Sliced Pork Belly

“I am so fortunate to enjoy sliced pork belly often in my life.  Asians love pork belly and it’s the perfect addition to a bowl of fried rice, a bowl of ramen, or the most dangerous, but most enjoyable, just a snack!!  Sliced pork belly is succulent, tender and full of flavor.  It’s also a very simple cook that can be seasoned in different ways.  In this recipe, it’s more sweet than savory, but YOU choose how you want to enjoy this meaty treat!  Season the sliced pork belly the way you like to enjoy it!”

Recipe from


  • Pork belly (my piece was 1 ½” thick and 9”x12”)
  • SmellaQue Kitchen Pantry Rub recipe (see below)
  • Your favorite sweet spice rub (I used Simply Marvelous Sweet Seduction rub)
  • Optional: Serve with packaged ramen, boiled broccolini or broccoli, a soft boiled egg, mushroom slices, corn kernels, sesame seeds

  • 3 tablespoons Diamond Crystal kosher salt (NOT table salt!!!)
  • 3 tablespoons white sugar
  • 2 tablespoons brown sugar
  • 3 teaspoon garlic powder
  • 3 teaspoon onion powder
  • 3 teaspoon black pepper
  • 3 teaspoon paprika
  • 3/4 teaspoon dried or ground thyme
  • 1/2 teaspoon cayenne


  1. Warm up grill, prefer to set it up indirect, pouring one chimney of lump charcoal on the far side of the grill from the thermometer. When warm, grill temperature should be about 275-300F.
  2. Season the pork belly on a baking sheet. Sprinkle a heavy layer of SmellaQue Kitchen Pantry spice rub. Then sprinkle a heavy layer of sweet spice rub (I used Simply Marvelous Sweet Seduction rub).
  3. Flip the pork belly over and repeat seasoning with SmellaQue Kitchen Pantry spice rub and then sweet spice rub.
  4. When grill temperature is 275-300F, place the seasoned pork belly on the grill, on the indirect side (not above the charcoal – this is to avoid flare ups and harsh flavors on the meat) for 30-40 minutes, where the pork belly facing the grill side begins to brown.
  5. Flip the pork belly onto the other side and grill another 30-40 minutes until the bark is set.
  6. Wrap the pork belly tightly in tin foil and place back onto the grill 40-60 minutes until a probe inserts without resistance into the middle of the pork belly.  Internal temperature of the pork belly will likely be >190F. 

Rest for as long as you can wait or 20 minutes and slice in 3/8” to ½” thick.  Enjoy! 

Optional: Serve with packaged ramen, boiled broccolini or broccoli, a soft boiled egg, mushroom slices, corn kernels, sprinkle of sesame seeds