Grilled Pork Belly With Peach Salsa

We're used to braising pork belly low and slow, so we were shocked when Puerto Rican chef Jose Enrique told us his favorite way to prepare the cut of meat is on the grill. By placing it on a cooler part of the grill, the pork belly smokes almost like bacon, while the skin bubbles to crisp perfection. A scoop of peach salsa then ties the dish together and adds some island flavor.

Do not put the belly directly over the hottest part of your grill. It will take about an hour, since you are taking all the moisture away from the skin. To make this easier, pour the hot charcoal only on one side of the grill and then place the pork belly on the grill grates on the opposite side. Once the skin is crispy and bubbly, quickly sear it on the other sides and let it rest before serving.

To learn more, read "Rico Suave."

Recipe adapted from Jose Enrique, Jose Enrique, San Juan, PR

Grilled Pork Belly with Peach Salsa
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A refreshing peach salsa brightens the smokiness of crisp grilled pork belly in this recipe from Puerto Rican chef Jose Enrique. This easy recipe is great for a summer backyard barbecue. 
Prep Time
Cook Time
to 6 servings
Total time: 1 hour, 20 minutes
  • For the Grilled Pork Belly
  • One 1½-pound skin-on pork belly, cut lengthwise into 3 pieces
  • Kosher salt, to taste
  • For the Peach Salsa
  • 3 tablespoons lime juice
  • ½ red onion, thinly sliced
  • ½ cup cherry tomatoes, quartered
  • ¼ cup cilantro leaves, roughly chopped
  • 2 tablespoons olive oil
  • 1 tablespoon thinly sliced mint leaves
  • 1 white peach, pitted and thinly sliced
  • ½ medium red bell pepper, thinly sliced
  • Kosher salt, to taste
  1. Light a grill. Season the strips of pork belly with salt and place skin-side down on the coolest part of the grill. Cook until the belly reaches an internal temperature of 145º, 1 hour. For the last 10 minutes, sear the other sides of the pork belly strips.
  2. Meanwhile, make the peach salsa: In a medium bowl, toss the lime juice and onions together. Let sit for 10 minutes until bright pink. Add the remaining ingredients and toss gently to coat. Let marinate while the pork belly finishes grilling.
  3. Once cooked, let the meat rest for 10 minutes, then carve and serve alongside the peach salsa.
Calories per Serving 237
Total Fat 15.8 g
Saturated Fat 4.5 g
Trans Fat 0.0
Cholesterol 55.7 mg
Total Carbohydrates 5.3 g
Dietary Fiber 1.1 g
Total Sugars 3.5 g
Sodium 436.4 mg
Protein 18.1 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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