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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Smoked Pork Belly & Kimchi Tacos

Pitmaster note: There is something exciting about street food, especially when it packs a punch with bold grilled flavors. This taco is filled with smoked and chargrilled pork belly, topped with a spicy cabbage, all wrapped up in a tortilla. The perfect combination!

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, leaving the other side void. Preheat the grill to 225°F.
2 Combine dry rub ingredients in a small bowl. Apply liberally to all sides of the pork belly except for the skin. Put the seasoned belly skin side down over indirect heat, the void side and close the grill lid. Cook until the internal temperature of the pork belly reaches 205°F, about 5 hours.
3 While the pork cooks, combine glaze ingredients in a medium saucepan. Bring to a simmer over medium-low heat and cook until reduced by half, about 20 minutes. Set aside.
4 When the pork belly is done, transfer to a cutting board and let it sit for 10 minutes. Slice off the pork skin and cut the belly into 2½-inch squares.
5 Add more coals to the grill and increase the temperature to 450°F. Place a cast iron skillet over direct heat and let it get very hot. Put the pork belly squares into the hot skillet fat side down (where the skin was removed). Sear until browned and crispy, about 1 minute.
6 Remove the skillet from the grill, then slice each pork belly square into ½-inch thick slices. Coat the pieces generously with the glaze. Put the belly slices on the grill over indirect heat, close the lid, and cook until the glaze caramelizes, about 1 to 2 minutes on each side. Transfer the pork to a plate and let rest for 5 minutes.
7 Put each tortilla on the grill over the direct heat until grill marks are formed, about 30 seconds on each side. Fill each taco shell with 2 to 3 slices of pork belly and top with kimchi.
Cooking for 8 people


Dry Rub

  • sugar
    0.25 cup
  • chili powder
    1 tbsp.
  • kosher salt
    1 tbsp.
  • ground cumin
    0.25 tsp.
  • cayenne pepper
    0.25 tsp.

  • 4 lb. pork belly with skin
  • 6 in. flour tortillas
  • 16 oz. kimchi
    1 jar

Belly Glaze

  • mirin
    1 cup
  • sugar
    6 tbsp.
  • soy sauce
    0.25 cup
  • rice vinegar
    3 tbsp.
  • chili paste
    1 tbsp.

Credit: Recipe created by world champion pitmaster Chris Lilly on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

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