Note 5)
  • Mix Marinade ingredients in a bowl.
  • Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours in the fridge (3 hours is the bare minimum).
  • Preheat oven to 160C/320F.
  • Line a tray with foil and place a rack on top (recommended but not critical).
  • Remove pork from the marinade, save Marinade. Place pork on rack.
  • Roast for 30 minutes.
  • Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.
  • Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.
  • Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.
  • Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.
  • Serve with rice and steamed Chinese greens. See notes for more uses!

Nutrition Facts : Calories 438 kcal, Carbohydrate 20 g, Protein 48 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 150 mg, Sodium 852 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving

BARBECUED SLICED PORK SANDWICHES



Barbecued Sliced Pork Sandwiches image

"I found this recipe in one of my great-aunt's cookbooks," recalls Melissa Norris of Churubusco, Indiana. "The original recipe called for beef, but I used leftover pork roast I had on hand. My family loves these tangy sandwiches."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 14

1/4 cup sugar
4 teaspoons cornstarch
1-1/2 teaspoons dried minced onion
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups ketchup
3/4 cup water
1/4 cup cider vinegar
1/4 cup butter, cubed
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 tablespoon prepared mustard
3 cups sliced cooked pork (about 1-1/2 pounds)
8 sandwich buns, split

Steps:

  • In a large saucepan, combine the first 12 ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork; heat through. Serve on buns.

Nutrition Facts : Calories 524 calories, Fat 18g fat (9g saturated fat), Cholesterol 95mg cholesterol, Sodium 1371mg sodium, Carbohydrate 57g carbohydrate (17g sugars, Fiber 3g fiber), Protein 33g protein.

BARBEQUE PORK TWO WAYS



Barbeque Pork Two Ways image

Easy and delicious! Pork shoulder, slow-cooked or simmered on the stovetop with onion and spices. Serve hot in sandwich buns.

Provided by Kimber

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 8h15m

Yield 8

Number Of Ingredients 9

2 ½ pounds pork shoulder
½ cup chopped onion
1 clove garlic, minced
¼ cup brown sugar
1 teaspoon dry mustard
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups ketchup
¼ cup Worcestershire sauce

Steps:

  • Cut boneless pork shoulder crosswise into 1/4 inch slices. Partially freezing it will make slicing easier.
  • In the slow cooker, combine sliced pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup, and Worcestershire sauce; mix well, and cover. Cook on Low, stirring occasionally, for 6 to 8 hours or until the meat is tender.
  • OR : In a Dutch oven or large saucepan, combine pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup, and Worcestershire sauce; mix well. Bring to a boil, reduce heat, and cover. Simmer, stirring occasionally, for 2 1/2 to 3 hours or until pork is tender.

Nutrition Facts : Calories 279 calories, Carbohydrate 24.7 g, Cholesterol 55.8 mg, Fat 13.6 g, Fiber 0.4 g, Protein 15.8 g, SaturatedFat 4.9 g, Sodium 965.1 mg, Sugar 21.7 g

BBQ SLICED PORK



BBQ Sliced Pork image

Make and share this BBQ Sliced Pork recipe from Food.com.

Provided by Miss Erin C.

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

2 medium onions, diced
1 1/2 cups ketchup
1/4 cup packed brown sugar
1 tablespoon mustard powder
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon ground cloves
1/4 cup vinegar
1 tablespoon Worcestershire sauce
2 lbs cooked sliced pork

Steps:

  • Saute onions in a skillet over medium heat.
  • Add next 8 ingredients and simmer for 30 minutes.
  • Add pork and simmer for 15 more minutes.
  • Serve on toasted buns.
  • This is great for leftover pork or beef roast!

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