How to Make Crispy Pork Belly on the Grill: Step-by-Step Guide

How to Make Crispy Pork Belly on the Grill: Step-by-Step Guide

What’s up everybody! My name is Miguel, and welcome to Chavez DIY. If you’re new here, I love helping folks out with DIY tutorials and how-to videos—everything from small home repairs and car maintenance to grilling, electronics, and more. If you’re ready to learn something new or solve a problem together, check out my YouTube channel, Chavez DIY for even more tips and projects!

Today, we’re diving into one of my absolute favorites: grilled pork belly. I grew up eating all kinds of crunchy pork rinds and chicharrón, but sometimes those can get super hard. What I’m after is that perfect pork belly: crispy on top, juicy on the inside, and just right for tacos or whatever you’re craving.

What You’ll Need

  • Boneless pork belly slab (grab it when you see it—these can be hard to find!)

  • Celery, carrots, and onions (for a veggie base)

  • Brown sugar

  • Salt, pepper, garlic (or your favorite all-purpose seasoning)

  • Olive oil

  • Apple cider (for moisture)

  • Charcoal and a grill setup for indirect heat

Prepping the Pork Belly

  1. Veggie Layer: Start by chopping up some celery, carrots, and onions. Lay them down in your roasting pan—this will keep the pork belly lifted and add flavor.

  2. Seasoning: Score the pork belly skin with a few slits, then rub in olive oil and your seasoning blend (salt, pepper, garlic). Flip it over and season the other side too. Sprinkle a little brown sugar on top for extra caramelization.

  3. Set Up the Grill: Arrange your coals on both sides of the grill, leaving the center open for the pan. This way, the pork belly gets heat from both sides without burning.

  4. Add Apple Cider: Pour some apple cider into the pan for moisture. If you don’t have a turkey baster, just lift a corner and pour it in.

Grilling the Pork Belly

  • Get the Grill Ready: Wait until the blue smoke is gone and your coals are hot, then pour them into the grill.

  • Place the Pan: Set your pork belly pan in the center, right between the coals.

  • Monitor the Cook: At the one-hour mark, check how things are looking. After two hours, you can add a little more oil to the top if the skin is getting too dark.

  • Final Temp: When your pork belly hits around 200–211°F, it’s ready to come off. Close the vents, let it cool a bit, and bring it inside.

Serving Suggestions

I love chopping up the pork belly for tacos—just add a squeeze of lime and your favorite toppings. The skin should be nice and crispy, while the inside stays juicy and flavorful.

Final Thoughts & Tips

  • Next time, I’d use a little less seasoning and spread it out more evenly with my fingers.

  • I’d also pull the pork belly off the grill right at 200°F for the perfect texture.

  • No need to add extra coals during the cook—just set it up right from the start and let it go.

If you have any questions, drop them in the comments, and don’t forget to check out Chavez DIY on YouTube for more DIY projects, grilling recipes, and handy tips. Let’s keep learning and cooking together!