BBQ Korean Pork Belly

Today we’re making a crispy and Spicy BBQ Korean Pork Belly recipe on my new portable pellet grill and smoker, the Z Grills Cruiser.

Make the Korean Pork Belly Marinade

To begin this recipe for Spicy Korean Pork Belly, you’ll need to whisk up the marinade. The key to the flavor is a Korean Gojujang Sauce, but you can use sweet chili sauce or even Sriracha in a pinch. You’ll also need some chopped green onions, soy sauce, rice wine, minced fresh ginger, toasted sesame oil and my garlic-shallot puree (or you can use 1 tablespoon of fresh minced garlic.

Dice the Pork Belly

Once you whisk up the ingredients, it’s time to chop up the pork belly! I find it easier to chop the pork belly (and bacon) in a semi-frozen state. It’s a lot less messy, safer, and easier to slice. You want the pork belly to be in about 1-inch cube pieces so they’re easier to eat and get nice and crispy on all four sides.

Marinate the Pork Belly Overnight

Once the pork belly is diced, place them in a casserole dish or large ziplock bag to marinate a few hours. I recommend overnight for maximum flavor.

Photo of Spicy BBQ Korean Pork Belly marinade

This Spicy BBQ Korean Pork Belly recipe is great for camping since you can do all the preparation at home, then just hit the grill when you’re ready to eat. During this trip, I tested out my new Z Grills Cruiser. It’s a portable smoker and pellet grill that’s perfect for tailgating or camping. It weighs about 40 pounds, and offers roughly 200 square inches of cooking surface.

I fill the 8 pound hopper with hickory pellets, which lasts up to 10 hours on the smoke setting. I can easily set the digital control from 180 degrees up to 450 degrees Fahrenheit. You can either plug it in at a campground that has electrical hookups, or if you’re off the grid, you can use a 12 volt to 110 volt power inverter (which I did).

Photo of Spicy BBQ Korean Pork Belly on the grill

Grill the Pork Bellies

Once the pork bellies hit the grill, BBQ them at 375 F for about 30 minutes. Be sure to baste them with the leftover marinade at the beginning, and turn them occasionally so they get nice and crispy on all sides.

Photo of Spicy BBQ Korean Pork Belly with green onions

Garnish and Enjoy!

Finally, it’s time to eat! Take your grilled Korean pork belly off the BBQ and garnish with some chopped green onion, cilantro and sesame sriracha seeds. I used Sriracha sesame seeds for an added kick of spice!

The final results were incredible! I hope you find the time to try this easy pork belly recipe! I think it’s a keeper!

Also, if you want one of these portable smokers, use this link and the code “30off” for a $30 discount!

Watch my Spicy BBQ Korean Pork Belly Video!

Spicy BBQ Korean Pork Belly

Recipe by Jason Hill –
Today we’re making a crispy and Spicy BBQ Korean Pork Belly recipe on my new portable pellet grill and smoker, the Z Grills Cruiser. 
The key to the flavor is a spicy Korean Gojujang Sauce, but you can use sweet chili sauce or even Sriracha in a pinch. 
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 6 hours
Total Time 6 hours 40 minutes
Course Appetizer, Main Course
Cuisine Asian
Servings 8


  • 1 pound pork belly cut into 1-inch cubes


  • 1/2 cup Gojujang or sweet chili sauce
  • 1/2 cup chopped green onion
  • 1 tablespoon garlic-shallot puree
  • 1/3 cup soy sauce
  • 1/4 cup rice wine
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon minced fresh ginger root
  • 1 teaspoon fresh cracked black pepper


  • 3 tablespoons Chopped green onions
  • 3 tablespoons chopped cilantro
  • 2 tablespoons sesame seeds


  • Whisk up the marinade ingredients.
  • Cut up the pork belly (semi frozen makes it easier) and marinate a few hours, or overnight, in the marinade.
  • Heat your grill to 350-375F.
  • Set pork bellies on the grill, fat side down. Pour reserved marinade over the top. Grill for 10-15 minutes. Turn occasionally until all sides are nice and crispy, about 30 minutes.
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Keyword BBQ, grilling, pork belly
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AboutJason Hill

Hi, I’m Jason Hill, host of YouTube’s “Chef Tips” series. I graduated from culinary school in 1998, and gained my experience working the lines in Southern California. I launched my cooking videos in 2007. I love sharing quick and easy recipes that get people back in the kitchen.

5 from 1 vote (1 rating without comment)

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