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Grilled Pork Belly

Grilled Pork Belly – This indulgent dish combines tender, fatty pork with a smoky and caramelized flavor. The rich marbling of the pork belly renders during grilling, resulting in a dish that is both crispy on the outside and melt-in-your-mouth tender on the inside. Whether hosting a backyard barbecue or simply craving a delicious treat, grilled pork belly is sure to be a showstopper. 🤤

Grilled Pork Belly with green onion on top

Besides being a mind-blowing meat in and of itself, this grilled pork belly has an added flair that I highly recommend: caramelized garlic chili sauce. The sauce is optional, but it adds just the right sticky sweetness to the crispy outer layer of the pork belly and a kick of heat that is superb. If you’ve got the time, don’t skip the sauce!

If you need to feed a crowd, you can buy pork belly as a full slab that will usually weigh in at a whopping 8-12 pounds. Personally, I opt for a skin-off slab to cut down on prep time.

If you just want to grill up some pork belly for your family this weekend, you can buy a smaller strip instead. Serve it up with your favorite sides – pork belly goes with just about everything – and you’ve got a real treat of a meal. 🤩

Cutting into soul-satisfying grilled pork belly

Handling Grilled Pork Belly Flare-Ups

That is the hardest part of grilling pork belly. Since about half of the meat is flavorful fat, it’s both delicious and notorious for causing flare-ups on the grill – especially in the beginning when the fat starts to render. But don’t worry! I’ve got three easy tips for you to prevent flare-ups and avoid burning the outside of your pork belly:

  • Manage the heat and flame by ensuring the grill is preheated correctly and adjusting the heat to a moderate level. Avoid grilling the pork belly over direct high heat for more than 2-3 minutes – use your best judgment here. 
  • Place a drip pan or foil underneath the pork belly to catch the dripping fat. That helps reduce the chances of fat dripping directly onto the heat source and causing flare-ups. 
  • Regularly monitor the grilling process and be attentive to any flare-ups that may occur. Have a spray bottle filled with filtered water nearby to quickly extinguish small flare-ups if they do happen. 💦

Recipe Ingredients

Ingredients for Grilling Pork Belly
  • Pork Belly – This recipe serves my family, so I’m using a 2-3 pound pork belly cut.
  • Pork Rub – Use a dry pork rub or your favorite smoker seasoning blend before grilling the meat. Pulled pork rub is great, too, if you’re looking for something homemade.
  • Garlic Chili Sauce – For this drool-worthy sauce, you’ll need fresh garlic and ginger, some cooking oil, and a variety of spices, including soy sauce, rice vinegar, honey, and sriracha (or another chili sauce). 

How to Grill Pork Belly

Slice, season, and start grilling

Gas Grill Instructions

Prepping

  1. Preheat the gas grill to medium heat on one side while leaving the other unlit. Aim for a temperature range of 325-375°F (163-190°C). It should take 15-20 minutes. 
  2. Dry – Pat dry the pork belly dry with a paper towel and place it on a large plate or tray.
  3. Season with salt and pepper. Skip the salt if you’re using a spice mix that already contains salt. 
  4. Add Rub – Then, sprinkle the rub all over the pork belly slices until fully covered.
  5. Rest – Let it sit for at least 30 minutes or more for the spices to penetrate the meat. (You can let it rest overnight or up to 24 hours if time permits.) 

The Garlic Chili Sauce

  1. Saute – In a small saucepan, heat the oil and add the minced garlic. Cook it for about a minute or until it’s just fragrant, and then take it off the heat. 
  2. Add Liquids – Add the soy sauce, honey, rice vinegar, and sriracha sauce. Mix until well combined and set aside. 

