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–+ servings
Overhead view of glazed pork belly on a grill.

Grilled Pork Belly

easyhealthyrecipes.com/grilled-pork-belly/
Sweet and tangy glazed grilled pork belly, with an optional touch of chili paste for a little kick. Pork belly's never tasted so good!
Prep: 20 minutes
Cook: 20 minutes
Marinate: 1 hour
Total: 1 hour 40 minutes
Recipe makes approximately 10 servings

Equipment Needed

  • Cutting board
  • Sharp knife
  • large sealable food-safe bag (large enough to fit pork belly slab)
  • Refrigerator
  • Grill (indoor or outdoor, gas or charcoal)
  • Tongs
  • medium bowl
  • Basting brush
  • Internal meat thermometer

Ingredients Needed

  • 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)

Instructions

  • 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.
    Overhead view of sliced pork belly slab in large sealable food-safe bag with marinade.
  • 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.
    Overhead view of a slab of pork belly on a grill grate.
  • 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.
    Overhead view of grilled pork belly, sliced and resting on a cutting board.

Recipe Notes

  • 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).

Nutrition Info (Approximate)

Serving: 1serving | Calories: 766kcal | Protein: 14g | Fat: 72g | Saturated Fat: 26g | Trans Fat: 0g | Total Carbs: 15g | Fiber: 0.2g | Sugar: 14g | Net Carbs: 14.8g | Vitamin C: 2mg | Cholesterol: 98mg | Sodium: 693mg | Potassium: 296mg | Calcium: 4mg | Iron: 0.4mg