ASIAN CLASSICS

Preparation Time: 20 minutes
Grill method: Indirect
Grill Temperature: 180ºC

Ensure that the pork belly is cut into strips.
In a mixing bowl, pour in the light soy sauce, dark soy sauce, Chinese wine and oyster sauce.
Place the pork belly in and let it marinade for 20 minutes.
After marinating, remove the pork belly from the mixing bowl and set it aside.
Add in the maltose syrup into the remaining marinade and set aside for basting.

Pre-heat your grill together with the Weber Q Roasting Rack and Shield for indirect heat on medium-low heat to 180°C.
Place the marinated pork belly on the roasting rack and let cook for 20 minutes.
Baste the pork belly with the remaining marinade every 5 minutes to add color and flavor.
Cook until the internal temperature reaches 75°C , check using a Weber Instant-Read Thermometer to ensure the internal temperature has reached your desired doneness. Adding woodchips as needed.
Once cooked, remove from the grill. Rest for 5 minutes before cutting. Serve Warm.

Preparation Time: 10 minutes
Grill method: Direct
Grill Temperature: 250ºC

Clean the prawns by trimming off unwanted parts of the prawns.(TIP: if you’re using freshwater prawns, soak them in salty water for 15 minutes to season them).
Place the prawns on a clean banana leaf.
Spoon the sambal sauce over the prawns.

Place the Weber GBS Griddle into a 250°C pre-heated grill. Ensure that all burners are on high heat.
Place the prawns onto the griddle, close the lid and cook for 5 minutes or until the prawns have turned completely orange.
Once cooked, remove from the grill and serve warm with calamansi lime juice.

Preparation Time: 45 minutes
Grill method: Indirect
Grill Temperature: 180ºC

Soak the wood chips in water for 15 minutes.
Pre-heat your grill for indirect heat on medium-low heat to 180°C.
Add woodchips to the charcoal or using a smoker box on gas/electric grills.
Once smoke is present, place the chicken into the grill on the indirect zone and smoke for 45 minutes until the internal temperature reaches 75°C , check using a Weber Instant-Read Thermometer to ensure the internal temperature has reached your desired doneness. Adding woodchips as needed.
Once cooked, remove from the grill and let the chicken rest for 5 minutes before cutting. Serve warm.

Preparation Time: 5 minutes
Grill method: Direct
Grill Temperature: 250ºC

CauliflowerFresh Seasonal Green e.g. Broccoli / Kai Lan / Asparagus / Bok Choy etc

Remove the vegetable from its packaging.
Trim off the unwanted parts from the vegetables and cut into small pieces.
Drizzled with olive oil, and season with salt and pepper mix and coat the vegetables well using the Weber tong.
Adjust the seasoning if required.

Ensure that your Weber grill has been pre-heated on high heat to 250°C.
Set up your grill for direct cooking by keeping all burners turned on or arranging your charcoals.
Place the seasoned vegetables into the Weber Grilling Basket or Pan.
Place the entire grilling basket or pan directly onto the hot cooking grates.
Close the lid of the grill and cook for 3 minutes.
Then give the basket or pan a shake to rotate the vegetables giving it an even caramelization and cook for another 3 minutes.
Remove the vegetables from the grill and serve warm.

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