Grilled Pork Belly

The secret to grilled pork belly with silky tender meat and a delectable crust lies in selecting a cut with a balanced meat to fat ratio and grilling it over indirect heat, low and slow. Then you can cut the slab into pork belly slices and sear each one over the high heat of the grill to create a crispy outsde.

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Prep Time: 10

Cook Time: 2

Servings: -8 servings

Calories: 650kcal

Author: Milena Perrine

Ingredients

3 lbs pork belly slab skinlesss*
2 tablespoon dry rub**

Instructions

Prepare the pork belly for grilling. Trim any excess fat on top and sides and if you'd like - cut the slab into two roughly 1.5 lb each smaller slabs. This will speed up the grilling process.
With a sharp knife score the top and bottom of the pork belly in a diamond pattern. Then apply the dry rub, mostly on top but also on the bottom and sides. Allow the pork belly to come to room temperature on the counter while you prepare the grill.
Set up a charcoal or gas grill for two-zone grilling (see notes below). Place the seasoned pork belly slab(s) directly onto the grates, in the indirect heat zone. Insert the meat probe of a smoking thermometer (wired or wireless) into the center of the pork belly and close the lid of the grill.
Grill for about 1 ½ to 2 hours or until such time that the internal temperature is well into the 170-180 F range. Time can vary. Also visually inspect the pork belly to determine if it is cooking to your liking - should be a slow process with fat gradually rendering and temperature slowly climbing.
When the internal temperature is near or at 180 F remove the pork belly and rest it for a few minutes. Cut it into ½ inch slices. If desired, quickly sear each slice on both sides over the direct heat of the grill. Serve while still hot.

Notes

*If your pork belly has the skin on, remove it with a sharp knife as shown in the picture grid in the post about preparing the pork belly for grilling.

**You can use a pre-mixed seasoning such as Montreal seasoning or a simple rub of 1 tablespoon kosher salt, 2 teaspoon ground black pepper and 2 teaspoon garlic powder (adjust to taste). If you feel that 2 tablespoon of rub is not enough, add more. If you want to add smoked paprika, do so. Your are in charge of flavoring!

NOTE: It is essential that you begin the grilling with the pork belly already at room temperature. Otherwise it will take much longer to cook as it will first need to warm through.

TWO-ZONE grilling. Place your lit white ash covered charcoals on one side of the grill - this is the direct heat zone. Make sure that right next to it there is ample space to place the pork belly over (the indirect heat zone which receives lower heat radiated by the charcoals, should be around 250 F (but do not worry about the exact temperature). Alternatively, light one burner of a gas grill (direct heat zone) and grill the pork belly right next to it.

Note that because the pork belly will only be cooking in the indirect heat zone you can grill some other food over the direct heat (bell peppers, zucchini or yellow squash sliced lenghthwise, chicken etc.)

Consult our ideas on serving grilled pork belly and definitely consider these Pork Belly Sandwich suggestions.

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