As the name of the dish implies, grilled pork belly is a straightforward dish that you can prepare with pork. Pork belly is suggested for this recipe because it is ideal for grilling and has a sufficient amount of fat to keep the meat moist and flavorful.
No matter how good this Grilled Pork Belly tastes, try to control yourself and eat in moderation – I know, it is easier said than done, but just pretend that you tried – okay? Today, I won’t talk about being healthy because I’m assuming that we all know what is best for ourselves and that everything in moderation is acceptable.
The key here (aside from the tasty marinade) is how the meat is marinated. I think that sealing the meat and marinade in an air-tight bag helped the meat to get covered by the marinade completely which allowed quick absorption of flavors. The powdered spices also played a role in the process.
I like to eat grilled pork belly or inihaw na liempo with atcharang papaya (pickled papaya), and occasionally with cucumber salad or atcharang labanos (pickled daikon), in addition to rice.
You might occasionally have extra food; in this case, try making sinuglaw or even kilawing baboy (pork kilawin).
How to BBQ Pork Belly on the Grill | Recipe
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: 20min
Total: 100min
Serving Size: 1 serving
Nutrition Facts: servingSize 1 serving, calories 766 kcal, Carbohydrate 15 g, Protein 14 g, Fat 72 g, Saturated Fat 26 g, Cholesterol 98 mg, Sodium 693 mg, Fiber 0.2 g, Sugar 14 g, unSaturated Fat 0.013 g
Ingredients:
- 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)
Instruction:
- 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.
- 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.
- 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.
FAQ
How long should you grill pork belly?
Close the grill lid and cook the pork belly for 3 minutes, then open it, carefully flip it over, brush the marinade on top, and close the lid. Repeat this process, flipping and basting the pork belly every 3 minutes, until it is fully cooked, which takes about 20 minutes.
How do you cook pork belly on the BBQ?
Pork belly has traditionally preferred slow-cooking techniques because they allow the fat to render into the meat over time, leaving the finished product moist and tender.
How do you tenderize pork belly before grilling?
Place the pork bone-side down over the drip tray, cover the grill with the vents facing the pork, add a few fresh coals, sprinkle some woodchips on top, and put the grate on it. Allow the pork to smoke for 5–6 hours, topping it off with additional woodchips and coals a few times.