Asian Glazed Pork Belly - 16

Asian Glazed Pork Belly is maybe the greatest thing I’ve ever grilled. I’ve grilled all kinds of stuff from bread to lettuce to prime rib. If this is not the best thing I’ve ever grilled, it is definitely on the Mount Rushmore of my greatest recipes. I have to warn you, this will look terrible by the time it’s done, but don’t let that scare you. This is out of this world good.

Asian Glazed Pork Belly Ingredients:

  • 1 pork belly, about 1.5 lbs, skin still on
  • Coarse salt
  • Fresh cracked black pepper
  • 1 tsp of granulated garlic
  • 4 oz hoisin
  • 1 tbsp minced garlic
  • 1 tbsp soy
  • 1 tbsp teriyaki
  • 1 tbsp mirin (substitute sake’)
  • 1 tbsp rice vinegar
  • 1 tbsp fish sauce
  • Juice of one orange
  • 1 tbsp sesame oil
  • ½ tbsp Sriracha
  • ½ tsp ground ginger
  • ½ tsp Chinese 5 spice
  • ¼ tsp ground mustard

Let’s start off with the star of the show: Pork Belly. One of the main reasons this recipe was so good was the quality of the ingredients, namely that belly. This is a Berkshire Pork Belly from Circle B Ranch. You absolutely cannot beat the quality of the pork from Circle B Ranch. Their pigs are raised humanely in an oak forest, where they gorge on acorns. And for those of you who don’t know what pork belly is, it’s uncured bacon, so you can understand why this may be the greatest thing I have ever grilled.

Full disclosure. Circle B Ranch gave me the pork belly for this post.

Warning ~ Extreme PorkPorn to Follow!

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I trimmed that glob of fat from the right side of the belly:

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Prettiest belly I’ve ever seen!

Then I hit the belly with salt and some of the coarsest black pepper I’ve ever seen. Anything bigger would be whole pepper corns. I also hit it with a dusting of granulated garlic:

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Seasoned Pork Belly

I got my kamado grill to 350 degrees and put the belly on skin side down with a chunk of cherry wood:

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And we’re OFF!

I inserted a remote probe thermometer and closed the lid and went inside to make the Asian glaze. Combine the rest of the ingredients and hit it with a whisk.

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Beautiful Browning

Thirty minutes in, already getting some nice color at the edges:

An hour in and the pork belly looks fantastic already!

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Better Beautiful Browning

Time for the first coating of the Asian glaze:

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Time for the Asian Glaze
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Glazey? Glazy? Glazie?

After 90 on the grill and 30 minutes glazed it is looks phenomenal:

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Uh, WOW!

I continually braised the pork belly every 10 minutes or so until I was out of of glaze.

At 2.5 hours my Asian Glazed Pork Belly is only at 177 degrees and took forever to get through the stall that happened about 160-165:

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At about 3.5 hours, I slid another probe thermometer into the pork belly not to get the temp, but to get a feel for the firmness. It slid in and out easily so I knew it was done. But at this point it had transformed to this:

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But that was the good looking side. Here’s the other side:

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Uhhhh, yummy?

I know it looks terrible at this point and I was leery that using so many sugary ingredients was a bad idea. Trust me here. It looks like hell, but it tasted like heaven.

Here it is sliced in half:

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Check out that smoke ring!

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Here’s my Asian glazed pork belly sliced:

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I was going to garnish this with some roasted sesame seeds (which are black) and regular seeds (white), but it just didn’t need it. Every part of that pork belly, other than skin on the bottom was delicious. Like, roll your eyes back in your head, curl your toes, good. Does that paint the picture for you? I mean, come on. It’s grilled bacon. It’s Berkshire from Circle B Ranch. It’s Asian glazed (one of my favorite flavor profiles). It’s smoked. It’s full of juices. It’s even paleo and gluten free. It’s also healthy. Wait, what? OK, so it’s not healthy, but it’s got a lot of points in the asset column.

If you have any questions, feel free to leave them below or send me an email.

Here are a couple other Asian Glaze recipe. Spatchcocked Chickens and Asian Glazed Ribs

Asian Glazed Pork Belly

Berkshire pork belly smoked and slathered in an asian glaze. Roll your eyes back in your head, curl your toes, good
Prep Time10 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 40 mins
Course: Entree
Cuisine: BBQ


  • 1.5 lb pork belly skin still on
  • coarse salt
  • freshly ground black pepper
  • 1 tsp granulated garlic
  • 4 oz hoisin
  • 1 tbsp garlic minced
  • 1 tbsp soy
  • 1 tbsp teriyaki
  • 1 tbsp mirin substitute sake
  • 1 tbsp rice vinegar
  • 1 tbsp fish sauce
  • ¼-⅓ cup orange juice (from 1 orange)
  • 1 tbsp sesame oil
  • ½ tbsp Sriracha
  • ½ tsp ground ginger
  • ½ tsp Chinese five spice powder
  • ¼ tsp ground mustard


  • Trim any excess fat from the top of the pork belly
  • Apply salt, pepper, and granulated garlic to the meat side of the pork belly
  • Prepare the grill for indirect grilling or set the plate setter in your kamado and get the grill to 300-350 degrees
  • Throw in a chunk of smoke wood and put the seasoned pork belly on grill skin side down
  • Mix up the rest of the ingredients in a bowl and whisk
  • After an hour on the grill, braise with the Asian glaze and continue to do so every 10 minutes unitl the pork belly gets to 195 degrees or you run out of the glaze
  • When the pork belly reaches 195, remove from the heat and allow to rest for 15 minutes
  • Slice and serve


A collage of the entire process:

Asian Glazed Pork Belly

Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

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