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Home » Recipes » Main Dish

Last Updated: Aug 16, 2023 by Angela Latimer · Leave a Comment

Grilled Pork Belly

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Pin image with text of cut up pork belly.

This grilled pork belly is amazingly tender, incredibly flavorful, and brushed with a sweet and sticky sauce! Serve the pork on sliders, as the main dish, or even as an appetizer! It will quickly become one of your new favorite grilling recipes!

Easy Grilled Pork Belly Recipe

Go ahead and fire up your grill and then get ready to enjoy this seriously delicious pork belly! It is tender and incredibly flavorful, and the sweet sauce really takes it to the next level.

Square image of cut up pork belly.
This grilled pork belly is easy to make and packed with tons of flavor!
Jump to:
  • Easy Grilled Pork Belly Recipe
  • 🥘 Grilled Pork Belly Ingredients
  • 🔪 How To Grill Pork Belly
  • 🥗 What To Serve With Pork Belly
  • 💭 Angela's Pro Tips & Recipe Notes
  • 🥡 Storing & Reheating
  • 📖 Recipe Card
  • 💬 Comments & Reviews

If you enjoy some flavorful pork belly, go ahead and take a look at my recipes for Asian roasted pork belly, pork belly burnt ends, smoked pork belly, pork belly ramen, and air fryer pork belly!

🥘 Grilled Pork Belly Ingredients

In addition to your pork belly, you'll need only a couple of ingredients to make this fantastic sweet and sticky sauce! It's amazing how simple yet flavorful this pork is!

Tall image showing grilled pork belly ingredients.
  • Pork Belly - 2½ pounds of pork belly.
  • Salt & Pepper - ¼ teaspoon of both salt and pepper.
  • Soy Sauce - 2 tablespoons of soy sauce (or use a soy sauce substitute).
  • Honey - 2 tablespoons of honey (or a honey substitute).
  • Ginger - 2 teaspoons of grated ginger. You can also use ginger paste, but you can use a generous amount as it isn't as strong as fresh ginger.
  • Lime Juice (optional) - 1 splash of lime juice.

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Grill Pork Belly

You'll need to stay close by, as this pork needs to be flipped and basted every 5 minutes, but it is definitely worth it! All you need is your grill, grilling utensils, a basting brush, and a small bowl.

4 pounds of pork belly is enough for about 8 servings, but you can easily adjust your servings based on the weight of your pork.

Process image 4 showing making sauce.
Process image 1 showing pork belly sliced.
Process image 2 showing sliced pork belly with added seasoning.
Process image 3 showing pork belly on grill.
Process image 5 showing cooking pork belly on the grill.
Process image 6 showing resting grilled pork belly.
  1. Preheat. Prepare your grill for two-zone grilling, with a target of 450-500°F (232-260°C) over direct heat.
  2. Whisk. In a small bowl, whisk together 2 tablespoons (30 milliliters) of honey, 2 tablespoons (30 milliliters) of soy sauce, 2 teaspoons (4 grams) of ginger, and the optional 1 splash of lime juice. Set aside.
  3. Prepare. Trim off any excess fat from your 2½ pound (1.13 kilogram) pork belly and then place the fat side down. Make 1-inch vertical slices through the pork, only cutting about ⅔ of the way through.
  4. Season. Rub the ¼ teaspoon (1.5 grams) of both salt & pepper onto all sides of the meat.
  5. Grill. Place the seasoned pork over direct heat, cooking for a couple of minutes per side to brown the meat. Then, move the pork to the indirect heat and cook, flipping every 5 minutes and brushing with the sauce until the internal temperature reaches 160°F (71°C), about 35-40 minutes. *Make sure to close the lid in between flipping.
  6. Rest. Once cooked, remove the pork belly from the grill and let it rest for 5-10 minutes.
  7. Slice. Finish the vertical slices, apply any remaining sauce, and then serve in strips or cubes.

🥗 What To Serve With Pork Belly

Tall image of baked beans with bacon.
Tall image of Southern coleslaw in a white bowl.
Baked sweet potatoes on a metal tray opened with a pat of butter inside.

Pair your tender pork belly with some baked beans, Southern coleslaw, and twice-baked sweet potatoes! This hearty and filling meal will be a new family favorite! Enjoy!