Grill the Pork Belly

  1. Grill – When ready to grill, place the pork belly slices directly on the grill grates and cook for at least 1-2 minutes per side undisturbed on the lit side of the grill. Don’t walk away from the grill because pork belly is notorious for flaring up (as I’ve mentioned). 
  2. Move – Next, move it to the unlit side of the grill and let it keep cooking to an internal temperature of 145℉ (63℃). 
  3. Baste – Optionally, you can baste the pork belly slices with the garlic chili sauce or BBQ sauce during the last few minutes of grilling for added flavor and caramelization. 
  4. Rest – Remove the pork belly from the grill and let it rest for a few minutes before serving. 
  5. Serve – Finally, slice it into bite-sized pieces and serve with your favorite salads or veggies. 
Grilling a great bacon substitute

Charcoal Grill Instructions 

Prepping

  1. Light the Grill – Prepare the charcoal grill for indirect grilling by lighting the charcoal and letting it ash over until it’s glowing red. 
  2. Move the Charcoal – Then, spread the lit charcoal evenly on only one side of the grill, leaving the other empty. 
  3. Prep – Place a drip pan filled with water on the empty side of the grill. 
  4. Dry – Pat dry the pork belly dry with a paper towel and place it on a large plate or tray.
  5. Season with salt and pepper, omitting the salt if using a spice mix that already has salt. 
  6. Add Rub – Then, sprinkle the rub all over the pork belly slices until fully covered.
  7. Rest – Let it sit for at least 30 minutes or more for the spices to penetrate the meat. (If time permits, let it rest overnight or up to 24 hours.) 

Grill the Pork Belly

  1. Place the pork belly slices on the grill grates over the heated side of the grill and let it grill for at least 1-2 minutes per side to get that initial sear. 
  2. If a flare-up occurs, immediately transfer the affected strips of pork belly over to the empty side (indirect heat side) of the charcoal grill. 
  3. Close the grill lid. Maintain the grill temperature between 325°F to 375°F (163°C to 190°C) by adjusting the vents or adding more charcoal as needed to ensure a consistent cooking temperature. 
  4. Grill the pork belly slices with the lid closed for 10-15 minutes. 
  5. Then, flip the pieces and continue grilling for 10-15 more minutes or until the internal temperature reaches 145°F (63°C). 
  6. Optionally, you can baste the pork belly slices with the garlic chili sauce or BBQ sauce during the last few minutes of grilling for added flavor and caramelization. 
  7. Remove the pork belly from the grill and let it rest for a few minutes before serving. 
  8. Finally, slice it into bite-sized pieces and serve with your favorite salads or veggies.
Freshly grilled pork belly

Recipe Variations

  • Spicy: Make spicy grilled pork belly sandwiches! Create a spice rub with paprika, chili powder, cayenne pepper, brown sugar, garlic powder, and salt. Rub the mixture onto the pork belly, ensuring it is evenly coated.
  • Pork Belly Sandwiches: Slice the grilled pork belly and serve it on a bun with pickled jalapeños, sliced avocado, and a spicy chipotle mayo for a fiery and flavorful sandwich. 🥪
  • Citrusy Flair: Use citrus and herbs for a unique grilled pork belly flavor. Combine freshly squeezed citrus juice (such as orange, lemon, and lime), minced garlic, chopped fresh herbs (such as rosemary, thyme, and oregano), salt, and pepper to make a marinade. Place the pork belly in a resealable bag with the marinade and let it marinate for at least 4 hours or overnight. 🍋
  • Appetizer Size: Try grilled pork belly skewers for a fun main course or an appetizer. Cut the pork belly into bite-sized cubes and thread them onto skewers. Grill the pork belly skewers over medium heat, basting them with the garlic chili sauce and turning them occasionally until they are caramelized and cooked through (approximately 8-10 minutes). Garnish the skewers with chopped green onions and toasted sesame seeds. 🍢

Tips and Tricks

  • If your pork belly has the skin attached, score it in a crosshatch pattern before seasoning and grilling. That helps the fat render out and creates a crispy, crackling texture. Use a sharp knife to make shallow cuts through the skin, being careful not to cut too deeply into the meat.
  • Pork belly is typically cooked to an internal temperature of 145°F (63°C) for safe consumption. Use a meat thermometer to check the thickest part to ensure it reaches the proper temperature. Overcooking can result in dry meat, so keep an eye on the temperature during grilling.
  • When ready to serve, slice the grilled pork belly across the grain into desired portions. That helps to break up the fat and create more manageable bites.

