How to BBQ Pork Belly - Outdoor Cabinets

Pork belly is a very tasty and flavorful cut of meat that takes well to barbecuing. When cooked properly, pork belly ends up with crispy skin and moist, tender meat. BBQ pork belly has an unbelievable depth of flavor that makes it a favorite for many barbecue fans. While it takes some time and technique, bbq pork belly is worth the effort and makes a fantastic centerpiece for a cookout. Here is a complete guide on how to bbq pork belly to perfection.

Ingredients Needed

Bbq pork belly requires just a few simple ingredients:

Pork belly – Look for a 2-3 lb pork belly with the skin on. Choose one that is nice and meaty with plenty of fat.
BBQ rub – A good bbq rub adds lots of flavor. Use one with brown sugar, chili powder, garlic powder, salt, and pepper.
BBQ sauce – Select a bbq sauce like a Kansas City or Carolina style. Sweet and tangy flavors work well.
Wood chips – Opt for wood chips like hickory, mesquite, or applewood to generate smoke.
Cooking spray – Use a non-stick spray to help prevent sticking.

Equipment for BBQ Pork Belly

Having the right gear will make bbq pork belly a whole lot easier:

Gas or charcoal grill – You need a good grill to cook the pork belly evenly.Charcoal imparts a nice smoky flavor.
Meat thermometer – A probe thermometer helps monitor the internal temp of the pork.
Basting brush – Use to coat the pork belly with bbq sauce while cooking.
Tongs – Helpful for flipping and moving the pork belly on the grill.
Aluminum foil – Wraps the pork belly for portions of the cook time.
Cooling rack – Lets you rest the cooked pork belly.
Cutting board – Needed to slice up the finished pork belly.

How to Prepare Pork Belly for Grilling

Getting the pork belly ready for cooking is an important first step:

Rinse – Rinse the pork belly under cold water and pat it completely dry.
Trim – Use a sharp knife to trim off any excess hard fat or skin.
Score – Lightly score the skin side of the pork belly in a diamond pattern. This allows the fat to render.
Apply rub – Generously coat the pork belly on all sides with the dry seasoning rub.
Refrigerate – Place the rubbed pork belly back in the fridge for 1-2 hours.

Grilling Tips for BBQ Pork Belly

Grilling pork belly properly takes some technique:

Use indirect heat – Bbq pork belly over indirect heat to cook low and slow. Put a drip pan underneath.
Add smoke – Generate smoke by soaking wood chips in water for 30 mins then adding to the grill.
Rotate – Flip and rotate the pork belly a few times during cooking for even exposure.
Check temp – Insert a probe thermometer to monitor the internal temp of the pork.
Brush on sauce – Coat the pork belly with bbq sauce during the last 15-30 mins of grilling.
Rest – Let the cooked pork belly rest for 10-15 mins before slicing to allow juices to redistribute.

Step-by-Step Guide

Follow these steps to achieve perfect bbq pork belly:

1. Prepare the Pork Belly

Rinse the pork belly and pat it dry. Trim off any excess fat and skin. Then use a sharp knife to lightly score the skin side. Apply a generous amount of dry rub on all sides. Place the pork belly back in the fridge for 1-2 hours.

2. Prep the Grill

Set up your grill for indirect cooking by having the coals or burner on just one side. Place a drip pan on the unlit side. Soak your choice of wood chips in water.

3. Grill the Pork Belly

Place the pork belly skin side down on the cool side of the grill. Maintain a temperature of 275°F-300°F. Add some soaked wood chips to generate smoke. Cook for 2-3 hours, flipping and rotating every 45 mins.

4. Check Internal Temp

Start checking temperature after 2 hours. Insert a probe thermometer into the thickest part of the pork. Take it to 195°F for pull-apart tender meat.

5. Baste Pork Belly

During the last 30 mins of grilling, begin basting the pork belly with bbq sauce. Liberally coat both sides as it finishes cooking.

6. Remove and Rest

Once the pork belly reaches 195°F, move it to a cutting board and tent loosely with foil. Let rest for 10-15 mins before slicing.

7. Slice and Serve

Slice the pork belly and serve it up! Enjoy the incredibly tender meat and crispy skin.

How Long to Grill Pork Belly

The amount of time needed to bbq pork belly depends on a few factors:

Boneless pork belly usually takes 2-3 hours total at 275°F – 300°F.
Cook times vary based on thickness. Larger cuts take longer.
Monitor the internal temperature and cook until it reaches 195°F.
Resting time after grilling is about 10-15 minutes.

Always use a thermometer to determine when your particular pork belly is fully cooked. Low and slow bbq times are key for properly rendering out the fat.

How to Get Crispy Pork Belly Skin

Achieving crispy pork belly skin is easy with these tips:

Score the skin – Use a sharp knife to lightly score the skin before applying rub.
Choose fatty cuts – Skin crisps best when there is ample fat underneath it.
Grill skin side down – Place pork belly skin side down over indirect heat.
Flip occasionally – Periodically flip to allow fat to render and skin to crisp.
Brush with sauce – Basting the skin with sauce helps it caramelize.
Rest before slicing – Letting it rest firms up the crispy skin.

Scoring, grilling low and slow, and basting are the secrets to getting the skin perfectly crispy.

