COOK IT.
Begin by slicing the pork belly into 2-inch (5 cm) cubes. Season thoroughly with a mixture of salt, pepper, garlic, ginger, chili powder, and sugar.
Preheat your charcoal barbecue to 250°F (121°C), preparing to use the indirect method by lining one side of the kettle barbecue’s chamber with unlit charcoal, placing a few applewood chunks throughout, and then placing a drip pan filled with warm water below where you will be putting the pork pieces. Light ¼ load of charcoal, and when it has ashed over, pour that to one side of the unlit charcoal. Open the bottom vent to ¼ open, and same with the top.
Place the pork belly onto a wire rack and then over the drip pan on your preheated grill. Smoke for about 2 hours. If you think they need more of a bark, feel free to smoke for an additional hour.
While waiting for the pork to smoke, prepare the teriyaki sauce by gently cooking the ginger and garlic until fragrant in the sesame oil, about 3 minutes. Add the sake, mirin, soy sauce, and brown sugar. Simmer for 5 to 10 minutes, until thickened and syrupy. It should coat the back of a spoon. If it doesn’t thicken, or you are impatient, you can rush this process by adding 1 to 2 tbsp. cornstarch with an equal amount of sauce, then mix the resulting slurry into the sauce. It will thicken almost immediately and will get thicker as it cools.
Once fully smoked, transfer the pork to a double layer of foil, packing it as tight as possible. Drizzle with Asian pear juice or apple juice and a little honey. Wrap tightly in foil.
Open up the vents a little more, and use tongs to carefully move the charcoal together into a more concentrated pile, or you may need to add more lit charcoal, to increase the temperature to around 250°F (149°C). Place the pork belly back over indirect heat to cook for another 30 to 45 minutes, looking for an internal temperature of 205°F (96°C).
While you wait for the pork to braise, prepare the cheese by shredding it. Begin cooking your French fries using your preferred method.
Add the cheese, cream, and miso paste to a cast iron or saucepan and place onto the grill with the pork. Once the pork belly bites have braised, open up the foil packet and pour over enough teriyaki sauce to coat and another drizzle of honey, toss gently. Leave the packet open and continue cooking for a final 15 to 20 minutes, until the sauce has set up and gets sticky. Pull the cheese sauce and whisk until it comes together.
Assemble by tossing the fries with the togarashi seasoning. Divide the fries between your guests, then layer the sticky pork belly on top. Drizzle with the miso queso and more teriyaki sauce. Top with radish, and green onion, garnish with sesame seeds.
Teriyaki Pork Belly Poutine recipe is a little gourmet, but you’re going to love this interesting version of poutine. What is your favorite way to make poutine? Share your barbecue poutine recipes, ideas, and photos on our social pages like Facebook and TikTok , using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!