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.
Jump to:
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!
- 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.
- Preheat. Prepare your grill for two-zone grilling, with a target of 450-500°F (232-260°C) over direct heat.
- 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.
- 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.
- Season. Rub the ¼ teaspoon (1.5 grams) of both salt & pepper onto all sides of the meat.
- 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.
- Rest. Once cooked, remove the pork belly from the grill and let it rest for 5-10 minutes.
- Slice. Finish the vertical slices, apply any remaining sauce, and then serve in strips or cubes.
🥗 What To Serve With Pork Belly
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.
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.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Grilled Pork Belly
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)
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.
Comments
No Comments