12 Crispy Grilled Pork Belly Recipes Packed With Flavor

I recently found an amazing collection of crispy grilled pork belly recipes that I’m excited to share with you all. Think of the sweet heat of Korean BBQ or the refreshing zest of lemon and herbs. Each recipe offers a unique twist, making every bite an adventure. I’ve tried a few myself, and the flavors are truly unforgettable. Ready to find your new favorite? Let’s explore these mouthwatering options together!

Sweet and Spicy Korean BBQ Pork Belly

Sweet and Spicy Korean BBQ Pork Belly is a delectable dish that combines the rich, fatty flavors of pork belly with a sweet and spicy Korean marinade. This dish is perfect for those who love a balance of flavors, with the sweetness from brown sugar and honey complementing the heat from gochujang, a Korean chili paste.

The marinade permeates the meat, creating a savory, umami-packed experience with every bite. Grilling the pork belly adds a delightful char and crispiness that contrasts beautifully with its tender, juicy interior.

Whether you’re hosting a backyard BBQ or simply want to try something new, this Sweet and Spicy Korean BBQ Pork Belly is sure to impress. Its bold flavors and satisfying texture make it a crowd-pleaser, perfect for serving 4-6 people. Pair it with steamed rice and kimchi for a complete Korean meal or enjoy it on its own as a flavorful appetizer.

Ingredients (Serves 4-6):

• 2 pounds pork belly, skinless and cut into 1/2-inch slices
• 1/4 cup gochujang (Korean chili paste)
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 4 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon sesame seeds
• 2 green onions, chopped

Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine gochujang, soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Stir the ingredients until well combined to form a smooth marinade.
2. Marinate the Pork Belly: Add the pork belly slices to the marinade, guaranteeing each piece is well coated. Cover the bowl with plastic wrap or transfer to a resealable plastic bag. Marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor absorption.
3. Preheat the Grill: When ready to cook, preheat your grill to medium-high heat. If using a charcoal grill, allow the coals to become white-hot before grilling.
4. Grill the Pork Belly: Remove the pork belly from the marinade, allowing excess marinade to drip off. Place the slices on the preheated grill. Cook for about 4-5 minutes on each side, or until the pork belly is cooked through and nicely charred. Monitor closely to prevent burning, as the sugars in the marinade can caramelize quickly.
5. Garnish and Serve: Once cooked, remove the pork belly from the grill and let it rest for a few minutes. Garnish with sesame seeds and chopped green onions before serving. Enjoy it hot with your choice of sides.

Extra Tips:

To achieve the perfect crispy texture, make sure your grill is hot before adding the pork belly. This guarantees a good sear that locks in the juices.

If you don’t have access to a grill, you can also use a grill pan on the stovetop or roast the pork belly in the oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through.

Adjust the level of spice by adding more or less gochujang according to your heat preference. Finally, always let the meat rest for a few minutes after grilling to allow the juices to redistribute, resulting in tender, flavorful pork belly.

Honey Garlic Glazed Grilled Pork Belly

Indulge in the decadent flavors of Honey Garlic Glazed Grilled Pork Belly, a dish that combines the rich, savory notes of pork with a delectable honey-garlic glaze. The pork belly, known for its succulent layers of meat and fat, is marinated and then grilled to crispy perfection, yielding a dish that’s both tender and flavorful.

This recipe is perfect for a weekend barbecue or a special dinner, offering a delightful experience for your taste buds with its combination of sweet, savory, and smoky flavors. The honey garlic glaze adds a beautiful caramelization to the pork belly, enhancing its natural flavors while infusing it with a sweet, aromatic finish.

This dish serves 4-6 people, making it an excellent choice for family gatherings or small dinner parties. Whether you’re a seasoned cook or a grilling novice, this recipe is straightforward to follow and promises a mouth-watering result that will impress your guests.

