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Chicken, the most versatile meat, chicken. What about me? Yes, pig, also a very versatile piece of meat. Especially the Iberico pig, because this little pig is known for its delicious juicy meat. You can order this meat (online) at the better butcher shops.


The Ibérico pig is generally known as the best and most tasty pig breed in the world and is therefore also called the “Wagyu” of pigs. Ibérico pigs are found only on the Iberian Peninsula and the breed is protected there by Spanish laws and regulations. This protection applies to both the name and the entire chain from birth to slaughter, with the aim of keeping the breed as pure as possible and guaranteeing the quality of life and meat. Ibérico meat is also known under the Spanish nickname Pata Negra because of its distinctive black hoof.

Iberico Belly Bacon Sate Asian Style

Recipe by GRILL BILL
0.0 from 0 votes
Course: BBQ Recipes, Main course, Hot u0027N Fast, PigCuisine: Asian




Cooking time


Rest time


Retracting marinade


Total time



Nice and spicy, we like that, not too bland, sweat on your brow. Food for real men! (Women really love this too, by the way) They should be able to see that you have to work as well as enjoy your own made creation. This Asian work of art is a guaranteed success when you invite your friends over for bbq. They will feast, just prepare for all the compliments you are going to receive!

The satay sauce has beer in it, a delicious sweet bitterness from the Quadruple. You donu0027t know what you taste, in a good sense then ;-)

BBQ Mode

Houd je scherm aan tijdens de bereiding


  • 500 gr Iberico pork belly

  • 2 el soy sauce

  • 2 el soy sauce

  • 1 el sambal

  • 1 el maggie

  • 1 el garlic powder

  • 1 fluorescent salt

  • 1 fluorescent coriander powder

  • 4 toes garlic

  • 1 fluorescent chili flakes

  • 1 stk shallot

  • 2 st little gem lettuce heads

  • 200 gr basmati rice

  • 1 st star anise

  • 1 st vegetable stock cube

  • 40 gr bean sprouts

  • 4 el fried onions

  • Ingredients satay sauce
  • 3 large tbsp peanut butter

  • 6 el (coconut) milk

  • 3 el Quadruple beer

  • 2 fluorescent sugar

  • 2 el soy sauce

  • Other supplies
  • large bowl or bowl

  • aluminium foil

  • core temperature gauge

  • bbq with lid


  • Cut the pork belly into strips about 2cm thick
  • Crush the garlic and chop finely. Finely chop the shallot as well.
  • Put the garlic, shallot, soy sauce, soy sauce, soy sauce, sambal, maggie, chili flakes, cilantro and garlic powder in a bowl and mix well
  • Add the pieces of Iberico pork belly to this and massage the marinade into the meat
  • Cover with aluminum foil and refrigerate for 8 to 24h. * Remove the meat from the refrigerator again at least an hour before you want to cook it, so it can come to room temperature.
  • Light the BBQ and fire up to 170/180 degrees, meanwhile put the skewers in cold water so they can soak, then they wonu0027t catch fire. Approx. 10 a 15 min.
  • Kamado hot enough? Place the pork belly directly over the coals and close the lid of your kamado bbq. If you donu0027t do this, flames will be created by the fat and your bacon will turn jet black.
  • Let the meat cook until the core temperature is about 80 degrees. Note: Save the remaining marinade. Tip, is it going too fast? Make sure you have an indirect zone on your bbq, that way you can cook your pork belly a little slower.
  • Sate sauce instructions
  • Put the remaining marinade in a metal bowl or pan and add the peanut butter, To dilute, also add the (coconut) milk.
  • For extra flavor, also add the Quard drop, sugar and soy sauce.
  • Heat it all up, and taste in between. Not quite to your taste yet? You can then add some maggie to it.
  • Preparing Little Gems
  • Cut the little gems in half lengthwise
  • Grill them for 4 to 5 minutes along with the pork belly
  • Serve at the same time as the pork belly
  • Preparing rice
  • Rinse the rice in cold water
  • Put the rice in a pan
  • Crumble the bouillon cube add the star anise and some freshly ground pepper
  • Add cold water. To 1 part rice, 3 parts water
  • Bring to a boil with the lid on the pan, cook for 5 minutes
  • Turn off the heat and let the rice steam until tender for 8 minutes. Donu0027t sneak a peek!
  • After 8 minutes, it is time to put all the dishes together, bon appetit!


  • By letting the meat chill in the refrigerator, all the flavors absorb well into the meat. The longer it takes, the tastier the meat becomes. Between 8 and 24 hours is recommended.
  • When the meat is on the BBQ, it is important to keep the lid closed as much as possible. As the fat drips into the coals, the flames can get high and the meat can burn. You can peek carefully in between.

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