Grilled pork belly

Ingredients

• 12pork belly slices, at least 1 cm thick
• juice of 1lemon
• 2 clovesgarlic
• 1 pinchdried oregano
• 1 pinchdried thyme
• 100 ml (1/2 glass)extra-virgin olive oil
• to tastesalt
• to tastewhole peppercorns

Instructions

1. 1

   Arrange the pork

   Place the pork belly slices in a shallow dish and pour over the lemon juice and olive oil.

2. 2

   Add the seasoning

   Add the finely chopped garlic, oregano, thyme, salt and whole peppercorns.

3. 3

   Mix and cover

   Toss everything carefully, then cover the dish with cling film.

4. 4

   Marinate the pork

   Leave the pork to marinate in the fridge for 1 hour.

5. 5

   Turn halfway through

   After 30 minutes, turn the slices so they take on the marinade on both sides.

6. 6

   Heat the barbecue

   When the marinating time is over, drain the pork slices and place them on a very hot barbecue grill.

7. 7

   Grill the slices

   Cook for 15–18 minutes, turning the slices halfway through.

8. 8

   Allow for thickness

   Treat the cooking time as a guide, since it depends on how thick the pork belly slices are.

9. 9

   Baste if desired

   For softer slices, brush them with some of the marinade liquid while they cook.

10. 10

    Serve straight away

    Serve the grilled pork belly as soon as it is ready, while it is still hot.

What is grilled pork belly?

Pork belly is a rich cut from the underside of the pig, valued for its layers of meat and fat. In this Italian-inspired barbecue version, lemon, garlic and herbs season the slices before they meet the coals.

The brief marinade brings fresh, savoury notes to the pork, while direct grilling gives the outside a browned finish. Slices at least 1 cm thick help keep the centre juicy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 950 calories, 20g protein, 2g carbs, 98g fat.

Pork belly supplies most of the protein and fat, while olive oil adds further fat; the small amount of carbohydrate comes mainly from the lemon and seasonings. Pair a slice or two with vegetables or salad to balance the plate. The estimate varies considerably with slice size and how much marinade oil remains on the pork.

The lemon and herb marinade

Lemon juice: its sharpness cuts through the richness of the pork and helps distribute the seasoning across the slices.

Garlic and herbs: finely chopped garlic, oregano and thyme lend a fragrant savoury flavour. Whole peppercorns bring occasional bursts of spice, so take care when biting into them.

Marinating evenly

A shallow dish lets the slices sit in the oil and lemon mixture rather than bunching up. Turn them after 30 minutes, as directed, so both sides have time in the marinade.

Keep the covered dish in the fridge for the full 1-hour marinating time. Drain the slices before grilling to limit dripping onto the coals.

Getting the grill right

Hot grill: the recipe calls for a very hot barbecue grill, which helps brown the pork quickly. Arrange the slices with room to turn them easily.

Fat and flames: pork belly can drip as it cooks, so keep an eye on the grill and move the slices if flare-ups threaten to scorch them.

Judging doneness

Timing: grill for 15–18 minutes, turning once halfway through. The recipe notes that thickness affects the time, so treat the minutes as a guide rather than a guarantee.

Texture: look for a browned, crisping exterior and a juicy centre. Thicker slices may need more time than thinner ones; check the centre before serving.

What to serve alongside

The pork is rich, so pair it with a crisp green salad or grilled vegetables for a fresh contrast. Bread or potatoes make a more substantial barbecue plate.

A squeeze of lemon at the table can brighten the savoury flavours. Serve the slices promptly while they are hot.

Recipe notes & tips

• Use a shallow dish so the marinade can coat the slices evenly.
• Turn the pork after 30 minutes in the fridge, as the recipe directs.
• Drain the slices before placing them on the hot grill.
• Turn the pork halfway through its 15–18-minute cooking time.
• Keep an eye on dripping fat and any flare-ups while grilling.
• Serve the slices as soon as they come off the barbecue.

Variations

• Fresh herbs: use fresh oregano and thyme in place of the dried herbs.
• More lemon: serve with extra lemon wedges for a sharper finish.
• Crushed pepper: lightly crush the peppercorns for a more even pepper flavour.
• Chilli: add a pinch of chilli flakes to the marinade for gentle heat.
• Barbecue sides: serve with grilled vegetables for a smoky, savoury plate.

Common mistakes to avoid

• Skipping the turn: turn the slices after 30 minutes so both sides meet the marinade.
• Crowding the dish: arrange the slices so the marinade can reach their surfaces.
• Grilling wet slices: drain off excess marinade before putting the pork on the grill.
• Relying only on the clock: check the pork as thickness changes the cooking time.
• Letting flare-ups scorch the meat: watch the grill and shift slices away from strong flames.
• Serving too late: bring the pork to the table hot, straight after grilling.

How to store

Refrigerate leftover pork in a covered container and eat within 3 days. Reheat until piping hot, preferably in a pan or oven; the outside may not stay as crisp as when freshly grilled.

Frequently asked questions