Pork Belly Bbq Recipe

Trim and score

Pat the pork belly dry with paper towels. If the skin is still on, remove it or ask your butcher to remove it. Trim any excessively thick connective tissue so the slab lies flat. Lightly score the fat in a crosshatch pattern about 1/4 inch deep, taking care not to cut into the meat.

Season

Combine kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl. Rub the pork belly all over with olive oil, then rub the spice mixture evenly over both sides, pressing it into the scored fat. Let rest at room temperature 30 minutes or refrigerate uncovered for up to 12 hours for drier skin and deeper flavor.

Low-and-slow roast

Preheat oven to 275°F (135°C). Place the pork belly on a wire rack set inside a roasting pan (fat side up). Roast in the center of the oven until the internal temperature reaches 185–195°F (85–90°C) and the fat is rendered and tender, about 2 to 2.5 hours for a 1.5 lb slab (allow more time for larger pieces). Baste once halfway with rendered fat.

Rest and slice

Remove pork belly from the oven and let rest uncovered for 10–15 minutes. Reserve any pan juices. Slice the pork belly into 1/2-inch thick pieces or bite-sized strips, keeping pieces uniform for even finishing on the grill or pan.

While the pork is roasting, combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, soy sauce, hot sauce (if using), smoked paprika, onion powder, minced garlic, and water in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring to dissolve the sugar.

Simmer sauce 8–12 minutes, stirring occasionally, until slightly thickened and glossy. Taste and adjust: add a little more vinegar for brightness, more brown sugar or molasses for sweetness, or a pinch of salt if needed. Remove from heat and let cool slightly; sauce will thicken further as it cools.

Preheat a grill or heavy skillet to medium-high. If using a grill, oil the grates. Place sliced pork belly pieces on the hot surface and sear 1–2 minutes per side until caramelized and crisp at the edges.

During the last 1–2 minutes of cooking, brush the pork generously with the BBQ sauce, flip and brush the other side once so a sticky glaze forms. Be careful not to let sugar in the sauce burn — move pieces to a cooler part of the grill if flare-ups occur.

Transfer glazed pork belly to a platter, spoon any reserved pan juices and additional sauce over the top. Sprinkle with chopped cilantro or parsley and toasted sesame seeds if using. Serve with lime wedges for a fresh squeeze at the table.

Serve hot as sliced BBQ pork belly with rice, steamed buns, or alongside grilled vegetables and pickles. Leftovers keep refrigerated up to 3–4 days in an airtight container. Reheat gently in a skillet over medium heat, brushing with extra sauce to restore moisture; avoid microwave for best texture. Sauce keeps refrigerated up to 2 weeks.