Make-Ahead Instructions

You can prep and season your pork belly 24 hours in advance. You can also make the garlic chili sauce a day ahead of time. Keep both (separately) in the fridge in airtight containers until you are ready to grill.

Serving and Storage Instructions

Serve grilled pork belly hot after a few minutes to rest. Serve it with any traditional side dishes as a main course, or add it to tacos or sandwiches.

Store leftover meat in an airtight container in the fridge for 3-5 days. Or you can freeze it for up to 3 months. Thaw frozen pork belly in the refrigerator the night before you plan to reheat it. 

To reheat the grilled pork belly, fire up the grill on low heat and turn the pieces occasionally until they are heated through. You could also do this on the stovetop in a skillet with a touch of oil or in the oven, set to 350℉/177℃.

FAQs

Are there other ways to serve grilled pork belly?

Sure! You can slice it, but you can also cube it or shred it. It depends on whether you’ll use it as a main course, fill tacos or pitas with it, or use it for a sandwich. The possibilities are endless, so just chop it up however suits your meal. 👌

What’s the difference between pork belly and bacon?

Pork belly is the raw, unprocessed cut of meat taken from the belly of the pig. It is typically a thick slab of meat with layers of fat and meat. Bacon, on the other hand, is made from cured, smoked, and sliced pork belly. Bacon is usually thinly sliced, allowing it to cook quickly and develop a crispy texture.

What should I look for when buying pork belly?

The meat should be a nice pink and firm, and the fat should be white or light pink. When you press on the fat layer, it should give a little but not mush completely, indicating a good fat/meat ratio (and also freshness!). If you spot discoloration or the meat smells funny, don’t buy it.

What Goes With Grilled Pork Belly

Grilled pork belly goes nicely with lots of summer vegetables! I like to serve it with smoked asparagus or some tasty grilled yellow squash. It also serves up nicely alongside a smoked baked potato.

If we’re grilling and eating outside, coleslaw and wedge salads are family favorites around here, but you could also try something a little more tropical, like grilled pineapple. 🍍

More Perfect Pork Recipes to Try

Conclusion

And that’s a wrap on one of the most flavorful grilled pork recipes out there! Would you like more flavor-packed recipes ready for your grill or smoker? Sign up for my newsletter and get them delivered straight to your inbox. 😉

Grilled Pork Belly with green onion on top

Grilled Pork Belly

This indulgent dish combines tender, fatty pork with a smoky and caramelized flavor. The rich marbling of the pork belly renders during grilling, resulting in a dish that is both crispy on the outside and melt-in-your-mouth tender on the inside. Whether hosting a backyard barbecue or simply craving a delicious treat, grilled pork belly is sure to be a showstopper.
5 from 1 vote
Print Pin Rate
Course: Appetizer, Dinner
Cuisine: American
Keyword: grilled, Grilled Pork Belly, pulled pork
Prep Time: 20 minutes
Cook Time: 10 minutes
Marinating Time: 30 minutes
Total Time: 1 hour
Servings: 8
Calories: 623kcal
Author: imma

Ingredients

  • 2-3 pounds pork belly, skin off and sliced into ½-thick strips
  • 2-3 tablespoons pork rub

Garlic Chili Sauce

  • 1 tablespoon cooking oil
  • 1 tablespoon minced garlic
  • 2 teaspoons ginger, grated
  • 3-4 tablespoons soy sauce
  • 2-3 tablespoons honey
  • 3-4 tablespoons rice vinegar
  • 2 tablespoons sriracha, or chili sauce

Instructions

Gas Grill

  • Preheat the gas grill to medium heat on one side while leaving the other unlit. Aim for a 325-375°F (163°C to 190°C) temperature range (it should take 15-20 minutes).
  • Pat dry the pork belly with a paper towel and place it on a large plate or tray.
  • Season with salt and pepper. If using a spice mix that contains salt, omit the salt.
  • Then sprinkle the rub over the pork belly slices until fully covered. Let sit for at least 30 minutes so the spices penetrate the meat. Let it rest overnight or up to 24 hours if time permits.