Ingredients:

• 2 pounds pork belly, skin-on
• 1/4 cup soy sauce
• 1/4 cup honey
• 5 cloves garlic, minced
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon chili flakes (optional)
• Freshly chopped green onions for garnish
• Sesame seeds for garnish

Instructions:

1. Prepare the Marinade: In a mixing bowl, combine the soy sauce, honey, minced garlic, rice vinegar, sesame oil, black pepper, and salt. If you prefer a bit of heat, add the chili flakes. Mix everything well to form a smooth marinade.
2. Marinate the Pork Belly: Place the pork belly in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, making sure it’s well-coated on all sides. Seal the bag or cover the dish with plastic wrap, and let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
3. Preheat the Grill: About 30 minutes before grilling, remove the pork from the refrigerator to bring it to room temperature. Preheat your grill to medium-high heat, around 400°F (200°C).
4. Grill the Pork Belly: Once the grill is hot, place the marinated pork belly on the grill, skin-side down. Grill for about 7-10 minutes on each side, basting occasionally with the remaining marinade, until the pork is crispy and cooked through.
5. Rest and Serve: Remove the pork belly from the grill and let it rest for about 5 minutes. This allows the juices to redistribute throughout the meat, making sure every bite is juicy and flavorful. Slice the pork belly into bite-sized pieces, garnish with freshly chopped green onions and sesame seeds, and serve hot.

Extra Tips:

For ideal results, confirm that the pork belly is grilled with the skin side down first to achieve a crispy texture. If you’re grilling on a charcoal grill, consider adding some wood chips to infuse a smoky flavor into the meat.

Adjust the amount of honey and garlic in the glaze according to your taste preference. Finally, always use a meat thermometer to verify the pork is cooked to a safe internal temperature of at least 145°F (63°C).

Smoky Chipotle Lime Pork Belly

The Smoky Chipotle Lime Pork Belly is a tantalizing blend of rich flavors and textures, perfect for those who love a bit of spice alongside the savory goodness of pork. The crispy exterior paired with the tender, juicy interior makes this dish a standout at any barbecue or dinner party.

Infused with the smoky heat of chipotle peppers and the zesty brightness of lime, this pork belly recipe is sure to impress your family and friends. The marinade, made with a combination of spices, lime juice, and chipotle peppers, penetrates deep into the pork belly, ensuring each bite is flavorful and satisfying.

As the pork belly grills, the sugars in the marinade caramelize, creating a deliciously crispy crust that adds an irresistible texture to the dish. This recipe is designed to serve 4-6 people, making it ideal for gatherings or as a hearty meal for a smaller group.

Whether you’re a seasoned chef or a home cook looking to try something new, this Smoky Chipotle Lime Pork Belly will be a delightful addition to your culinary repertoire.

Ingredients:

• 2 pounds pork belly, skin-on
• 3 chipotle peppers in adobo sauce
• 4 tablespoons fresh lime juice
• 1 tablespoon lime zest
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Prepare the Marinade: In a blender or food processor, combine the chipotle peppers, lime juice, lime zest, garlic, olive oil, honey, ground cumin, smoked paprika, salt, and black pepper. Blend until you have a smooth marinade.
2. Marinate the Pork Belly: Place the pork belly in a shallow dish or a large resealable plastic bag. Pour the marinade over the pork belly, ensuring it’s evenly coated. Seal the bag or cover the dish, and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to fully penetrate the meat.
3. Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, bank the coals to one side to create a hot zone and a cooler zone for indirect cooking.
4. Grill the Pork Belly: Remove the pork belly from the marinade and let any excess marinade drip off. Place the pork belly on the hot side of the grill, skin-side down, and grill for about 5-7 minutes until the skin is crispy and charred.
5. Cook Indirectly: Move the pork belly to the cooler side of the grill and cover the grill. Cook for an additional 20-25 minutes, turning occasionally, until the internal temperature reaches 160°F (71°C).
6. Rest and Serve: Remove the pork belly from the grill and let it rest for about 10 minutes. Slice into thick pieces and garnish with chopped cilantro before serving.

Extra Tips:

For the best results, make sure to score the skin of the pork belly with a sharp knife before marinating. This helps the marinade penetrate better and allows the fat to render out, resulting in a crispier skin.

