Any One Can Put The Heat To The Meat But Only A Few Can Barbeque

How to BBQ Belly Pork: A Complete Guide for Crispy, Juicy Perfection

by

This post may contain affiliate links. If you use these links to buy something we may earn a small commission. Thanks.

Pork belly is one of the most indulgent and flavorful cuts of meat you can throw on the barbecue. Rich in fat and loaded with intense porky goodness, it transforms under the gentle kiss of fire and smoke into a crackly, juicy delight that is impossible to resist. Whether you’re preparing thick, meaty slabs for a backyard feast or slicing thin strips for tacos or bao buns, BBQ pork belly brings bold flavor, satisfying texture, and serious crowd-pleasing potential.

Unlike leaner cuts like pork loin or chops, pork belly requires a bit more patience and technique, but the results are more than worth it. This guide will walk you through everything you need to know about how to BBQ belly pork the right way, from selection and preparation to grilling, glazing, and serving.

How to BBQ Belly Pork
How to BBQ Belly Pork

Choosing the Right Pork Belly

The first step to BBQ success is picking out a great piece of pork belly. This cut typically comes in rectangular slabs and may be offered with or without the skin, and sometimes with the bones still in.

Bone-In vs. Boneless

  • Bone-in pork belly tends to be more flavorful and can help protect the meat during cooking, but it takes a little more time to cook evenly and slice.
  • Boneless pork belly is easier to work with, especially if you’re planning to slice it into strips or cubes for quicker grilling or skewering.

Skin-On vs. Skinless

  • Skin-on pork belly is ideal if you’re aiming for crackling. Scoring and drying the skin allows it to crisp beautifully over the grill.
  • Skinless pork belly absorbs marinades better and renders more fat, offering a melt-in-your-mouth texture without the crunch.

Quality Tips

  • Look for belly with a balanced ratio of fat to meat—too much fat will make it greasy, while too little will make it dry.
  • Choose a piece with firm, pinkish-red flesh and white, creamy fat.
  • Whenever possible, opt for belly from a local butcher or reputable source, preferably pasture-raised for better flavor.

Preparing the Pork Belly

Great BBQ starts with thoughtful prep. Here’s how to get your pork belly ready for the grill:

Trimming
Remove any excess surface fat or tough silver skin. You want enough fat to keep the meat moist, but not so much that it overwhelms the dish.

Scoring the Skin or Fat
If you’re working with skin-on pork belly, use a sharp knife to score the skin in a crosshatch pattern. This allows fat to render and helps create that coveted crispy crackling. Be careful not to cut into the meat itself.

Drying the Skin
To get ultra-crispy skin, leave the belly uncovered in the fridge overnight, skin side up. The dry air helps pull moisture from the skin.

Slicing
You can BBQ pork belly as a whole slab or slice it into thick strips or cubes. Strips cook faster and are great for skewers, while slabs offer more surface area for seasoning and retain more moisture.

Seasoning and Marinade Options

How you season or marinate your pork belly can take it in wildly different flavor directions—sweet and sticky, spicy and smoky, or bold and umami-rich.

Dry Rubs
A dry rub is great for locking in flavor and forming a crust. Here’s a classic blend:

  • 1 tbsp kosher salt
  • 1 tbsp black pepper
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp brown sugar

Wet Marinades
Want deeper flavor penetration and caramelization? Try an Asian-style marinade:

  • ¼ cup soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 3 minced garlic cloves
  • 1 tsp grated ginger

Marinating Tips

  • Minimum time: 2 hours
  • Ideal time: Overnight in the fridge
  • Optional: Inject the marinade using a meat injector for a more intense flavor

Setting Up the BBQ

Whether you’re using charcoal or gas, it’s crucial to set up your grill for indirect heat to allow the pork belly to cook low and slow.

Charcoal Grill Setup

  • Build a two-zone fire: coals on one side (direct heat), empty on the other (indirect).
  • Add apple or hickory wood chunks for a smoky boost.
  • Target grill temp: 275–300°F (135–150°C)

Gas Grill Setup

  • Turn on one or two burners and leave the others off.
  • Place the pork belly on the unlit side.
  • Use a smoker box with wood chips if desired.

Keep the lid closed and monitor your temperature with a grill thermometer.

Grilling the Pork Belly

With your pork belly prepped and grill ready, it’s time to cook.

Step-by-Step Cooking Method:

  1. Place pork belly skin-side up (if using skin-on), in the indirect zone.
  2. Cook low and slow for 2–3 hours. The goal is to render the fat gradually and tenderize the meat.
  3. Monitor internal temperature; you’re aiming for 190–200°F for melt-in-the-mouth results.
  4. After it’s tender, move it to the direct heat zone skin-side down or fat-side down to crisp up the surface.

Tip: Keep a spray bottle of water or apple juice handy to tame flare-ups and maintain moisture.

Glazing and Caramelizing

Once the belly is nearly done, consider brushing it with a glaze for a sticky, glossy finish.

Simple Honey-Soy Glaze:

  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tsp sesame oil
  • 1 tsp rice vinegar

How to Glaze:

  • Brush the glaze during the last 10–15 minutes of cooking.
  • Reapply every few minutes for a layered, lacquered effect.
  • Watch for flare-ups—sugar burns quickly!

You can also use a classic BBQ sauce, gochujang glaze, or maple-bourbon reduction, depending on the flavor direction you’re aiming for.

Resting and Slicing

Once your pork belly is beautifully crisped and glazed:

  • Remove it from the grill and let it rest for 10–15 minutes under foil. This allows juices to redistribute.
  • Slice the pork belly against the grain into thick strips or cubes.
  • Serve immediately while the surface is crispy and the inside is juicy.

Serving Suggestions

Pork belly is rich, so it pairs best with sides that add crunch, acidity, or freshness.

Serving Ideas:

  • In tacos with pickled onions and slaw
  • In bao buns with cucumber and hoisin sauce
  • As part of a BBQ platter with ribs, brisket, and grilled veggies
  • With Asian-style noodles or rice

Great Sides:

  • Grilled corn or asparagus
  • Vinegar-based coleslaw
  • Kimchi or pickled carrots
  • Roasted sweet potatoes
  • Cornbread muffins

Drinks:

  • Cold lager or IPA
  • A neat pour of smoky bourbon
  • Light, fizzy sparkling water with citrus

Tips, Troubleshooting, and FAQs

Why isn’t my pork belly crispy?

  • The skin may not have been dried enough before grilling. Try refrigerating uncovered next time and finish with high heat or even a quick broil.

Can I prep pork belly ahead of time?

  • Yes. Cook it low and slow ahead, refrigerate, and then reheat and crisp before serving.

What internal temperature should I aim for?

  • For BBQ-style pork belly: 190–200°F for tenderness
  • For slicing like bacon: 165–170°F

What to do with leftovers?

  • Cube and add to fried rice
  • Reheat in a pan until crispy and toss with ramen
  • Make pork belly hash with potatoes and onions

Conclusion

BBQ pork belly is the kind of dish that transforms a simple cookout into an unforgettable feast. With its deeply savory flavor, indulgent texture, and crispy edges, it satisfies every craving. Whether you’re a seasoned pitmaster or a weekend grilling warrior, mastering belly pork on the BBQ is a skill worth adding to your culinary toolbox.

By following this guide from sourcing and seasoning to grilling and glazing you’ll unlock the secrets to pork belly perfection. Don’t be afraid to experiment with different rubs, marinades, or smoking woods. And above all, be patient the magic of pork belly lies in the slow rendering of fat and the careful balance of crispy and tender.