Common BBQ Pork Belly Mistakes

It’s easy to mess up grilled pork belly. Avoid these common mistakes:

Rushing the cook time – Be patient and stick to low, indirect heat for best results.
Burning the skin – If the skin blackens, move to a cooler area of the grill.
Undercooking – Use a meat thermometer to ensure the interior reaches 195°F.
Not resting – Letting it rest allows juices to redistribute so meat stays moist.
Slicing too early – Rest at least 10 mins before slicing or the meat can dry out.
Skipping sauce – Brushing on sauce at the end helps form a tasty, crispy crust.

Monitor temperature closely, cook low and slow, rest sufficiently, and glaze with sauce for perfect bbq pork belly every time.

How to Tell When Pork Belly is Done

Checking these signs will let you know when your bbq pork belly is fully cooked:

Internal temperature – Use a meat thermometer to verify the pork reaches 195°F.
Skin crisping – The pork belly skin should be browned and crispy.
Meat pulling back – Look for the meat contracting and pulling away from the bones or edges.
Soft and tender – The meat should easily pull apart and shred when poked with a fork.
Juices running clear – Cut into the pork and check that the juices are clear rather than pink.

Rely on a thermometer for the most accurate doneness indication. The pork belly is ready when it’s tender enough to pull apart easily.

How to Keep Pork Belly Moist

You can keep bbq pork belly nice and moist with these suggestions:

Cook low and slow – Use indirect heat around 300°F to break down connective tissues.
Inject marinade – Injecting a salty marinade adds flavor and moisture.
Spritz while cooking – Use apple juice or vinegar-based liquids to spritz the meat.
Wrap in foil – Covering in foil during stall retains moisture.
Rest before slicing – Letting it rest allows juices to reabsorb after cooking.
Slice across grain – Slicing perpendicular to grain shortens muscle fibers.
Serve with sauce – Offer extra bbq sauce for adding moisture as it’s eaten.

Retaining moisture starts with low, indirect heat. Resting, slicing properly, and adding sauce keep bbq pork belly juicy.

How to Reheat Leftover Pork Belly

Have leftover bbq pork belly? Here are the best reheating methods:

Oven – Place in a 300°F oven on a baking sheet until warmed through, 15-20 mins.
Skillet – Cook over medium heat on the stove, adding a bit of water or sauce.
Microwave – Microwave in 30 second bursts, checking frequently to avoid overcooking.
Simmer – Gently reheat leftover sliced pork belly in bbq sauce or broth.
Grill – Quickly grill leftovers just until heated through.

Avoid overcooking pork belly when reheating. Use lower heat and frequent checking. Adding moisture helps keep it tender. Rest for a few mins before serving.

Favorite Marinades, Rubs and Sauces

Take your bbq pork belly to the next level with these flavor additions:

Marinades

Brown sugar, soy sauce, garlic, ginger
Apple cider vinegar, mustard, olive oil, garlic
Orange juice, lime, cilantro, jalapeño

Rubs

Brown sugar, chili powder, cumin, pepper
Salt, black pepper, smoked paprika, garlic powder
Coffee, brown sugar, cayenne, cinnamon

Sauces

Hoisin, ketchup, rice vinegar, garlic
Peach preserves, molasses, mustard
Chipotle peppers, brown sugar, tomato paste

Mix and match different combinations to give your pork belly unique flavors.

Serving Ideas for BBQ Pork Belly

Pork belly is extremely versatile. Serve it:

On buns as sliders or sandwiches
Chopped or shredded in tacos or burritos
Diced in mac and cheese or pasta dishes
On salad with romaine, cabbage, or greens
In rice bowls or stir fries
As an appetizer cube on toothpicks
As a pizza or quesadilla topping
On nachos loaded with all the fixings

Get creative with how you incorporate the tender, saucy bbq pork belly into meals. It’s delicious in endless recipes!

FAQs about Making BBQ Pork Belly

What is the best cut of pork for bbq pork belly?

Choose a nice thick boneless pork belly with the skin on. Opt for a 2-3 lb cut that has ample fat marbling throughout. Avoid pieces that seem overly lean.

What is a good bbq rub for pork belly?

A good pork belly rub contains brown sugar, chili powder, cumin, garlic, salt, and pepper. Play with spice blends and customize to your tastes.

What wood is best for smoking pork belly?

Fruit woods like apple and cherry are excellent for pork belly. Hickory and maple also impart amazing flavor.

Can you grill pork belly without skin?

It’s best to leave the skin on while grilling for moisture and flavor. But skinless pork belly can work too – just watch it closely so it doesn’t dry out.

Is it okay to freeze pork belly?

Yes, pork belly freezes very well for 3-4 months. Slice it before freezing for easier use. Vacuum seal or wrap tightly in plastic then foil.

Should pork belly meat be pink?

Properly cooked pork belly will have a pink or rosy tint, likely from the smoke and seasoning rather than undercooking. Use a thermometer for doneness.

Can you grill pork belly on a pellet grill?

Absolutely. A pellet grill provides great indirect heat and smoke flavor. Cook low around 250°F until it reaches 195° internally.

Conclusion

Bbq pork belly has incredible depth of flavor when cooked patiently over indirect heat. Allowing time for the fat to render results in meat that pulls apart easily and skin that crisps up beautifully. Use a dry rub to add spice and smoke for even more taste. Monitor the temperature to avoid under or overcooking. Resting before slicing and serving with sauce keeps the pork belly moist and delicious. Mastering the art of bbq pork belly takes your cookouts to the next level. With the right preparations and techniques, you will achieve outstanding results every time.