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FHM Weekend Cooking Challenge: Grilled Chili-Garlic Pork Belly

This one's for those who want to set their tongue on fire
by Mars Salazar | Mar 12, 2016
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Congratulations—you've made it to the weekend!

All those deadlines, paperwork, hours spent toiling in the must be really tired, and craving for good food. Obviously, we're not talking about boring fast food grub or the tipid meals you've been living on since Monday. Your hard work deserves something way more special.

Sure, you can go to a nice restaurant, but why not whip up your gastronomic reward yourself? It might require a bit more effort, but think of this as another validation of you being a true man, because a true man knows his way inside the kitchen. That and girls love guys who cook. Plus, the rewarding feeling of you tasting your own masterpiece is all worth it.

Don't worry—we'll spare you the hassle of sifting through your mom's Del Monte Kitchenomics pamphlets for the right recipe. In this weekly series called FHM'sWeekend Cooking Challenge, we'll pick a dish you can do for your girl or folks that's both delicious and doable, but still special enough that you'll feel a profound sense of pride after you've successfully accomplished it.

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This week's entry is for those who like to set their tongues on fire: Grilled Chili-Garlic Pork Belly. Tender pork belly slices coated in a flavorful sauce, grilled to perfection...just imagining it makes our mouths water. Add a spicy marinade and, kainan na!

Get your grill ready and try out this man-approved meaty recipe for a really satisfying meal:

What you’ll need:

Half-kilo pork belly, sliced into 1/2-inch pieces
Half-cup store-bought chili-garlic paste
1 teaspoon chopped garlic
1 teaspoon hoisin sauce
1 teaspoon sugar

Prepare it:

1. Mix together the chili-garlic paste, garlic bits, hoisin sauce, and sugar.
2. Place the pork belly in a zip-lock bag, pour in the sauce, and seal the bag tightly.
3. Massage the pork for a bit to let it absorb the marinade; let it soak for at least five hours.
4. Get your grill ready, and have those coals burning.
5. Grill a few pieces of pork at a time, cooking them for six to eight minutes per side until they’re cooked.
6. Serve hot with rice.

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The end product should look something like this:

Enjoy it with:

- A bowl of atchara for a sweet-and-sour twist
- You could prepare a soy sauce-and-chili dip if ever you want even more heat.
- Fresh and crisp lettuce and tomato slices also go well with grilled meat.

Pro tips:

- No one wants to see strands of hair still embedded on pork skin. If that’s the case with the meat you bought, you could either shave it off first or carefully torch it. Or, you know, you could just not eat the skin.
- Brush the grill with a bit of oil first to prevent meat sticking to it.
- Don't put down the grill's lid if you're going to grill vegetables. Trapped smoke can make them soggy and dull-tasting.

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For more man-approved recipes, visit

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