I absolutely love this recipe because it combines the richness and umami of the marinade with the perfect balance of sweetness and spice, creating an irresistibly flavorful pork belly that’s both juicy and crispy. Plus, the satisfaction of grilling makes it a fun and rewarding experience, turning a weekend BBQ into a culinary adventure.
When I barbecue pork belly, I adore the deep flavors that come from mixing soy sauce, oyster sauce, and hoisin sauce. The light touch of honey and brown sugar balances the dishes beautifully with an almost too-simple sweet-and-savory vibe.
Adding garlic and ginger takes it to another level. I sometimes include chili flakes for heat, but I never forget the sesame seeds and-sliced green onions that, when combined with the other ingredients, sort of make the dish sing.
Ingredients
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Ingredient Quantities
- 2 pounds pork belly, skin on
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil
- 1 teaspoon ground black pepper
- 4 cloves garlic, minced
- 1 thumb-sized piece of ginger, minced
- 1 tablespoon rice vinegar
- 1 teaspoon chili flakes (optional, for spice)
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
1. Start by making the marinade: Take a large mixing bowl and put in the soy sauce, oyster sauce, hoisin sauce, honey (if using), brown sugar, sesame oil, freshly ground black pepper, minced garlic and ginger, rice vinegar, and the chili flakes, if you want some heat. Using a whisk, stir the marinade until it’s mixed well and the sugar is nearly completely dissolved.
2. Put the pork belly into the bowl with the marinade. Ensure the pork belly is coated all over with the marinade; rub it into the meat. Cover the bowl with plastic wrap or transfer the meat to a resealable plastic bag, and allow it to marinate in the refrigerator for at least 2 hours, or overnight for best results.
3. Set your grill to medium-high heat, or about 450° to 500°F. For a charcoal grill, prepare direct and indirect heat zones. For a gas grill, heat one side to high (about 500°F) and the other side to low (about 300°F).
4. Take the carrots and cucumber out of the marinade and let any excess liquid drip from them. With a sharp knife, cut the carrots into thin slices; then use the knife to cut the cucumber into thin slices. If using a mandoline, really get some mileage out of that thing—you’re going to need it in a minute.
5. Sear the skin of the pork belly on the hot side of the grill, skin-side down, for about 5-7 minutes, or until it’s nicely charred.
6. When the pork belly has been seared, shift it to the cooler side of the grill, positioning it skin-side up. With the lid closed, pursue an internal temperature of 160°F (71°C) for the meat, which should take about 20-30 minutes, more or less. As it cooks, baste it occasionally with the reserved marinade.
7. In the last few minutes of grilling, scatter the sesame seeds across the surface of the pork belly and let them become golden and fragrant.
8. Once cooked, take the pork belly off the grill and allow it to rest for about 5 minutes. This short interlude will provide time for the juices to redistribute throughout the meat.
9. Cut the pork belly into 1/2-inch thick slices.
10. Before serving, the sliced pork belly should be garnished with green onions that have been chopped. In addition, a sprinkle of sesame seeds should be used to give the sliced pork belly that little extra something. Then you can enjoy some very tasty grilled pork belly!
Equipment Needed
1. Large mixing bowl
2. Whisk
3. Plastic wrap or resealable plastic bag
4. Grill (charcoal or gas)
5. Sharp knife
6. Mandoline (optional for slicing vegetables)
7. Tongs
8. Basting brush
9. Meat thermometer
FAQ
- Can I use pork belly without the skin?Certainly, you can use pork belly that does not have the skin; however, the skin adds an enjoyable texture and taste when the product is grilled.
- How long should I marinate the pork belly?The pork belly should be marinated for at least 4 hours, or overnight, if you want the flavor to really soak in.
- What alternative can I use if I don’t have oyster sauce?You can replace oyster sauce with either hoisin sauce or extra soy sauce, although the flavor profile will be a little different.
- Is there a way to make this dish spicier?For extra zing, increase the quantity of chili flakes or add some chopped fresh chili peppers to the marinade.
- Can I cook this in the oven instead of grilling?You can indeed cook the marinated pork belly in the oven. Set the temperature to 375°F (190°C) and bake for 25-30 minutes, or until the pork belly is completely cooked and has that crispy quality we all love.
- How do I know when the pork belly is done?Pork belly should be cooked very thoroughly. It should reach the internal temperature of 145°F (63°C). It also should not just reach temperature but also achieve browning and a nicely crispy exterior as well.
