Grilled Pork Belly
Deliciously tender and crispy grilled pork belly, perfect for a savory and satisfying meal.
Nutrition
Calories: 450cal
Carbohydrate: – -g
Protein: 20g
Fat: 40g
Cholesterol: 50mg
Sodium: 600mg
Difficulty Level: easy
20 min Prep
1 hr Cook
1 hr 20 min Total
4 Servings
Ingredients
- 2 pounds pork belly, skin-on
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon ground black pepper
- 1 teaspoon salt
Instructions
- Clean the pork belly under cold running water and pat dry with paper towels. This helps the skin crisp up.
- In a small bowl, combine the soy sauce, vegetable oil, honey, rice vinegar, minced garlic, ground black pepper, and salt. Whisk until well mixed.
- Place the pork belly in a large zip-top bag or a shallow dish. Pour the marinade over the pork belly and ensure it’s evenly coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 30 minutes to a maximum of 4 hours for more flavor.
- Preheat your grill to medium heat, about 350°F. If you’re using a charcoal grill, be sure the coals have turned white.
- Remove the pork belly from the marinade and let any excess marinade drip off. Place the pork belly on the grill with the skin side up.
- Close the grill’s lid and cook for 30 minutes. During this time, the heat should gently cook the pork to tenderize it.
- After 30 minutes, flip the pork belly so the skin side is down. Increase the grill temperature to high, around 400°F, and grill for an additional 15-20 minutes. Keep an eye on it to avoid burning, and let the skin achieve a golden crispy texture.
- Once done, remove the pork belly from the grill and let it rest for about 10 minutes before slicing. This allows the juices to redistribute, making the meat more succulent.
- Slice the pork belly into bite-sized pieces and serve immediately for the best experience. Consider serving with steamed rice and a fresh vegetable side.
