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If you ask me, grilled pork belly is one of those dishes that just makes everything better.
This rich cut of meat turns into something special when it hits a hot grill, getting crispy on the outside while staying juicy on the inside. The fat renders down slowly, creating those perfect charred edges we all love.
I like to keep the seasoning simple – just salt, pepper, and a touch of garlic powder. Let the natural flavors of the pork shine through as it cooks low and slow over the flames. The result is pure comfort food at its finest.
It’s the kind of dish that brings people together, perfect for weekend cookouts or family dinners on the patio.
Why You’ll Love This Grilled Pork Belly
- Simple ingredients – With just 5 main ingredients, this recipe proves that sometimes less is more. You probably already have most of these items in your pantry.
- Sweet and savory flavor – The combination of honey, soy sauce, and fish sauce creates a perfect balance that makes every bite incredibly tasty – not too sweet, not too salty.
- Crispy exterior – Grilling gives the pork belly that amazing crispy outside while keeping the inside tender and juicy – it’s the best of both worlds.
- Flexible serving options – You can serve it on its own, stuff it in sandwiches with coleslaw, or slice it thin for tacos – making it perfect for both casual dinners and entertaining.
- Quick cooking time – For such a flavorful dish, the 45-60 minute cooking time is surprisingly quick, making it doable even on busy weeknights.
What Kind of Pork Belly Should I Use?
For grilling, you’ll want to look for a piece of pork belly that has a good balance of meat and fat layers – ideally with even striping throughout. Fresh pork belly is available at most butcher shops and Asian markets, and sometimes in the meat section of well-stocked grocery stores. When shopping, look for meat that’s pink-gray in color with white fat layers, and avoid any pieces that have dark spots or strong odors. It’s perfectly fine if your pork belly comes with the skin on, though you’ll want to remove it before grilling to prevent it from becoming too tough. If you can’t find fresh pork belly, you can use thawed frozen pork belly – just make sure it’s completely defrosted before cooking.
Options for Substitutions
While some ingredients in this recipe are key players, there’s room for a few swaps if needed:
- Pork belly: This is the star of the show and really shouldn’t be substituted. However, if you absolutely can’t find pork belly, thick-cut bacon (about 1-inch thick) can work, though cooking time will need to be reduced by about half.
- Honey: You can swap honey with maple syrup, agave nectar, or brown sugar mixed with a tiny bit of water. Each will give a slightly different flavor, but all work well for getting that sweet glaze.
- Fish sauce: If fish sauce isn’t your thing, try Worcestershire sauce or even soy sauce with a pinch of salt. You’ll lose some of that umami depth, but your dish will still be tasty.
- Soy sauce: Coconut aminos make a great gluten-free substitute, or you can use tamari. If using coconut aminos, you might want to add a bit more salt since it’s typically less salty than soy sauce.
- Coarse salt: Regular table salt works fine – just use about half the amount since it’s more concentrated than coarse salt.
Watch Out for These Mistakes While Grilling
The biggest challenge when grilling pork belly is managing the heat – cooking it too hot and fast will leave you with tough, chewy meat instead of that melt-in-your-mouth texture we’re after. To get it right, set up your grill for indirect heat and maintain a steady temperature around 250-275°F, allowing the fat to render slowly while the meat becomes tender. Another common mistake is skipping the scoring of the fat cap – making shallow cuts in a crosshatch pattern helps the fat render more effectively and allows the marinade to penetrate deeper into the meat. For the juiciest results, let your pork belly rest for at least 15-20 minutes after grilling before slicing, as cutting into it too soon will cause all those flavorful juices to run out onto your cutting board instead of staying in the meat. Remember to slice against the grain for the most tender bite, and if you’re making sandwiches, thin slices work better than thick ones.
What to Serve With Grilled Pork Belly?
This rich and flavorful pork belly calls for sides that can balance out its hearty, fatty goodness. A crunchy Asian-style slaw with rice vinegar dressing is perfect for cutting through the richness, while steamed rice or those little sandwich rolls mentioned in the recipe make great vehicles for soaking up all the tasty juices. If you’re looking to add some vegetables, quick-pickled cucumbers or kimchi work great as side dishes, adding a nice tang and crunch to each bite. For a complete meal, you might also want to throw some grilled bok choy or asparagus on the grill while you’re cooking the pork – they’ll pick up that nice smoky flavor too.
Storage Instructions
Keep Fresh: Got leftover grilled pork belly? Place it in an airtight container and pop it in the fridge – it’ll stay good for up to 3 days. The flavors actually get even better as they meld together, making your next-day sandwich extra tasty!
Freeze: If you want to save some for later, cut the cooled pork belly into portions, wrap them tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. This is super handy when you need a quick meal down the road.
Reheat: To bring back that just-grilled goodness, wrap the pork belly in foil and warm it in a 300°F oven for about 15 minutes. For extra crispiness, unwrap and broil for a minute or two at the end. You can also slice it thinly and give it a quick sear in a hot pan.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 45-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 4500-5000
- Protein: 250-300 g
- Fat: 350-400 g
- Carbohydrates: 150-200 g
Ingredients
- 1 piece pork belly, approximately 5 pounds
- 1-2 teaspoons coarse salt
- 1/4 cup soy sauce
- 1/2 cup honey
- 1 tablespoon fish sauce
- Optional for serving: coleslaw, small sandwich rolls, cilantro
Step 1: Prepare the Pork Belly
Start by slicing the pork belly into ½ inch strips.
Then, cut those strips into thirds.
Once cut, lightly season the pork belly pieces with salt to enhance the flavor.
Set them aside while you prepare the grill.
Step 2: Set Up the Grill for Two-Zone Cooking
Set up your grill for two-zone cooking by arranging the coals to create a hot side and a cool, indirect side.
This setup is crucial for controlling the cooking process and avoiding flare-ups, which can char the pork belly before it’s cooked through.
Step 3: Grill and Sear the Pork Belly
Place the seasoned pork belly pieces on the hot side of the grill.
Be cautious of flare-ups, as pork belly is quite fatty.
Cook each piece for just a few minutes per side to achieve a nice sear and develop some color.
After searing, move the pork belly pieces to the cool, indirect side to continue cooking.
Step 4: Prepare the Glaze
In a bowl, combine soy sauce, honey, and fish sauce.
Mix until the honey is dissolved completely.
This will be used as a basting sauce for the pork belly.
Step 5: Baste and Cook the Pork Belly
With the lid of the grill closed, allow the pork belly to cook on the indirect side.
Flip and baste the pieces with the prepared glaze every 5-7 minutes.
Continue this process for a total of 30 minutes, ensuring the pork is cooked through and covered in a sticky, flavorful glaze.
Step 6: Assemble and Serve
Once the pork belly is cooked, toast Hawaiian buns quickly over the dying coals for a subtle smoky flavor.
Assemble the sandwiches by layering some coleslaw on the toasted buns, followed by the glazed pork belly pieces and a sprinkle of fresh cilantro.
The glaze provides sufficient flavor, but you can add hot sauce or sriracha for extra heat, if desired.
Serve and enjoy!