How to: pork belly

Smoked pork belly is savory, sweet, crispy, tender and smoky. Pretty much everything a BBQ griller loves in life. We like them in 3 inch chunks, perfect for making pork belly kimchi tacos or smoked pork belly BLTs, upgrading your favorite bacon dish, or straight up snacking on game day. The key is starting low & slow, then switching gears with a scorching hot cast iron skillet to develop a perfect sear.

1. 1

   Get your zones right.

   Get your zones right.
   Set up a two-zone fire for indirect grilling with Kingsford^® Charcoal with Applewood by situating the charcoal on only one side of the grill. Preheat to 225°F.
2. 2

   Rub that belly.

   Rub that belly.
   While the grill is preheating, mix your favorite dry rub ingredients in a small bowl. Rub the mix liberally on all sides of the pork belly except for the skin.
3. 3

   Start low & slow.

   Start low & slow.
   Place the seasoned pork belly, skin side down over indirect heat (the void side of the grill) and close the grill lid. Cook for 5 hours or until the internal temperature of the pork belly reaches 200–205°F.
4. 4

   Remove from grill and enjoy.

   Remove from grill and enjoy.
   Remove the pork belly from the grill and place it on a cutting board. Slice off the skin and cut into 3-inch squares. Serve and enjoy!