If you prefer a little less heat, adjust the number of chipotle peppers to suit your taste. Finally, remember to watch the pork belly closely as it grills to prevent any flare-ups from the dripping fat.

Asian Five-Spice Grilled Pork Belly

Asian Five-Spice Grilled Pork Belly is a flavorful and succulent dish that brings together the aromatic spices of the East. This dish is perfect for those who love a crispy exterior combined with tender, juicy meat. The five-spice powder, a blend of star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds, infuses the pork belly with deep flavors and a hint of sweetness.

Grilling the pork belly results in a crispy skin that contrasts beautifully with the tender meat inside. The preparation for this dish requires marinating the pork belly, which allows the spices to penetrate deeply, making every bite a burst of flavor. Once the marinating is complete, the pork belly is grilled to perfection, guaranteeing a crispy texture.

This recipe is ideal for a family gathering or a small dinner party, serving 4-6 people. Pair it with some steamed rice and sautéed vegetables for a complete meal.

Ingredients (Serves 4-6):

• 2 pounds pork belly, skin-on
• 2 tablespoons five-spice powder
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon honey
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon sesame oil
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Marinade: In a mixing bowl, combine the five-spice powder, soy sauce, hoisin sauce, honey, minced garlic, grated ginger, sesame oil, salt, and pepper. Mix well until all ingredients are fully integrated.
2. Marinate the Pork Belly: Place the pork belly in a shallow dish or a resealable plastic bag. Pour the marinade over the pork belly, guaranteeing it’s well-coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop.
3. Prepare the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, guarantee the coals are evenly distributed and glowing before placing the meat on the grill.
4. Grill the Pork Belly: Remove the pork belly from the marinade and let it sit at room temperature for about 15 minutes. Place the pork belly on the grill, skin side down. Grill for about 5-7 minutes per side, or until the skin is crispy and the meat is cooked through. Use a meat thermometer to check that the internal temperature has reached 160°F (71°C).
5. Rest and Serve: Once cooked, remove the pork belly from the grill and let it rest for about 5 minutes. This allows the juices to redistribute throughout the meat. Slice the pork belly into thin pieces and serve immediately.

Extra Tips: For extra crispy skin, guarantee the skin is completely dry before marinating and grilling. You can achieve this by patting it down with paper towels.

If the skin isn’t crisping up on the grill, you can finish it under a broiler for a few minutes, keeping a close eye to prevent burning. Additionally, always slice the pork belly against the grain for the most tender bites.

Maple Bourbon Marinated Pork Belly

Maple Bourbon Marinated Pork Belly is a mouthwatering dish that combines the rich flavors of sweet maple syrup and robust bourbon with the savory taste of pork belly. This recipe is perfect for a family dinner or a special gathering, offering a delightful blend of sweetness and smokiness that will surely impress your guests.

The marinade not only adds flavor but also helps tenderize the meat, guaranteeing a juicy, succulent result that crisps beautifully on the grill.

The key to achieving the perfect crispy grilled pork belly lies in the preparation and cooking process. First, the pork belly is marinated to absorb all those incredible flavors overnight. Then, it’s grilled to perfection, achieving a crispy exterior while maintaining a tender and flavorful interior. This recipe serves 4-6 people, making it an ideal choice for a small group or family meal.

Ingredients:

• 2 pounds pork belly, skin removed
• 1/2 cup maple syrup
• 1/4 cup bourbon
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional, for added heat)
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Marinade: In a medium-sized bowl, combine the maple syrup, bourbon, soy sauce, apple cider vinegar, minced garlic, smoked paprika, cayenne pepper, salt, and pepper. Whisk the ingredients together until well combined.
2. Marinate the Pork Belly: Place the pork belly in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork belly, making sure it’s completely coated. Seal the bag or cover the dish and refrigerate for at least 8 hours or overnight for the best flavor infusion.
3. Preheat the Grill: When ready to cook, preheat your grill to medium-high heat, around 375-400°F (190-200°C). This will guarantee a good sear on the pork belly.
4. Grill the Pork Belly: Remove the pork belly from the marinade, allowing any excess to drip off, and place it on the preheated grill. Grill for about 15-20 minutes per side, or until the pork belly is crispy and cooked through. Be sure to watch for flare-ups and move the pork belly as needed to avoid burning.
5. Rest and Serve: Once cooked, remove the pork belly from the grill and let it rest for about 5 minutes. This allows the juices to redistribute, guaranteeing a tender bite. Slice into thick pieces and serve hot.

