This sticky grilled pork belly is one of my favorite weeknight dinners! Thin sliced pork belly soaks up a sweet and savory pork belly marinade in just 10 minutes, then cooks on the grill, in the air fryer, oven or on the stovetop until it's sticky, caramelized and a little charred at the edges. I usually buy my pork belly pre-sliced to save even more prep time.
If you love pork belly as much as we do, you'll also love my honey soy pork belly bites and Filipino BBQ pork belly, or browse all my easy pork belly recipes. I love serving this with a bowl of steaming hot rice and a super quick cucumber salad made with just soy sauce, sesame oil and a splash of rice vinegar (or my Taiwanese cucumber salad). For a little extra heat, dip it in my Nam Jim Jaew! It's also great with golden fried rice.
Jump to:
😍 Why you'll love this recipe
- 5 minutes of prep: pre-sliced pork belly and a pantry marinade, no chopping needed.
- The best pork belly marinade: sweet, salty and savory, with ketchup or banana ketchup for that sticky, caramelized glaze.
- Cook it your way: grill, air fryer, oven or stovetop, all in about 15 minutes.
- Meal prep friendly: freeze the pork belly right in the marinade for an easy dinner later.
🥘 Pork belly marinade ingredients
This pork belly marinade uses simple pantry sauces, and the ketchup (or banana ketchup) gives it that sticky, glossy glaze.
- Thin sliced pork belly: about ¼ inch thick. Look for pre-sliced pork belly at Asian grocery stores.
- Ketchup or banana ketchup: banana ketchup (banana sauce) gives it a Filipino BBQ flavor.
- Fish sauce and oyster sauce: for deep savory umami flavor.
- Worcestershire sauce: optional, but it adds a little tang.
A full list of ingredients with exact amounts can be found on the recipe card below.
🍗 Substitutions & variations
- Banana ketchup: use it instead of regular ketchup for a sweeter Filipino BBQ style glaze.
- Brown sugar: swap in honey for a honey glazed version.
- Soy sauce: use tamari or coconut aminos. If you need it gluten free, check the labels on your fish sauce, oyster sauce and Worcestershire too.
- Garlic powder: use 3 to 4 cloves of fresh minced garlic instead.
- Spicy: add a spoonful of sriracha, gochujang or chili flakes to the marinade.
- Other meats: this marinade is also great on boneless chicken thighs or thin sliced pork shoulder.
🍽️ Equipment
You can make this with a grill, air fryer, oven or a large skillet. A meat thermometer makes it easy to know when the pork is done, and a silicone basting brush helps you get that sticky glaze on.
🔪 How to make sticky grilled pork belly
Here's how I make it, with photos for each step. The full recipe with exact amounts is in the recipe card below.
- Marinate: Slice the pork belly into ¼ inch strips and poke them with a fork. Mix the marinade, set aside 3 to 4 tablespoons for basting, then toss the pork with the rest.
- Cook, flip and baste: Cook the pork belly over high heat (grill, air fryer, oven or stovetop). Halfway through, flip the slices and brush them with the reserved marinade.
- Cook until sticky: Keep cooking until the glaze caramelizes, the edges get a little char and the pork reaches at least 145°F.
- Serve: Serve right away with steamed rice, fresh cucumbers and a dipping sauce. Trust me, it goes fast!
🔥 How to cook pork belly strips (4 ways)
For all four methods, slice the pork belly about ¼ inch thick, save 3 to 4 tablespoons of marinade for basting, and cook until it reaches at least 145°F.
On the grill
Heat the grill to medium-high and oil the grates. Grill the pork belly slices about 2 to 3 minutes per side, basting after you flip, until they're caramelized and lightly charred. Watch for flare-ups from the fat and move slices to a cooler spot if needed.
In the air fryer
This is how I usually make it! Preheat the air fryer to 400°F and cook the slices in a single layer for 10 to 12 minutes, flipping and basting after 5 minutes.
