STEPPING UP YOUR GAME

BBQ PORK BELLY, CHAR SIU STYLE

― BRETT WESHNER ―

With summer grilling season just around the corner, it’s the perfect time to elevate your grilling game. Whether you're using low and slow methods, direct or indirect heat, or debating between pellets and real charcoal, this Asian-style BBQ pork belly char siu is sure to impress your guests. And the best part? It’s a set-it-and-forgetit kind of cook that looks like it took hours to perfect.

The contrast of sweet and savory flavors, paired with the richness of pork belly, makes this dish truly special. It's also incredibly versatile—I often serve it as an appetizer for larger gatherings, a main dish with rice and grilled or pickled vegetables, or even as tacos or burritos.

For this cook, I marinated pork belly strips overnight and set up my charcoal grill the next day for an indirect cook. I used a Weber Summit Kamado charcoal grill with Jealous Devil natural hardwood lump charcoal, but any grill will do—pellet, gas, or even a Weber Kettle.

The key is to use indirect heat, where the fire is positioned away from the meat rather than directly beneath it. This prevents the sugars in the marinade from burning and helps create the desired candy-like bark.

Once your grill is ready, aim for a cooking temperature of 275°F, the sweet spot for this dish. Temperatures between 250°F and 275°F work well, but avoid exceeding 300°F, as it will carbonize the sugars and cause burning.

Place the marinated strips on the grill grate, cover, and cook for about 70 minutes at 275°F. Use an instant-read thermometer to check the temperature; I pulled my pork belly strips when they reached 180°F to ensure they would slice nicely for appetizer-sized servings. If you prefer super-soft, fork-tender pork belly, cook until they reach 200°F-205°F. A good rule of thumb is to check that the fat melts in your mouth when sampled, which usually happens at around 180°F.

Once cooked, let the strips rest for 10 minutes before slicing across the grain. Avoid fully sealing the meat during the rest period to maintain the bark’s crispiness.

Serve the slices with chopped cilantro, green onions, pickled radishes, or vegetables, alongside rice, sambal sauce, hoisin, or hot honey. The options are endless, and your guests are guaranteed to leave happy and full!

Now, step outside and try something new on the grill this season.

Brett and his family moved to Folsom in 2002 and then to Folsom Ranch in March 2024. Brett is the principal agent at Weshner Insurance & Financial Services, Farmers Insurance. When not solving insurance problems, he likes to cook using real lump charcoal and smoke wood and host friends over for dinner parties.