There’s nothing quite like the sizzle of pork belly hitting a hot grill and the aroma of wood smoke filling the air. This method delivers crispy, caramelized edges with a tender center, elevated by a sticky sweet glaze that balances the richness.
I’ve refined this technique over years of backyard cookouts, learning that patience and high heat are key. The strips transform from fatty cuts into restaurant-quality bites with a smoky depth that only grilling can provide.
The glaze, brushed on just before serving, locks in moisture while adding a glossy finish that makes every bite unforgettable. It’s a dish that commands attention at any gathering.
Serve with pickled vegetables or a crisp salad to cut through the richness. Here’s how to master it.
Ingredients for Grilled Pork Belly Strips
Pork belly strips, bold spices, and a glossy glaze transform into restaurant-quality bites on your grill.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Belly 🥓 | 2 lb | Skin-on, cut into strips |
| Kosher Salt 🧂 | 2 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Garlic Powder 🧄 | 1 tsp | Not garlic salt |
| Onion Powder 🧅 | 1 tsp | Balances sweet and savory |
| Brown Sugar 🍚 | ½ cup | Light or dark variety |
| Honey 🍯 | ¼ cup | For sticky glaze |
| Soy Sauce 🫒 | ¼ cup | Low-sodium recommended |
| Rice Vinegar 🍶 | 2 tbsp | Adds tangy brightness |
| Sesame Oil 🫒 | 1 tbsp | Toasted for depth |
| Red Pepper Flakes 🌶️ | ½ tsp | Adjust for heat preference |
| Green Onions 🧅 | 4 whole | Thinly sliced for garnish |
| Vegetable Oil 🫒 | 2 tbsp | For grilling prevention |
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The pork belly is non-negotiable here. Skin-on strips (about 1-inch thick) render that perfect crispy edge while staying juicy inside. Most Asian markets sell it pre-cut, but a good butcher at Whole Foods or Local Butcher Shops can prep it for you. Look for even marbling—this fat is flavor. The brown sugar and honey in the glaze? They caramelize under high heat, so don’t skimp on quality.
No honey? Maple syrup or agave works at a 1:1 swap, but the flavor shifts slightly sweeter. Out of rice vinegar? Apple cider vinegar in a pinch (though it’s fruitier). The soy sauce is key for umami—tamari for gluten-free. If you’re missing sesame oil, toasted vegetable oil adds nuttiness, but it won’t be the same. Fresh garlic and ginger can replace the powders—use 1 clove garlic and 1 tsp grated ginger per teaspoon of powder.
Pork belly keeps 3-4 days raw in the fridge or 6 months frozen. Leftovers? Store airtight for 4 days (reheat gently to keep the crisp). The glaze components mix ahead—just whisk before brushing. Always bring pork to room temp before grilling for even cooking.
Why You’ll Love This Recipe
- Five-Ingredient Magic: I just rub pork belly with salt, pepper, garlic and onion powder, then grill—no marinade, no fuss.
- Crispy, Juicy Bite: That charred exterior gives way to tender meat with every strip.
- Weeknight Hero: It’s my go-to for quick dinners or last-minute gatherings.
- Stretches Far: One slab feeds four, and leftovers make killer tacos the next day.
Step-by-Step Instructions for Grilled Pork Belly Strips
Master the grill with this method for perfectly charred strips with a glossy, caramelized finish.
Step 1: Season and Prepare the Pork Belly
Pat the 2 lb Pork Belly strips completely dry with paper towels. This ensures the seasoning adheres properly and promotes even browning on the grill. In a small bowl, combine the 2 tsp Kosher Salt, 1 tsp Black Pepper, 1 tsp Garlic Powder, and 1 tsp Onion Powder.
Rub the seasoning mixture all over the pork belly strips, pressing it into the meat so it sticks. Let the seasoned strips sit at room temperature for 15-20 minutes while you prepare the grill. This short rest allows the salt to penetrate the surface, enhancing flavor and texture.
Step 2: Preheat the Grill and Make the Glaze
Preheat your grill to medium-high heat (about 400°F). Clean the grates thoroughly and brush them with 2 tbsp Vegetable Oil to prevent sticking. While the grill heats, make the glaze by combining the 0.5 cup Brown Sugar, 0.25 cup Honey, 0.25 cup Soy Sauce, 2 tbsp Rice Vinegar, 1 tbsp Sesame Oil, and 0.5 tsp Red Pepper Flakes in a saucepan.
