There’s nothing quite like the sizzle of pork belly on the grill to signal the start of BBQ season. From sticky-sweet glazes to spicy dry rubs, we’ve gathered 30 mouthwatering recipes that transform this rich cut into pure backyard bliss. Whether you’re a weekend warrior or a seasoned pitmaster, get ready to fire up your grill and discover your new favorite way to enjoy this ultimate crowd-pleaser.
Honey Glazed Grilled Pork Belly Skewers
Gather your ingredients and prepare for a deliciously simple grilling project that transforms humble pork belly into sweet, smoky skewers perfect for any backyard gathering. This recipe breaks down the process into foolproof steps, ensuring even beginners can achieve tender, caramelized results with minimal fuss.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– Pork belly – 1½ lbs
– Honey – ¼ cup
– Soy sauce – 2 tbsp
– Garlic – 2 cloves
– Black pepper – 1 tsp
– Vegetable oil – 1 tbsp
Instructions
1. Cut the pork belly into 1-inch cubes, trimming any excess fat if desired.
2. Mince the garlic cloves finely using a knife or garlic press.
3. Combine the honey, soy sauce, minced garlic, and black pepper in a medium bowl, whisking until smooth.
4. Add the pork belly cubes to the bowl, tossing to coat them evenly in the marinade.
5. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes to allow the flavors to penetrate.
6. Preheat a grill to medium-high heat, approximately 400°F, and lightly oil the grates with vegetable oil to prevent sticking.
7. Thread the marinated pork belly cubes onto skewers, leaving a small space between each piece for even cooking.
8. Place the skewers on the preheated grill, cooking for 8–10 minutes per side until the pork is cooked through and registers 145°F internally on a meat thermometer.
9. Brush the skewers with any remaining marinade during the last 2 minutes of grilling to create a glossy, caramelized glaze.
10. Remove the skewers from the grill and let them rest for 5 minutes before serving to allow the juices to redistribute.
Kick back and enjoy these skewers hot off the grill, where the pork belly’s rich fattiness melts into a crisp, sticky exterior from the honey glaze. The contrast between the savory soy and sweet honey creates a balanced flavor that pairs beautifully with a simple side of steamed rice or a fresh cucumber salad for a refreshing crunch.
Korean BBQ Spicy Pork Belly
Diving into Korean BBQ at home is easier than you might think, especially with this spicy pork belly recipe that brings bold flavors to your table with minimal fuss. Let’s break it down step by step so you can master this dish like a pro, even if you’re just starting out in the kitchen. You’ll be grilling up tender, flavorful pork in no time, perfect for a weeknight dinner or a weekend feast.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Pork belly – 1 lb
– Gochujang – 2 tbsp
– Soy sauce – 2 tbsp
– Sugar – 1 tbsp
– Garlic – 2 cloves, minced
– Sesame oil – 1 tsp
– Vegetable oil – 1 tbsp
Instructions
1. Slice the pork belly into thin strips, about ¼-inch thick, to ensure even cooking and better absorption of the marinade.
2. In a medium bowl, combine gochujang, soy sauce, sugar, minced garlic, and sesame oil, whisking until smooth to create a balanced, spicy-sweet marinade.
3. Add the pork belly strips to the bowl, tossing thoroughly to coat each piece evenly, then let it marinate at room temperature for 10 minutes to enhance flavor penetration.
4. Heat a large skillet or grill pan over medium-high heat, adding vegetable oil and swirling to coat the surface, which helps prevent sticking and promotes a nice sear.
5. Place the marinated pork belly strips in the pan in a single layer, cooking for 3–4 minutes per side until browned and crispy around the edges, flipping once with tongs.
6. Reduce the heat to medium and continue cooking for an additional 2–3 minutes, until the internal temperature reaches 145°F, ensuring the pork is fully cooked but still juicy.
7. Transfer the cooked pork belly to a serving plate, letting it rest for 2 minutes to allow the juices to redistribute for maximum tenderness.
Oozing with savory juices and a fiery kick from the gochujang, this pork belly boasts a crispy exterior that gives way to melt-in-your-mouth tenderness. Serve it over steamed rice with a side of kimchi for a classic combo, or wrap it in lettuce leaves with a dollop of ssamjang for a refreshing, hands-on meal that’s sure to impress.
