Balinese Pork Belly with Sticky Ginger Glaze and Satay
This Balinese pork belly recipe brings together sweet, smoky, and nutty flavours straight from the grill. You’ll marinate tender strips of pork belly, glaze them with sticky ginger sauce, and serve them with creamy satay. Every bite delivers that perfect mix of charred edges and rich, tangy depth.
Cooking over live fire makes all the difference. The gentle smoke from charcoal gives the pork a flavour you can’t get on a stovetop. Once you try it, this becomes one of those easy recipes you’ll come back to again and again.
Balinese food celebrates balance — sweet, spicy, and fragrant all at once. These grilled pork belly skewers show that simplicity and patience make the best meals. The marinade builds flavour. The glaze adds brightness. The satay sauce ties it all together.
“Good grilling is about control,” says Australian pitmaster Josh Hill. “Let the fire kiss the meat, not burn it.”
When you take the time to manage the flame, every piece of pork belly caramelises perfectly without drying out.
Ingredients
For the Pork Marinade
2 tsp ground cumin
2 tsp chilli powder
2 tsp garlic powder
2 tsp ground nutmeg
½ red onion, finely chopped
4 garlic cloves, crushed
80ml peanut oil
700g rindless pork belly, cut into 1cm thick strips
Salt to taste
For the Ginger Glaze
2 tbsp kecap manis
2 tbsp fish sauce
1 tbsp brown sugar
2 tsp grated ginger
Juice and zest of 1 lime
Peanut Satay Sauce
3 tsp ground cumin
3 tsp ground turmeric
4 tbsp crunchy peanut butter
400g coconut cream
Salt to taste
To Serve
Steamed rice
Fresh coriander leaves
Lime wedges
Serves: 4 Prep time: 10 min Cook time: 10 min Total: 20 min
Step 1: Set up your Grill
Fill your firebox with lump charcoal and light it. Bring your grill to about 200°C. Install one cooking grate and keep the lid open for direct grilling. Use clean-burning wood like Ironbark or Applewood for a light, smoky aroma.
Charcoal heat gives that Balinese street food flavour — crisp fat, tender meat, and caramelised glaze.
Step 2: Marinate the Pork Belly
Combine cumin, chilli powder, garlic powder, nutmeg, onion, garlic, and peanut oil in a large bowl. Mix well. Add the pork belly strips, season with salt, and coat evenly. Let it rest for at least 15 minutes while you prepare the sauces. This step builds the base flavour. The oil helps the spices stick and keeps the pork moist when it hits the grill.
Step 3: Make the sticky Ginger Glaze
In a small cast iron pot, combine kecap manis, fish sauce, brown sugar, ginger, and lime. Simmer on low heat for 8 minutes, stirring occasionally, until it reduces by half. You’ll know it’s ready when the glaze coats the back of your spoon and smells sweet and sharp.
Step 4: Prepare the Satay Sauce
Place a pot over low heat. Add cumin, turmeric, and peanut butter. Stir for one minute until fragrant. Pour in the coconut cream and a pinch of salt. Simmer for 10 minutes until thick and creamy. Keep it warm while grilling. The satay adds creamy balance to the spicy glaze — it’s the heart of this dish.
Step 5: Grill the Pork Belly
Thread the pork belly onto metal skewers. Lay them directly over the coals. Grill for 8–10 minutes, turning and basting often with the ginger glaze. Watch your fire — if flames rise, move the skewers slightly to the side to avoid burning. The goal is golden, sticky edges with juicy centres.
Step 6: Rest and Serve
Once cooked, rest the skewers for 5 minutes. Serve them on a platter with coriander leaves, steamed rice, satay sauce, and lime wedges. Squeeze lime over the top before eating — it cuts through the richness and brings everything to life.
Tips for Perfect Results
Fire Management
Keep your fire steady. Too hot and you’ll burn the glaze; too cool and the meat won’t crisp. Aim for thin, steady smoke — not thick white clouds.
Ingredient Swaps
Swap pork belly for chicken thigh for a leaner option.
Replace kecap manis with soy sauce and brown sugar.
Use natural peanut butter if you prefer less sweetness.
Choose the Right Cut
Use rindless pork belly. It renders fat evenly and stays tender inside while crisping on the edges.
FAQ
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It combines spice, sweetness, and smoke. The ginger glaze and satay sauce are classic Balinese flavours that complement each other perfectly.
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Yes. Keep the lid open and use medium-high heat. You’ll still get a great sear.
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Yes. It keeps in the fridge for up to three days. Reheat gently before serving.
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The internal temperature should reach 70°C. The outside will be golden and sticky.
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Yes. It pairs beautifully with cucumber salad, flatbread, or steamed vegetables.
