Pork Belly BBQ Cook Time
130°C (265°F) then 250°C (480°F)
2.5–3 hours • Internal: 88°C (190°F)
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| Tender | 88°C (190°F) | 2.5–3 hrs | Melt-in-mouth meat with crispy crackling |
How to BBQ Pork Belly
1
Score the skin in a crosshatch pattern, 1cm apart, without cutting into the meat.
2
Rub salt into the skin. Season the meat side with your preferred spices.
3
Set up BBQ for indirect heat at 130°C (265°F), skin-side up.
4
Cook for 2–2.5 hours until meat is tender and reaches 88°C (190°F).
5
Crank heat to 250°C (480°F) or use direct heat for 10–15 minutes to crackle the skin.
6
Rest 10 minutes, then slice.
Pro Tips
- Dry the skin thoroughly — moisture is the enemy of crackling.
- Score the skin deeply but don't cut into the meat.
- The two-stage method (low then high) gives you tender meat AND crispy skin.
- If crackling won't happen on the BBQ, finish under the kitchen grill for 5 minutes.
Resting Time
Rest for 10 minutes after removing from the BBQ. This allows juices to redistribute for a juicier result.
Frequently Asked Questions
How long to BBQ pork belly?
2.5–3 hours at 130°C, then a high-heat finish at 250°C for crispy crackling.
How do I get crispy crackling?
Score the skin, dry it thoroughly, rub with salt, and finish with very high heat.