BBQ Pork Belly: The Ultimate Guide to Perfect, Smoky Flavor

BBQ pork belly, oh, where do I even begin? Imagine sinking your teeth into a succulent, smoky, and slightly sweet piece of pork that practically melts in your mouth. That, my friends, is the magic of perfectly prepared BBQ pork belly, and I’m thrilled to share my foolproof recipe with you!

Pork belly, a cut revered across cultures, has a rich history. From its humble beginnings as a thrifty cut of meat to its current status as a culinary darling, it has truly earned its place at the table. In many Asian cuisines, pork belly is a staple, often braised or roasted to achieve that coveted tender texture and rich flavor. Think of Chinese red braised pork belly or Korean samgyeopsal – each a testament to the versatility and deliciousness of this cut.

But what is it about BBQ pork belly that makes it so irresistible? It’s the perfect combination of textures: the crispy, caramelized exterior giving way to the unbelievably tender and fatty interior. The smoky char from the grill adds another layer of complexity, while the sweet and savory BBQ sauce ties everything together in perfect harmony. Plus, it’s surprisingly easy to make at home! Whether you’re hosting a summer barbecue or simply craving a comforting and flavorful meal, this recipe is guaranteed to be a crowd-pleaser. Get ready to experience pork belly perfection!

this Recipe

Ingredients:

• For the Pork Belly:
• 3 lbs Pork Belly, skin on or off (your preference!)
• 1 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper
• For the BBQ Rub:
• 2 tbsp Brown Sugar, packed
• 1 tbsp Smoked Paprika
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tsp Chili Powder
• 1 tsp Ground Cumin
• 1/2 tsp Cayenne Pepper (optional, for heat)
• 1 tsp Dried Thyme
• 1 tsp Dried Oregano
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• For the BBQ Sauce:
• 1 cup Ketchup
• 1/2 cup Apple Cider Vinegar
• 1/4 cup Brown Sugar, packed
• 2 tbsp Worcestershire Sauce
• 1 tbsp Dijon Mustard
• 1 tbsp Smoked Paprika
• 1 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/4 tsp Cayenne Pepper (optional, for heat)
• 1/4 cup Water (or more, to adjust consistency)

Preparing the Pork Belly

1. Prepare the Pork Belly: First things first, let’s get that pork belly ready. Pat it dry with paper towels. This is crucial for getting a nice, crispy exterior later on. If your pork belly has the skin on, you can score it with a sharp knife, making shallow cuts in a crosshatch pattern. Be careful not to cut too deep into the meat. Scoring helps the fat render and the skin crisp up beautifully. If you prefer skinless, you can skip the scoring.
2. Season the Pork Belly: Drizzle the pork belly with olive oil. This will help the rub adhere better. In a small bowl, combine the salt and pepper. Rub this mixture all over the pork belly, ensuring every nook and cranny is covered. This simple seasoning lays the foundation for the amazing flavors to come.

Making the BBQ Rub

1. Combine the Rub Ingredients: In a medium-sized bowl, whisk together the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, ground cumin, cayenne pepper (if using), dried thyme, dried oregano, salt, and pepper. Make sure everything is well combined. This rub is the heart and soul of our BBQ flavor, so don’t skimp on the ingredients!
2. Apply the Rub: Generously rub the BBQ rub all over the pork belly, pressing it firmly into the meat. Make sure every surface is completely coated. The more rub, the more flavor! Once the pork belly is fully coated, wrap it tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to penetrate deep into the meat, resulting in a truly unforgettable BBQ experience.

Making the BBQ Sauce

1. Combine the Sauce Ingredients: In a saucepan, whisk together the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using).
2. Simmer the Sauce: Place the saucepan over medium heat and bring the mixture to a simmer. Reduce the heat to low and let it simmer for about 15-20 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded together. If the sauce becomes too thick, add a tablespoon or two of water to thin it out to your desired consistency. Taste and adjust the seasonings as needed. You might want to add a little more brown sugar for sweetness, or a dash of cayenne pepper for extra heat.
3. Cool the Sauce: Remove the saucepan from the heat and let the BBQ sauce cool slightly before using. You can store the sauce in an airtight container in the refrigerator for up to a week.

