Sweet and Sticky Barbecued Chicken

20 chicken wings (or other chicken pieces)
1 bottle dry red wine
2 cups packed dark brown sugar
2 cup soy sauce
4 tablespoons finely grated fresh ginger
1/2 head garlic, minced
Juice of 1 lemon
Salt and pepper

Marinate wings in lemon juice, salt and pepper for at least 2 hours.

Bring wine, sugar, soy sauce, ginger and garlic to a boil in a saucepan. Reduce heat and simmer until mixture has thickened to the consistency of honey, about 1 hour. Preheat grill. Place wings on grill and brush with sauce. Cook, flip and brush with sauce every 4-5 minutes until cooked.

Cucumbers in Vinegar

3-4 cucumbers, peeled and sliced into 1/3 inch thick rounds

2-3 lbs pork belly, cut into ½ inch thick strips

Combine marinade ingredients and mix well. Add salt to taste. Marinate pork belly strips at least overnight (two days is best). Grill on high heat until cooked and golden brown and crispy. Serve with spicy vinegar. 

Grilled/Baked Eggplant 

 Grill eggplants or wrap in foil and bake at 350 C for 40 minutes. Unwrap and open up eggplants and spoon sauce over eggplant meat before serving.


Sauce: vinegar, chopped onions, chopped garlic, soy sauce or shrimp paste.

(all photos by Kanako Shimura)