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Pork Belly on a Grill?

agnesrob Oct 11, 2009 06:13 AM

Has anyone cooked a pork belly on a charcoal grill using indirect heat?

  1. tommy Oct 11, 2009 06:54 AM

    i've done thinly sliced pork belly on direct heat, on a stick, in a vietnamese style. that's not what you're asking, i know, but perhaps it's something to consider down the road.

    3 Replies
    1. re: tommy
      agnesrob Oct 11, 2009 08:08 AM

      That does sound good.

      1. re: tommy
        foreignmuck Oct 11, 2009 08:14 AM

        yes a few times, - it turned out great..

        I marinaded my slab of pork belly in a Japanese / Chinese marinade - soy, sake, sesame oil, a bit of sugar or honey, ginger and garlic for about 24 hours.

        first brown the meat on all sides on the grill over direct heat, then cover the bbq and let it sit in indirect heat for about and hour and 1/2, keeping the temp fairly low. .

        You should get a crispy skin and chargrilled, smoky flavour which is moist and succulent on the inside.

        1. re: foreignmuck
          agnesrob Oct 14, 2009 03:55 AM

          This is basically what I ended up doing. It came out great!

      2. little big al Oct 11, 2009 08:34 AM

        I second the sliced on the grill method. At a joint called Il Re Del Porco in Padua it was the best component of the pork mixed grill, and a real revelation in porcininity. Sliced pretty thick and not cooked to the point of total crispness like bacon, but a perfect blend of crispy edges and unctuous middle and pork all the way through.

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