Cooking the Pork Belly

There are several ways to cook pork belly, each yielding slightly different results. I’ll outline three popular methods: oven roasting, slow cooking in a smoker, and using a pressure cooker followed by a sear. Choose the method that best suits your equipment and time constraints.

Oven Roasting Method

1. Preheat the Oven: Preheat your oven to 300°F (150°C).
2. Roast the Pork Belly: Place the pork belly on a wire rack set inside a baking sheet. This allows the fat to render properly and the skin (if present) to crisp up. Roast for 3-4 hours, or until the pork belly is very tender and easily pierced with a fork. The internal temperature should reach around 200°F (93°C).
3. Crisp the Skin (Optional): If your pork belly has skin and you want it extra crispy, increase the oven temperature to 450°F (232°C) for the last 15-20 minutes of cooking. Keep a close eye on it to prevent burning. The skin should puff up and become golden brown and crispy.
4. Rest the Pork Belly: Remove the pork belly from the oven and let it rest for at least 15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
5. Glaze with BBQ Sauce: During the last 15 minutes of roasting, brush the pork belly with the BBQ sauce. Repeat this process a few times to build up a nice, sticky glaze.

Smoker Method

1. Prepare the Smoker: Preheat your smoker to 225°F (107°C). Use your favorite wood chips for smoking. I recommend using applewood or hickory for pork belly, as they impart a delicious smoky flavor.
2. Smoke the Pork Belly: Place the pork belly directly on the smoker grate. Smoke for 6-8 hours, or until the pork belly is very tender and easily pierced with a fork. The internal temperature should reach around 200°F (93°C). Maintain a consistent temperature throughout the smoking process. You may need to add more wood chips periodically to keep the smoke going.
3. Wrap (Optional): After about 4 hours of smoking, you can wrap the pork belly in butcher paper or aluminum foil. This helps to retain moisture and prevent the pork belly from drying out. If you wrap the pork belly, add a few tablespoons of apple juice or broth to the wrapping for extra moisture and flavor.
4. Rest the Pork Belly: Remove the pork belly from the smoker and let it rest for at least 30 minutes before slicing and serving. This is even more important with smoked meats, as it allows the smoky flavors to mellow and the juices to redistribute.
5. Glaze with BBQ Sauce: During the last hour of smoking, brush the pork belly with the BBQ sauce. Repeat this process a few times to build up a nice, sticky glaze.

Pressure Cooker and Sear Method

1. Sear the Pork Belly (Optional): For added flavor and texture, you can sear the pork belly before pressure cooking. Heat a tablespoon of oil in a large skillet over medium-high heat. Sear the pork belly on all sides until browned. This step is optional, but it adds a nice depth of flavor to the final product.
2. Pressure Cook the Pork Belly: Place the pork belly in the pressure cooker. Add 1 cup of water or broth to the pressure cooker. Seal the pressure cooker and cook on high pressure for 45-60 minutes, depending on the size and thickness of the pork belly.
3. Release the Pressure: Allow the pressure to release naturally for 10-15 minutes, then manually release any remaining pressure.
4. Sear the Pork Belly: Carefully remove the pork belly from the pressure cooker. Pat it dry with paper towels. Heat a tablespoon of oil in a large skillet over medium-high heat. Sear the pork belly on all sides until golden brown and crispy. This step is crucial for achieving that desirable crispy exterior.
5. Glaze with BBQ Sauce: During the last few minutes of searing, brush the pork belly with the BBQ sauce. Repeat this process a few times to build up a nice, sticky glaze.
6. Rest the Pork Belly: Let the pork belly rest for a few minutes before slicing and serving.

Slicing and Serving

1. Slice the Pork Belly: Using a sharp knife, slice the pork belly against the grain into 1/4-inch to 1/2-inch thick slices. Slicing against the grain ensures that the pork

   

   Conclusion:

   So there you have it! This BBQ pork belly recipe is truly a game-changer, and I genuinely believe it’s one you absolutely must try. The combination of the smoky char, the melt-in-your-mouth tenderness, and that sweet and savory glaze is simply irresistible. It’s the kind of dish that will have your family and friends begging for seconds (and the recipe!).

