How to Grill Pork Belly

Take your time with this beautiful cut. It’ll be worth it.

Let's get grilling


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.


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.


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.


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!

Cooking for 8 people


  • pork belly, skin on
    4 pounds
  • dry rub mix

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