China · Shandong
Zibo Barbecue
Charcoal-grilled pork belly and scallion wrapped in a thin griddled flatbread with sesame paste, eaten straight off the grill.
Zibo became a barbecue destination largely because of the trains bringing students in from nearby cities, and the local style grew out of what its markets could supply. A thin flatbread is spread with sesame paste and then wrapped around the grilled pork and scallion, so nothing is plated and the bread is part of the meal rather than an accompaniment to it.
Ingredients
- pork belly200 g
- scallion100 g
- sesame paste20 g
- sweet bean paste15 g
Directions
- 1
Cut the pork belly into pieces no more than two centimeters thick and thread them onto skewers. Marinating the pork beforehand improves it.
- 2
Cut the scallion into five-centimeter lengths and set aside.
- 3
Loosen the sesame paste with ten milliliters of warm water, mix it with the sweet bean paste and set aside. A sesame and salt blend can be used instead.
- 4
Light the charcoal and wait until the coals are glowing red with no flames, about fifteen minutes.
- 5
Lay the skewers evenly on the grill rack and grill until the underside is browned and the fat has rendered, then turn them.
- 6
Grill for another two or three minutes, until both sides are golden brown and the edges are lightly charred, then take them off.
- 7
Lay a small thin flatbread flat, spread three to four grams of the mixed sauce over it.
- 8
Add the grilled pork and one or two lengths of scallion, roll it up and eat.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.