💭 Angela's Pro Tips & Recipe Notes

  • Instead of fresh ginger, you can use ginger paste from the grocery store. However, be generous with the measurements, as it is not as potent as fresh ginger. 
  • Pork belly can easily flare up on the grill due to its fat content. Be careful when flipping and monitor it closely.
  • You'll want to flip your pork belly every 5 minutes and brush it with sauce every single time. Not only does this add flavor, but it keeps the pork belly from burning. 
  • Use a meat thermometer to ensure your pork is properly cooked. While it is safe to eat at 145°F (62°C), cooking it to 160 (71°C) makes it wonderfully tender. Take a look at my post on pork internal temperatures to learn more. 

>>>>See all of my recipes here<<<<

🥡 Storing & Reheating

Keep any leftover pork belly stored in a sealed container in the fridge for 4-5 days.

Reheating Pork Belly

Reheat your pork belly in a skillet over medium heat until warm. 

Tall image of cut up pork belly.

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card

Wide image of cut up pork belly.
Print Recipe Leave A Comment
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5 from 3 reviews

Grilled Pork Belly

This grilled pork belly is amazingly tender, incredibly flavorful, and brushed with a sweet and sticky sauce! Serve the pork on sliders, as the main dish, or even as an appetizer! It will quickly become one of your new favorite grilling recipes!
Author | Angela Latimer
Servings: 6 servings
Calories: 1004kcal
Prep 5 minutes minutes
Cooking 35 minutes minutes
Resting Time 5 minutes minutes
Total Time 45 minutes minutes
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Ingredients
 

  • 2½ lbs pork belly
  • ¼ teaspoon each, salt & pepper
  • 2 tablespoon soy sauce
  • 2 tablespoon honey
  • 2 teaspoon ginger (grated, or paste)
  • 1 splash lime juice (optional)

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions
 

  • Prepare your grill for two-zone grilling, with a target of 450-500°F (232-260°C) over direct heat.
  • In a small bowl, whisk together 2 tablespoon honey, 2 tablespoon soy sauce, 2 teaspoon ginger, and the optional 1 splash lime juice. Set aside.
  • Trim off any excess fat from your 2½ lbs pork belly and then place the fat side down. Make 1-inch vertical slices through the pork, only cutting about ⅔ of the way through.
  • Rub the ¼ teaspoon each, salt & pepper onto all sides of the meat.
  • Place the seasoned pork over direct heat, cooking for a couple of minutes per side to brown the meat. Then, move the pork to the indirect heat and cook, flipping every 5 minutes and brushing with the sauce until the internal temperature reaches 160°F (71°C), about 35-40 minutes. *Make sure to close the lid in between flipping.
  • Once cooked, remove the pork belly from the grill and let it rest for 5-10 minutes.
  • Finish the vertical slices, apply any remaining sauce, and then serve in strips or cubes.

Notes

  • Instead of fresh ginger, you can use ginger paste from the grocery store. However, be generous with the measurements as it is not as potent as fresh ginger. 
  • Pork belly can easily flare up on the grill due to its fat content. Be careful when flipping and monitor it closely.
  • You'll want to flip your pork belly every 5 minutes and brush it with sauce every single time. Not only does this add flavor, but it keeps the pork belly from burning. 
  • Use a meat thermometer to ensure your pork is properly cooked. While it is safe to eat at 145°F (62°C), cooking it to 160 (71°C) makes it wonderfully tender. Take a look at my post on pork internal temperatures to learn more. 
  • To store: Keep any leftover pork belly stored in a sealed container in the fridge for 4-5 days.
  • To reheat: Reheat your pork belly in a skillet over medium heat until warmed. 

Nutrition

Calories: 1004kcal (50%) | Carbohydrates: 6g (2%) | Protein: 18g (36%) | Fat: 100g (154%) | Saturated Fat: 37g (231%) | Polyunsaturated Fat: 11g | Monounsaturated Fat: 47g | Cholesterol: 136mg (45%) | Sodium: 493mg (21%) | Potassium: 369mg (11%) | Fiber: 0.1g | Sugar: 6g (7%) | Vitamin A: 19IU | Vitamin C: 1mg (1%) | Calcium: 11mg (1%) | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Main Course, Pork Dishes, summer grilling
Cuisine American
« Burger Recipes
Smoked Corned Beef »

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Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

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