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Who loves crispy pork belly burnt ends? I’m kind of a BBQ food junkie. We BBQ every single night of the week from spring to fall, and even into winter a little bit. It was 38 degrees here the other day and of course, I was outside in shorts and a hoodie cooking up my favorite BBQ dishes! Today we’re making Mongolian inspired crispy pork belly on the grill! Join us…
If you’ve ever wanted to try pork belly but haven’t, you really need to. Bacon makes everything better right? Well, pork belly really makes everything better. It’s basically melt in your mouth cubes of bacon with a crispy caramelized crust. Yes, really. Plus, we’re packing this dish with authentic Mongolian flavor with P.F. Chang’s® Home Menu sauces.
We’re using P.F. Chang’s® Home Menu Mongolian Sauce for our recipe today, we also picked up a bottle of P.F. Chang’s® Home Menu Soy Sauce. Both are new to stores, so we just had to try them. They can be found right at Walmart in the Asian food aisle.
So let’s get to the recipe! This is literally Asian Cuisine made easy…
- 1lb pork belly – cut into 1″ cubes
- 1/4 cup of the new P.F. Chang’s® Home Menu Mongolian Sauce
- 2 tbs butter
- 2 – 4 tbs brown sugar
- 2 tbs honey
Optional – Serve With
- Pineapple (make pineapple boats!)
- Sliced apples
First thing is first, trim the fat off the pork. You can leave as little or as much on as you’d like, this really is personal preference. Cut the pork into 1 inch cubes and get it marinating in the new P.F. Chang’s® Home Menu Mongolian Sauce. Cover and marinate for about an hour in the refrigerator.
Alternatively, you can try other sauces, like the new P.F. Chang’s® Home Menu Soy Sauce, P.F. Chang’s® Home Menu Teriyaki Sauce, P.F. Chang’s® Home Menu Sesame Sauce, or the P.F. Chang’s® Home Menu Kung Pao Sauce – all are delish!
Remove your pork from the refrigerator about 15 minutes before cooking. Once your pork is ready to go, heat up a skillet over medium heat on your stove top, or if it’s warm enough outside, med-high on your BBQ grill.
Melt the butter…
Toss the brown sugar and honey in the bowl with the pork, working it all around until its mixed in with all the pieces of meat.
Place your pork in the skillet and begin cooking. Cook, stirring/flipping occasionally for about 15-20 minutes. Cook the pork to your liking. We like ours a little extra crispy with a nice good char. If you’re using the BBQ grill, close the lid between stirring and if you’re on the stove top, use a lid on your pan.
When your pork belly is just about to your liking, pour a little P.F. Chang’s® Home Menu Mongolian Sauce into the skillet and continue cooking, stirring frequently for a few more minutes.
I decided to do something a little fancy today and surprised Katie with a nice lunch on the back deck. I served the grilled pork belly burnt ends in pineapple boats. Just something a little extra special for the wifey. And it was delicious!
I think it’s safe to say that I scored a few hubby points with this dish 🙂
Don’t forget to put out a little dipping cup, you’ll love the sauce so much that you’ll want to use a little more P.F. Chang’s® Home Menu Mongolian Sauce for dipping!
This pork recipe has quickly climbed to the top of our weekly menu.
The depth and flavor these sauces give to your dinner will have you running back to the store for more, so you may as well grab a few bottles the first time around.
When you make crispy pork belly, which sauce will you use?
Since I know you’re wondering…
How To Cut A Pineapple Boat
- This is real simple to do. Cut the pineapple down the center lengthwise.
- Cut a V shape into the center of the pineapple (to remove the core) and cut around the edges of the pineapple to remove the fruit from the rind.
- Cut the flesh across several times to make a checkerboard like pattern.
- With a large spoon, remove the V shape which contains the core, toss that. Use the spoon to remove the rest of the pineapple fruit.