Introduction
Pork belly is a delicious and flavorful cut of meat that is perfect for barbecuing when done right. The key to properly barbecuing pork belly is taking the time to prepare the meat properly, monitoring the temperature carefully, and using the right techniques to achieve tender, juicy, and caramelized results. With some simple tips and tricks, you can become a pork belly BBQ pro in no time.
Prepare the Pork Belly
Before cooking, take the time to prepare the pork belly for the grill. Here are some important steps:
Choose Quality Pork
- Look for pork belly with thick layers of fat and meat. Avoid belly with thin streaks of lean meat.
- Choose pork that is fresh and bright pink in color. Avoid belly that looks dull or gray.
Trim and Score the Skin
- Trim off any excess hard fat or skin. Leave about 1/4 inch of fat on top.
- Use a sharp knife to lightly score the skin in a crosshatch pattern. This helps render the fat.
Apply a Dry Rub
- Rub the meat all over with a dry seasoning blend. Use spices like brown sugar, chili powder, cumin, garlic powder, salt, and pepper.
- Let it sit for at least an hour up to overnight so the rub permeates the meat.
Bring to Room Temperature
- Take the pork belly out of the fridge and let it come closer to room temp before grilling. This helps it cook evenly.
Grill the Pork Belly
Grilling pork belly over indirect heat is key. This gently renders fat without burning.
Use Indirect Heat
- Set up a two zone fire, with coals piled on one side of the grill. Cook the pork over indirect heat on the other side.
- Add hardwood chunks like hickory or applewood to the coals for extra smoke flavor.
Grill Slow and Low
- Place the pork over indirect heat and grill with the lid closed as much as possible.
- Grill at a low temperature, around 250-275°F. This allows the fat to slowly render.
- Cook for at least 2-3 hours, up to 4-5 hours for a large piece.
Flip and Rotate
- Flip the pork belly every 45-60 minutes for even cooking.
- Rotate it on the grill periodically so all sides get evenly exposed to the heat.
Brush with Sauce
- In the last 30-60 minutes of grilling, start brushing on your favorite BBQ sauce every 10-15 minutes.
- This helps form a sticky, caramelized crust.
Check for Doneness
- Use an instant read thermometer to check for doneness, not just time. Pull it off at 195°F.
- The meat should be very tender and pulling away from the bone.
- If needed, tightly wrap in foil and rest for 10-15 minutes. This allows juices to reabsorb.
Serving Suggestions
Pork belly is extremely versatile. Here are some delicious ways to serve it:
- Slice across the meat and serve barbecue style sandwiches piled high on buns.
- Chop or shred the meat and toss with your favorite barbecue sauce. Pile on crackers or slider buns.
- Dice up bites of the pork belly and add to baked beans, potato salad, or macaroni and cheese.
- Place slices on top of fresh garden salads. The rendered fat acts as a tasty dressing.
- Cube the pork belly and add to fried rice, ramen bowls, or stir fries.
- Bake chopped pork belly bits into cornbread, biscuits, or muffins.
The possibilities are endless for how to use this flavorful cut of meat!
FAQs About BBQ Pork Belly
How long does it take to grill pork belly?
- Plan on grilling pork belly low and slow for 2-4 hours, up to 6 hours for a very large cut. Cook to an internal temperature of 195°F.
What temperature do you grill pork belly at?
- Grill pork belly over indirect heat at 250-275°F. This low temp gently renders fat without burning.
Should pork belly be grilled skin side up or down?
- Place pork belly skin side up on the grill. This allows the fat to slowly render and the skin to get crispy.
Can you grill pork belly without skin?
- Yes, pork belly without skin can be grilled but keep the meat moist by brining first and wrapping at the end.
What is the best wood to smoke pork belly?
- Opt for flavorful hardwoods like hickory, oak, apple, cherry, or pecan to smoke pork belly.
Can I grill pork belly on a gas grill?
- Yes, grilling over indirect heat on a gas grill at low temp works well. Add wood chips for extra smoke flavor.
Conclusion
Grilling pork belly so it turns out juicy and tender with crispy, caramelized skin is easy when you follow some simple tips. Allow plenty of time for low and slow cooking, keep a close eye on temperature, flip and rotate the meat, and brush with sauce at the end. Properly barbecued pork belly is hard to beat, with its melt-in-your-mouth fat layered with rich, smoky meat. Whether served up sandwiches, chopped in sides, or added to rice bowls, pork belly is endlessly versatile. With the right techniques, you can become a backyard pitmaster of perfect pork belly every time.