Grilled Pork Belly
This simple recipe for grilled pork belly delivers so much flavor and the most unbelievable texture that you almost won’t believe it. Luscious, savory pork belly, marinated in a sweet and tangy sauce made with just 3 ingredients, then grilled to perfection for a crisp skin and naturally smoky flavor.
What Makes This Recipe So Good
- There is an unbelievable amount of flavor in this recipe, and all from 4-5 ingredients total. Pork belly itself has a delicious flavor thanks to its fat content. Then you’ve got the marinade – tangy soy sauce, sweet honey, bright lime, and an optional burst of chili paste for a little kick. But the flavor doesn’t stop there! No, after all of that, then you add in an irresistible smokiness you can only get by grilling the pork belly instead of baking or roasting it.
- Grilled pork belly is a little involved, I’ll admit, but it’s SO worth it. Plus, the process is still really simple, I promise. Slice the slab, marinate it at least 1 hour, then grill it. That’s it!
- Don’t rush the marinade, but don’t overdo it, either. Not long enough, the pork belly won’t be able to really tenderize and soak up every ounce of the marinade that it can. Too long, though, and the acid in the lime juice will start to break down the meat too much, which can make it tough and chewy. Aim for anywhere between 1 and 8 hours in the fridge.
- I mentioned earlier that grilled pork belly is a little involved. The process makes a huge difference, though, so I beg you to follow the instructions as written. You want to flip the pork belly slab over every 3 minutes, and baste it with marinade every single time. This process not only keeps it flavorful and juicy, but it also keeps your pork belly from turning into a slab of char. Trust me, you don’t want that.
- We’re using skin-on pork belly for this recipe, but you can use skinless pork belly if you prefer it. You can request either from your local butcher or meat market, and most grocery stores will carry one or the other. Just make sure to check the packaging so you get the kind you want. If your pork belly has skin and you don’t want it, removing it yourself is fairly simple. You’ll need a very sharp knife and a helping of patience. Just run the knife under the layer of skin and slice it away until it’s all removed. If you want, you can also trim down some of the fat cap, but that’s totally optional.
More Delicious Grilled Recipes To Try
- Grilled Cod In Foil With Lemon Butter Sauce
- Marinated Grilled Chicken And Rice
- Grilled Asparagus In Foil
- Grilled Crab Legs With Garlic-Butter Sauce
- Easy Grilled Scallops
Grilled Pork Belly
- 1 3-pound slab pork belly skin on, center cut
- ½ cup soy sauce
- ½ cup honey
- 3 tablespoons lime juice
- 1 tablespoon chili paste optional
- Cutting board
- Sharp knife
- large sealable food-safe bag large enough to fit pork belly slab
- Grill indoor or outdoor, gas or charcoal
- Medium bowl
- Basting brush
- Internal meat thermometer
- Lay pork belly slab on cutting board, skin-side down. Use sharp knife to make vertical cuts from top edge of pork belly to bottom edge of pork belly. Cuts should be 1-inch apart and only cut ⅔ through slab of pork belly. Do not cut through pork belly completely. Set pork belly aside.
- Open sealable food-safe bag and pour in soy sauce, honey, lime juice, and chili paste if using.
- Place pork belly slab in bag with marinade. Seal bag almost completely, then squeeze out as much air as possible. Finish sealing bag and place bag in refrigerator. Chill at least 1 hour, but no more than 8 hours.
- Preheat grill to medium heat, approximately 350° to 375° Fahrenheit. Remove pork belly slab from bag and place on grill grate over direct heat. Transfer remaining marinade to medium bowl and keep close by.
- Close grill lid and cook pork belly 3 minutes. At 3 minutes, open lid and carefully flip pork belly over. Brush marinade over top of pork belly and close lid. Repeat process, flipping and basting pork belly every 3 minutes, until pork belly is fully cooked – approximately 20 minutes.
- Remove fully cooked pork belly from grill and place on cutting board. Let pork rest 5 minutes, then finish slicing original cuts through completely, leaving you with vertical strips for serving. Serve warm with desired sides.
- Pork belly should reach an internal temperature of 145° Fahrenheit to be considered safe.
- Make it Keto: Use Brown Swerve or other keto-friendly sweetener instead of honey.
- Make it Whole30: Use coconut aminos instead of soy sauce. Replace honey with approximately ⅔ cup date paste (more or less to taste).
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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