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BBQ Pork Belly

The trick for making succulent pork belly on the Memphis Grill is to roast it over a pan of water. First, skin side down and then after you flip it, the fat cap has a chance to bubble up and get crispy.
1. Score the meat side lengthwise almost down to the fat cap.

2. Sprinkle the spice rub on and into the meat.

3. Flip and dry off the fat and brush on white vinegar.

4. Let rest in fridge for 8 hours.

5. Place on rack over pan of water at 400 degrees and roast for 20 mins.

6. Flip and sprinkle 2 T salt onto fat cap and continue roasting for 15 minutes or until fat has become crispy.
For the pork:
3 lb slab pork belly
2 T white vinegar
2 T salt
For the rub:
1 T garlic powder
1 T onion powder
1 T black pepper
2 t salt
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