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A Flavorful Journey: BBQ Pork Belly Delight

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Few culinary experiences can rival the tantalizing allure of perfectly smoked and barbecued pork belly. This exquisite dish has its roots in various global cuisines, from Chinese char siu to American barbecue traditions. Today, we embark on a culinary adventure to create a mouthwatering BBQ Pork Belly that will leave your taste buds dancing with delight.

Historical Context: The concept of slow-cooked pork belly dates back centuries, with origins tracing to ancient China. Char siu, a well-known Chinese barbecue pork dish, served as an early inspiration for the succulent, glazed barbecue we know today. In the United States, barbecue pork belly gained prominence during the barbecue renaissance of the 20th century.


  • Begin by rinsing the pork belly under cold water and patting it dry with paper towels.
  • With a sharp knife, score the skin of the pork belly in a crosshatch pattern, being careful not to cut too deep into the meat.
  • In a small bowl, combine the brown sugar, kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper to create a flavorful dry rub.
  • Generously rub the dry mixture all over the pork belly, ensuring it’s well-coated on all sides, including the skin. Let it rest in the refrigerator for at least an hour to allow the flavors to penetrate.
  • While the pork is resting, prepare your smoker or charcoal grill. Aim for a temperature of around 250°F (121°C). Add the chunks of smoking wood to the coals, providing that distinct smoky flavor.
  • Place the pork belly, skin side up, on the smoker grates. Close the lid and maintain a consistent temperature.
  • Smoke the pork belly for approximately 2 to 2.5 hours, or until the internal temperature reaches 195°F (90°C). This slow cooking process allows the fat to render, resulting in succulent, tender meat.
  • Increase the smoker’s temperature to around 350°F (177°C) or move the pork belly closer to the heat source to crisp the skin. Keep a close eye on it to prevent burning. This step should take about 15-20 minutes.
  • In the last 10 minutes of cooking, use a basting brush to generously coat the pork belly with your favorite BBQ sauce. Allow it to caramelize and develop a beautiful, sticky glaze.
  • Remove the BBQ pork belly from the smoker and let it rest for about 10-15 minutes before slicing.
  • Slice into desired portions, ensuring each piece has a perfect balance of smoky, tender meat and crispy skin.

Conclusion: BBQ Pork Belly, with its rich history and mouthwatering flavors, exemplifies the art of slow-cooked perfection. This recipe combines tradition with innovation to create a show-stopping dish that will surely become a centerpiece at your gatherings. Whether you’re celebrating a special occasion or indulging in a culinary adventure, this BBQ Pork Belly will leave a lasting impression on your taste buds and the memories you create around the table. Enjoy!


prep time
15 minutes
cooking time
total time
2 hours 45 minutes


  • Smoker or charcoal grill

  • Meat thermometer

  • Aluminum foil

  • Basting brush

  • Tongs

  • Sharp knife


  • 1 whole pork belly, skin on

  • 1/4 cup brown sugar

  • 1/4 cup kosher salt

  • 2 tablespoons black pepper

  • 2 tablespoons paprika

  • 2 tablespoons garlic powder

  • 1 tablespoon onion powder

  • 1 tablespoon cayenne pepper (adjust to taste)

  • 1/2 cup BBQ sauce of your choice

  • 2-3 chunks of your preferred smoking wood (hickory, applewood, or cherrywood work well)


Rinse and pat dry pork belly.
Score skin, apply dry rub, and chill.
Preheat smoker to 250°F.
Smoke for 2.5 hours, crisp skin.
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