Crisp Pork Belly

Really good, served with Martha Shulman's Root Vegetables and Polenta (added parm to polenta, left off marinara). I reduced the braising liquid by half and spooned a bit over the polenta. I would watch the grill closely, maybe do the first 5 minutes on low and keep your eyes on it.

I loved this belly. It was delicious—savory with just a hint of sweet— and a near perfect texture. I cooked as described, subbing only the Serrano with ancho chile powder, and only squeezed lemon (no oil, chive) at the end. The grill pan was effective at not sticking. To prevent skin burning: dry off the pork skin before grilling, and grill over indirect heat. We served with homemade dinner rolls and roasted Brussels for Christmas.

Have been making this sporadically for probably two years: following the instructions almost exactly and there have always been rave reviews. I don’t have a grill basket and do find that the pork can stick to the grill’s grating if not brushed very well before cooking. It’s perfectly succulent and a sure crowd pleaser. All in all, not difficult to make either.

I have it about 4 hours in the oven after marinading it overnight and then put it on the grill. It’s a tasty recipe and we’ll-worth the wait!

How do you prevent the skin from sticking to the grilling basket?

This was tasty. Good marinade that I will use again on chicken. The braise made it so wet that the skin did not get crisp. Next time after marinading I will roast on a rack for a couple hours and skip the braise-glazing a few times. I did like the bourbon glaze.

Delicious. Cooked on high in the slow cooker for 6 hours. 15 minutes on the grill on low is too long as the glaze burned. I thought 2 tablespoons of salt was too much in the marinade so only used half as much, but I was wrong. Needed more salt at the end.

I was a bit daunted by this recipe because of the advanced prep time. But I finally got around to making it and it was fantastic. However, I would double the amounts for the glaze. I paired it with some "broasted" Brussel sprouts and it was a big hit. I made it without a grill basket and the skin did stick to the grill a bit. It was still tasty, even though it looked a little disheveled.

Anyone who throws away the braising liquid and doesn’t enjoy the most heartwarming soup ever is missing out!

I don't have a grilling basket, but I am wondering if I can put pork belly directly on grill. Thoughts?

Followed the recipe and cooking process to a T. Result was a 7/10 for flavor, despite the marinade, glaze, and braising. While I’d accept this from other recipes, the degree of investment required made the end result disproportionately dissatisfying. A charcoal grill might enhance it enough to be worth it for others, but I’ll be looking for another recipe with more pop the next time I take on pork belly.

Two questions before I make this for the first time: 1) The recipe says “water to cover” in step 2. I really am meant to submerge the whole piece of pork in water? 2) If using a broiler to finish it, would low or high broiler heat be best? Thanks!

Can I still make this without a grilling basket?

Make the pork belly easier to slice when done (and increase the depth of flavor) by making small pre-cuts on the skin-side before grilling. Don’t cut through to the meat - and make the cuts as close or far apart as you want them to be when you serve these delicious morsels.

Only used glaze. Super.