Garlic and Herb Marinated Grilled Pork Belly
Diving into this recipe requires minimal ingredients but delivers maximum flavor, making it perfect for beginners who want to impress. By marinating pork belly with garlic and herbs before grilling, you’ll create a dish with crispy edges and tender meat. Follow these methodical steps for consistent results every time.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– Pork belly – 1.5 lbs
– Garlic – 4 cloves
– Fresh rosemary – 2 tbsp
– Fresh thyme – 2 tbsp
– Olive oil – ¼ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat the pork belly dry with paper towels to ensure the marinade adheres properly.
2. Mince the garlic cloves finely to release their oils for better flavor distribution.
3. Chop the fresh rosemary and thyme leaves, discarding the stems.
4. In a bowl, combine the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and black pepper.
5. Rub the marinade mixture evenly over all sides of the pork belly.
6. Place the marinated pork belly in a resealable bag or covered dish and refrigerate for at least 2 hours, or up to overnight for deeper flavor.
7. Preheat your grill to medium-high heat, around 400°F, ensuring the grates are clean to prevent sticking.
8. Remove the pork belly from the refrigerator and let it sit at room temperature for 15 minutes before grilling.
9. Place the pork belly on the preheated grill, fat-side down, to render the fat and create a crispy crust.
10. Grill for 10-12 minutes per side, flipping once, until the internal temperature reaches 145°F for safe consumption.
11. Transfer the grilled pork belly to a cutting board and let it rest for 5 minutes to allow juices to redistribute.
12. Slice the pork belly into ½-inch thick pieces against the grain for tenderness.
Keenly observe how the pork belly transforms into a masterpiece with crackling skin and juicy, herb-infused meat. Serve it sliced over a bed of creamy polenta or alongside roasted vegetables to balance the richness, making it a versatile centerpiece for any gathering.
Sweet and Tangy Grilled Pork Belly Bites
Ever find yourself craving something that’s both indulgent and impressively easy? These Sweet and Tangy Grilled Pork Belly Bites deliver just that—a perfect balance of caramelized sweetness and savory tang, ideal for your next backyard gathering or weeknight treat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Pork belly – 1 lb
– Brown sugar – ¼ cup
– Apple cider vinegar – 2 tbsp
– Soy sauce – 2 tbsp
– Garlic powder – 1 tsp
– Salt – ½ tsp
Instructions
1. Cut the pork belly into 1-inch cubes.
2. In a bowl, combine brown sugar, apple cider vinegar, soy sauce, garlic powder, and salt to make the marinade.
3. Add the pork belly cubes to the marinade, tossing to coat evenly, and let sit for 10 minutes at room temperature. (Tip: Letting it marinate briefly helps the flavors penetrate without making the meat too salty.)
4. Preheat a grill to medium-high heat, about 400°F.
5. Thread the marinated pork belly cubes onto skewers, leaving a small gap between each piece for even cooking.
6. Place the skewers on the preheated grill and cook for 10 minutes, turning halfway through, until the edges start to char slightly.
7. Reduce the grill heat to medium, about 350°F, and continue cooking for another 10 minutes, turning occasionally, until the pork is cooked through and reaches an internal temperature of 145°F. (Tip: Use a meat thermometer to ensure perfect doneness and avoid overcooking.)
8. Brush any remaining marinade onto the pork during the last 2 minutes of grilling for extra glaze. (Tip: Apply the marinade at the end to prevent burning from the sugar content.)
9. Remove the skewers from the grill and let rest for 5 minutes before serving.
What you’ll love is the irresistible contrast: each bite offers a crispy, caramelized exterior that gives way to tender, juicy meat inside. The tangy vinegar cuts through the richness, making these bites addictive on their own or served over a bed of rice for a hearty meal.
Smoky Chipotle Grilled Pork Belly
Zesty and satisfying, this Smoky Chipotle Grilled Pork Belly transforms a rich cut into a flavorful meal with minimal effort. Let’s walk through each step together to achieve perfectly charred, tender results.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Pork belly – 2 lbs
– Chipotle peppers in adobo sauce – 2 tbsp
– Lime juice – 2 tbsp
– Brown sugar – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat the pork belly dry with paper towels to ensure even browning on the grill.