In the oven
Best for big batches. Preheat the oven to 400°F, spread the slices on a lined baking sheet and bake for 12 to 15 minutes, flipping and basting after 5 minutes.
On the stovetop
Perfect for a small batch for the kids. Heat a pan over medium to medium-high with a little oil and cook the slices about 4 minutes per side, basting before you flip.
Using thicker pork belly?
For ½ inch slices or thick cut pork belly, add a few extra minutes for any method so the fat has time to render.
Hint: always set the basting sauce aside before the marinade touches the raw pork. That way it's safe to brush on at the end.
💡 Pro tips
- Poke the slices: a few pokes with a fork helps the marinade soak in fast.
- Don't crowd the pan or basket: a single layer gets you sticky, caramelized edges instead of steamed pork.
- Watch the sugar: the marinade can go from caramelized to burnt quickly at the end, so keep an eye on it.
- Use a thermometer: 145°F is the minimum, then cook a little longer if you like it extra crispy.
💭 Sticky grilled pork belly FAQ
Thin sliced pork belly only needs about 10 minutes in the marinade, so this works for busy weeknights. For the most flavor, cover it and marinate overnight in the fridge. If you only marinate for 10 minutes, be extra generous when you baste.
High heat is the key. The grill and air fryer give you the best sticky, caramelized edges, the oven is easiest for a big batch, and a hot pan works great for a small batch. Flip halfway and baste with the reserved marinade.
Pork is safe at 145°F. Most people like pork belly cooked a little longer so more of the fat renders and the edges caramelize, so use the 145°F as your minimum and cook it to your liking.
Yes! Slice it about ½ inch thick and add a few extra minutes of cooking time, flipping and basting halfway. Thick slices take longer to render, so check that the fat looks golden before you pull it.
Yes. Put the sliced pork belly and marinade in a freezer bag, press out the air and freeze it flat. Thaw it overnight in the fridge and cook as usual. Keep the basting sauce separate in a small container.
Most Asian grocery stores sell pre-sliced pork belly, often labeled for Korean BBQ. You can also ask the butcher to slice a slab for you, or partially freeze a slab for 30 minutes so it's easier to slice thin at home.
🫙 Storage
Keep leftover cooked pork belly in an airtight container in the fridge for 3 to 4 days. Reheat it in the air fryer at 375°F for 3 to 4 minutes so the edges get crispy again.
To freeze, store cooked pork belly in a freezer bag for up to 2 months, or freeze the raw slices in the marinade for an easy dinner later. Thaw overnight in the fridge.
🍗 More pork belly recipes
Looking for more pork belly ideas? My sticky honey teriyaki pork belly bites and honey glazed pork belly are made in the air fryer too. For a weekend project, try my extra crispy Chinese roast pork belly, and when it's chilly out, my cozy Vietnamese braised pork belly and eggs or red braised pork belly hit the spot. These Vietnamese pork skewers are another favorite for the grill!
Did you try this recipe?
I'd love to hear from you! Leave a ⭐️⭐️⭐️⭐️⭐️ review below and tag @thesavorychopstick on Instagram.
📖 Recipe Card
The BEST Sticky Grilled Pork Belly
Equipment
Ingredients
For the Marinade (save 3 tablespoon for basting)
- 1.5 lbs Pork Belly (Thin Sliced)
- ⅓ cup Ketchup or (Banana Sauce)
- ¼ cup Brown Sugar
- 2 tablespoon Soy Sauce
- 1 tablespoon Fish Sauce
- ½ tablespoon Oyster Sauce
- ½ tablespoon Vinegar
- 1 tablespoon Garlic Powder (optional)
- ½ tablespoon Worcestershire sauce (optional)
Save this recipe! 💌
We'll email this recipe to you, so you can come back to cook it later!
Instructions
- Slice your pork belly into thin ¼" strips and poke with holes for better absorption.