Extra Tips:

For an even crispier texture, you can place the pork belly under a broiler for a few minutes after grilling. Keep a close eye to prevent burning.

If you prefer a smokier flavor, consider adding wood chips to your grill or using a smoker box.

Adjust the cayenne pepper to your heat preference, or omit it for a milder dish. Finally, always allow the pork belly to rest before slicing to maintain its juiciness.

Tangy Pineapple Teriyaki Pork Belly

Grilled pork belly is a delectable treat that combines the richness of the meat with a delightful crispy texture. The Tangy Pineapple Teriyaki Pork Belly recipe elevates this dish by adding a sweet and tangy glaze that perfectly complements the savory flavors of the pork. The teriyaki sauce, infused with the tropical notes of pineapple, creates a beautifully balanced and mouth-watering dish that’s bound to please any crowd.

This recipe is perfect for a family gathering or a summer barbecue, bringing a taste of the tropics to your table.

To achieve the ideal crispy texture, the pork belly is first marinated in a pineapple-teriyaki blend, allowing the flavors to deeply infuse the meat. This marinade not only tenderizes the pork but also gives it a delightful caramelization when grilled. The result is a dish that’s both juicy and crispy, with a glaze that clings to each slice, offering bursts of flavor with every bite.

Served alongside grilled vegetables or a fresh salad, Tangy Pineapple Teriyaki Pork Belly is a dish that promises to be the star of any meal.

Ingredients (Serves 4-6):

• 2 lbs pork belly, skin-on and cut into thick strips
• 1 cup pineapple juice
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon chili flakes (optional)
• 1/4 cup pineapple chunks
• 2 tablespoons cornstarch
• 2 tablespoons water
• 2 green onions, chopped (for garnish)
• 1 tablespoon sesame seeds (for garnish)

Cooking Instructions:

1. Prepare the Marinade: In a medium bowl, mix together the pineapple juice, soy sauce, brown sugar, garlic, ginger, rice vinegar, sesame oil, and chili flakes. Stir until the sugar is dissolved and all ingredients are well combined.
2. Marinate the Pork Belly: Place the pork belly strips in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork belly, guaranteeing each piece is well coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Preheat the Grill: About 30 minutes before cooking, preheat your grill to medium-high heat. If using a charcoal grill, prepare a two-zone fire with hot coals on one side and no coals on the other.
4. Make the Teriyaki Sauce: While the grill is heating, pour the marinade into a small saucepan. Add the pineapple chunks and bring to a simmer over medium heat. In a separate bowl, mix the cornstarch and water to create a slurry. Gradually add the slurry to the saucepan, stirring constantly until the sauce thickens. Remove from heat and set aside.
5. Grill the Pork Belly: Remove the pork belly from the marinade and pat dry with paper towels. Place the strips on the grill over direct heat, skin side down, and cook for 3-4 minutes until crispy. Flip and continue to grill for another 3-4 minutes. Move the pork belly to indirect heat and brush generously with the teriyaki sauce.
6. Caramelize the Glaze: Continue grilling, occasionally basting with more sauce, for an additional 15-20 minutes until the pork belly is cooked through and the glaze is caramelized, with the internal temperature reaching 145°F (63°C).
7. Serve: Transfer the grilled pork belly to a serving platter. Garnish with chopped green onions and sesame seeds. Serve hot with any remaining teriyaki sauce on the side.

Extra Tips:

For the best results, choose pork belly with an even layer of fat and meat to guarantee even cooking and crispiness. Adjust the chili flakes in the marinade according to your spice preference.

If you prefer a smokier flavor, consider adding wood chips to the grill. When grilling, keep a close eye on the pork belly to prevent the glaze from burning, as the sugar content can cause it to char quickly.

