My Top 3 Super Bowl Party Appetizers - BBQ Style
Recipes in this Video
Pork belly has deep roots in Mauritian cuisine, often enjoyed during festive occasions and family gatherings. This dish highlights the island's blend of Asian and Creole influences, showcasing the use of bold flavors and spices. Today, pork belly is celebrated globally, with many variations emerging, from crispy preparations to slow-braised versions, each reflecting local tastes and traditions.
Ingredients
- ●pork belly
- ●soy sauce
- ●ginger
- ●garlic
- ●brown sugar
- ●scallions
- ●rice vinegar
- ●five-spice powder
- ●water
- ●sesame oil
- ●black pepper
- ●chili flakes
- ●lime juice
- ●coriander leaves
- ●salt
Instructions
- 1Score the skin of the pork belly in a crosshatch pattern.
- 2Rub the pork belly with salt and black pepper.
- 3Mix soy sauce, ginger, garlic, brown sugar, and rice vinegar in a bowl.
- 4Marinate the pork belly in the mixture for at least 2 hours, preferably overnight.
- 5Preheat the oven to 160°C (320°F).
- 6Place the marinated pork belly in a roasting pan, skin side up.
- 7Add water to the pan, covering the bottom to create steam.
- 8Cover the pan with foil and roast for 2-3 hours until tender.
- 9Remove the foil and increase the oven temperature to 220°C (428°F).
- 10Roast for an additional 30-40 minutes until the skin is crispy and golden.
- 11Let the pork belly rest for 10 minutes before slicing.
- 12Garnish with scallions, chili flakes, and coriander leaves.
Ingredient Alternatives
pork belly
Healthier: chicken thighs
Cheaper: pork shoulder
Chicken thighs are lower in fat, while pork shoulder is more affordable.
soy sauce
Healthier: tamari
Cheaper: coconut aminos
Tamari is gluten-free, while coconut aminos is a lower-sodium alternative.
brown sugar
Healthier: honey
Cheaper: white sugar
Honey offers natural sweetness, while white sugar is often less expensive.
rice vinegar
Healthier: apple cider vinegar
Cheaper: white vinegar
Apple cider vinegar adds a fruity note, while white vinegar is cost-effective.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb smoked sausage
- ●1 package bacon (12 oz)
- ●1 cup cream cheese
- ●1/2 cup shredded cheddar cheese
- ●1/4 cup diced jalapeños (optional)
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp black pepper
- ●1/2 tsp paprika
- ●1/2 tsp salt
- ●toothpicks
Instructions
- 1Preheat your grill to medium heat.
- 2Slice the smoked sausage into 1-inch pieces to create 'shots'.
- 3In a bowl, mix the cream cheese, shredded cheddar cheese, diced jalapeños, garlic powder, onion powder, black pepper, paprika, and salt until well combined.
- 4Take a piece of bacon and wrap it around each sausage piece, securing it with a toothpick.
- 5Fill the center of each wrapped sausage with the cheese mixture using a spoon or piping bag.
- 6Place the pig shots on the grill and cook for about 20-25 minutes, or until the bacon is crispy and the cheese is bubbly.
- 7Remove from the grill and let cool for a few minutes before serving.
- 8Serve warm as an appetizer.
Equipment
Ingredients
- ●4 ears of corn, husked
- ●1 cup mayonnaise
- ●1 cup sour cream
- ●1 cup cotija cheese, crumbled
- ●1/2 cup cilantro, chopped
- ●1 lime, juiced
- ●1 tsp chili powder
- ●1/2 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Preheat your smoker to 225°F (107°C).
- 2Place the husked corn directly on the grill grates and smoke for about 30-40 minutes, turning occasionally, until tender and slightly charred.
- 3Remove the corn from the smoker and let it cool slightly before cutting the kernels off the cob.
- 4In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and black pepper. Mix well until smooth.
- 5Add the smoked corn kernels to the mixture and stir until evenly coated.
- 6Fold in the crumbled cotija cheese and chopped cilantro, reserving some for garnish.
- 7Transfer the dip to a serving bowl and sprinkle with additional cotija cheese and cilantro on top.
- 8Serve with tortilla chips or fresh vegetables for dipping.
Equipment
Ingredients
- ●2 lbs pork belly
- ●1 tbsp salt
- ●1 tsp black pepper
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp cumin
- ●1/2 tsp paprika
- ●1/4 cup vinegar
- ●1/4 cup water
- ●1/4 cup vegetable oil
Instructions
- 1Preheat your oven to 300°F (150°C).
- 2Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat.
- 3In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, cumin, and paprika.
- 4Rub the spice mixture all over the pork belly, making sure to get it into the scored skin.
- 5In a roasting pan, combine the vinegar and water, then place the pork belly skin-side up in the pan.
- 6Cover the pan tightly with aluminum foil and roast in the preheated oven for 2 hours.
- 7After 2 hours, remove the foil and increase the oven temperature to 425°F (220°C).
- 8Drizzle the vegetable oil over the pork belly and return it to the oven, uncovered, for an additional 30-40 minutes, or until the skin is crispy and golden brown.
- 9Remove from the oven and let it rest for 10 minutes before slicing.
- 10Serve with your choice of sides or as a topping for tacos.
Equipment
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