   But why is this recipe a must-try, you ask? Well, beyond the incredible flavor profile, it’s surprisingly straightforward. While it requires some patience during the cooking process, the active time is minimal, leaving you free to tackle other things while the magic happens in your oven or smoker. Plus, the results are restaurant-quality, guaranteed to impress even the most discerning palates. Forget ordering takeout; this BBQ pork belly will become your new go-to for special occasions and weekend feasts.

   And the best part? It’s incredibly versatile! While I’ve outlined my favorite method, feel free to experiment with different wood chips for smoking to customize the smoky flavor. Hickory, applewood, or even mesquite can add unique nuances to the final product. You can also adjust the sweetness and spice levels in the glaze to suit your personal preferences. Want a little more heat? Add a pinch of cayenne pepper or a dash of your favorite hot sauce. Prefer a sweeter glaze? Increase the amount of brown sugar or honey. The possibilities are endless!

   Now, let’s talk serving suggestions. This BBQ pork belly is fantastic on its own as a main course, served with a side of creamy coleslaw, potato salad, or grilled corn on the cob. But don’t limit yourself! It’s also incredible in tacos, sliders, or even as a topping for loaded fries. Imagine crispy pork belly bites nestled in a warm tortilla with pickled onions, cilantro, and a drizzle of sriracha mayo – pure heaven! Or how about using it to elevate a simple bowl of ramen? The rich, savory flavor of the pork belly will transform it into a gourmet experience.

   Another delicious variation is to use the cooked pork belly in a banh mi sandwich. The combination of the tender pork, crunchy vegetables, and tangy pickled daikon and carrots is a match made in culinary heaven. You could also dice the pork belly and add it to fried rice for an extra layer of flavor and texture. Seriously, once you’ve made this recipe, you’ll find yourself dreaming up all sorts of creative ways to use it.

   I’m so excited for you to try this recipe and experience the deliciousness for yourself. I truly believe it will become a staple in your kitchen. So, gather your ingredients, fire up your oven or smoker, and get ready to create some culinary magic.

   And most importantly, don’t forget to share your experience! I’d love to hear how it turned out, what variations you tried, and what your family and friends thought. Tag me in your photos on social media – I can’t wait to see your creations! Happy cooking, and enjoy your incredible BBQ pork belly! I am sure you will love it.

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   BBQ Pork Belly: The Ultimate Guide to Perfect, Smoky Flavor

   Tender, flavorful BBQ pork belly, cooked to perfection using your choice of oven, smoker, or pressure cooker method, and glazed with a homemade BBQ sauce.

   Prep Time30 minutes

   Cook Time240 minutes

   Total Time4 hours 30 minutes

   Category: Dinner

   Yield: 6-8 servings

   Save This Recipe

   Ingredients

   • 3 lbs Pork Belly, skin on or off (your preference!)
   • 1 tbsp Olive Oil
   • 1 tsp Salt
   • 1/2 tsp Black Pepper
   • 2 tbsp Brown Sugar, packed
   • 1 tbsp Smoked Paprika
   • 1 tbsp Garlic Powder
   • 1 tbsp Onion Powder
   • 1 tsp Chili Powder
   • 1 tsp Ground Cumin
   • 1/2 tsp Cayenne Pepper (optional, for heat)
   • 1 tsp Dried Thyme
   • 1 tsp Dried Oregano
   • 1/2 tsp Salt
   • 1/4 tsp Black Pepper
   • 1 cup Ketchup
   • 1/2 cup Apple Cider Vinegar
   • 1/4 cup Brown Sugar, packed
   • 2 tbsp Worcestershire Sauce
   • 1 tbsp Dijon Mustard
   • 1 tbsp Smoked Paprika
   • 1 tsp Garlic Powder
   • 1/2 tsp Onion Powder
   • 1/4 tsp Cayenne Pepper (optional, for heat)
   • 1/4 cup Water (or more, to adjust consistency)

