Grilled Pork Belly

4.67 from 3 votes

The ultimate grilled pork belly recipe with crispy skin and tender meat. Perfectly seasoned, smoky, and juicy for a mouthwatering BBQ experience.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: American

Servings: servings

Author: Bailey

Score the poke belly fat cap. Salt it evenly on a baking sheet. In a small food processor or medium sized bowl, blend or whisk ingredients together. Give it a taste. Add more honey or sugar if desired. Pour half of the sauce in a small bowl for basting the pork belly throughout the cook. The reserved sauce will be used for serving.
Brush the pork belly on both sides with sauce. Keep the rest of the basting sauce with you while you grill.
Heat grill on medium/low (about 265-350 degrees). Add the pork belly to the grill, fat side up. Close the lid and cook for 45 minutes flipping and basting every 10 minutes. Pork will need to reach internal temp of 160º - 165º
Once the pork belly is cooked though, take it off the grill and place it on a clean cutting board to rest. Slice from the fat side down into bite sized pieces. Serve with your favorite sides or over rice, use leftover reserved sticky sauce as needed.

- Baste and flip the pork belly every 10 minutes to build layers of flavor and achieve a perfect glaze.
- To get a crispier exterior, crank the grill up to high on the last 2-4 minutes of cooking, lose the lid and let the exterior of the pork belly char a tiny bit.

- Use a meat thermometer to ensure the pork belly reaches an internal temperature of 160º - 165ºF for safe consumption.

- Let the pork belly rest on a clean cutting board after grilling to retain juices. Slice from the fat side down into bite-sized pieces for serving.