Finally, let the pork rest for a few minutes after grilling to allow the juices to redistribute before slicing and serving.

Herb-Infused Mediterranean Pork Belly

Indulge in the rich flavors of the Mediterranean with this Herb-Infused Mediterranean Pork Belly recipe. This dish combines the succulent texture of pork belly with a blend of vibrant herbs and spices, creating a meal that’s both aromatic and satisfying.

The key to this recipe is infusing the pork with a medley of Mediterranean herbs such as rosemary, thyme, oregano, and garlic, which impart a robust flavor profile that complements the natural richness of the meat. Grilling the pork belly until it reaches a crispy, caramelized perfection on the outside while remaining tender and juicy on the inside is the ultimate goal.

Perfect for gatherings or a special family meal, this recipe serves 4-6 people and is sure to impress with its delightful combination of flavors and textures. Whether you’re a seasoned chef or a home cook looking to try something new, this Herb-Infused Mediterranean Pork Belly is a must-try for any food enthusiast.

Pair it with a fresh salad or a side of roasted vegetables for a complete meal that captures the essence of Mediterranean cuisine.

Ingredients for 4-6 People:

• 2 pounds pork belly, skin-on
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme leaves
• 1 tablespoon dried oregano
• 2 teaspoons paprika
• 1 teaspoon ground black pepper
• 1 tablespoon sea salt
• 3 tablespoons olive oil
• Juice of 1 lemon
• Lemon wedges, for serving

Cooking Instructions:

1. Prepare the Marinade: In a small bowl, combine the minced garlic, rosemary, thyme, oregano, paprika, black pepper, sea salt, olive oil, and lemon juice. Mix well to create a thick marinade.
2. Marinate the Pork Belly: Place the pork belly on a large baking dish or a sealable plastic bag. Rub the marinade generously over both sides of the pork belly, ensuring it’s evenly coated. Cover the dish with plastic wrap or seal the bag, and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.
3. Preheat the Grill: About 30 minutes before you’re ready to cook, remove the pork belly from the refrigerator and let it come to room temperature. Preheat your grill to medium-high heat, approximately 375°F (190°C).
4. Grill the Pork Belly: Place the marinated pork belly on the grill, skin side down. Grill for about 15 minutes, then flip and continue grilling for another 15-20 minutes, or until the skin is crispy and the meat is cooked through and tender.
5. Rest and Serve: Remove the pork belly from the grill and let it rest for 10 minutes before slicing. This helps retain the juices. Slice the pork belly into thick pieces and serve with lemon wedges on the side.

Extra Tips:

To achieve extra crispy skin, make sure the pork belly is thoroughly patted dry before applying the marinade. This will help the skin to crisp up nicely during grilling.

Additionally, if you prefer, you can use a grilling basket to prevent the pork belly from sticking to the grill. Always monitor the heat and adjust as needed to avoid burning, as the marinade can caramelize quickly.

Pair this dish with a light, crisp white wine or a revitalizing lemonade to balance the rich flavors of the pork belly.

Spicy Sriracha and Ginger Pork Belly

Indulge in the tantalizing flavors of Spicy Sriracha and Ginger Pork Belly, a dish that perfectly balances heat and aromatic spices to create a mouthwatering culinary experience. This recipe combines the rich, savory taste of pork belly with the fiery kick of sriracha and the fragrant notes of ginger, bringing an exciting twist to your grill sessions.

Whether you’re hosting a barbecue or simply looking to elevate your weeknight dinner, this dish promises to impress with its crispy exterior and tender, juicy interior.

The key to attaining the perfect Spicy Sriracha and Ginger Pork Belly lies in the marinade, which infuses the meat with robust flavors. The combination of sriracha, fresh ginger, garlic, and soy sauce enhances the natural richness of the pork, while a hint of honey adds a touch of sweetness that balances the heat.

Grilled to perfection, the pork belly develops a crispy layer that contrasts beautifully with its succulent core. This dish is designed to serve 4-6 people, making it an ideal choice for gatherings or family meals.

