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! 😋