Grilling pork belly on a gas grill is an easy way to achieve rich flavor and crisp texture without firing up a smoker. This Asian-style marinade brings a balance of savory and sweet notes that caramelize beautifully, resulting in tender pork belly with perfectly crisp edges.
At a Glance
Prep Time
4 hours
Cook Time
15 minutes
Total Time
4 hours 15 minutes
Serves
3-5
Ingredients
- 1-2 Lb Pork Belly Sliced ¼” to ½” Thick
- 1 Tablespoon Chopped Ginger
- 1 Tablespoon Chopped Garlic ¾ Cup Soy Sauce
- ¼ Cup Rice Wine Vinegar
- 2 Tablespoons Fish Sauce
- 1 Tablespoon Oyster Sauce
- 1 Tablespoon Sesame Oil
- 1 Teaspoon Black Pepper
- 1 Teaspoon Chinese 5 Spice
- Juice of ½ Lemon
Instructions
- Prepare the Marinade
In a bowl, combine all ingredients except the pork belly. Mix well until fully incorporated. - Marinate the Pork Belly
Place pork belly slices into a vacuum-seal bag, zip-top bag, or shallow dish.
Pour the marinade over the pork, ensuring all pieces are well coated. Add marinade to pork belly and let marinade for at least 4 hours but overnight is best. (If using a shallow dish, double the marinade for full coverage.) - Marinating Time
Seal or cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor. - Prepare the Basting Sauce
Remove pork belly from the marinade and set aside.
Transfer the remaining marinade to a small saucepan.
Bring to a boil over medium heat, then immediately remove from heat.
This cooked marinade will be used for basting. - Preheat the Grill
Preheat grill to medium heat.
If your grill has a broil zone, set it to medium as well. - Grill the Pork Belly
Place pork belly slices directly on the grill grates.
Cook for 2–3 minutes per side, flipping 3–4 times total. - Baste While Cooking
Lightly baste the pork belly each time you flip to build layers of flavor and glaze. - Rest and Serve
Once the pork belly has a deep caramelized sear, remove from the grill.
Let rest for 5–10 minutes before serving.
Pro Tips
- I highly recommend marinating overnight, it allows flavor to penetrate the meat fully.
- Be very cautious when grilling as the fat content in pork belly will cause flare ups. I suggest only having half your grill burners on if possible. This way you can move pork over to side that is off if you encounter flare ups.
