No need to fear – you can totally grill pork belly to perfection without the dreaded flare ups.
Most people shy away from cooking pork belly on the grill. If you’ve ever tried it before, you know how quickly it turns from porky perfection to cremated mess. The amount of fat in the pork belly creates lots of flare ups. So, it seems as though the only choices are either to undercook it to prevent burning, or end up with a charred lump. WRONG! If you know how to set your grill up properly, you can actually use the grill to create the BEST Asian-style pork belly pieces. My recipe gets you both the tasty, crispy edges, tender meat AND perfectly rendered fat.
To make this recipe successfully, you will need to learn how to set your grill up for two zone cooking. Don’t worry, it’s easier than you think. And in fact, I ALWAYS set my grill up for cooking like this. Having the two zones gives you so much more control over the cooking and the end result.
Although you can absolutely enjoy these caramelised grilled pork belly pieces on their own, I love serving them on mini sweet roll sliders. I’ve included some extra ingredient options in the recipe below, just in case you want to try them that way, too.Print
More of a visual person? No problem! Here’s the video version of the recipe: