Peking-style grilled pork belly is a dish that brings together the indulgent richness of pork belly with the iconic flavors of Peking cuisine, sweet, salty, aromatic, and deeply savory. It’s the kind of dish that feels luxurious but approachable, perfect for weekend gatherings or when you want to impress without spending hours in the kitchen.
The magic begins with the marinade. Peking-style flavors are built around a balance of soy sauce, hoisin sauce, Chinese five spice, sugar, garlic, and sometimes a splash of rice wine or sesame oil. This mixture infuses the pork belly with complexity, giving it that unmistakable sweet-and-savory glaze once grilled. The five spice is what sets this apart, with its notes of star anise, clove, cinnamon, Sichuan pepper, and fennel, it adds a warm, fragrant depth to the meat.
Grilling the pork belly gives it a slight char and crispy edges, while the inside stays tender and juicy. The fat renders slowly, basting the meat in its own juices and intensifying the flavor. You don’t need a fancy setup, a basic grill, grill pan, or even an oven broiler will do the trick. The key is to cook it low and slow at first, then finish with higher heat to caramelize the surface.
What really elevates Peking-style grilled pork belly is how it’s served. Think thin slices wrapped in steamed pancakes or soft buns, paired with sliced cucumber, green onions, and a smear of hoisin or plum sauce. It’s a nod to the way Peking duck is enjoyed, every bite full of contrast and texture.
This dish is all about richness balanced by bold flavor and freshness. Whether served as part of a larger meal or as the centerpiece on its own, Peking-style grilled pork belly is a feast for the senses. It’s deeply satisfying, slightly indulgent, and proof that a few simple ingredients, treated with care, can deliver unforgettable flavor.
Ingredients
- 2 lbs pork belly skin-on and boneless
- 2 tbsp hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp honey
- 1 tsp Chinese five spice powder
- 1 tsp garlic minced
- 1 tsp ginger minced
- Salt and pepper to taste
- Green onions sliced, for garnish
- sesame seeds for garnish
Instructions
- In a bowl, mix the hoisin sauce, soy sauce, oyster sauce, honey, Chinese five-spice powder, minced garlic, and minced ginger to create the marinade.
- Score the skin of the pork belly with a sharp knife, then season both sides with salt and pepper.
- Coat the pork belly with the marinade, making sure to massage it into the scores and all sides of the meat. Marinate for at least 30 minutes.
- Preheat the grill to medium-high heat.
- Place the marinated pork belly on the grill, skin-side down, and grill for about 15-20 minutes on each side, or until cooked through and the skin is crispy.
- During the last 10 minutes of grilling, brush the pork belly with more of the marinade for extra flavor.
- Once cooked, remove from the grill and let it rest for a few minutes before slicing.
- Slice the Peking Style Grilled Pork Belly into bite-sized pieces, garnish with sliced green onions and sesame seeds.
- Savor the authentic flavors of Peking cuisine with this succulent grilled pork belly!
Nutrition
I used fresh ginger (not minced in a jar) and it tasted brighter. Sesame seeds on top were a nice touch. Will make again.
Fresh ginger really does make everything pop—glad you noticed that! And yeah, sesame seeds on top are such a good finisher.
I tried this, but the skin didn’t get crispy as I had hoped. I think my grill might not be hot enough. Anyone else have this problem?
Just crank the heat! Maybe your grill is like my old one, takes ages to warm up. Or could be your pork is too thick? 🤔
I had the same issue! I think the grill needs to be really hot to get that skin crunchy. Maybe try preheating it longer next time?
Pork belly is too fatty for my taste. Wouldn’t make again. But if you like fatty meats, go for it!
Too fatty? Nah! It’s all about that crispy skin! If you grill it right, it becomes so good, trust me!
I get what you mean about the fat! But I think the flavor is worth it. Have you ever tried it with a really good dipping sauce? It can really balance it out!
Try Korean BBQ pork belly instead, much better! Just saying! 😜
I was skeptical about grilling pork belly “Peking style,” but the marinade actually caramelized nicely. Next time I’ll marinate longer than 30 min.
The steps are clear, but I think 30 minutes marinating is kinda short for pork belly. I let mine sit overnight and it tasted even richer.