Ingredients (serves 4-6):

• 2 pounds pork belly, skin-on
• 2 tablespoons sriracha sauce
• 1 tablespoon fresh ginger, grated
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 tablespoon toasted sesame seeds (optional, for garnish)
• 2 green onions, finely sliced (optional, for garnish)

Cooking Instructions:

1. Prepare the Marinade: In a medium bowl, combine the sriracha sauce, grated ginger, minced garlic, soy sauce, honey, rice vinegar, sesame oil, salt, and black pepper. Mix well until all ingredients are thoroughly incorporated.
2. Marinate the Pork Belly: Place the pork belly in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, making certain it’s evenly coated. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Preheat the Grill: About 30 minutes before grilling, remove the pork belly from the refrigerator and let it sit at room temperature. Preheat your grill to medium-high heat, around 375°F (190°C).
4. Grill the Pork Belly: Brush the grill grates with vegetable oil to prevent sticking. Place the pork belly on the grill, skin side down. Grill for about 10-12 minutes on each side, or until the skin is crispy and the internal temperature reaches 145°F (63°C).
5. Rest and Slice the Pork: Once cooked, remove the pork belly from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a juicy result. Slice the pork belly into bite-sized pieces.
6. Garnish and Serve: Arrange the sliced pork belly on a serving platter. Sprinkle with toasted sesame seeds and sliced green onions, if desired, for an added touch of flavor and presentation. Serve immediately.

Extra Tips:

For the best results, choose a pork belly that has a good ratio of meat to fat, as this ensures both flavor and tenderness. If you prefer a milder heat, adjust the amount of sriracha in the marinade to suit your taste.

Additionally, using a meat thermometer will help achieve the perfect cook without overcooking. If grilling isn’t an option, you can also roast the pork belly in the oven at 375°F (190°C) for about 25-30 minutes, finishing off with a broil to crisp the skin.

Zesty Lemon and Herb Pork Belly

Zesty Lemon and Herb Pork Belly is a delightful twist on the classic pork dish, combining invigorating citrus flavors with aromatic herbs to create a mouthwatering experience. The combination of zesty lemon, fragrant herbs, and the rich, succulent pork belly is perfect for those who enjoy a well-balanced and flavorful meal.

This recipe is ideal for grilling enthusiasts looking to impress their guests with a dish that’s both easy to prepare and packed with flavors that tantalize the senses. Grilling the pork belly allows the fat to render beautifully, creating a crispy exterior while maintaining a tender, juicy interior.

The marinade, made from fresh lemon juice, herbs, and spices, infuses the meat with bright and savory notes that complement the natural richness of the pork. Whether you’re hosting a summer barbecue or simply craving a delicious meal, Zesty Lemon and Herb Pork Belly is sure to become a favorite in your culinary repertoire.

Ingredients (Serves 4-6):

• 2 pounds pork belly, skin scored
• 3 lemons, juiced and zested
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• Fresh parsley, for garnish

Cooking Instructions:

1. Prepare the Marinade: In a mixing bowl, combine the lemon juice, lemon zest, minced garlic, olive oil, rosemary, thyme, salt, black pepper, and paprika. Whisk the ingredients together until they’re well mixed.
2. Marinate the Pork Belly: Place the pork belly in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it’s evenly coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for more intense flavor.
3. Preheat the Grill: About 30 minutes before grilling, remove the pork belly from the refrigerator and let it come to room temperature. Preheat your grill to medium-high heat, around 375°F (190°C).
4. Grill the Pork Belly: Remove the pork belly from the marinade, allowing any excess to drip off. Place the pork belly skin-side down on the grill grates. Grill for about 15-20 minutes, then flip and grill the other side for another 15-20 minutes or until the internal temperature reaches 160°F (71°C) and the skin is crispy.
5. Rest and Serve: Remove the pork belly from the grill and let it rest for 10 minutes to allow the juices to redistribute. Slice the pork belly into thick pieces and garnish with fresh parsley before serving.

Extra Tips:

To achieve an extra crispy skin, pat the pork belly dry with paper towels before marinating. This helps reduce moisture on the surface, allowing the skin to crisp up more effectively.