Simmer the glaze over medium heat for 3-4 minutes, stirring frequently, until the brown sugar fully dissolves and the mixture thickens slightly. Remove from heat and set aside—it will thicken further as it cools. This glaze delivers the perfect balance of sweet, salty, and tangy with a subtle kick.
Step 3: Grill the Pork Belly to Charred Perfection
Place the pork belly strips on the preheated grill, skin-side down. Close the lid and cook for 4-5 minutes until the edges begin to char and the fat starts to render. Resist the urge to move them—this undisturbed cooking time creates those coveted grill marks and crispy texture.
Flip the strips and cook for another 4-5 minutes with the lid closed. Baste the strips generously with half the prepared glaze, then flip and baste the other side. Continue grilling for 1-2 minutes per side, basting frequently, until the pork belly is fully cooked and the glaze has caramelized into a glossy, sticky finish.
Step 4: Rest and Garnish Before Serving
Transfer the grilled pork belly strips to a cutting board and let them rest for 5 minutes. This brief rest allows the juices to redistribute, ensuring every bite is moist and flavorful. While they rest, thinly slice the 4 whole Green Onions for garnish.
Slice the pork belly strips into bite-sized pieces if desired, or serve them whole. Drizzle with the remaining glaze and sprinkle with the sliced green onions. The contrast of the charred, caramelized exterior with the tender interior makes these strips irresistible.
Pro Tips For Making Grilled Pork Belly Strips
- Score the Fat: Cut shallow slits into the pork belly fat cap before seasoning—I learned this the hard way after my first few batches came out chewy instead of crispy.
- Dry the Surface: Pat the pork belly strips completely dry with paper towels before grilling. Sounds tedious, but it guarantees a better sear instead of steaming the meat.
- Skip the High Heat: Medium heat is your friend here. After burning the edges of my first attempt on high, I now keep it steady to render the fat without charring the spices.
- Rest Before Serving: Let the strips rest for 5 minutes off the grill—this keeps the juices inside instead of on your cutting board. I skip this when I’m hungry, but the texture suffers every time.
Storing and Reheating This Dish
Refrigerator Storage
Let the pork belly strips cool completely before storing. Place in an airtight container and refrigerate within 2 hours of cooking. They’ll stay fresh for up to 4 days at 40°F or below. I’ve found the flavors actually deepen overnight, making leftovers a treat. ❄️
Freezer Storage
For longer storage, wrap cooled strips tightly in plastic wrap, then place in a freezer-safe bag. Squeeze out excess air to prevent freezer burn. They’ll keep for up to 3 months at 0°F. Label with the date—I always forget otherwise.
Stovetop Reheating
This is my go-to method for maintaining texture. Heat a skillet over medium-low heat, add the strips, and cover with a lid. Warm for 3-4 minutes per side, brushing with a splash of water or leftover glaze to prevent drying. The goal is gentle reheating, not frying.
Oven Reheating
Preheat your oven to 300°F and place strips on a wire rack over a baking sheet. This allows air circulation for even heating. Reheat for 8-10 minutes, then finish with a quick broil for 1-2 minutes to restore crispness. Watch closely to avoid burning the glaze.
Microwave Reheating
For a quick option, arrange strips on a microwave-safe plate, cover with a damp paper towel, and heat on 50% power for 1-2 minutes. Flip and repeat if needed. The towel traps steam to keep them moist, but expect a softer texture.
Reviving Leftovers
If the strips lose their crispness, a quick sear in a hot pan with 1 tbsp Vegetable Oil for 30 seconds per side works wonders. Finish with a drizzle of fresh glaze and sliced Green Onions to bring them back to life. 🔥
Nutrition Facts
Frequently Asked Questions
What’s the ideal grill temperature?
Preheat to medium-high heat around 400°F for perfect charring. This ensures crispy edges while keeping the center tender. Use a grill thermometer for accuracy.
Can I use a different sweetener in the glaze?
Yes, swap honey for maple syrup or agave at a 1:1 ratio. Note that maple adds a deeper flavor, while agave is more neutral. The glaze will still caramelize beautifully.
How do I prevent the strips from sticking?
Clean grates thoroughly and brush with vegetable oil before cooking. Avoid moving the strips for at least 4 minutes to develop a crust. Patience is key!
Can I make these ahead of time?
Yes! Season the pork belly up to 24 hours in advance. Store in the fridge until ready to grill. Make the glaze separately and combine just before serving.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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