Honey Mustard Pork Belly Barbecue Recipe

Prepare pork

Pat the pork belly slabs dry with paper towels. Trim any excessively thick flaps so pieces are uniform thickness. Score the fat side lightly in a crosshatch pattern about 1/4-inch deep — do not cut into the meat.

Season both sides with 1.5 tsp salt and 1 tsp freshly ground black pepper. Rub 1 tablespoon olive oil over the surfaces to help the seasonings adhere.

Let the seasoned pork rest at room temperature for 20–30 minutes, or refrigerate for up to 2 hours covered for deeper seasoning. Bring to room temperature before cooking if chilled.

Make the sauce

In a medium bowl or small saucepan, combine 1/2 cup Dijon mustard, 1/4 cup whole grain mustard, 1/2 cup honey, 2 tablespoons apple cider vinegar, 1/4 cup tomato ketchup, 2 tablespoons packed brown sugar, 1 tablespoon soy sauce, 1 teaspoon Worcestershire sauce, 1 teaspoon smoked paprika, and the minced garlic. Whisk until smooth.

Taste and balance: add 1 tablespoon lemon juice to brighten, and 1/4 teaspoon crushed red pepper flakes for heat if using. If sauce is too thick, thin with 1–2 teaspoons water or an extra tablespoon of vinegar. Reserve about 1/3 cup of sauce for finishing glaze and set the rest aside for basting and serving.

Optional step for depth: simmer the sauce gently over low heat in a small saucepan for 4–6 minutes, stirring, to meld flavors and slightly thicken. Cool slightly before using as a marinade or glaze.

Choose cooking method

This recipe works on a grill (preferred for smoke), in the oven, or a combination (reverse-sear style). Preheat grill to medium indirect heat (~300–325°F / 150–165°C). If using an oven, preheat to 300°F (150°C) and prepare a roasting pan with a rack. For a stovetop-to-oven finish, sear first over medium-high heat and finish in the oven.

Low-and-slow method (grill or oven)

Place pork belly slabs fat-side up on the rack over indirect heat (or on the oven rack over a sheet pan). Cook low for 60–75 minutes until pork registers 180–190°F (82–88°C) and fat has rendered and meat is tender. Every 15–20 minutes begin basting with the reserved honey mustard sauce (use about half the prepared sauce during cooking).

Sear & glaze finish (optional)

Once the pork is at target tenderness, move it to direct heat on the grill or increase broiler/oven temp to 425°F (220°C). Brush generously with additional sauce and sear/broil for 2–4 minutes per side until the glaze caramelizes and develops char spots. Watch carefully to avoid burning due to the honey.

During the final minute, brush with the extra 1 tablespoon honey for a glossy finish. Let the pork rest on a cutting board for 8–10 minutes to allow juices to redistribute.

Slice the rested pork belly into 1/2-inch slices or bite-sized pieces as desired. Spoon any resting juices over the slices and drizzle additional reserved sauce to taste.

Sprinkle with 1 tablespoon fresh thyme leaves and 1 tablespoon chopped parsley. Serve with lemon wedges for a bright squeeze and extra sauce on the side.

Suggested sides: grilled corn, coleslaw, or roasted potatoes complement this rich honey mustard pork belly.