If you prefer a smokier flavor, consider adding wood chips to your grill. Finally, keep an eye on the pork belly while grilling to prevent flare-ups from the rendered fat, which can cause charring. Adjust the grill temperature as needed to maintain a steady heat.

Cajun-Style Grilled Pork Belly

The Cajun-style grilled pork belly is a deliciously rich and savory dish that brings the bold flavors of the American South right to your grill. This dish combines the succulent texture of pork belly with a spicy Cajun marinade, resulting in a smoky, crispy finish that will have your taste buds dancing.

Perfect for a summer barbecue or a hearty winter meal, this recipe is versatile enough to impress your guests no matter the occasion. This recipe serves 4-6 people, making it ideal for a family dinner or a small gathering.

The key to achieving that perfect crispy crust is the combination of a flavorful marinade and the right grilling technique. By allowing the pork belly to marinate overnight, you guarantee that every bite is infused with the robust flavors of paprika, garlic, and a hint of cayenne pepper, while grilling it to perfection guarantees a crispy exterior and tender interior.

Ingredients:

• 2 lbs pork belly, skin on
• 3 tablespoons olive oil
• 2 tablespoons Cajun seasoning
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 tablespoon brown sugar
• Salt and pepper to taste
• Juice of 1 lemon

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine the olive oil, Cajun seasoning, smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, brown sugar, salt, and pepper. Mix well until all the ingredients are fully incorporated.
2. Marinate the Pork Belly: Place the pork belly in the bowl and rub the marinade all over it, making sure every part is covered. Cover the bowl with plastic wrap or transfer the pork belly to a resealable plastic bag. Allow it to marinate in the refrigerator for at least 4 hours, preferably overnight, for maximum flavor.
3. Preheat the Grill: When ready to cook, preheat your grill to medium-high heat (about 375°F/190°C). If using a charcoal grill, make certain the coals are white-hot before placing the pork on the grates.
4. Grill the Pork Belly: Remove the pork belly from the marinade, letting any excess marinade drip off. Place it on the grill, skin-side down. Grill for about 10-15 minutes per side, or until the skin is crispy and the internal temperature reaches at least 145°F (63°C).
5. Rest and Serve: Remove the pork belly from the grill and let it rest for about 5 minutes. This allows the juices to redistribute throughout the meat, making it even more tender. Squeeze the juice of one lemon over the top before slicing and serving.

Extra Tips:

For the crispiest skin, make sure the pork belly is as dry as possible before marinating. Pat it dry with paper towels to remove any moisture.

Additionally, if you prefer a less spicy dish, reduce the amount of cayenne pepper or substitute with a milder chili powder. Always use a meat thermometer to check the internal temperature to guarantee the pork is cooked to a safe degree.

Pair this dish with a fresh green salad or a side of cornbread to complement the robust flavors of the grilled pork belly.

Sticky Hoisin and Sesame Pork Belly

Sticky Hoisin and Sesame Pork Belly is a delectable dish that combines the richness of pork belly with the sweet and savory flavors of hoisin sauce and sesame. This recipe is perfect for those who love to indulge in crispy, caramelized pork with a touch of Asian flair. Grilled to perfection, this dish delivers a satisfying crunch with every bite, while the sticky glaze tantalizes your taste buds, making it an irresistible choice for both family dinners and special gatherings.

The key to achieving the perfect balance of flavors lies in marinating the pork belly, allowing the hoisin sauce and sesame to penetrate the meat thoroughly. Once marinated, the pork belly is grilled until it reaches a crispy, golden-brown exterior, while retaining its tender and juicy interior. This Sticky Hoisin and Sesame Pork Belly recipe serves 4-6 people, making it ideal for sharing with loved ones.