2. In a small bowl, combine the chipotle peppers in adobo sauce, lime juice, brown sugar, salt, and black pepper to make the marinade.
3. Rub the marinade all over the pork belly, coating it thoroughly, and let it sit at room temperature for 10 minutes to absorb the flavors.
4. Preheat your grill to medium-high heat, aiming for 400°F, and oil the grates lightly to prevent sticking.
5. Place the pork belly on the grill, fat-side up, and cook for 20 minutes without moving it to develop a good sear.
6. Flip the pork belly using tongs and cook for another 20 minutes, or until the internal temperature reaches 145°F when checked with a meat thermometer.
7. Remove the pork belly from the grill and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.
8. Slice the pork belly into ½-inch thick pieces against the grain for maximum tenderness.
The pork belly emerges with a crispy, caramelized exterior and a juicy, smoky interior from the chipotle marinade. Serve it sliced over a bed of rice or tucked into warm tortillas with fresh cilantro for a complete meal.
Vietnamese Grilled Pork Belly Banh Mi
Nothing beats the satisfying crunch of a perfectly assembled banh mi, especially when it features succulent grilled pork belly. Now, let’s walk through creating this Vietnamese classic, focusing on clear, manageable steps to ensure delicious results every time. We’ll build it from the ground up, starting with the marinade and ending with that iconic, loaded sandwich.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– Pork belly – 1 lb
– Sugar – 2 tbsp
– Fish sauce – 3 tbsp
– Garlic – 4 cloves
– Vegetable oil – 1 tbsp
– Baguette – 4 pieces
– Mayonnaise – ¼ cup
– Cucumber – 1
– Cilantro – ½ cup
– Jalapeño – 1
Instructions
1. Slice the pork belly into ¼-inch thick strips.
2. Mince the garlic cloves finely.
3. In a bowl, combine the sugar, fish sauce, and minced garlic to create the marinade.
4. Add the pork belly strips to the marinade, ensuring each piece is fully coated. Let it marinate at room temperature for 20 minutes to allow the flavors to penetrate.
5. While the pork marinates, slice the cucumber into thin rounds, chop the cilantro, and slice the jalapeño into thin rings.
6. Preheat a grill or grill pan to medium-high heat, approximately 400°F.
7. Lightly brush the grill grates with vegetable oil to prevent sticking.
8. Place the marinated pork belly strips on the grill. Cook for 4 minutes on one side until you see clear grill marks and the edges begin to caramelize.
9. Flip each strip and cook for another 4 minutes on the other side until the pork is fully cooked through and slightly charred.
10. Remove the grilled pork from the heat and let it rest for 5 minutes; this helps the juices redistribute, keeping the meat tender.
11. Slice the baguette pieces open lengthwise, but not all the way through, to create a pocket.
12. Spread 1 tablespoon of mayonnaise evenly inside each baguette.
13. Layer the grilled pork belly strips into the baguettes.
14. Top the pork with cucumber slices, chopped cilantro, and jalapeño rings.
15. Press the sandwich gently together to compact the ingredients.
16. Serve immediately while the pork is still warm and the baguette is crisp.
Allowing the pork to rest ensures it stays juicy against the crusty baguette, while the fresh cilantro and jalapeño cut through the richness with a bright, spicy kick. For a fun twist, try serving these banh mi sliced into smaller portions as appetizers at your next gathering.
Teriyaki Grilled Pork Belly with Pineapple
Brace yourself for a flavor explosion that’s surprisingly simple to pull off. This teriyaki grilled pork belly with pineapple combines sweet, savory, and smoky notes in a dish that’s perfect for a weekend cookout or a special weeknight dinner. Let’s walk through each step together to ensure your result is nothing short of delicious.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Pork belly – 1.5 lbs
– Soy sauce – ½ cup
– Brown sugar – ¼ cup
– Mirin – 2 tbsp
– Garlic – 2 cloves, minced
– Ginger – 1 tbsp, grated
– Pineapple – 1 cup, cubed
– Vegetable oil – 1 tbsp
Instructions
1. In a medium bowl, whisk together ½ cup soy sauce, ¼ cup brown sugar, 2 tbsp mirin, 2 minced garlic cloves, and 1 tbsp grated ginger until the sugar dissolves completely.
