For barbecue, heat control is the hardest thing to master.
But with Master Chef Jiang Qiuqiu here, her control over the fire stones was second to none.
Streaky pork belly, with its perfect ratio of fat and lean meat, was placed on the grill. The white, fatty parts sizzled under the high heat, rendering out oil. Some of it dripped onto the fire stones, spattering them with black dots and releasing plumes of fragrant smoke.
"Whoa, it's starting to smell amazing!"
The slices of meat slowly curled up. The finely textured lean parts gradually lost their pinkish hue, turning a light brown.
"Flip it, quick! It's going to burn if you don't!"
There are two ways to enjoy grilled pork belly. The first is fully cooked, making it a little firm, but the inside remains soft and juicy when you bite into it. Paired with dipping sauce and lettuce, it creates the ultimate culinary experience.
