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.

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Course: Appetizer, Dinner

Cuisine: American

Keyword: grilled, Grilled Pork Belly, pulled pork

Prep Time: 20

Cook Time: 10

Marinating Time: 30

Total Time: 1

Servings:

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