2. Place 1.5 lbs of pork belly in a large resealable bag and pour the marinade over it, ensuring the meat is fully coated. Seal the bag and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates with 1 tbsp vegetable oil to prevent sticking.
4. Remove the pork belly from the marinade, letting excess drip off, and reserve the marinade in a small saucepan.
5. Grill the pork belly for 10-12 minutes per side, or until the internal temperature reaches 145°F and the exterior is caramelized with grill marks.
6. While the pork grills, bring the reserved marinade to a boil over medium heat, then reduce to a simmer for 5 minutes until slightly thickened to create a glaze; this step ensures safety by killing any bacteria.
7. In the last 5 minutes of grilling, add 1 cup of cubed pineapple to the grill and cook for 2-3 minutes per side until lightly charred and softened.
8. Brush the cooked pork belly with the thickened glaze, then let it rest for 5 minutes before slicing to allow juices to redistribute.
9. Slice the pork belly into ½-inch thick pieces and serve immediately with the grilled pineapple on top.
Unbelievably tender and juicy, the pork belly boasts a sticky-sweet crust that contrasts beautifully with the smoky, caramelized pineapple. For a creative twist, serve it over a bed of steamed rice or tucked into warm tortillas with a sprinkle of green onions, making every bite a perfect balance of textures and flavors.
Crispy Grilled Pork Belly with Chili Lime Sauce
Let’s dive into a dish that transforms humble pork belly into a crispy, tangy masterpiece perfect for any gathering. This recipe breaks down the process into simple, foolproof steps, ensuring even first-timers achieve restaurant-quality results at home. You’ll master grilling techniques and a zesty sauce that balances heat and acidity beautifully.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Pork belly – 1.5 lbs
– Salt – 1 tsp
– Black pepper – ½ tsp
– Vegetable oil – 1 tbsp
– Lime juice – ¼ cup
– Chili flakes – 1 tbsp
– Sugar – 1 tsp
– Water – 2 tbsp
Instructions
1. Pat the pork belly dry with paper towels to remove excess moisture, which helps achieve crispiness.
2. Score the skin of the pork belly in a crosshatch pattern with a sharp knife, cutting about ¼ inch deep to allow fat to render evenly.
3. Rub the pork belly evenly with salt and black pepper on all sides, including the scored skin.
4. Preheat a grill to 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
5. Place the pork belly skin-side down on the grill and cook for 25 minutes, checking occasionally to avoid flare-ups from dripping fat.
6. Flip the pork belly using tongs and cook for another 15 minutes until the internal temperature reaches 165°F, as measured with a meat thermometer.
7. Remove the pork belly from the grill and let it rest on a cutting board for 10 minutes to retain juices before slicing.
8. While the pork rests, combine lime juice, chili flakes, sugar, and water in a small saucepan over medium heat.
9. Simmer the sauce for 5 minutes, stirring constantly until the sugar dissolves and the mixture thickens slightly.
10. Slice the rested pork belly into ½-inch thick pieces and drizzle with the warm chili lime sauce just before serving.
Now, savor the contrast of the crackling skin against the tender, juicy meat, enhanced by the sauce’s bright kick. For a creative twist, serve it over a bed of steamed rice or tucked into soft tortillas with fresh herbs.
Balsamic Glazed Grilled Pork Belly
Ready to transform humble pork belly into a showstopping centerpiece? This balsamic glazed grilled pork belly recipe delivers a perfect balance of rich, savory meat and a sweet-tangy crust. We’ll walk through each simple step to ensure your success, even if you’re new to grilling or working with this flavorful cut.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Pork belly – 1.5 lbs
– Balsamic vinegar – ½ cup
– Brown sugar – ¼ cup
– Soy sauce – 2 tbsp
– Garlic – 2 cloves, minced
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat the pork belly completely dry with paper towels to ensure a crispier sear.
