Pork belly is one of my absolute favorite things to cook on a grill ever. This time we’re using direct heat, which gives an absolutely amazing flavor profile. Here’s how!
Most recipes on this site is based on indirect heat and smoke flavor. But there are many ways to cook on a grill. This time I’m using direct heat, which works very well, and gives a different but very tasty flavor profile.
In order for direct heat to work when you’re cooking a cut of meat that needs longer time to become tender and juicy, there are two things to know:
- When using direct heat we need to increase the distance between the glowing embers and the grill grates. By increasing distance temperature drops so we don’t burn the food.
- When cooking this way, meat juices and fat will drip into the fire throughout the cook. This adds a unique flavor profile to the meat which is absolutely amazing.
I use my custom built Hank’s Hot Box, as it is made for cooks like this. But a Weber Smokey Mountain or similar grill works just as well. Just remember to remove the water pan that sits in between the coals and the grill grates.
Ingredients
- 2.2 lb pork belly without skin
- 3 tbsp Hank’s KC Royale Rub (or any other barbecue rub you prefer)
- 1 tsp salt
Instructions
- If you can't find pork belly without the skin, it's very easy to trim off yourself. I place the pork belly skin side down on a cutting board. My other hand presses down on the meat to keep it flat, and with the knife hand cut off the skin by laying the knife flat 1/8" of an inch above the cutting board.
- Apply the salt on all sides. Leave the meat in the fridge for a few hours, or even better, overnight.
- Apply the rub on all sides, make sure you cover it evenly.
- Wait for the grill to reach 140° C / 280° F.
- Fire up the grill, prepare it for direct heat. I use one chimney full of briquettes here. Try to keep it at 140° C / 280° F. Place a few chunks of wood on the glowing embers for smoke flavor. Place the pork belly on the grates and close the lid. Smoke it for approximately 2 hours, it is done when the meat temp is 75° C / 167° F.
- Place the pork belly in the middle, meat side down, and close the lid. Cook it for approximately 1 hour.
- When it's been on for 1 hour, flip the meat so the fat side is down. Do a refill of briquettes if needed. I usually refill with half a chimney of briquettes at this time (which I light in the chimney before adding to the grill). Let it cook for another 40-60 minutes. Target temperature is 85° C / 185° F, then it's tender but still easy to slice.
- Now bring the meat in, and let it rest for 15 minutes before slicing and serving. Enjoy a great tasting pork belly with an amazing flavor!
