Asian BBQ Pork Belly
Chinese-inspired smoked pork belly with hoisin glaze.
Jump to RecipeWhen East meets West on the smoker, magic happens. This Chinese-inspired pork belly combines the incredible texture of smoked belly with the sweet-savory depth of hoisin glaze. The crispy skin and meltingly tender meat create the ultimate contrast. It's become one of my most requested recipes for good reason.
This dish is perfect for Asian-themed dinner parties or fusion BBQ gatherings. It makes an incredible appetizer served in small bites, or a main course for a more intimate dinner. Chinese New Year, birthday celebrations, or any time you want to wow guests - this belly delivers.
Serve this with steamed white rice or fried rice to soak up all those delicious juices. Quick-pickled cucumbers provide a refreshing contrast to the rich meat. Stir-fried bok choy adds greens to the plate. For a full experience, serve with steamed bao buns and let guests make their own pork belly sandwiches.
The hoisin glaze can be customized many ways. Add more five-spice for deeper complexity. Gochujang instead of or alongside hoisin adds a wonderful spicy kick. A teriyaki variation with sake and mirin is equally delicious. For extra umami, a touch of oyster sauce takes it over the top.
The key to crispy skin is getting it completely dry before smoking, then finishing under a hot broiler or with a torch. Score the skin in a crosshatch pattern to help fat render and allow the glaze to penetrate. The contrast of shatteringly crisp skin and silky fat beneath is what makes this special.
Ingredients
Instructions
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1
Score the skin side of the pork belly in a crosshatch pattern, cutting about 1/4 inch deep. This helps the marinade penetrate and the skin crisp up later.
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2
In a bowl, whisk together the hoisin sauce, soy sauce, honey, five spice powder, and minced garlic to create the glaze. For extra umami depth, mix in a splash of Bachan's Japanese BBQ Sauce.
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3
Coat the pork belly on all sides with the glaze. Place in a sealed container and refrigerate for at least 4 hours, or overnight for the best flavor.
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4
Set your smoker to 275°F and add cherry wood chunks for a mild, complementary smoke.
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5
Place the pork belly on the smoker skin-side up. Smoke for about 3 hours, brushing with extra glaze every 30 minutes using a silicone basting brush.
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6
The pork belly is ready when the internal temperature reaches 200°F and the meat is probe-tender. Verify with an instant-read thermometer.
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7
For crispy skin, move the pork belly to a sheet pan and broil in the oven for 2-3 minutes, watching carefully to avoid burning.
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8
Let it rest for 10 minutes, then slice into thick pieces and serve with steamed rice.