If you are looking for a showstopper for your next cookout, grilled pork belly with hoisin glaze is pure magic on a plate. It is rich, savory, and sticky with a glaze that caramelizes to sweet, lacquered perfection right over the flames. The edges go crispy and charred, the centers stay melt-in-your-mouth tender, and the whole platter disappears faster than you can say “who wants seconds?”
I made this pork belly for a family cookout last summer, and I swear we barely got it off the grill before it was devoured. The hoisin marinade does nearly all of the work for you — you whisk it together in two minutes, let the pork soak up all that garlicky, gingery, umami-rich flavor, and then the grill handles the rest. It is the kind of dish that feels fancy and feeds a crowd, without a single fussy step.
Why You’ll Love This Recipe
First, there is the flavor. Hoisin sauce brings a deep, sweet-savory umami base, soy sauce adds salt and backbone, honey encourages caramelization, and rice vinegar cuts through the richness of the pork so every bite stays balanced. Add fresh garlic, grated ginger, and a whisper of sesame oil, and you have a glaze that tastes like your favorite Chinese barbecue joint — made in your own backyard.
Then there is the texture, which is honestly the whole reason pork belly exists. Grilled over medium-high heat, the fat renders and crisps at the edges while the meat inside stays juicy and tender. That crispy-outside, buttery-inside contrast is total texture bliss, and it is nearly impossible to replicate with leaner cuts.
Finally, it is wonderfully make-ahead friendly. The pork can marinate for up to 24 hours, so you can do all the prep the night before and just fire up the grill when guests arrive. Ten minutes of actual cooking, a shower of scallions and sesame seeds, and dinner is on the table looking like you worked much harder than you did.
Ingredients
The centerpiece is 2 pounds of pork belly, skin removed and sliced into thick strips. Look for a slab with a good balance of meat and fat — roughly even layers give you the best combination of crisp and tenderness. If wrestling the skin off sounds like a chore, ask your butcher to remove it for you; most are happy to do it, and it makes prep a breeze.
For the glaze, you will whisk together 1/2 cup of hoisin sauce, 2 tablespoons of soy sauce, 1 tablespoon of honey, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil. The hoisin is the heart of the marinade — sweet, salty, and thick enough to cling to the meat — while the honey helps those gorgeous caramelized grill marks develop. If you are watching sodium, a low-sodium soy sauce works perfectly here.
The aromatics round everything out: 2 garlic cloves, minced, 1 teaspoon of grated fresh ginger, and 1/2 teaspoon of black pepper. In a pinch, 1/4 teaspoon of ground ginger can stand in for fresh. To finish the platter, keep some chopped scallions and sesame seeds on hand for garnish — optional, but they add freshness, crunch, and that restaurant-style flourish.
Step-by-Step Instructions
Start with the glaze. In a bowl, whisk together the hoisin sauce, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper until smooth and glossy. Take a moment to taste it — this is the flavor profile of your finished dish, so if you like things a touch sweeter or sharper, now is the time to adjust.
Place the pork belly slices in a resealable bag or a baking dish and pour the glaze over them, turning the pieces so every strip is thoroughly coated. Cover and marinate in the refrigerator for at least 2 hours, though overnight is even better — the longer soak lets the salt and aromatics penetrate deep into the meat instead of just seasoning the surface. Before you add the pork, set aside a few spoonfuls of glaze in a separate bowl for basting later; never reuse marinade that has touched raw meat.
When you are ready to cook, preheat the grill to medium-high heat and lightly oil the grates. A clean, oiled grate matters extra with a sugary glaze like this one, because hoisin and honey love to stick and scorch on dirty grates.
Remove the pork belly from the marinade, letting the excess drip off, and grill for about 4 to 5 minutes per side, until the strips are nicely charred and cooked through. Keep a close eye on things — the sugars in the glaze can go from beautifully caramelized to burnt in under a minute, so shift pieces to a cooler spot on the grill if flare-ups get aggressive. If your strips are on the thicker side, finishing them over indirect heat helps them cook evenly without over-charring.
During the last minute of grilling, brush the pork with the reserved glaze to build one final, glossy layer of flavor. Then transfer everything to a platter, sprinkle with the chopped scallions and sesame seeds if you are using them, and serve hot while the edges are still crackling.
Tips for the Best Grilled Pork Belly
Do not rush the marinade — that is where the magic happens. Two hours is the minimum for meaningful flavor, but an overnight soak transforms the pork, seasoning it all the way through and giving the glaze time to work into every crevice. It also pays to double the glaze recipe and reserve half before it ever touches raw pork, so you have plenty for basting and even a little extra for drizzling at the table.
On the grill, vigilance beats heat. Because the glaze is loaded with natural sugars from hoisin and honey, it chars quickly, so stay close, flip on time, and use indirect heat for thicker strips. If you love this sweet-glaze grilling style, our grilled lamb chops with fresh mint pesto make an equally impressive main for your next dinner party.
As for serving, this pork belly is endlessly flexible. Tuck slices into bao buns with pickled vegetables for an Asian street food moment, chop leftovers into fried rice or grain bowls, or add a teaspoon of chili garlic sauce to the glaze if your crowd likes heat. For sides, something bright and creamy-crunchy is ideal — our Mexican street corn salad plays beautifully against the rich, sticky pork.
Kitchen Gear for This Recipe
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Frequently Asked Questions
Can I cook this in the oven instead of on the grill?
Absolutely. Roast the marinated pork belly at 400°F on a lined baking sheet for about 25 to 30 minutes, flipping halfway through, then broil for the last 1 to 2 minutes to crisp the edges and caramelize the glaze.
What is the best kind of pork belly to use?
Look for pork belly with a good balance of meat and fat in even layers. Boneless, skin-off slabs are ideal for grilling — the skin does not crisp well over direct flame, so have it removed before marinating.
Can I make this ahead?
Yes! The pork can marinate for up to 24 hours in the refrigerator, which actually improves the flavor. Whisk the glaze and get everything soaking the night before, then all that is left on the day is ten minutes at the grill.
Why did my glaze burn on the grill?
Hoisin and honey are high in sugar, which caramelizes fast and burns even faster over direct heat. Keep the grill at medium-high rather than screaming hot, watch closely, and save the final brush of glaze for the last minute of cooking.
What should I do with leftovers?
Chop leftover pork belly and toss it into fried rice, ramen, salads, or breakfast hash — it reheats beautifully in a hot skillet, which re-crisps the edges. Store it in an airtight container in the fridge for up to three days.
Did you try this sticky-sweet grilled pork belly? I would love to hear how yours turned out! If you are balancing rich grill nights with lighter days, check out these healthy eating ideas from our sister site, and be sure to snap a photo and tag @thekitchensaid on Instagram so I can see your handiwork. Let’s keep the flavor party going!
Grilled Pork Belly with Hoisin Glaze
Asian · Dinner
Rich, smoky grilled pork belly brushed with a sticky hoisin glaze — crispy edges, melt-in-your-mouth centers, and an easy make-ahead marinade.
Ingredients
- 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)
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, pour the glaze over, coat well, 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 glaze for basting) and grill for 4-5 minutes per side, until nicely charred and cooked through.
- During the last minute of grilling, brush with reserved glaze.
- Transfer to a platter, sprinkle with scallions and sesame seeds if using, and serve hot.
Nutrition: 380 calories
