Name: Grilled Pork Belly with Fennel Seeds
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 6 servings
Ingredients: 1.2 kg Pork (scored (ideally from a reputable British butcher)); 2 tbsp Salt (Maldon)); 1 tbsp fennel seeds (lightly crushed); 1 tsp Black Pepper (freshly ground); 1 tsp Thyme; 1 tbsp Olive Oil

Grilled Pork Belly with Fennel Seeds | Smoke & Soil

Pork belly on the grill is about controlled heat. Too much, and the fat flares up; too little, and the skin doesn’t render properly. The crackling is the reward for getting it right—a crisp, caramelised finish that contrasts with the tender meat beneath. This recipe leans into that balance, pairing the pork with a simple seasoning of fennel seeds, thyme, salt, and black pepper to enhance the natural flavours without overwhelming them.

Cooking over fire demands patience and respect for the process. Starting with a two-zone setup allows you to sear the pork belly over direct heat before moving it to a cooler side to render and cook through gently. Using an instant-read thermometer keeps things precise, ensuring the fat melts down without drying out the meat. The addition of fennel seeds brings a subtle aniseed note that cuts through the richness, while a drizzle of olive oil helps the skin crisp evenly.

This isn’t about flashy techniques or complicated marinades. It’s a straightforward approach that honours the ingredients and the craft of fire cooking. The result is a dish that feels both grounded and refined—perfect for those who appreciate everyday BBQ done well, with clean, whole-food ingredients and a clear understanding of heat and timing.

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Health Notes

Pork varies considerably by cut. Loin and chops are relatively lean; belly and shoulder are much fattier. All cuts are a good source of B vitamins and protein. Rendering the fat during cooking reduces the final fat content of the dish.

Notes

Timing Clarification: The salting and drying phase is non-negotiable for achieving proper crackling. Do not attempt to skip or shorten this step. The 4-hour minimum is a practical weeknight compromise; overnight is always superior.
Why the Two-Stage Cook Works: The initial high-heat sear provides the necessary thermal shock to the dried skin, causing it to rapidly blister and form the crackling. The subsequent indirect cook, at a slightly lower but still high temperature, allows the thick layer of fat beneath the skin to slowly render and baste the meat without burning the already-formed crackling.
Alternatives: If you prefer a smokier flavour, introduce a small chunk of apple or cherry wood to the briquettes during the indirect cooking phase. Do not add wood during the initial sear, as the smoke will not have time to penetrate and may impart a bitter flavour.
Practical Tip: If the crackling is not fully crisp after the indirect cook, you can return the pork to the direct heat for a final 2-3 minutes, skin-side up, holding it with tongs to prevent the meat from burning. This is a last resort and requires constant attention.

Seasonal Variations

Swap fennel for celeriac in winter for a similar anise note with more earthiness
Use baby fennel in spring for a more delicate result

Nutrition (per serving, estimate)

480

kcal

42g

protein

carbs

28g

fat

Values are estimates and vary with portion size and preparation.

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Method

1
Preparation and Salting (4 hours minimum)
Ensure the pork belly skin is scored deeply, cutting through the skin and fat but not into the meat. Pat the skin completely dry with kitchen paper. Rub the coarse sea salt generously into the scores and over the entire skin surface. Place the pork belly, skin-side up, uncovered, on a rack in the refrigerator for a minimum of 4 hours, or preferably overnight. This process is crucial for achieving crisp crackling.
2
Prepare the Rub and Fire
Approximately 30 minutes before cooking, remove the pork from the refrigerator. In a small bowl, combine the crushed fennel seeds, ground black peppercorns, and dried thyme. Wipe the excess salt from the skin with a clean cloth. Rub the olive oil over the skin, then apply the spice rub to the meat side only, avoiding the skin. Light a full chimney starter of Weber briquettes. Once fully lit and glowing, pour them onto one side of the Weber Master-Touch to create a two-zone fire: a direct high-heat zone and an indirect low-heat zone. Target a dome temperature of 200°C.
30 min
3
The High-Heat Sear (Crackling)
Place the pork belly, skin-side down, directly over the hot briquettes. Close the lid and allow the high, direct heat to begin the crackling process. Monitor closely. After 5-8 minutes, the skin should begin to blister and pop. If the skin is browning too quickly, move the pork to the indirect zone immediately.
5 min
4
The Indirect Cook (Rendering)
Once the skin has begun to crackle, move the pork belly to the indirect side of the grill, skin-side up. Place an aluminium foil tray beneath the pork to catch any rendered fat and prevent flare-ups. Close the lid, ensuring the top vent is positioned over the pork for optimal heat circulation. Maintain the dome temperature between 180°C and 200°C. Cook for 60-75 minutes, or until the internal temperature of the meat reaches 90°C. Use a digital thermometer, inserting it into the thickest part of the meat, avoiding the bone.
1h
5
Rest and Serve
Once the internal temperature is reached, remove the pork belly from the grill. Allow the pork to rest on a cutting board, loosely tented with foil, for 10-15 minutes. This allows the muscle fibres to relax and redistribute the juices. Slice the pork belly into thick portions, ensuring each piece has a section of the crisp crackling. Serve immediately.
10 min
6
Rest and Serve
Once the internal temperature is reached, remove the pork belly from the grill. Allow the pork to rest on a cutting board, loosely tented with foil, for 10-15 minutes. This allows the muscle fibres to relax and redistribute the juices. Slice the pork belly into thick portions, ensuring each piece has a section of the crisp crackling. Serve immediately.
10 min

Grilled Pork Belly with Fennel Seeds

Grilled Pork Belly with Fennel Seeds

Ingredients

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Method

Notes

Seasonal Variations

Nutrition

Wire Rack

Instant-Read Thermometer

Chef’s Knife

Heatproof Gloves

Heavy-Duty Foil

Basting Brush (Silicone)

Chimney Starter

Long Tongs

Wood Chunks