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Grilled Pork Belly
You’ll need to take your time with this grilled pork belly, but the slowly released flavors from this beautiful cut and fruity applewood charcoal make it all worth it.
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Ingredients
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4 lb. pork belly, skin on
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dry rub mix
1 Food Prep
Add your favorite dry rub ingredients in a small bowl. Rub the mix liberally on all sides of your pork belly except for the skin.
2 Grill Prep
Fuel: We recommend Kingsford® Charcoal with Applewood.
Or get more from your grill with Kingsford® Low & Slow Briquets, and unlock smoky richness in your slow-cooked cuts.
Method: Two-Zone Method
Temp: 225°F (Low Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your seasoned pork belly skin side down over the cooler side of the grate and close the grill lid. Cook your pork belly for 5 hours or until the internal temperature reaches 200–205°F.
Remove your pork belly from the grill and place it on a cutting board to rest for 3 minutes. Slice off the skin and cut into 3-inch squares. Serve and enjoy!
For safe meat preparation, reference the USDA website.
Light your fire with Kingsford® products.
Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.
