Pork Belly Recipe
Make Pork Belly Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork Belly & Cure
Glaze
Finish & Garnish
Method
Pork Belly & Cure
- 1
Prepare and score
Pat the 1200 g skin-on pork belly dry with paper towels. Using a very sharp knife, score the skin in parallel lines about 5 mm apart, cutting through the fat but not into the meat (angle the blade slightly). Flip and lightly tack the meat side with 1 tbs neutral oil so rubs stick later.
- 2
Dry-brine the pork
Combine 2 tbs kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp onion powder. Rub the salt mixture evenly over the meat side and edges (do not rub salt into the scored skin; leave skin surface lightly salted). Place pork belly uncovered on a rack set over a tray and refrigerate for at least 2 hours and up to overnight. Refrigerating uncovered helps the skin dry, which aids crisping.
- 3
Glaze
- 4
Make the glaze
In a small saucepan or bowl, combine 3 tbs soy sauce, 2 tbs honey, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tbs grated ginger and 3 cloves minced garlic. If you want a spicy-sweet glaze, whisk in 1 tbs gochujang (optional). Warm gently over low heat for 2–3 minutes just to dissolve the honey and blend flavors; do not boil. Keep warm or transfer to a small bowl to brush during finishing.
Grilling & Finish
- 5
Set up the grill
Prepare a two-zone fire on a gas or charcoal grill: one side for indirect low heat (target 120–140°C / 250–285°F) and one side for direct high heat for finishing. If using a covered oven, preheat to 140°C (285°F) and plan a quick broil at the end to crisp skin.
- 6
Slow cook over indirect heat
Place the pork belly skin-side up on the indirect side of the grill (or on a rack in a roasting pan if using an oven). Cook covered for 60–90 minutes at 120–140°C, monitoring grill temperature. You want the fat to render and the meat to reach an internal temperature of about 80°C (176°F) near the thickest part — this produces tender, rendered pork belly. Check with an instant-read thermometer after 60 minutes and continue until target temperature is reached.
- 7
Crisp and glaze
Once the belly has rendered and is tender, move it to the direct-high-heat side of the grill, skin-side down, and sear briefly to crisp the skin. Hold the pork with tongs or place skin directly over hot grates for 1–3 minutes — watch closely to avoid flare-ups. Turn skin-side up, brush the meat side and edges with a thin layer of the soy-honey glaze, then flip and brush the skin side lightly (only at the very end) to avoid burning the sugars. If skin hasn't crisped in the grill, transfer to a very hot oven broiler 8–10 cm from the element and broil 2–4 minutes until the skin bubbles and crisps. Total high-heat time should be short (a few minutes) to get crispness without charring the glaze.
- 8
Rest
Remove pork belly from the grill and let rest on a cutting board for 10–15 minutes. Resting allows juices to redistribute and makes slicing cleaner.
To Serve
- 9
Slice and garnish
Using a sharp knife, slice the pork belly into 1–1.5 cm thick pieces. Arrange on a platter, brush any remaining glaze over the slices, and garnish with 2 sliced green onion stalks and 1 tbs toasted sesame seeds. Serve with lime or lemon wedges to squeeze over for brightness.
- 10
Serving suggestions
Serve hot with steamed rice, pickled vegetables, or grilled greens. Leftovers reheat well; re-crisp briefly under a broiler or in a hot skillet before serving.