BBQ Pork Belly — crispy skin, tender meat
Deel
Why pork belly on the BBQ?
Pork belly is one of the most versatile cuts of meat for the BBQ. Its high fat content ensures the meat remains tender and juicy during slow cooking, while the exterior develops a thick, crispy bark. With the right rub and patience, you'll create a dish that will amaze everyone.
→ Pork on the BBQ — all recipes & tips
What do you need?
- 1–1.5 kg pork belly, with skin (optional)
- The Rub Kitchen dry rub — choose a sweet-smoky mix with brown sugar, paprika, and garlic
- Smoking wood: applewood or cherry wood for a fruity smoke
- BBQ with lid or smoker
- Meat thermometer
- Butcher paper or aluminum foil
Preparation
Score the skin crosswise if you leave it on — this helps the rub and smoke penetrate deeper into the meat. Brush the pork belly all over with a thin layer of mustard or olive oil as a binder. Then generously apply your rub to all sides and let the meat rest for at least 1 hour, or overnight in the refrigerator for maximum flavor.
→ Which BBQ rub goes with which meat? | How to make the perfect bark?
The preparation: low & slow
Set your BBQ to 110–120°C indirect heat. Place the pork belly fat side up on the grate and add smoking wood. Close the lid and let the meat cook slowly.
Expect 3 to 4 hours in total, depending on the thickness. Regularly check your BBQ's temperature and keep it stable.
→ Smoking wood guide — which wood for which meat? | Direct vs. indirect heat
Core temperature
The pork belly is ready at a core temperature of 88–93°C. At this point, the connective tissue has fully melted, and the meat is butter-soft inside. The outside will have formed a beautiful, dark bark.
→ BBQ temperatures & cooking times — complete guide
Crispy skin?
Want extra crispy skin? Place the pork belly on direct heat for the last 10–15 minutes, skin side down. Keep a close eye on it — it cooks quickly. The result is a spectacular crackle that no one can resist.
Resting and slicing
After grilling, let the pork belly rest for at least 20–30 minutes under foil. Then slice into 1–2 cm thick pieces. Serve immediately — with nothing but a good sauce or some pickled vegetables to contrast the rich meat.
Tips from The Rub Kitchen
- Brown sugar in your rub provides extra caramelization and a thicker bark. More about bark
- Applewood gives a mild, fruity smoke that pairs perfectly with pork
- Cut the pork belly into cubes after grilling and turn them into burnt ends: put them back on the BBQ for another 30 minutes with extra rub and a drizzle of honey
- Leftovers are delicious in a bao bun with hoisin sauce and cucumber
Delicious with
Serve the pork belly with grilled parsnips or BBQ pumpkin for a complete autumn menu.