Chili Glazed Grilled Pork Belly: Irresistibly Crispy and Flavorful
Achieve perfectly crispy and tender pork belly with an irresistible chili glaze using your grill.
The chili glaze, made from just five common ingredients, delivers a balanced sweet and spicy kick.
This makes a fantastic appetizer or a rich main course, pairing beautifully with steamed rice or a vibrant slaw.
Grilling imparts a unique smoky depth to the pork belly, while the glaze caramelizes to a beautiful, sticky finish. The process involves pre-cooking the pork belly for tenderness, then finishing it on the grill for that desired crispy exterior. This method ensures maximum flavor and optimal texture in every bite, making it a versatile dish suitable for both weeknight meals and entertaining guests.
Chili Glazed Grilled Pork Belly
Prepare succulent pork belly with a vibrant, spicy-sweet glaze. Serve as a main course or appetizer.
Ingredients
- 2 lbs (900g) skin-on or skin-off pork belly, cut into 1.5-inch (3.8 cm) cubes
For the Marinade/Rub:
- 2 tablespoons (30ml) low sodium soy sauce
- 1 tablespoon (15ml) unseasoned rice vinegar
- 1 tablespoon (15ml) toasted sesame oil
- 2 cloves garlic, minced
- 1 teaspoon (5g) fresh ginger, grated
- 1 teaspoon (5g) packed brown sugar
- 1/2 teaspoon (2.5g) freshly ground black pepper
- 1/4 teaspoon (1g) red pepper flakes, optional
For the Chili Glaze:
- 1/2 cup (120ml) sweet chili sauce
- 2 tablespoons (30ml) sriracha or hot sauce
- 1 tablespoon (15ml) honey or maple syrup
- 1 tablespoon (15ml) fresh lime juice
- 1 teaspoon (5ml) fish sauce, optional
For Garnish:
- 2 tablespoons (10g) fresh cilantro, chopped
- 1 tablespoon (5g) toasted sesame seeds
Instructions
- Prepare pork belly: Pat pork belly cubes dry thoroughly with paper towels.
- Combine marinade ingredients: In a medium bowl, whisk together soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, brown sugar, black pepper, and red pepper flakes (if using).
- Marinate pork belly: Add dried pork belly cubes to the marinade, ensuring all pieces coat evenly. Cover the bowl with plastic wrap. Refrigerate 4-24 hours.
- Prepare chili glaze: In a small saucepan, combine sweet chili sauce, sriracha, honey/maple syrup, lime juice, and fish sauce (if using). Whisk until well combined.
- Simmer glaze: Heat the glaze mixture over medium-low heat. Bring to a gentle simmer. Cook 5-7 minutes, stirring occasionally, until the glaze slightly thickens and coats the back of a spoon. Remove from heat.
- Preheat grill: Prepare grill for medium-high heat, 400-450°F (200-230°C). Clean grill grates thoroughly. Oil grates to prevent sticking.
- Grill pork belly (initial cook): Remove pork belly from marinade, shaking off excess. Discard remaining marinade. Place pork belly cubes directly on preheated grates. Grill 15-20 minutes, turning every 3-4 minutes, until all sides are browned and crispy.
- Reduce heat and continue grilling: Reduce grill heat to medium-low, 300-325°F (150-160°C). Move pork belly to a cooler grill section (direct heat) or close lid (indirect heat). Grill 20-25 minutes, turning occasionally, until pork belly is fork-tender and internal temperature reaches 190°F (88°C).
- Glaze pork belly: During the last 5-7 minutes of grilling, brush chili glaze generously over all sides of pork belly cubes. Turn and glaze every 1-2 minutes until a sticky glaze forms and caramelizes on the surface.
- Rest and garnish: Remove glazed pork belly from grill. Transfer to a serving platter. Rest 5 minutes. Garnish with chopped fresh cilantro and toasted sesame seeds. Serve hot.
Notes
- Marinate pork belly 12-24 hours for optimal flavor.
- Score skin-on pork belly in a crosshatch pattern before marinating. This renders fat for crispier skin.
- Monitor grill temperature closely. Adjust heat as needed during glazing to prevent burning.
- Store leftover glaze in an airtight container, refrigerated, for up to 1 week. Reheat gently before serving.
Essential Equipment
- Large mixing bowl
- Small saucepan
- Whisk
- Plastic wrap
- Grill (charcoal or gas)
- Tongs
- Basting brush
- Instant-read meat thermometer (optional, but recommended)
- Cutting board
- Sharp knife
Pro Tips for Perfect Chili Glazed Grilled Pork Belly
Ingredient Tips
- Pork Belly Thickness:Select a slab uniformly 1.5-2 inches thick with an even 50/50 fat-to-meat ratio for optimal texture.
- Scoring the Fat:Score the fat cap 1/2-inch deep in a 1-inch crosshatch pattern; this helps fat render and glaze adhere.
- Deep Brining:Dry brine with 1 tbsp coarse salt, 1 tsp sugar, and 1/2 tsp black pepper per pound, refrigerating uncovered for 24-48 hours to season and firm.
- Glaze Chili Base:Use 2 tbsp gochujang for a sweet-spicy kick, enhanced with 1 tsp smoked paprika for earthy depth.
