Updated 30 September 2026
BBQ belly pork is one of the best things you can cook over coals: rich, sticky and crisp at the edges, with meat that's tender inside. But belly slices are fatty, so they flare up easily and can burn on the outside before the inside is cooked. The secret is two-zone cooking and a little patience. Here's how to BBQ pork belly slices perfectly, with times, glazes and tips.
Which belly slices?
- BBQ Pork Belly Slices 700g (£6.49): about 4 bone-in, rind-on slices per 700g pack, pre-marinated in a BBQ seasoning and ready to cook on the day of delivery.
- Pork Belly Slices 700g (£6.49): the same bone-in, rind-on slices, plain, for your own rub or marinade.
Allow 1–2 slices per person, depending on what else is on the BBQ.
Prep
- Plain slices: pat them dry, then season well with salt and pepper, or a dry rub. See our barbecue seasoning dry rub. For a wet marinade, see our BBQ marinade.
- Marinated slices: they're ready to go. Just take them out of the fridge 20 minutes before cooking.
- Score the rind lightly with a sharp knife if it's thick; it helps it crisp.
Set up for two-zone cooking
Pile the coals on one side of the BBQ, leaving the other side empty (on a gas BBQ, light the burners on one side only). This gives you a hot zone for searing and a cooler zone for cooking through gently. It's the key to BBQ belly pork: the fat renders slowly on the cool side without flaring, then you crisp it over the heat.
How to BBQ pork belly slices
- Start on the cool side. Lay the slices on the indirect side, put the lid on and cook for 20–25 minutes, turning once, so the fat renders and the meat cooks through.
- Crisp over the heat. Move the slices to the hot side for 2–4 minutes a side, until crisp and caramelised. Watch for flare-ups, and move them back if they catch.
- Glaze (optional). Brush them with glaze in the last few minutes.
- Rest for a few minutes before serving.
Total time is usually 25–35 minutes, depending on thickness and the heat of your BBQ. Pork must be cooked through, with no pink meat and clear juices.
Belly pork BBQ times
| Stage | Where | Time |
|---|---|---|
| Render and cook through | Indirect (cool side), lid on | 20–25 minutes, turning once |
| Crisp and char | Direct (hot side) | 2–4 minutes a side |
| Glaze | Direct | Last 2–3 minutes |
Oven first, then the BBQ
For a guaranteed result, or a big crowd, cook the slices in the oven first: 35–45 minutes at 200°C (180°C fan) on a rack over a tray, turning once. Then finish them over hot coals for a few minutes a side to char and crisp. See how to cook pork belly slices.
Glazes that work
Pork belly loves sweet, sticky glazes. Try:
- Smoky BBQ: Middletons Double Smoke Glaze 110g (£1.99), loosened with a little water.
- Chinese-style: Middletons Chinese Glaze 110g (£1.99), or a mix of hoisin, soy and honey with five-spice.
- Honey and mustard: 2 tbsp honey, 1 tbsp wholegrain mustard and a splash of cider vinegar.
Glaze only at the end: sugar burns quickly over direct heat.
Tips for the best BBQ belly pork
- Two zones are essential. Direct heat alone burns the outside before the inside is cooked.
- Keep the lid on while rendering, to stop flare-ups and cook the slices evenly.
- Have a cool spot ready to move slices to if the fat flares.
- Don't overcrowd the grill.
- Keep raw and cooked separate, with different tongs and plates.
Cutting belly slices into burnt ends
For a crowd, try "burnt ends" style. Cook the slices on the cool side until tender, then cut them into 3cm cubes, discarding the bones. Toss them in a foil tray with glaze and a knob of butter, and put the tray back on the cool side, lid on, for 15–20 minutes, stirring once, until sticky. Serve them with cocktail sticks.
What to serve with BBQ belly pork
Apple slaw, grilled corn, potato salad, flatbreads, or rice with a crunchy Asian salad for the Chinese-style version. A sharp apple sauce cuts through the richness.
Other ways to cook belly slices
- Pork belly slices in the air fryer
- Pork belly slices under the grill
- Pork belly slices in the pan
- Chinese pork belly slices, crisped in the oven
For more BBQ ideas, see what meat to BBQ and our BBQ meat packs. Browse pork belly and BBQ packs.
BBQ belly pork FAQs
How long do pork belly slices take on the BBQ?
Usually 25–35 minutes: about 20–25 minutes on the cooler side with the lid on, then 2–4 minutes a side over direct heat to crisp.
How do you stop pork belly burning on the BBQ?
Use two-zone cooking. Render the fat on the cool side first, and only crisp and glaze over the direct heat at the end.
Should you pre-cook pork belly before BBQ?
You don't have to, but cooking it in the oven first and finishing it on the BBQ is a reliable method, especially for a crowd.
Are your BBQ pork belly slices marinated?
Yes. Our BBQ Pork Belly Slices come pre-marinated and are ready to cook on the day of delivery. The plain slices are unseasoned.
How do you know pork belly is cooked?
It should be cooked through, with no pink meat and clear juices, and the fat should be rendered and crisp.