Ingredients:

• 2 pounds pork belly, skin on
• 1/2 cup hoisin sauce
• 1/4 cup soy sauce
• 2 tablespoons honey
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons sesame seeds
• 1 teaspoon black pepper
• 2 green onions, sliced (for garnish)

Cooking Instructions:

1. Prepare the Marinade: In a mixing bowl, combine hoisin sauce, soy sauce, honey, sesame oil, rice vinegar, minced garlic, minced ginger, and black pepper. Whisk the ingredients together until well combined to create a smooth marinade.
2. Marinate the Pork Belly: Place the pork belly in a large resealable plastic bag or shallow dish. Pour the marinade over the pork, making sure it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
3. Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, wait until the coals are glowing red with a thin layer of ash.
4. Grill the Pork Belly: Remove the pork belly from the marinade, allowing any excess to drip off. Place the pork belly on the grill, skin side down. Grill for about 20-25 minutes, turning occasionally, until the skin is crispy and the meat is cooked through.
5. Apply the Glaze: During the last 5 minutes of grilling, brush the pork belly with the remaining marinade to create a sticky glaze. Sprinkle sesame seeds over the top for added flavor and texture.
6. Rest and Serve: Remove the pork belly from the grill and let it rest for 5 minutes before slicing. Garnish with sliced green onions and serve hot.

Extra Tips:

To achieve the crispiest skin, make sure the pork belly is patted dry before marinating. This will help the skin render properly and become crunchy when grilled.

Additionally, you can score the skin in a crosshatch pattern to allow the marinade to seep deeper into the meat, enhancing the overall flavor. If you prefer a slightly smokier taste, you can add a small handful of soaked wood chips to the grill.

Adjust the cooking time based on the thickness of your pork belly, and always check for doneness to verify the meat is thoroughly cooked.

Garlic and Rosemary Infused Pork Belly

Garlic and rosemary are a match made in culinary heaven, and when you infuse them with succulent pork belly, the result is a dish that tantalizes the senses. The crispy exterior and tender interior of the pork belly are enhanced by the aromatic flavors of garlic and rosemary, creating a mouthwatering experience that’s perfect for a special occasion or a casual family dinner.

This recipe guarantees that each bite is packed with flavor, and the grilling process adds an irresistible smokiness to the dish. The preparation of Garlic and Rosemary Infused Pork Belly requires attention to detail and a patient hand, but the reward is a beautifully cooked pork belly with a crisp, golden crust and juicy, flavor-infused meat.

The marinade, rich with garlic and rosemary, penetrates deeply into the pork, creating layers of taste that are sure to impress your guests. This dish serves 4-6 people, making it an ideal choice for gatherings where you want to showcase your grilling prowess.

Ingredients for 4-6 servings:

• 2 pounds pork belly, skin on
• 4 cloves of garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon lemon juice
• 1 teaspoon smoked paprika
• 1 tablespoon honey

Cooking Instructions:

1. Prepare the Marinade: In a small bowl, combine the minced garlic, chopped rosemary, olive oil, salt, black pepper, lemon juice, smoked paprika, and honey. Mix well to create a uniform marinade.
2. Marinate the Pork Belly: Place the pork belly on a large tray. Using a sharp knife, score the skin in a crisscross pattern, being careful not to cut through to the meat. Rub the marinade all over the pork belly, making sure it penetrates the score marks. Cover the tray with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to fully infuse.
3. Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, allow the coals to turn white-hot for the best cooking temperature.
4. Grill the Pork Belly: Place the marinated pork belly skin-side down on the grill. Cook for about 30-35 minutes, flipping occasionally, until the skin is crispy and the internal temperature reaches 165°F (74°C).
5. Rest the Meat: Once cooked, remove the pork belly from the grill and let it rest for about 10 minutes. This allows the juices to redistribute throughout the meat, promoting maximum tenderness.
6. Serve and Enjoy: Slice the pork belly into bite-sized pieces and serve hot, garnished with additional rosemary if desired.

Extra Tips:

For an even crispier skin, pat the pork belly dry with paper towels before applying the marinade. This helps to remove excess moisture that can prevent the skin from crisping up.

If possible, use a meat thermometer to guarantee the pork is cooked to the correct internal temperature, as this will help you avoid overcooking. Finally, if you prefer a stronger rosemary flavor, you can increase the amount of rosemary in the marinade or add a few sprigs to the grill for added aroma.