If you’re looking for a dish that’s sticky, savory, sweet, spicy, and incredibly satisfying, this Asian BBQ Pork Belly with Sesame Slaw is a must-try. The rich, melt-in-your-mouth pork belly is glazed with a sticky honey-soy barbecue sauce that caramelizes perfectly while grilling, then served over a crisp and refreshing sesame slaw that cuts through the richness like a dream. It's the kind of recipe you pull out to impress guests, treat yourself, or convince someone that pork belly truly deserves its reputation as one of the best pork cuts around.
This is one of those pork belly recipes easy enough to master but bold enough to stand out at any dinner or barbecue spread. Whether you're diving into grilled pork belly, interested in alternatives to fried pork belly, or craving something close to Korean BBQ, this dish hits all the right notes.
Asian BBQ Pork Belly with Sesame Slaw
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Marinating 1 hour hr
Total Time 1 hour hr 45 minutes mins
Course Appetizer, Main Course
Cuisine Asian
Grill or grill pan Ideal for achieving that charred exterior. Alternatively, use a cast iron skillet or roast in the oven under the broiler for a pork belly recipes crispy oven effect.
Mixing bowls At least two—one for the marinade and one for the slaw.
Tongs For turning the pork belly while grilling.
Knife and Cutting Board For slicing the vegetables and pork.
Whisk To emulsify the slaw dressing properly.
For the Asian BBQ Pork Belly
- 2 pounds pork belly skin removed, cut into thick slices (about 1-inch wide)
- 1 tablespoon oil vegetable or sesame
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey for that sticky, honey pork finish
- 2 teaspoons garlic minced
- 1 teaspoon ginger grated
- 1 teaspoon chili flakes or gochugaru Korean chili powder
- Salt and black pepper to taste
- 2 green onions sliced, for garnish
- Sesame seeds for garnish
For the Sesame Slaw
- 2 cups green cabbage finely shredded
- 1 cup purple cabbage finely shredded
- 1 carrot julienned
- 1/2 red bell pepper thinly sliced
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 tablespoon toasted sesame seeds
- Salt and pepper to taste
Marinate the Pork Belly
Start by cutting the pork belly into thick, uniform slices. In a large bowl, combine oil, rice vinegar, soy sauce, hoisin, oyster sauce, honey, garlic, ginger, and chili flakes. Season with a pinch of salt and pepper.
Add the pork belly slices to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour—overnight is even better for deeper flavor penetration. This pork belly marinade creates the sticky, umami-rich profile you expect in a solid pork barbecue dish.
Prepare the Sesame Slaw
While the pork marinates, make the slaw. Combine both cabbages, carrots, and red bell pepper in a large mixing bowl.
In a separate small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, Dijon mustard, and sesame seeds. Pour the dressing over the vegetables and toss well to combine. Season with salt and pepper to taste. Let it chill in the fridge for at least 30 minutes to allow the flavors to meld.
Grill the Pork Belly
Heat your grill (or grill pan) over medium-high heat. Lightly oil the grates or pan. Once hot, lay the marinated pork belly slices down carefully.
Grill for about 4–5 minutes per side, or until nicely charred and caramelized. Baste with extra marinade as it cooks for maximum flavor and stickiness. The sugars in the sauce will help create that crave-worthy crust. You’re aiming for the outer layer to be sticky and slightly crispy, while the inside remains juicy and tender.
Pro Tip: For tender pork belly recipes, be sure not to rush the cooking. Let it sit and caramelize fully on one side before flipping.
Serve It Up
Plate a generous heap of sesame slaw, then top with a few slices of the grilled Asian BBQ pork belly. Garnish with chopped green onions and a sprinkle of sesame seeds. Add a drizzle of any extra sauce or slaw dressing if desired.
Pairings
This dish is bold on its own, but with the right sides and drinks, you’ll have a complete and memorable meal.
- Steamed Jasmine Rice or Sticky Rice – A neutral base to soak up the extra BBQ sauce.
- Kimchi or Pickled Radishes – For that fermented crunch and to add a Korean BBQ-inspired touch.
- Grilled Pineapple Skewers – A sweet contrast that works especially well with the honey glaze.
- Cold Soba Noodle Salad – For a refreshing, light texture that complements the richness of the pork.
- Iced Green Tea or Ginger Beer – Both drinks balance the savory-sweet flavor combo and help cleanse the palate.
FAQs
1. What type of pork belly should I use?
For this dish, opt for skinless pork belly with a good balance of meat and fat. Avoid overly fatty pieces if possible. If you're after a variation, try sliced pork belly recipes that use thinner strips for quicker cooking.
2. Can I make this in the oven instead of grilling?
Absolutely. Lay the marinated pork on a baking rack and roast at 375°F for about 30–35 minutes. Then broil for 3–5 minutes to caramelize the top—perfect for a crispy pork belly finish. This works great if you're exploring pork belly recipes crispy oven styles.
3. Is this similar to Korean BBQ?
It takes inspiration from korean bbq in the marinade (soy, garlic, sesame), but this version leans more toward an East-meets-Southeast Asian BBQ profile thanks to honey, oyster sauce, and slaw.
4. Can I turn this into pork belly burnt ends?
Yes! Cube the pork belly and bake low and slow (250°F for 2.5 hours), toss in extra BBQ sauce, then broil or smoke them briefly. It’s one of the best pork belly burnt ends techniques if you love that caramelized bark.
5. Can I use this recipe with pork belly steaks?
Definitely. Just adjust the grill time for the thicker cut. It’ll become one of your go-to pork belly steak recipes thanks to the balanced marinade and crunchy slaw.
