Pork belly slow-cooked over indirect heat until tender and succulent, then finished skin-side down over direct heat for shattering crackling. Low, slow, then fast and hot.
smokeandsoil.com/recipes/grilled-pork-belly-with-crackling
by L Field
Prep
15 min
Cook
3h
Total
3h 15m
Serves
6
Level
Hard
Method
BBQ
Target Temps
Ingredients
Pork belly on the grill is about controlled heat. Too much and the fat flares; too little and the skin doesn’t render properly. The crackling is the reward for getting it right—crispy, blistered, and deeply satisfying without being greasy or burnt. Achieving that balance takes patience and a clear approach to fire management, but it’s well worth the effort.
This recipe keeps things straightforward, using simple, seasonal ingredients like salt, olive oil, and a touch of apple to complement the pork’s natural richness. Cooking over Weber briquettes with a two-zone setup lets you harness both direct heat and low-and-slow fundamentals, giving you control over how the fat renders and the meat cooks through evenly. The clean smoke from well-established coals ensures that the pork’s flavour stays pure and vibrant.
Tools like a dual probe thermometer and a chimney starter make the process manageable, even if the technique is on the more challenging side. The result is a dish that embodies what we believe BBQ should be: a clean, considered way to cook whole food over fire, showcasing the craft of balancing heat, time and ingredients without fuss or flash. It’s everyday BBQ elevated by care and technique, not overstatement.
Ingredients
skin on, scored (sourced from a local British butcher)
coarse (Maldon is ideal)
2 small apple wood chunks (for a subtle smoke flavour during the indirect phase)
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
Seasonal Variations
Nutrition (per serving, estimate)
480
kcal
42g
protein
8g
carbs
28g
fat
Values are estimates and vary with portion size and preparation.
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Preparation: Drying and Salting
Pat the pork belly skin completely dry with kitchen paper. If the skin is not already scored, use a sharp knife or Stanley blade to score the skin deeply, ensuring you cut through the skin and fat but not into the meat. The scores should be approximately 1cm apart. Rub 3 tablespoons of coarse sea salt aggressively into the scored skin, ensuring the salt penetrates the cuts. Lightly oil the meat side with olive oil and season with a pinch of salt. Place the pork belly, skin-side up, uncovered, on a rack in the refrigerator for at least 4 hours, or ideally overnight. This is a critical step to fully dry the skin, which is essential for crackling.
Setting the Grill for Indirect Heat
Fill a chimney starter three-quarters full with Weber briquettes. Light the briquettes and allow them to ash over completely (approx. 15-20 minutes). Set up the Weber Master-Touch for two-zone cooking. Pour the lit briquettes onto one side of the charcoal grate. Place a drip pan on the opposite side, directly under where the pork belly will sit. Place the cooking grate on the grill. Close the lid and adjust the vents to stabilise the temperature at 135°C (275°F). If using wood chunks, place them directly on the lit coals now.
The Low-and-Slow Cook
Place the pork belly, skin-side up, on the cooking grate over the drip pan (the indirect heat zone). Close the lid and cook for 2 hours and 30 minutes, maintaining the grill temperature between 130°C and 140°C. The internal temperature of the meat should reach 85°C (185°F). The skin will be dry and hard, but not yet cracked.
The High-Heat Crackle
Remove the pork belly from the grill and set aside. Adjust the grill setup for high, direct heat. Add a fresh layer of unlit briquettes to the existing coals and open the vents fully to increase airflow and temperature. Aim for a grill temperature of 230°C (450°F) or higher. Once the grill is hot, rub the remaining 1 tablespoon of coarse sea salt into the skin of the pork belly. Return the pork belly to the grill, placing it over the direct heat zone. Monitor constantly. Cook for 10-15 minutes, rotating as necessary, until the skin has blistered and puffed into a crisp crackling. Remove the pork belly immediately when the crackling is complete.
Rest and Serve
Rest the pork belly on a cutting board for 10 minutes before slicing. Slice into thick portions, ensuring each piece has a generous layer of crackling. Serve immediately.
Rest and Serve
Rest the pork belly on a cutting board for 10 minutes before slicing. Slice into thick portions, ensuring each piece has a generous layer of crackling. Serve immediately.
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.
Per serving (estimate)
480
kcal
42g
protein
8g
carbs
28g
fat
accessory
A wire rack is an essential accessory for anyone serious about elevating their BBQ and roasting game. It allows air to circulate evenly around the food, which is crucial for achieving crisp skin on poultry and perfectly roasted vegetables. This airflow prevents sogginess by letting moisture escape, ensuring your food finishes with the ideal texture and colour. At Smoke & Soil, we believe in cooking that respects the ingredients and the fire, and the wire rack fits perfectly into that ethos by promoting clean, whole-food results without relying on gimmicks or shortcuts. Using a wire rack is straightforward but requires attention to detail. Always place it over a tray or drip pan to catch juices and crumbs. This not only keeps your cooking environment clean but also prevents flare-ups and smoke from burnt drippings. The rack’s design means that food is elevated above the cooking surface, so it cooks evenly and crisps on all sides. Whether you are drying skin before roasting or resting meat after cooking, a wire rack improves the outcome and simplifies the process. Practicality is key with this tool. It is robust and versatile, suitable for use in ovens, smokers, and BBQs alike. The wire rack embodies the Smoke & Soil approach to everyday BBQ: straightforward, effective, and focused on enhancing natural flavours and textures. It is not just a convenience but a small investment that pays off in better results and a more enjoyable cooking experience.
Temperature Targets
Written by
L Field