- What can be served as a side dish with grilled pork belly?Steamed rice, a simple green salad, or pickled vegetables make grilled pork belly even better. They are all excellent contrasts.
Substitutions and Variations
Instead of soy sauce, you may opt for tamari or coconut aminos.
If oyster sauce isn’t available, think about using fish sauce or hoisin sauce (increased proportion) as a stand-in.
To make hoisin sauce, mix soy sauce and molasses.
In the absence of honey, maple syrup or agave nectar can serve as a substitute.
If necessary, peanut oil or another light cooking oil can be used in place of sesame oil.
Pro Tips
1. Marinate Longer for Deeper Flavor For an even more flavorful pork belly, let the meat marinate for a full 24 hours. This allows the flavors to deeply penetrate the meat, resulting in a more robust taste.
2. Score the Skin Before marinating, score the skin of the pork belly with a sharp knife. This helps the marinade seep into the meat and also allows the skin to crisp up more effectively on the grill.
3. Dry the Skin Before Grilling Pat the skin dry with paper towels before placing it on the grill. A dry skin crisps up better, giving you that desired crunchy texture.
4. Control the Grill Temperature Use a meat thermometer to monitor the internal temperature of the pork, ensuring it doesn’t overcook. Cooking to exactly 160°F (71°C) will keep the meat juicy.
5. Resting Makes Perfect Let the pork belly rest for at least 10 minutes after grilling. This allows the juices to redistribute, ensuring each slice is juicy and flavorful when you cut into it.
Grilled Pork Belly Recipe
My favorite Grilled Pork Belly Recipe
Equipment Needed:
1. Large mixing bowl
2. Whisk
3. Plastic wrap or resealable plastic bag
4. Grill (charcoal or gas)
5. Sharp knife
6. Mandoline (optional for slicing vegetables)
7. Tongs
8. Basting brush
9. Meat thermometer
Ingredients:
- 2 pounds pork belly, skin on
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil
- 1 teaspoon ground black pepper
- 4 cloves garlic, minced
- 1 thumb-sized piece of ginger, minced
- 1 tablespoon rice vinegar
- 1 teaspoon chili flakes (optional, for spice)
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions:
1. Start by making the marinade: Take a large mixing bowl and put in the soy sauce, oyster sauce, hoisin sauce, honey (if using), brown sugar, sesame oil, freshly ground black pepper, minced garlic and ginger, rice vinegar, and the chili flakes, if you want some heat. Using a whisk, stir the marinade until it’s mixed well and the sugar is nearly completely dissolved.
2. Put the pork belly into the bowl with the marinade. Ensure the pork belly is coated all over with the marinade; rub it into the meat. Cover the bowl with plastic wrap or transfer the meat to a resealable plastic bag, and allow it to marinate in the refrigerator for at least 2 hours, or overnight for best results.
3. Set your grill to medium-high heat, or about 450° to 500°F. For a charcoal grill, prepare direct and indirect heat zones. For a gas grill, heat one side to high (about 500°F) and the other side to low (about 300°F).
4. Take the carrots and cucumber out of the marinade and let any excess liquid drip from them. With a sharp knife, cut the carrots into thin slices; then use the knife to cut the cucumber into thin slices. If using a mandoline, really get some mileage out of that thing—you’re going to need it in a minute.
5. Sear the skin of the pork belly on the hot side of the grill, skin-side down, for about 5-7 minutes, or until it’s nicely charred.
6. When the pork belly has been seared, shift it to the cooler side of the grill, positioning it skin-side up. With the lid closed, pursue an internal temperature of 160°F (71°C) for the meat, which should take about 20-30 minutes, more or less. As it cooks, baste it occasionally with the reserved marinade.
7. In the last few minutes of grilling, scatter the sesame seeds across the surface of the pork belly and let them become golden and fragrant.
8. Once cooked, take the pork belly off the grill and allow it to rest for about 5 minutes. This short interlude will provide time for the juices to redistribute throughout the meat.
9. Cut the pork belly into 1/2-inch thick slices.
10. Before serving, the sliced pork belly should be garnished with green onions that have been chopped. In addition, a sprinkle of sesame seeds should be used to give the sliced pork belly that little extra something. Then you can enjoy some very tasty grilled pork belly!
