Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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How to Grill Pork Belly

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

Let's get grilling

1

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

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

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

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

Ingredients


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

For safe meat preparation, reference the USDA website.


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Adventurous Eats


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Light your fire with all new Kingsford® products.

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