- Glaze Sweetener:Include 2 tbsp dark brown sugar or honey in the glaze to ensure beautiful caramelization and balanced flavor.
Technique Tips
- Initial Braising:Braise pork belly at 300°F (150°C) for 2.5-3 hours until completely fork-tender, offering no resistance.
- Pressing and Chilling:After braising, press the belly between boards and chill for at least 4 hours (ideally overnight) until the fat is thoroughly solidified and firm.
- Uniform Slicing:Slice chilled pork belly into 1/2-inch thick pieces for even grilling and consistent crisping.
- Grill Preheat:Preheat grill to a consistent medium-high heat, targeting 400-425°F (200-218°C), for optimal rendering and charring.
- Render Fat First:Place belly fat-side down for 3-4 minutes to render excess fat and develop a golden-brown, crispy crust.
- Glaze Layering:Apply glaze during final 3-5 minutes, brushing 2-3 thin coats and allowing each to bubble vigorously and caramelize for 1 minute before reapplying.
- Post-Grill Rest:Rest grilled pork belly for 5 minutes off heat before serving; this allows juices to redistribute for a succulent texture.
Common Issues
- Chewy Pork Belly:Braising was insufficient; return to oven at 300°F (150°C) for an additional 30-60 minutes until completely fork-tender.
- Glaze Scorching:Grill heat too high or glaze applied too early. Reduce grill to medium (350-375°F / 175-190°C) and brush on glaze only in the last 3 minutes, turning every 30 seconds.
- Unrendered Fat:Insufficient direct heat on fat cap. Ensure grill is at least 400°F (200°C) and place fat-side down for a full 4 minutes until translucent and deeply golden brown.
- Sticking to Grill:Grates inadequately prepared. Clean grates, then oil generously with 1-2 tbsp high-smoke-point oil (e.g., grapeseed) via paper towel, 5 minutes before adding pork belly.
- Uneven Charring:Inconsistent grill temperature. Preheat grill with lid closed for minimum 15 minutes, ensuring all grates achieve a uniform 400°F (200°C) surface temperature.
What to Serve With Chili Glazed Grilled Pork Belly
Perfect Pairings
- Steamed Jasmine Rice:The neutral, fluffy grains provide a perfect canvas to absorb the rich, spicy-sweet chili glaze from the pork belly. It helps temper the heat and provides a comforting foundation for the intense flavors, ensuring a balanced bite.
- Quick Pickled Cucumbers and Daikon:These vibrant, tangy, and crunchy pickles are a classic companion to rich meats. Their sharp acidity dramatically cuts through the unctuous fattiness of the pork belly, providing a refreshing burst that cleanses the palate and invites another bite. You can make these a day ahead as they only get better with time.
- Sriracha Mayo Slaw:A creamy yet tangy slaw, perhaps with a hint of sriracha for an extra kick, adds a wonderful textural contrast. The crisp cabbage and carrots provide crunch, while the creamy dressing offers a cooling counterpoint to the chili heat and richness of the pork.
- Grilled Pineapple Slices:Grilling pineapple enhances its natural sweetness and adds a smoky char. The tropical fruit’s tartness and juicy acidity beautifully complement and balance the richness of the pork belly, creating a dynamic sweet-spicy-savory combination that’s incredibly satisfying.
- Blanched Broccolini with Garlic and Lemon:Lightly blanched and quickly sautéed broccolini retains a pleasant bite and its slightly bitter notes. A squeeze of fresh lemon brightens the entire dish, cutting through the pork’s richness and offering a fresh, green counterpoint to the intense glaze.
Complete Meal Ideas
- Weeknight Asian Fusion:Chili Glazed Grilled Pork Belly with Steamed Jasmine Rice and a simple side of Quick Pickled Cucumbers and Daikon. This meal balances richness with refreshing tang, making it satisfying yet surprisingly light.
- Backyard BBQ Bash:Serve the flavorful pork belly alongside Grilled Pineapple Slices and a zesty Sriracha Mayo Slaw. The combination offers a delightful mix of sweet, spicy, creamy, and crunchy textures perfect for an outdoor gathering.
- Hearty Dinner Spread:Pair the Chili Glazed Grilled Pork Belly with fragrant Garlic Fried Rice and a side of crisp Green Bean Stir-fry. This creates a more substantial and deeply savory meal, with diverse textures and complementary flavors.
Serving Tips
- Balance Temperatures and Textures:Aim for a mix of warm and cool, soft and crunchy sides. The tender, hot pork belly benefits greatly from cool, crisp elements to prevent the meal from feeling too heavy.
- Garnish Generously:Enhance visual appeal and add fresh flavor by garnishing with toasted sesame seeds, chopped fresh cilantro or spring onions, and a sprinkle of chili flakes.
- Prepare Sides Ahead:Many ideal accompaniments, like pickled vegetables or slaws, can be prepared hours or even a day in advance. This allows you to focus on grilling the pork belly just before serving, ensuring it’s at its absolute best.
- Offer a Cooling Dip:For those who enjoy extra heat or need a cooling contrast, a simple yogurt-cucumber raita or a mild sour cream-lime dip can be a fantastic addition, allowing guests to customize their experience.