Pork belly slices seasoned with five-spice and salt, seared over direct heat before finishing on indirect heat for tender, crispy results.
Ingredients
Notes
Never miss a recipe
smokeandsoil.com/recipes/five-spice-pork-belly-slices
by L Field
Serves
4
Level
Medium
Method
BBQ
Ingredients
Prepare the pork belly slices
Pat the pork belly slices dry with paper towels. Mix the five-spice powder and salt together, then rub evenly over the pork slices. Drizzle with olive oil and set aside while you prepare the grill.
Set up your two-zone BBQ
Seasonal Variations
Nutrition (per serving, estimate)
550
kcal
35g
protein
2g
carbs
45g
fat
Values are estimates and vary with portion size and preparation.
Made this recipe?
A classic, simple apple sauce, perfect for accompanying pork dishes.
Light your charcoal and arrange coals to create a direct heat side and an indirect heat side. Aim for a grill temperature of around 180°C (350°F).
Sear the pork belly slices (5 minutes)
Place the pork slices on the direct heat side of the grill. Sear each side for 2–3 minutes until golden and crisp, watching closely for flare-ups.
Finish cooking on indirect heat (15 minutes)
Move the pork slices to the indirect side of the grill. Close the lid and cook for 15 minutes to render fat and cook through without burning.
Rest the pork belly slices (10 minutes)
Remove the pork from the grill and place on a clean board or tray. Cover loosely with foil and rest for 10 minutes before serving.
Per serving (estimate)
550
kcal
35g
protein
2g
carbs
45g
fat
