Charcoal-Grilled Pork Belly So Good, I Never Get to Take a Photo 🥩🔥

After staying in Pokhara for a while, I always head to the Chinese Canteen when cravings hit. But it wasn’t until I tried their charcoal-grilled pork belly that I understood “regret for not meeting earlier” — the moment it’s served, that charred aroma steals your soul. By the time I remember to take a photo, the plate is already just oil spots 🤣. 🐷 A good piece of pork belly is the start of deliciousness Sister Lia, the owner, says the secret to grilled pork belly lies in “picking the meat”: it has to be local pork belly with 3 layers of fat and 2 layers of lean meat, alternating like waves. “Too lean, it’s dry; too fatty, it’s greasy. This ratio ensures it’s ‘crisp yet moist’ when grilled.” Handling is even more particular: first soak it in white wine and ginger slices for half an hour to remove the gamey taste, then rinse it thoroughly with water. “Not a hint of pork smell can stay.” It must be cut thick — finger-wide chunks to lock in the juices. When grilled, the fat melts into beads, while the lean meat stays tender enough to squeeze out moisture 💦. 🔥 Charcoal fire + secret sauce = soul-stirring aroma The grill is set up right outside the canteen, with red-hot charcoal. As soon as the meat skewers hit the grill, they “sizzle” and smoke. Sister Lia first brushes on a homemade secret sauce — said to be mixed with bean paste, honey, minced garlic, and local chili powder. It’s salty-sweet with a hint of spiciness, searing into the meat’s texture the second it touches the charcoal. You have to flip it quickly when the fat edges curl into crispy waves and the lean meat glows caramel — miss that moment, and you lose the “crisp outside, tender inside” perfection. A final sprinkle of cumin and sesame seeds, and the aroma drifts all the way to the lake. So many passing foreigners have poked their heads in asking, “What’s that amazing-smelling meat?” 🤤 🤤 The first bite is divine: crispy enough to crunch, tender enough to juice Pick up a freshly grilled piece, and oil beads still roll on the skin. The second you bite down, “crunch” — the crispy outer layer bursts with aroma first, followed by melted fat dissolving in your mouth, (carrying) a sweet-spicy sauce flavor, and finally the tender, springy lean meat. Juice drips down your chin, and you quickly catch it with your hand — even the oil scent on your fingertips is too good to wipe off. Sharing with friends is the best: snatching one skewer each, some love the crispy edges, others hunt for the sinewy bits. Sister Lia always stands by laughing, “Eat slowly, there’s more!” By the time I remember to take a photo for social media, half the plate is empty. I can only sigh at my greasy fingers: “Next time, definitely take the photo first!” Now, when I go to the Chinese Canteen, I always tell Sister Lia in advance, “Save two skewers for later” — otherwise, I really can’t even get a “pork belly ID photo.” If you’re in Pokhara, promise me you’ll try it. That charcoal-kissed aroma will make you think, “Staying by the lake is totally worth it”～ #BBQ #PokharaBBQ #PokharaGrill #GrilledPorkBelly #PokharaChineseCanteen #PokharaChineseFood