I mean, it was okay but a bit too sweet for my taste. Maybe less honey next time?
I get what you mean! Honey can be overpowering sometimes. Maybe try using a different sweetener or just reduce it. Definitely gonna keep that in mind for next time!
I tried it but it didn’t turn out crispy like the photos. What did I do wrong?
I think I misread the instructions and poured the marinade instead of brushing it. 🤦♂️
What does five spice even taste like? I’m kinda skeptical about that part.
Tried this and the marinade smells AMAZING. My skin still got nice and crispy even though my grill runs hot—great flavors.
Absolutely delicious! The marinade was fantastic, I can’t stop thinking about it!
Pretty good, but the marinade quantity is kinda unclear. I had barely enough to “brush with more” during the last 10 minutes.
Good call—mine is also a little ambiguous. I ended up mixing everything exactly as listed and it was enough to coat + a light brush at the end, but barely. Next time I’m thinking of scaling the marinade x1.25–1.5 just so there’s buffer for that last 10 minutes.
Pork belly is like the best thing ever, idk y people hate on it. 5 stars from me!
I tried it, but I think I messed up the marinade. It didn’t taste as good as I thought. 🙁
The kids loved it. They usually hate pork but this was a hit. Yay!
Why would you want to grill pork belly? It’s better slow-cooked or roasted, isn’t it?
Grilling gives it a nice char that slow-cooking can’t achieve! You should try it!
My marinade looked too thick, like paste—so I added a splash of water and it spread easier. Turned out better than expected. Would recommend tweaking for consistency.
This recipe was so good! The pork belly turned out crispy and flavorful, my family loved it!
I dunno, the marinating time seems too short. Do you really think it got all the flavor?
I can’t believe how well this turned out! I’ve tried other recipes but this one is definitely a keeper!
Tasty! But next time I’m definitely adding more garlic! More flavor, right?
Sounds good but using pork belly seems too fatty. I don’t know… Anyone try this with chicken?
Uh, is it supposed to be so greasy? I think I used too much sauce.
Tried this last weekend—wow. The five-spice + hoisin combo is legit and the skin actually got crispy like you said.
Made this last night, and wow, it was delish! I never knew pork belly could taste like this. Gonna make it again soon!
Too many ingredients! Simpler is better. 😩
I can see your point, but sometimes a few extra ingredients make a dish pop! It’s worth it for the flavor. 😄
“Peking style” is ambitious… but honestly it was tasty. Five spice + grilled belly gives that roast vibe. Would make again.
Totally get what you mean—this combo really does give that roast vibe. I’ve found five-spice + hoisin is the cheat code for “Peking-ish” flavor. Nice review!
I tried something similar but my skin didn’t crisp at all… think 30 minutes marinating is too short for the honey/soy to get good flavor in. Also 15-20 min each side seems long? Maybe my grill is hotter.
I dunno, sounds too fancy. Can’t I just slap some BBQ sauce on it?
This was a disaster for me! I burned it on the grill. Any other tips for beginners? 😭
That marinade combo (hoisin + oyster + five-spice) sounds spot on. I’d probably add a little extra garlic next time, but overall this looks seriously tasty.
Pork belly? Yum! I love it. But why they call it Peking? Where’s Peking actually? 😂
Lol! Peking is actually an old name for Beijing, people just get confused. But yeah, pork belly is the best! 😋
This is the first time I’ve cooked pork belly that didn’t turn out greasy. Portioning and resting helped. Also I loved the green onion + sesame on top.
Yes!! Pork belly can be such a greasy mess, so I’m glad yours came out right. Portioning + resting is the move—crispy skin needs that time to set.
I tried pork belly once and it was like eating fat soup 😅 Did you actually rest it while it’s still hot or just let it sit? Also 15-20 min each side sounds long for my grill—maybe my heat was lower.
Had trouble finding some of the sauces. Wondering if I can use barbecue sauce instead?
Ok but “boneless” pork belly? Mine always has some. Either way, five spice on pork is undefeated. Might add chili flakes.
Wait… skin-on but also boneless? My belly only comes as a big fatty slab with skin and bones sometimes. I’d just buy whatever and trim, but then the time (15-20 min each side) seems too short? Maybe I’m doing it wrong.
lol I get that—“boneless” pork belly is rare at my store too. Still, five-spice + pork belly is basically cheating (in the best way). Chili flakes sounds like it’d punch it up nicely.
