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Oh my goodness, y’all—this grilled pork belly is pure magic on a plate. It’s rich, savory, sticky with a hoisin glaze that caramelizes to sweet perfection right on the grill. I mean, who doesn’t love pork belly that’s crispy at the edges and melt-in-your-mouth tender in the middle? This one’s a serious hit at backyard dinners and weekend parties alike.
Why You’ll Love This Recipe
Last summer, I made this pork belly for a family cookout, and I swear we barely got it off the grill before it was devoured. It’s smoky, sticky, salty-sweet, and you’ll be asked for the recipe more than once—promise.
- Deep, rich umami flavor from the hoisin glaze
- Crispy edges with tender, juicy inside—total texture bliss
- Perfect for grilling season or even indoor broilers
- Easy to prep ahead and finish on the grill in minutes
- A showstopper dish that feels fancy without the fuss
Ingredients Breakdown
Essentials
- 2 lbs pork belly, skin removed and sliced into thick strips
- 1/2 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon black pepper
- Chopped scallions and sesame seeds (for garnish, optional)
Pro Tips
- If you can, marinate overnight for deeper flavor.
- Can’t find fresh ginger? Use 1/4 teaspoon ground ginger in a pinch.
- Use low-sodium soy sauce if you’re watching sodium levels.
- Ask your butcher to remove the skin for you—it makes prep a breeze.
Step-by-Step Instructions
- In a bowl, whisk together hoisin sauce, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and black pepper to make the glaze.
- Place pork belly slices in a resealable bag or baking dish and pour the glaze over them. Make sure each piece is well coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
- Preheat the grill to medium-high heat and lightly oil the grates.
- Remove pork belly from marinade (reserving some for basting) and grill for about 4–5 minutes per side, or until nicely charred and cooked through.
- During the last minute of grilling, brush with reserved glaze to add a final layer of flavor.
- Transfer to a platter and sprinkle with scallions and sesame seeds if using. Serve hot.
Chef’s Tips and Tricks
- Don’t rush the marinade—longer soak means bolder flavor.
- Watch closely when grilling to avoid burning the glaze (it has sugar and can char quickly).
- Use indirect heat if your pork belly strips are thick—they’ll cook more evenly.
- Double the glaze and reserve half beforehand (never reuse marinade for safety!).
Recipe Variations and Serving Suggestions
- Swap hoisin glaze with barbecue sauce and pineapple juice for a Hawaiian vibe.
- Slice and serve in bao buns with pickled veggies for an Asian street food moment.
- Chop leftovers and toss into fried rice or salads the next day—yes please!
- Make it spicy with a teaspoon of chili garlic sauce in the glaze.
FAQs
Can I cook this in the oven instead of the grill?
Absolutely! Roast at 400°F on a lined baking sheet for about 25–30 minutes, flipping halfway. Broil for the last 1–2 minutes to get crispy edges.
What’s the best kind of pork belly to use?
Look for pork belly with a good balance of meat and fat. Boneless, skin-off slabs are ideal for grilling.
Can I make this ahead?
Yes! Marinate up to 24 hours in advance and keep refrigerated until you’re ready to grill.
Recipe Card
Prep Time: 10 minutes (plus marinating)
Cook Time: 10 minutes
Total Time: 20 minutes (plus marinating)
Ingredients:
- 2 lbs pork belly, skin removed and sliced
- 1/2 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon black pepper
- Chopped scallions and sesame seeds for garnish (optional)
Instructions:
- Whisk glaze ingredients together in a bowl.
- Marinate pork belly in glaze for 2+ hours (overnight if possible).
- Grill pork belly over medium-high heat for 4–5 minutes per side.
- Brush with remaining glaze, grill another minute, then serve with garnishes.
Nutrition: ~380 calories per serving
Did you try this sticky-sweet pork belly dream? I’d love to hear how yours turned out! Leave a comment below, tag me on Instagram @thekitchensaid, and don’t forget to pin this recipe to your grilling board for later. Let’s keep the flavor party going!
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