Make the Garlic Chili Sauce

  • Heat the cooking oil in a small saucepan, then add minced garlic. Cook garlic for about a minute or until fragrant, and take it off the heat.
  • Then add soy sauce, honey, rice vinegar, and sriracha sauce. Mix until well combined and set aside.
  • When ready to go, place the pork belly directly on the grates and grill for at least 1-2 minutes per side undisturbed on the lit side of the grill. Don't walk away from the grill because pork belly is notorious for flaring up. (See notes)
  • Transfer the pork belly strips to the unlit side of the grill and let them grill until they cook to an internal temperature of 145℉ (63℃).
  • Optional: Baste the pork belly slices with the garlic chili sauce or BBQ sauce during the last few minutes of grilling for added flavor and caramelization.
  • Remove the pork belly from the grill and let it rest for a few minutes before serving.
  • Slice it into bite-sized pieces and serve with your favorite salad and veggies.

Charcoal Grill

  • Prepare the charcoal grill for indirect grilling. Light the charcoal and let it ash over until glowing red.
  • Spread the lit charcoal evenly on one side of the grill, leaving the other empty. Place a drip pan filled with water on the empty side of the grill.
  • Pat dry the pork belly with a paper towel and place it on a large plate or tray.
  • Season with salt and pepper. If using a spice mix that contains salt, omit the salt.
  • Sprinkle the rub all over the pork belly slices until fully covered. Let sit for at least 30 minutes so the spices penetrate the meat. You can let it rest overnight or for 24 hours if time permits.
  • Place the pork belly slices on the grill grates over the heated side of the grill and let it grill for 1-2 minutes per side for the initial sear. If a flare-up occurs immediately, move it over to the charcoal grill's empty side (indirect heat side). Close the grill lid.
  • Maintain the grill temperature between 325-375°F (163-190°C) by adjusting the vents or adding more charcoal to ensure a consistent cooking temperature.
  • Grill the pork belly slices with the lid closed for 10-15 minutes. Flip the pieces and continue grilling for another 10-15 minutes or until the internal temperature reaches 145°F (63°C) for medium doneness.
  • Optional: If desired, you can baste the pork belly slices with the garlic chili or BBQ sauce during the last few minutes of grilling for added flavor and caramelization.
  • Once cooked, remove the pork belly from the grill and let it rest for a few minutes before slicing.

Notes

  • Beware of Flare-Ups: Pork belly’s high-fat content can cause flare-ups during grilling. As the fat renders and drips onto the heat source, flames can char or burn the meat. To prevent this, manage the grill heat and flames carefully.
  • Moderate Heat: Preheat the grill properly and adjust the heat to a moderate level. Avoid grilling the pork belly over direct high heat for extended periods. Use your judgment and aim for 2-3 minutes per side.
  • Drip Pan or Foil: Place a drip pan or foil underneath the pork belly to catch the dripping fat. This prevents it from directly contacting the heat source and reduces the risk of flare-ups.
  • Stay Vigilant: Regularly monitor the grilling process and remain attentive to any flare-ups that may occur. Keep a spray bottle filled with water nearby to quickly extinguish small flare-ups if they happen.
  • Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 115g | Calories: 623kcal | Carbohydrates: 7g | Protein: 11g | Fat: 61g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 28g | Trans Fat: 0.001g | Cholesterol: 82mg | Sodium: 231mg | Potassium: 253mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 114IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 2mg

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