- Combine and mix the following ingredients:⅓ cup Ketchup or (Banana Sauce), ¼ cup Brown Sugar, 2 tbsp Soy Sauce , 1 tbsp Fish Sauce, ½ tbsp Oyster Sauce, ½ tbsp Vinegar, 1 tbsp Garlic Powder (optional), ½ tbsp Worcestershire sauce (optional)
- Set aside 3-4 tablespoon of the marinade for basting. Into a mixing bowl, combine sliced pork with the rest of the marinade. For best results, cover and refrigerate overnight, but marinate at least 10 minutes before cooking. If just marinating 10 minutes, be very generous with the marinade when basting
Grill Instructions
- Heat the grill to medium-high and oil the grates.
- Grill the pork belly slices 2-3 minutes per side, basting with the reserved marinade after flipping, until caramelized and lightly charred.
- Cook to at least 145°F (63°C). Most people cook pork belly a bit longer so the fat renders and the edges caramelize.
Air Fryer Instructions
- Preheat air fryer to 400, and add in the sliced pork belly.
- Add pork belly and set cook time for 10-12 minutes.
- After 5 minutes, flip and baste with the marinade sauce.
- Cook to at least 145°F (63°C). Most people cook pork belly a bit longer so the fat renders and the edges caramelize.
- Enjoy!
Oven Cooking instructions
- Preheat your oven to 400°F
- Add pork belly and set cook time for 12-15 minutes
- After 5 minutes, flip and baste with the marinade sauce.
- Cook to at least 145°F (63°C). Most people cook pork belly a bit longer so the fat renders and the edges caramelize.
- Enjoy!
Stovetop Instructions
- Heat your pan to medium-medium high and add oil
- Add in pork belly slices and cook 4 minutes on each side and baste before flipping.
- Cook to at least 145°F (63°C). Most people cook pork belly a bit longer so the fat renders and the edges caramelize.
Video
@thesavorychopstick This Air Fried Sticky Pork Belly is a weeknight favorite around here ready in under 30 minutes! Ingredients & Tips below ↓ full recipe linked in bi0 🛒 what you'll need: * 1.5 lbs Pork Belly (Thin Sliced) * ⅓ cup Ketchup or (Banana Sauce) * ¼ cup Brown Sugar * 2 tablespoon Soy Sauce * 1 tablespoon Fish Sauce * ½ tablespoon Oyster Sauce * ½ tablespoon Vinegar * 1 tablespoon Garlic Powder (optional) * ½ tablespoon Worcestershire sauce (optional) 📝 Notes : * To save time on lazy days when I don't feel like cooking, I buy my pork belly pre-sliced ! * Pork cooks so quickly making this one of my favorite go to weekday recipes 🥢 how / steps : full recipe 📄 link in bio : @thesavorychopstick or 💻 thesavorychopstick.com and search 🔍 "Sticky Pork" . . . . . #bananasauce #slicedpork #streetfood #asiancuisine #asianfood #porkbelly ♬ original sound - TheSavoryChopstick 🥢
Notes
Nutrition
Food safety
- Cook pork to a minimum temperature of 145 °F (63 °C)
- Set aside the basting sauce before the marinade touches raw pork, and throw out leftover marinade that touched raw meat
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
Antonio Parayno says
Tried it! It was so good! Thank you for sharing this recipe.
Louise says
I made it - stove top cooked. Turned out very yummy. A recipe to save.
Louise says
I followed the recipe and made this. Delish!
Sharon Nguyen says
Thank you so much, Louise! So glad the sticky pork belly is a keeper for you!
Nads says
Loved it! Cooked in the oven as too much for air fryer. Turned out amazing and full of flavour
Sharon Nguyen says
Love that the oven worked great for a big batch! Thanks, Nads!
George A says
Came out delicious on my first attempt! Amazing recipe thank you Sharon!!
Sharon Nguyen says
Perfect on the first try?! Love it! Thank you so much, George!