How do you keep grilled pork belly from being tough?

Smoke the slab low and slow first. The fat has to render before the sear or the outside chars before the inside softens. A few hours at 275°F does that work. The sear is just 2 minutes per side, creating that crispy crust for the finish. Rushing the smoke produces tough, chewy pork belly.

How long does it take to grill pork belly?

The full process is about 3 hours. The smoke takes 2 to 2.5 hours at 275°F. The sear is 4 to 5 minutes total. If you're doing the make-ahead method, split it across two days. Smoke one day, sear the next.

How thick should I slice the pork belly strips?

1/2 inch for serving as strips or tacos. 1 inch if you're planning to cube them for bowls or as a burnt ends-style bite. The scored cuts during prep act as your guide. Follow them and you get consistent strips every time.

Grilled Pork Belly (Smoked and Seared Method)

Ingredients

Scale

4-5 lb pork belly slab, skin removed
1/2 cup Sedona Sand Fiesta Seasoning (or your preferred rub)
Smoky Sonoran BBQ Sauce (optional, for glazing)

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Instructions

Trim the pork belly and remove the skin if still on. Place fat side up on a cutting board. Score vertical cuts halfway through the meat, 1/2 inch apart. Season all sides generously, including into the cuts.
Place the seasoned slab on a wire rack over a baking sheet. Refrigerate uncovered for at least 4 hours, up to overnight.
Remove the slab from the fridge and pat off any surface moisture. Preheat your grill or smoker for indirect cooking at 275°F. Add wood chunks or chips. Place the pork belly fat side up over indirect heat and smoke for 2 to 2.5 hours until internal temperature reaches 165°F.
Remove the slab from the grill and let it rest while you increase the heat for searing. For the make-ahead option, cool completely, wrap tightly, and refrigerate overnight.
Slice the slab into 1/2 inch strips using the scored cuts as a guide. Season the newly exposed faces with additional rub.
Crank the grill to high heat for direct searing. Place the strips over direct heat and sear for 2 minutes per side. Manage flare-ups by moving strips as needed.
If glazing, brush Smoky Sonoran BBQ Sauce on after the first flip and again as the strips come off the grill.
Rest for a few minutes before serving. Slice into cubes or serve as strips. Make-ahead: Smoke the slab, cool completely, wrap tightly, and refrigerate overnight. Sear straight from the fridge the next day for a better crust and perfectly tender interior.

Notes

Storage: Refrigerate cooked strips in an airtight container for up to 4 days. Reheat on a hot grill or cast iron skillet for 1-2 minutes per side to bring back the crust.
Serving: Serve as strips, cube for bowls and tacos, or dice and fold into smoked mac and cheese.

Author: Brad Prose
Prep Time: 10 minutes
Grilling Time: 10 minutes
Cook Time: 2 1/2 hours
Category: Pork
Method: Grilling, smoking
Cuisine: American BBQ
Diet: Dairy-Free, Gluten-Free

Nutrition

Serving Size:
Calories: 712
Sugar: 0.2 g
Sodium: 166.8 mg
Fat: 72.3 g
Carbohydrates: 1 g
Protein: 12.8 g
Cholesterol: 98.2 mg