I don’t get the hype about pork belly. This was just okay to me. 🤷♂️
Yum! My family loved it. I garnished with some chili flakes for an extra zing! Perfect for summer BBQs. 🔥
Awesome! I love the idea of chili flakes! Gonna try that next time! 🔥
Not bad, but I think it needs more garlic. Following the recipe closely just did not cut it for me.
I dunno about this whole 5 spice thing. Isn’t 1 spice enuf?
Sounds delicious! But can I use normal pork instead of belly? I’m not sure about the cooking times.
Why would you even wanna switch it up? Peking pork belly is the whole point! Normal pork ain’t the same, trust the recipe.
I think you could use normal pork, but just be careful about the cooking time. It might not be as tender as belly, tho. Good luck!
Too much sauce. Personally, I like my meat more simple. Went with just soy and honey, tasted better to me. 🤷♂️
Nah, I think the sauce is what makes it good! Without it, just tastes like plain meat. 🤔
I get what you mean! Sometimes, simpler is better. Have you tried adding a little garlic to your soy and honey mix? Just a thought!
Can I just bake this instead of grilling? I don’t have a grill…
This recipe is amazing! The pork belly was so tender and flavorful. Definitely a 5-star dish! 😍
I don’t know about 15–20 minutes per side… I think my pork belly took more like 30. Maybe depends on thickness. Flavor was awesome regardless.
Totally agree—thickness makes a huge difference. Mine was closer to 25–30 min too, and it still came out perfect. Flavor really carries this one.
Made this for dinner and it turned out insanely flavorful. The five-spice + honey combo is legit. My skin got super crispy too—will definitely grill again.
Yum! Make sure to grill it longer for that crispy skin!
yummm my fumily loved it!! Will make again!
Didnt turn out like I expected. The skin didn’t get crispy, maybe I grilled it too long or not enough. Hmm 🤔
Not gonna lie, the 15-20 minutes each side feels a little optimistic for a 2 lb chunk. I did it anyway and it was cooked, but the skin wasn’t super crackly until I finished it a few minutes longer.
I love pork belly but I’m skeptical about grilling getting the skin “Peking” crispy. My oven/roaster works better—still, I’ll try this once for sure.
I get your skepticism—skin “Peking crispy” is tricky on a grill. But scoring + medium-high + letting it render should help. I’d maybe resist flipping too early so the skin can actually crisp.
Not bad! I followed it pretty exactly, but I used a little too much five-spice and it was kinda overpowering. Could be me though.
Totally could be the five-spice—it’s strong stuff. Next time maybe start with 1/2 tsp and add to taste, or mix it with a bit more honey/hoisin to mellow it out.
I used chicken instead of pork belly and it was still good. Did I just ruin the recipe? 🤔
Ugh, pork belly is so fatty. Why not just use chicken? Healthier option!
But chicken just ain’t the same! pork belly has its own flavor that’s outta this world. You gotta try it!
I grilled it for longer than 20 minutes and it still wasn’t crispy. What am I doing wrong?
Grilling skin-side down is smart. Resting before slicing helps a lot too—people always skip that part and then it’s messy.
Made this last weekend—super tasty and the five-spice really comes through. Mine took closer to 25 minutes per side to get fully cooked, but the skin still crisped up nicely.
Yes!! The five-spice really is the magic here. I’ve also found pork belly can take longer depending on thickness—25 minutes/side sounds totally believable. Crisp skin is everything though, and yours still delivered 🙌
This was amazing! The flavors are spot on. Will definitely make this again! 🔥
This looks so good!! But isn’t 30 min too short? I thought marinating takes longer.
Tried this last weekend—marinade smelled amazing. The five-spice + honey combo really makes it taste “Peking-y.” Mine took closer to 20 minutes per side to get the skin crispy, but that might be my grill.
Totally agree—five-spice + honey is such a “Peking” vibe. My skin also needed longer than the timing suggested; grill temp and fat thickness really change everything. Great note about 20 min/side!
I’m not convinced it’s really Peking-y without more sauce/oven-style crisping. Also, scoring the skin but then salting the whole thing feels like it could dry it out—did you notice the skin got tough? I might try this but reduce the honey.