   Instructions

   1. Pat the pork belly dry with paper towels. If the pork belly has skin on, score it with a sharp knife, making shallow cuts in a crosshatch pattern. Be careful not to cut too deep into the meat. If you prefer skinless, you can skip the scoring.
   2. Drizzle the pork belly with olive oil. In a small bowl, combine the salt and pepper. Rub this mixture all over the pork belly.
   3. In a medium-sized bowl, whisk together the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, ground cumin, cayenne pepper (if using), dried thyme, dried oregano, salt, and pepper.
   4. Generously rub the BBQ rub all over the pork belly, pressing it firmly into the meat. Wrap it tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
   5. In a saucepan, whisk together the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using).
   6. Place the saucepan over medium heat and bring the mixture to a simmer. Reduce the heat to low and let it simmer for about 15-20 minutes, stirring occasionally, until the sauce has thickened slightly. If the sauce becomes too thick, add a tablespoon or two of water to thin it out to your desired consistency. Taste and adjust the seasonings as needed.
   7. Remove the saucepan from the heat and let the BBQ sauce cool slightly before using. You can store the sauce in an airtight container in the refrigerator for up to a week.
   8. Preheat your oven to 300°F (150°C).
   9. Place the pork belly on a wire rack set inside a baking sheet. Roast for 3-4 hours, or until the pork belly is very tender and easily pierced with a fork. The internal temperature should reach around 200°F (93°C).
   10. If your pork belly has skin and you want it extra crispy, increase the oven temperature to 450°F (232°C) for the last 15-20 minutes of cooking. Keep a close eye on it to prevent burning.
   11. Remove the pork belly from the oven and let it rest for at least 15 minutes before slicing and serving.
   12. During the last 15 minutes of roasting, brush the pork belly with the BBQ sauce. Repeat this process a few times to build up a nice, sticky glaze.
   13. Preheat your smoker to 225°F (107°C). Use your favorite wood chips for smoking. I recommend using applewood or hickory for pork belly, as they impart a delicious smoky flavor.
   14. Place the pork belly directly on the smoker grate. Smoke for 6-8 hours, or until the pork belly is very tender and easily pierced with a fork. The internal temperature should reach around 200°F (93°C).
   15. After about 4 hours of smoking, you can wrap the pork belly in butcher paper or aluminum foil. This helps to retain moisture and prevent the pork belly from drying out. If you wrap the pork belly, add a few tablespoons of apple juice or broth to the wrapping for extra moisture and flavor.
   16. Remove the pork belly from the smoker and let it rest for at least 30 minutes before slicing and serving.
   17. During the last hour of smoking, brush the pork belly with the BBQ sauce. Repeat this process a few times to build up a nice, sticky glaze.
   18. For added flavor and texture, you can sear the pork belly before pressure cooking. Heat a tablespoon of oil in a large skillet over medium-high heat. Sear the pork belly on all sides until browned.
   19. Place the pork belly in the pressure cooker. Add 1 cup of water or broth to the pressure cooker. Seal the pressure cooker and cook on high pressure for 45-60 minutes, depending on the size and thickness of the pork belly.
   20. Allow the pressure to release naturally for 10-15 minutes, then manually release any remaining pressure.
   21. Carefully remove the pork belly from the pressure cooker. Pat it dry with paper towels. Heat a tablespoon of oil in a large skillet over medium-high heat. Sear the pork belly on all sides until golden brown and crispy.
   22. During the last few minutes of searing, brush the pork belly with the BBQ sauce. Repeat this process a few times to build up a nice, sticky glaze.
   23. Let the pork belly rest for a few minutes before slicing and serving.
   24. Using a sharp knife, slice the pork belly against the grain into 1/4-inch to 1/2-inch thick slices. Slicing against the grain ensures that the pork

   Notes

   • Pork Belly: You can use pork belly with or without the skin. Scoring the skin helps it crisp up during cooking.
   • BBQ Rub: Adjust the amount of cayenne pepper to your desired level of heat.
   • BBQ Sauce: Adjust the sweetness and heat of the BBQ sauce to your liking.
   • Cooking Methods: Choose the cooking method that best suits your equipment and time constraints.
   • Resting: Resting the pork belly after cooking is crucial for tender and flavorful results.
   • Slicing: Always slice the pork belly against the grain for the most tender texture.