2. Score the fat side of the pork belly in a crosshatch pattern with a sharp knife, cutting about ¼ inch deep.
3. Rub the pork belly all over with olive oil, salt, and black pepper.
4. Preheat your grill to medium-high heat, approximately 400°F, and oil the grates lightly.
5. Place the pork belly fat-side down on the grill and cook for 10 minutes to render the fat.
6. Flip the pork belly and cook the other side for 10 minutes.
7. Move the pork belly to indirect heat, reduce the grill temperature to 350°F, and cook for 20 minutes.
8. While the pork cooks, combine balsamic vinegar, brown sugar, soy sauce, and minced garlic in a small saucepan over medium heat.
9. Simmer the glaze for 5-7 minutes, stirring frequently, until it thickens to a syrup-like consistency.
10. Brush half of the glaze over the pork belly during the last 5 minutes of cooking.
11. Remove the pork belly from the grill and let it rest on a cutting board for 10 minutes.
12. Slice the pork belly into ½-inch thick pieces and serve with the remaining glaze drizzled on top.
Here, the slow grilling renders the fat beautifully, creating tender, juicy meat with a caramelized, slightly sticky exterior. The balsamic glaze adds a complex sweetness that cuts through the richness, making it perfect served over creamy polenta or sliced thinly for gourmet sandwiches.
Asian-Inspired Grilled Pork Belly Lettuce Wraps
Every home cook needs a showstopping yet approachable dish in their repertoire, and these Asian-inspired grilled pork belly lettuce wraps deliver exactly that. They combine crispy, savory pork with fresh, crunchy lettuce for a perfect balance of textures and flavors that’s ideal for a casual dinner or entertaining guests.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Pork belly – 1 lb
– Soy sauce – ¼ cup
– Honey – 2 tbsp
– Garlic – 2 cloves, minced
– Ginger – 1 tsp, grated
– Rice vinegar – 1 tbsp
– Lettuce – 1 head
– Green onions – 2, sliced
Instructions
1. Preheat your grill to 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a small bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, and rice vinegar until fully combined.
3. Place the pork belly in a shallow dish and pour the marinade over it, coating all sides evenly. Tip: Let it marinate for at least 10 minutes to allow the flavors to penetrate, but don’t exceed 30 minutes as the acidity can start to break down the meat.
4. Transfer the pork belly to the preheated grill and cook for 10 minutes per side, or until the internal temperature reaches 145°F and the exterior is caramelized and slightly charred.
5. Remove the pork belly from the grill and let it rest on a cutting board for 5 minutes to allow the juices to redistribute, which keeps it moist and tender.
6. While the pork rests, separate the lettuce leaves, wash them thoroughly, and pat them dry with paper towels to ensure they’re crisp and ready for serving.
7. Slice the rested pork belly into thin, bite-sized pieces, cutting against the grain for maximum tenderness. Tip: Use a sharp knife to achieve clean slices without tearing the meat.
8. Arrange the lettuce leaves on a platter, top each with a few slices of pork belly, and garnish with sliced green onions.
9. Serve immediately while the pork is still warm. Tip: For extra flavor, drizzle any remaining marinade over the wraps, but be sure to boil it first for 2 minutes to eliminate any raw meat bacteria.
Here, the pork belly offers a satisfying crispiness on the outside with a juicy, melt-in-your-mouth interior, while the fresh lettuce adds a refreshing crunch that cuts through the richness. For a creative twist, try serving these wraps with a side of pickled vegetables or a spicy sriracha mayo to elevate the dish even further.
Grilled Pork Belly Tacos with Pickled Onions
Zesty grilled pork belly tacos with pickled onions are a perfect weeknight dinner that combines smoky, savory, and tangy flavors in every bite. This recipe breaks down the process into simple steps, so even beginners can achieve restaurant-quality results at home. Let’s get started with the essentials.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– Pork belly – 1 lb
– Corn tortillas – 8
– White onion – 1 medium
– White vinegar – ½ cup
– Sugar – 1 tbsp
– Salt – 1 tsp
– Lime – 1
– Cilantro – ¼ cup
Instructions
1. Slice the pork belly into ½-inch thick strips, trimming any excess fat if desired.
2. Heat a grill or grill pan to medium-high heat (about 400°F).
3. Place the pork belly strips on the grill and cook for 10 minutes, flipping halfway through, until they develop a golden-brown crust and reach an internal temperature of 145°F. Tip: Avoid moving the pork too early to ensure a good sear.