I tried this with chicken instead of pork and it was still good. Just sayin’.
The ingredients list looks fancy, but easy enough to make. Not sure if I nailed it, but I’ll eat anything grilled! 😂
I made this yesterday and my friends were blown away! The marinade is 🔥🔥. Definitely a keeper!
My marinade was super thick, so I added a splash of water to help it spread. Turned out great though—sweet and savory and not too salty.
OMG this is so easy to make! I’ll be grilling this every weekend now.
Grilling pork belly? Sounds too fatty to me, but good luck! Not sure it’s all that healthy.
This sounds delicious! I can’t wait to try it out. Grilling every weekend sounds perfect 😍
5 stars. Simple. Delicious. (Also my family kept stealing pieces lol.)
This tastes just like the restaurant! So good! 😋
Not Peking-style enough for my taste—more like sweet BBQ? Still tasty though. Next time I’ll add a bit more garlic and maybe some chili.
Yeah, I get what you mean—mine also pulls more “sticky sweet BBQ” than super classic Peking. Still delicious though. Adding more garlic and a touch of chili sounds like a great tweak!
I followed the recipe but mine came out too greasy. Maybe less marinade next time?
I accidentally used powdered ginger instead of minced and it still came out fine. Could’ve been better texture, but overall great!
Honestly that’s good to hear! Powdered ginger can be stronger, so it makes sense it still worked—texture might get a little less “fresh.” I’m glad yours came out tasty!
Wait, powdered ginger instead of minced? 😅 I feel like the flavor would go cloudy, but if it still crisped up and cooked through then it’s probably fine. Did you notice it got sweeter/warmer tasting?
Yummy! I added some chili flakes for a kick. Will definitely make again. 😋
Not bad, but it was a little too sweet for my taste. I’ll cut the honey down next time.
Mine was sweet too, and I think it’s the hoisin doing it more than the honey? Also I grilled it longer than 15-20 and the skin still didn’t get that crispy… did I mess up the scoring?
Totally get that—honey can make it cloying fast. Next time I’d try reducing it to 1 tbsp and maybe add a pinch more five-spice or garlic to balance.
Is there any substitute for the oyster sauce? I can’t find it in my area. Help!
Just ok. Not what I expected. My grandma’s recipe is better.
Pork belly? Hell yeah! Love the spices! Will definitely make again.
Glad you liked it! The spices really do make a difference. What’s your favorite part? 🍽️
I dunno, doesn’t sound too healthy with all that fat. But if you love it, go for it!
Came out good—maybe not super authentic, but the sesame and green onion at the end made it feel fancy lol. Will cook again.
Not sure about “Peking” though… 15–20 min each side on pork belly seems like it might overcook the fat? I’d love to see cook time/heat notes. Still, glad it turned out!
Totally agree—those sesame + green onions make it feel restaurant-level. 👏 I usually add a tiny squeeze of lime too, but your version sounds spot on.
What does ‘skin-on’ mean? Is that like extra skin on the meat? I used a regular pork chop and it didn’t work out at all. 🤔
This recipe is absolutely amazing! The flavors are spot on, and it felt like I was dining at a fancy restaurant. Definitely a 5-star! ⭐️⭐️⭐️⭐️⭐️
This is solid but my marinade ended up weirdly thick—maybe because I used dark hoisin. Still worked, just brushed it more during grilling like the directions say.
That’s exactly what I’d expect—dark hoisin can get thicker and a little more sticky when it cooks. I’ve had the same happen. Brushing extra during the last few minutes is smart.
Nope, didn’t like it at all. Too much sauce in my opinion. Just ruined the whole thing!
This recipe is amazing! The flavor is just out of this world! Definitely a 5-star for me!
This looks amazing! Can’t wait to try it out this weekend. Thanks for sharing!
You’re gonna love it! The flavors are out of this world. Enjoy your cooking!
Yum! My mouth watered just reading this! Can’t wait to make it!
Yum yum! This dish took me back to China! Delicious and easy to make. 🇨🇳
I followed it pretty close and the skin actually got crispy! Resting time helped a lot. Will make again.
I don’t know, it seems like too much fuss for pork. Can I just throw it in the oven or what?
