Grilled Pork Belly

Silky and remarkably versatile, pork belly boasts tender, juicy meat and a deliciously crispy crust. This budget-friendly cut is a staple in cuisines around the world and has earned its reputation as the new bacon. Whether grilled, smoked, or roasted, it delivers irresistible flavor in every bite.

Course Appetizer, Main

Cuisine International

Diet Gluten Free

Prep Time 10

Cook Time 30

Marinating Time 30

Total Time 1 10

Servings

Calories 623kcal

Author Imma

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.

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.

Nutrition