4. While the pork cooks, thinly slice the white onion into half-moons.
5. In a small bowl, combine the white vinegar, sugar, and ½ tsp of salt, stirring until the sugar dissolves.
6. Add the sliced onion to the vinegar mixture, pressing it down to submerge, and let it sit for at least 15 minutes to pickle. Tip: Quick-pickling softens the onion’s bite while adding a bright acidity.
7. Warm the corn tortillas on the grill for 30 seconds per side until pliable and slightly charred. Tip: Keep them warm by wrapping in a clean kitchen towel.
8. Remove the pork belly from the grill and let it rest for 5 minutes before slicing into bite-sized pieces.
9. Chop the cilantro and cut the lime into wedges.
10. Assemble each taco by placing pork belly pieces on a tortilla, topping with pickled onions, a sprinkle of cilantro, and a squeeze of lime juice.
Kick back and enjoy these tacos, where the crispy, juicy pork belly contrasts beautifully with the crunchy, tangy pickled onions. For a creative twist, serve them with a side of grilled pineapple salsa to add a sweet, smoky note that complements the rich flavors.
Maple Bourbon Grilled Pork Belly
Often overlooked in home kitchens, pork belly transforms into a showstopping dish when grilled with a sweet and smoky maple bourbon glaze. Our methodical approach ensures crispy skin and tender meat every time, making this recipe accessible even for beginners who might be intimidated by this impressive cut.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– Pork belly – 2 lbs
– Maple syrup – ½ cup
– Bourbon – ¼ cup
– Soy sauce – 2 tbsp
– Garlic – 2 cloves, minced
– Black pepper – 1 tsp
– Kosher salt – 1 tbsp
Instructions
1. Pat the 2 lbs pork belly completely dry with paper towels.
2. Score the skin side of the pork belly in a crosshatch pattern with a sharp knife, cutting about ¼ inch deep.
3. Rub 1 tbsp kosher salt and 1 tsp black pepper evenly over all sides of the pork belly, pressing it into the scored skin.
4. Place the pork belly skin-side up on a wire rack set over a baking sheet and refrigerate uncovered for 1 hour to dry the skin, which helps it crisp during cooking.
5. Preheat your grill to 300°F, setting it up for indirect heat by turning off burners on one side or piling charcoal to one side.
6. Place the pork belly skin-side up on the cool side of the grill, close the lid, and cook for 60 minutes.
7. While the pork cooks, combine ½ cup maple syrup, ¼ cup bourbon, 2 tbsp soy sauce, and 2 minced garlic cloves in a small saucepan.
8. Bring the glaze mixture to a simmer over medium heat and cook for 5 minutes until slightly thickened, then remove from heat.
9. After 60 minutes, brush the pork belly generously with the maple bourbon glaze on all sides except the skin.
10. Increase the grill temperature to 400°F and move the pork belly directly over the heat source.
11. Grill for 5 minutes per side, basting with more glaze each time you flip, until the skin is blistered and crispy and the internal temperature reaches 165°F.
12. Transfer the pork belly to a cutting board, let it rest for 10 minutes, then slice into ½-inch thick pieces.
As the pork belly rests, the rendered fat keeps the meat incredibly juicy while the skin maintains its satisfying crackle. The glaze caramelizes into a sticky, sweet coating with subtle bourbon warmth that perfectly balances the rich pork. Serve these slices over creamy grits or alongside a bright apple slaw to cut through the richness.
Conclusion
Mouthwatering options await in this roundup! From classic smoky bites to creative twists, these grilled pork belly recipes are perfect for your next BBQ. We hope you find a new favorite to sizzle up. Give one a try, leave a comment with your top pick, and don’t forget to share the love on Pinterest. Happy grilling!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