Garnish is just for show. Who needs green onions? Just give me the meat!
Just wow! This pork belly is mouth-watering. I’m drooling just thinking about it.
I totally agree! This sounds delicious! Can’t wait to try it!
This was amazing! So juicy and full of flavor. The skin was crispy just like I wanted!
Pretty tasty, but I think 15-20 minutes each side might be a little off depending on thickness. I had to cook longer to get it fully done. Still worth it.
I followed it pretty closely but my grill runs hot, so I ended up pulling it earlier. Still tasty, just less crispy skin. Next time I’ll lower the heat.
5 stars just for saying “succulent” 😋. Going to make this this weekend. If it’s bad I’ll blame the grill.
What kind of grill do u need? Can it be in the oven? Asking serious.
Mine was a bit too sweet—probably because I used thicker hoisin. Next time I’ll cut the honey down a touch.
Good catch! Thicker hoisin can definitely make it sweeter. I usually add honey last and taste the marinade—might save a lot of trial and error.
Wait, 2 lbs pork belly and honey AND hoisin—seems like a sugar bomb 😅 I might try less honey or skip it. Also does the hoisin burn on the grill at medium-high?
Looks delicious! But isn’t pork belly just too fatty for a healthy diet?
Yeah, pork belly is fatty, but it’s all about balance! You can enjoy it in moderation, right? Just make it a treat! 🙂
Pork belly is my fave! This recipe got me drooling.
Is oyster sauce really necessary? I’m not sure.
Honestly, it was too greasy for my taste. I think I’ll stick to chicken next time.
Super easy recipe! I’m not a cook, but this was simple and my family loved it.
Pork belly, soy sauce, honey… Sounds like a weird dessert 😅. But I will try it.
I don’t get why you salt both sides *and* add soy/oyster. Mine turned out kinda salty. Flavor was there though.
Yeah I can see why that’d taste salty—especially because soy + oyster are already salty, and then salting both sides just adds up. Next time I’d go lighter on the “salt and pepper to taste” (or skip salt on the skin altogether) and rely on the marinade.
I followed it pretty closely but my skin didn’t get that crispy—more like chewy. Maybe my pork belly was too thick or the grill heat wasn’t high enough.
Not bad! But I think the salt and pepper step is redundant since the sauces already salty. Still, great smell on the grill.
I don’t grill much but this was surprisingly easy. The scoring step is key. Also, the sesame seeds made it look fancy lol.
We had a grill fire. Not your fault, but beware. 😅
Thanks for the heads-up! Hope everyone’s okay. That grill fire sounds terrifying. I’ll be extra careful next time! 🔥
Wow so good! I messed up and forgot to score the skin… still came out tasty but not the crispy crackly texture I wanted. Lesson learned.
That still sounds delicious—honestly the crackly skin is the hardest part. Next time, make sure you score pretty deep and pat the skin super dry before grilling.
I tried this and it was too salty. Maybe I added too much soy sauce idk. But not bad overall.
Maybe try cutting back on the soy sauce next time? It can be really salty if you’re not careful. Glad it was still decent!
Best pork belly I’ve ever made! Thank you so much for sharing! 🥳
I dunno… pork belly can be greasy sometimes. Is this recipe really that good?
So glad you loved it! This recipe is a game changer! 🤤
I’m a bit skeptical about the five spice. My grandma says it’s too strong but I tried it and it’s really good! Who woulda thought?
Five spice is definitely strong, but it adds an amazing depth! Your grandma might just need to give it another chance.
I dunno, five spice just tastes weird to me. Tried it once and didn’t like it! Maybe for some dishes, but not all.
I don’t have a grill, can I bake it? I’m clueless about grilling.
I followed this recipe but my pork belly was tough. What went wrong?
I ain’t never had trouble with pork belly. You sure you’re cooking it right? Maybe your grill is too hot?
Maybe you didn’t marinate it long enough? The flavors need time to soak in. Also, touching the meat too much while cooking can make it tough.
My marinade thickened weirdly with the honey, and it burned faster on the grill. I think basting too late might be the issue.
I don’t know… “skin-side down” feels risky on a grill. Mine stuck a little even though I seasoned well. Flavor was good, but texture wasn’t perfect.