A pork belly is a boneless slab of meat from the underside of the pig. It’s the belly of the pig. The high percentage of internal fat gives it a unique flavor, aroma, and texture in culinary and barbecue circles.
To prep the pork belly, you’ll need a large cutting board, a sharp knife, and a cold pork belly. We like to pop ours in the freezer for 30 minutes before slicing it into cubes to get perfect pork belly strips, but this is optional.
Place the baking racks filled with pork belly cubes onto the grill grate and close the chamber. For the best pork belly, we did not open the chamber for nearly 2 hours and this created an excellent sear reminiscent of crisp bacon.