Grilled Pork Belly with Fish Sauce and Black Pepper Marinade

One evening, we all decided against going out for dinner and went crazy in the food market. We walked to the store, a good 2 mile walk, so the pork belly was a fitting reward. Pork belly strips are available in most meat markets and food stores, so it should be a breeze to prepare. Fish sauce (patis in Filipino, nam pla in Thai, and I guess, nuoc mam in Vietnamese) is commonly available in the condiment aisle of most Asian food markets. Good quality fish sauce has a warm honey amber color and a sweet and pungent aroma. It does not stink , contrary to popular myth. Fish sauce tastes salty ans savory and not off-putting at all, and adds a great layer of flavor and a surprising nuance to sauteed dishes. The experiments with the fish sauce can be endless, and I have noticed a growing appreciation for the condiment among the world's popular chefs and foodie circles. Now back to the pork belly!

Ingredients:

3-4 lbs of pork belly, cut into 2 inch strips (approx 2" X 8-10" pieces)

2/3 cups good quality fish sauce (Rufina, Tiparos, Tentay brands are suitable)

2 Tablespoons coarse, cracked black pepper

1 teaspoon sea salt

1/4 cup finely minced fresh garlic

1/2 cup 7-up or Sprite

Wash and pat dry the pork belly strips with paper towel and lay on glass or non-reactive dish skin-side up. Sprinkle and pour all the remaining ingredients over the pork and turn over by hand to ensure that the meat is coated with the marinade. Cover and set aside at room temperature for 20-30 minutes. Before grilling, set aside the marinade, and use it to baste the meat.

Grill the pork belly strips over hot coals, turning occasionally to prevent scorching, until the skin is crisp, the fat has rendered and the meat tender. It may take 20 - 30 minutes to grill the pork belly strips until fully cooked and crisp, as illustrated above, and done over medium hot coals. Add hickory chips or apple wood chips to the coals if desired. Baste with the fish sauce marinade as desired.

Chop into large cubes before serving and pair with the fish sauce and chili pepper dipping sauce.

Fish Sauce, Lime and Chili Pepper Dip

1/3 cup fish sauce

1/4 cup lime juice

3 tablespoons chopped jalapeno (or serrano) peppers, may substitute with siling labuyo

3 cloves minced garlic

1 tsp minced fresh ginger

2 tablespoons chopped cilantro

dash of cracked black pepper

Mix all ingredients in a container (never metal or plastic) and serve with the grilled pork belly. Also great served with other grilled meats, fish and vegetables.