There are times that I want to be lazy but still eat good quality food. This is why bottled marinades are so important! Marion’s Kitchen was so sweet to send me a set of their marinades and sauces to try out. I have been wanting to make my own grilled pork belly buns for a while now and the marinade helped cut down on prep time. It was so simple: put pork belly in a ziplock bag, pour on marinade, let sit in fridge for at least 10 minutes (or overnight), cut, sear, put inside a bun, and eat.
These sauces and marinades are amazing. Made with all natural ingredients, gluten free, non-GMO, and no artificial flavors or colors. The sauces are delicious and we’ve been putting it on top of so many different things. The Coconut Sweet Chili has been my favorite. It packs a lot of heat and flavor but it’s creamy. I’ve been using it in place of ranch. We had broccoli and cheddar tater tots and I dipped mine in the Coconut Sweet Chili Sauce. Ah-may-zing.
Pork Belly Bun
- 1 1/2 pound pork belly
- Marion's Kitchen Sticky Chili and Ginger Marinade
- 6 plain steamed buns (cooked according to package instructions)
- Toppings (suggestions: cabbage, green onions, pea sprouts, arugula, or chilis)
- Marion's Kitchen Coconut Sweet Chili Sauce
- Step 1 Stab pork belly with a fork to puncture the meat and allow marinade to penetrate.
- Step 2 Place pork belly into a ziplock bag and pour marinade just enough to coat. Leave in refrigerator for at least 10 minutes up to overnight.
- Step 3 Remove pork belly and cut into thick slices. Toss back into ziplock bag and coat with marinade once more before grilling.
- Step 4 Heat a grill pan over medium high heat. Place pork belly slices into pan and sear about 5 minutes
- Step 5 flip and sear another 5 minutes.
- Step 6 Steam or heat buns according to package instructions (or make from scratch if you have the time).
- Step 7 Add pork belly to bun. Add toppings. Drizzle Marion’s Kitchen Coconut Sweet Chili sauce and enjoy.