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 think my ginger was old or something, because the marinade smelled kinda weird. Also I scored the skin but it didn’t crisp like yours said—maybe I didn’t pat it dry enough.
Followed it pretty closely. Skin got crispy, but my middle wasn’t fully done at 15-20 min per side—maybe my grill runs hot. Still delicious though. Next time I’ll check internal temp.
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.
Made this last weekend and the marinade smelled amazing—sticky, sweet, and savory. My skin got pretty crisp too. I’d just rest it a little longer next time so the slices stay extra juicy.
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 tasty, but 15–20 minutes each side on my grill felt like it could dry out the pork belly. I pulled it early and basted more at the end—saved it. Flavor was still solid.
Totally agree—15–20 mins per side sounds like it could push it into dry territory fast, especially on hotter grills. Glad you pulled early and kept basting at the end!
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’m skeptical about grilling skin-on pork belly and getting real crunch, but wow it worked. I did brush with extra marinade in the last 10 and it caramelized nicely.
Same here—I was sure the skin wouldn’t crisp on the grill, but your note about brushing the last 10 minutes makes total sense. Caramelized skin + marinade = chef’s kiss.
Wait, you grill it skin-side down for 15-20 mins each side? That seems like it could burn the sugar/honey. But if it worked for you… I guess my grill runs hotter than yours lol.
I tried it, but I think I messed up the marinade. It didn’t taste as good as I thought. 🙁