These flanken cut beef ribs are made for the grill, and cook to perfection (complete with crispy charred edges) in a matter of minutes.
Grilled Pork Belly with Sticky Sweet Glaze
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.
More of a visual person? No problem! Here’s the video version of the recipe:
Grilled pork belly recipe with sticky sweet glaze
- 1 x 5 lb piece of pork belly
- 1-2 teaspoons kosher salt
- 1/4 cup soy sauce
- 1/2 cup honey
- 1 tablespoon fish sauce
- Optional to serve: coleslaw, slider rolls, cilantro.
- Slice pork belly into ½ inch strips, then cut the strips into thirds.
- Season the strips lightly with salt.
- Heat a grill for two zone cooking (instructions above).
- Place the pork belly pieces over the hot side of the grill, being very cautious about flare ups. Cook for just a few minutes per side to develop some color, then move the pieces to the cool/indirect side of the grill.
- In a bowl, combine soy, honey and fish sauce and stir until honey is dissolved.
- Flip and baste the pork belly pieces with the sauce every 5-7 minutes, keeping the lid closed between flips. Continue with this method until the belly has cooked for a total of 30 minutes.
- To serve – toast the Hawaiian buns quickly over the dying coals, then layer with some coleslaw, add the pork belly and some cilantro. Because of the glaze there's no need to add extra sauce, but if you're a fan of heat you may like to add hot sauce or sriracha.
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