Grilled Pork Belly
Rich, silky, and versatile grilled pork belly with tender meat and a crispy crust is a staple ingredient in ethnic cooking. This inexpensive cut is the new bacon for good reason.
One of the first cheffy things I learned years ago is that fat carries flavor. And pork belly has a generous fat-to-meat ratio for beautiful flavor that processed bacon can’t compare.
We occasionally use pork belly in Africa, and every region has its favorite recipe. Open fire, braising, and suya are just a few examples. So when several readers asked for more grilling recipes, we decided to try an old gem.
Bacon vs Pork Belly
Pork belly and bacon come from the same cut. The difference is that pork belly is fresh and uncooked (no added salt or nitrates), and bacon has usually been salt-cured and smoked. While bacon is definitely a great way to prepare pork belly, it’s also delicious braised and grilled.
Avoiding Flare-Ups
The high fat content can cause flare-ups on the grill. To reduce the risk:
- Keep your grill clean of old grease.
- Use a two-zone method with the heat on one side, and then grill the meat on the cooler side.
- Put a drip pan underneath the meat to catch the grease before it hits the hot coals.
To control flare-ups:
- Remove the meat with long tongs from direct heat.
- Close the lid of the grill to deprive it of oxygen.
- Please, please do NOT spray a grease fire on a gas grill with water.
How to Grill Pork Belly
Slice and season the pork belly, then grill it. It’s that easy.
Recipe Tips
- If you want to keep the pork belly skin on, score the skin with a sharp knife in a crosshatch pattern so the fat renders and crisps the skin. Be careful not to cut too deep into the meat.
- Pork is supposed to be safe with an internal temperature of 145°F (63°C), though 195-205℉ (90-95℃) gives more tender results.
- When ready to serve, cut the grilled pork belly slices across the grain into cubes for a more pleasant eating experience.
Make-Ahead and Leftover Makeovers
Season the pork belly and make the garlic chili sauce the day before, and keep both separately in the fridge in airtight containers. Take them out of the fridge so they can warm up a little while the grill is preheating, and grill as planned.
Leftovers store well in an airtight container in the fridge for 3-5 days or in the freezer for 3-4 months. I usually make a double or triple batch because they make great taco, slider, and diversity bowl ingredients.
What Pairs With Grilled Pork Belly
Cut the slices into cubes, stick a toothpick in each cube, and add them to an appetizer tray for Game Day. We also serve them as a main dish with seasoned rice or scalloped potatoes, a light salad, grilled bok choy, and cornbread. So satisfying!
More Fabulous Pork Recipes to Try
- Rosemary Pork Chops
- Pellet Grill Pork Butt
- Stuffed Pork Loin
- Instant Pot Pulled Pork
- Slow Cooker Pork Loin
By Imma
Grilled Pork Belly
Ingredients
Pork Belly
- 2-3 pounds (1-1½kg) pork belly, skin removed and sliced into ½-thick strips
- salt and pepper to taste (¾-1 teaspoon per pound of pork)
- 2-3 tablespoons (30-45g) pork rub
Garlic Chili Sauce
- 1 tablespoon (15g) cooking oil
- 1 tablespoon (15g) minced garlic
- 2 teaspoons (16g) grated ginger
- 3-4 tablespoons (45-60g) soy sauce
- 2-3 tablespoons (40g) honey
- 3-4 tablespoons (45-60g) rice vinegar
- 2 tablespoons (35g) sriracha or chili sauce
Instructions
Grilling Pork Belly
- Pat the pork belly slices dry with a paper towel and place them on a large platter. Season them with salt and pepper. If using a spice rub that contains salt, reduce the salt.
- Then sprinkle the rub over the slices until thoroughly covered. Let it sit for at least 30 minutes (up to 24 hours if time permits) so the flavor penetrates.
- Gas grill: Preheat a gas grill on medium heat on one side while leaving the other side unlit. Aim for a 325-375°F (163-190°C) temperature range (it should take 15-20 minutes). Put a drip pan under the grate on the unlit side of the grill.
- Charcoal grill: Light the charcoal and let it burn until it glows red and has a light dusting of ash. Spread it evenly on one side of the grill, leaving the other side empty. Put a drip pan filled with water on the empty side of the grill.
- Place the pork belly slices on the heated side of the grill for a minute or two per side for the initial sear. If a flare-up occurs, immediately move them to the unlit side and close the grill lid.
- Maintain the grill temperature between 325-375°F (163-190°C) for consistent heating by adjusting the vents of a gas grill or adding more charcoal to a charcoal grill.
- Move the pork to the indirect heat side, and grill for about 30 minutes, flipping the slices every 5 minutes and keeping the lid closed between flips. The internal temperature should be a minimum of 145°F (63°C), but 195-205℉ (90-95℃) gives more tender results.
- Optionally, baste the pork with the garlic chili sauce during the last 10 minutes for added flavor and caramelization.
- When done, remove the pork belly slices from the grill and let them rest for a few minutes before serving.
Garlic Chili Sauce
- Heat the oil in a small saucepan, add the minced garlic, and sauté for about a minute or until fragrant.
- Remove it from the heat, add soy sauce, honey, rice vinegar, and sriracha sauce, and mix until well combined. Set it aside until ready to baste the pork belly or serve it on the side.
- Cut the pork belly slices into bite-sized pieces and serve with your favorite sides.
Tips & Notes:
- Flare-ups are common with pork belly due to its high-fat content, especially when the fat renders and starts dripping onto the hot coals. The flames can burn the pork belly if not controlled.
- Try to avoid grilling pork belly over direct heat for more than 2-3 minutes to avoid fires.
- Put a drip pan underneath the pork belly to catch the dripping fat, reducing the chances of flare-ups.
- Please keep in mind that the nutritional data is a rough estimate and can vary enormously based on the products used in the recipe.
Awesome recipe. I traded the seasoning out for your Creole seasoning, and we made your peri peri sauce to go on the side.