1 ½ Lbs Pork Belly, cut into 1 ½ inch cubes
1 Tablespoon Chinese Five Spice
1 Teaspoon Salt
¾ Cup Brown Sugar
½ Cup Soy Sauce
1/4 Cup Gochujang
1 Tablespoon Rice Vinegar
3 Tablespoons Cornstarch
¼ Cup Water
No nutrition information available
1. Place pork belly into a large bowl and add Chinese five spice, salt and toss well until pork belly is season evenly. Cover and place in the refrigerator and allow to marinade for 4 hours and no more than 12.
2. In a medium bowl whisk all the sauce ingredients until smooth and set aside.
Remove pork from refrigerator and skewer evenly onto 4-6 skewers. Allow to come to room temperature about 15-20 mins.
3. Pre heat half of your grill to medium high and the other half to medium low. Once warmed place skewers onto cooler side of the grill, cover and can cook for 12-15 minutes. Flip and repeat.
4. Move skewers to hot side of the grill and brush evenly with bbq sauce on all sides. Cook until internal temperature is 160-165 degrees and pork belly is dark and glossy about 12-18 minutes turning and brushing every 2-3 minutes. Serve immediately.