• Course

    Main course

  • Category


  • Cooking technique

    Indirect cooking

  • Level


  • Prep time

    35 minutes

  • Cook time

    40 minutes

  • Total

    75 minutes

  • Amount

    4 persons

Asian pork belly and rice with vegetables and sweet-and-sour cucumber

The Big Green Egg is extremely suited for preparing slow-cooked Asian pork belly, but it can obviously handle shorter preparations as well. Using this quick recipe, we marinate, grill and lacquer the pork belly. While you grill the pork, the rice will remain nice and hot because the Cast Iron Dutch Oven retains heat really well.


For the pork belly

  • 4 slices of pork belly of 120 g each

For the marinade

  • 100 g ginger root
  • 2 onions
  • 10 cloves of garlic
  • ½ red chilli pepper

For the lacquer

  • 150 ml ketjap asin
  • 75 ml ginger syrup
  • 1 tbsp sambal oelek

For the rice

  • 400 g brown rice
  • 1 small daikon
  • 1 sweet pointed pepper
  • 1 onion
  • 6 spring onions
  • ½ bunch of coriander
  • 2 tbsp sunflower oil
  • 2 tbsp sesame oil
  • 200 g sugar snaps

For the sweet-and-sour cucumber

  • 4 mini-cucumbers
  • ½ red chilli pepper
  • 1 dl vinegar
  • 1 dl ginger syrup


  1. It’s best to prepare the sweet-and-sour cucumber a day in advance. This will make it even tastier! Cut the mini cucumbers lengthwise into six long slices. Chop the chilli pepper as finely as possible and mix in a bowl together with the vinegar, ginger syrup and 1 dl of water. Place the cucumber in the sweet-and-sour mix and store covered in the fridge.
  2. For the marinade, peel the ginger root, as well as the onions and garlic. Cut these and the chilli pepper in coarse chunks and use the food processor to purée them. Generously smear the pork with the mix, cover and leave to marinate in the fridge for at least one hour.


  1. Ignite the charcoal in the Big Green Egg and heat to 220°C. Place the convEGGtor, put the Rectangular Drip Pan on it and put the Cast Iron Grid in the EGG. The temperature will drop. Reheat the EGG to 220°C.
  2. Meanwhile, for the rice, bring a pan of lightly salted water to a boil on the stove. Boil the rice as indicated on the package and drain. Peel the daikon and dice (1×1 cm). Halve the pointed peppers, remove the stalks and seeds and cut the flesh into strips. Peel the onion and cut it into half rings. Cut the spring onion into rings. Pick the leaves from the coriander and chop finely.
  3. Take the sweet-and-sour cucumber from the fridge to let it reach room temperature. Mix the ingredients for the lacquer in the Cast Iron Sauce Pot.
  4. Heat up the sunflower and sesame oils in the Dutch Oven on the grid of the EGG. Add the sugar snaps, the cut daikon, pointed pepper, onion and spring onion, and fry for few minutes until al dente. Mix the rice through the vegetables and heat everything up. Between actions, always close the lid of the EGG. Remove the Dutch Oven from the EGG and put the lid on the pan to keep the rice and vegetable mix warm.
  5. Place the pork belly on the grid above the Drip Pan. Close the lid of the EGG and grill the pork for 15 minutes. Flip the pork every three minutes.
  6. Leave the cuts of pork belly on the grid, smear them with the lacquer and close the lid of the EGG. Grill for one minute, flip the pork and smear the other side with the lacquer. Keep grilling this way for 10 minutes in total, flipping the cuts of pork and smearing them with the lacquer every minute.​
  7. Remove the pork from the EGG and cut it into nice pieces. Sprinkle with the coriander and serve with the rice and vegetables, and sweet-and-sour cucumber.

Instead of pork belly, you can also marinate and grill pork neck.

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