• Course

    Main course

  • Category


  • Cooking technique

    Indirect cooking

  • Level


  • Prep time

    15 minutes

  • Cook time

    120 minutes

  • Total

    135 minutes

  • Amount

    8-10 persons

Asian-style crispy pork belly

Please note: the indicated preparation time does not include 24 hours of marinating.

For this BBQ pork belly recipe we first let the meat marinate for 24 hours, which gives it a delicious Asian flavour. To get it nice and crispy it is important to buy pork belly with rind. The rind becomes nice and crispy because the pork belly is cooked at a relatively high temperature. The structure resembles traditional crispy Chinese pork belly, but with a different flavour profile.



  • 1.5 kg piece of pork belly with rind


  • 2 onions
  • 6 cloves of garlic
  • 4 cm fresh ginger
  • 2 red chilli peppers
  • 3 unsprayed limes
  • 80 ml fish sauce
  • 40 ml sesame oil

In advance

  1. For the marinade, peel and chop the onions. Peel and finely chop the garlic. Peel the ginger and chop finely. Halve the chillies lengthwise, remove the stalks and seeds and finely chop the flesh. Finely zest the limes, halve the fruits and squeeze out the juice. Mix together all ingredients for the marinade.
  2. Place the pork belly with the rind facing down in the Rectangular Drip Pan and cover generously with the marinade. Pat the unmarinated rind dry with paper towel and leave to marinate uncovered in the fridge for 24 hours.


  1. Remove the pork belly from the fridge. Ignite the charcoal in the Big Green Egg and heat the EGG, with the convEGGtor, to 220°C.
  2. Place a Disposable Drip Pan on the convEGGtor and place the grid inside the EGG. Place the pork belly on top with the rind facing up. Close the lid of the EGG and leave the pork belly to cook for about 1.5 hours until it has reached a core temperature of at least 70°C. You can measure the temperature with the Instant Read Thermometer. If the core temperature not yet been reached, leave the pork belly to cook a little longer.
  3. Remove the pork belly from the EGG and place it on a carving board. Loosely cover the pork belly with aluminium foil and leave to rest for approx. 10 minutes.
  4. Remove the aluminium foil and place the pork belly on the carving board with the rind facing down (if it is not already). The pork belly is difficult to carve with the crispy side facing up. Carve the pork belly into nice slices and serve with a garnish of your choice.

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