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Grilled Italian Pork Belly Recipe

Recipe by Pedro M. A. Neves

This Grilled Italian Pork Belly Recipe showcases succulent strips of pancetta-style pork belly marinated in rosemary, garlic, and white wine, then charred over hot coals until the edges crisp and the interior remains tender. A traditional Tuscan approach to preparing this prized cut, the marinade infuses the meat with classic Italian aromatics while a quick sear on the grill develops a flavorful crust. Finished with a squeeze of lemon and fresh sage, this dish delivers authentic Italian flavors perfect as a secondi course or antipasto.

Ingredients

• 800 g pork belly with skin (28 oz), cut into 8 strips approximately 1 cm thick
• 80 ml dry white wine (Italian, such as Pinot Grigio)
• 45 ml extra virgin olive oil
• 4 cloves garlic, minced
• 15 g fresh rosemary, finely chopped
• 10 g fresh sage leaves, roughly torn
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes
• 2 lemons, halved for serving
• Fleur de sel for finishing

Instructions

1. Remove pork belly from refrigeration 20 minutes before grilling. Pat the skin side dry with paper towels to ensure proper crisping on the grill.

2. In a shallow bowl, combine white wine, olive oil, minced garlic, chopped rosemary, torn sage, sea salt, black pepper, and red pepper flakes. Whisk until emulsified.

3. Place pork belly strips in a large dish and pour marinade over, turning each piece to coat both sides evenly. Let sit for 15 minutes at room temperature, turning once halfway through.

4. Preheat a grill to high heat (approximately 230°C / 450°F). Lightly oil the grill grates with a folded paper towel dipped in neutral oil.

5. Remove pork belly from marinade, allowing excess liquid to drip back into the dish. Reserve remaining marinade for basting.

6. Place pork belly strips skin-side down on the hot grill. Do not move for 4-5 minutes until the skin renders and crisps to golden brown. Rotate 90 degrees for crosshatch marks if desired.

7. Flip the strips and grill the meat side for 2-3 minutes. Brush lightly with reserved marinade halfway through cooking the second side.

8. Transfer grilled pork belly to a clean cutting board and rest for 3 minutes. Finish with a pinch of fleur de sel.

9. Serve immediately with lemon halves for squeezing over the top, allowing diners to add juice and baste their portions to taste.

Substitutions

• Pancetta or guanciale can replace pork belly for a more intensely cured flavor
• Substitute rosemary with fresh thyme or oregano for variation
• Red wine can replace white wine for a deeper, more robust marinade
• Grill pan or cast-iron skillet can substitute for outdoor grill if grilling is not available

Tips

• Allow the pork belly to reach room temperature before grilling to ensure even cooking and proper rendering of the skin
• The skin-side down positioning is critical—do not flip early or the skin will not crisp properly and will release moisture that prevents browning
• Resist the urge to crowd the grill; space strips 2 inches apart to allow heat circulation and prevent steaming
• Reserve some marinade before adding raw pork to use as a finishing sauce if desired

Grilled pork belly, or pancetta alla griglia, is a signature preparation in Tuscany and Umbria, regions celebrated for pork butchery traditions and outdoor cooking. The simplicity of the marinade—wine, garlic, and herbs—reflects Italian cooking philosophy of allowing quality ingredients to shine, with the grill's heat and smoke serving as the primary flavoring agent.

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