Pork Belly Inihaw Wrapped in Lemon Grass

I've made this dish and joined it on a photo contest and won 1st prize! The Worcestershire Sauce makes the taste distinct and the lemon grass gives aroma to the pork belly. Hope you like this dish too!

Ingredients:

1 tbsp. Lea and Perrins Worcestershire Sauce
1 kilo pork belly
lemon grass stalk
1/2 tsp. white sugar
1/2 tsp. salt
1/2 tsp. ground black pepper
1 tbsp. banana catsup
3 pcs. garlic, minced
lemon grass (white part), minced

Procedure:

1. Cut pork belly about 9 inches long. 
2. Steam pork belly together with garlic and minced lemon grass until pork is tender.
3. When pork is tender, set aside.
4. Combine all ingredients for the basting sauce, Lea and Perrins Worcestershire Sauce, white sugar, salt, ground black pepper, banana catsup. Mix well.
5. Cut pork belly 3 inches each of the 9 inch cuts. Put in griller.
6. When pork belly turns brown, cut 1 inch on each 3 inches pork belly half way through starting from the meat to the skin. (the cut is where we will wrap the lemon grass stalk.)
7. Wrap lemon grass on each cut of pork belly to make it aromatic.
8. Bast the pork on both sides regularly with your basting sauce and flip the pork to avoid from burning.
9. When pork belly is cooked, take out from grill and finalize it by basting it with your sauce.
10. Serve with favorite dipping sauce.