Asian BBQ Pork Belly

When East meets West on the smoker, magic happens. This Chinese-inspired pork belly combines the incredible texture of smoked belly with the sweet-savory depth of hoisin glaze. The crispy skin and meltingly tender meat create the ultimate contrast. It's become one of my most requested recipes for good reason.

This dish is perfect for Asian-themed dinner parties or fusion BBQ gatherings. It makes an incredible appetizer served in small bites, or a main course for a more intimate dinner. Chinese New Year, birthday celebrations, or any time you want to wow guests - this belly delivers.

Serve this with steamed white rice or fried rice to soak up all those delicious juices. Quick-pickled cucumbers provide a refreshing contrast to the rich meat. Stir-fried bok choy adds greens to the plate. For a full experience, serve with steamed bao buns and let guests make their own pork belly sandwiches.

The hoisin glaze can be customized many ways. Add more five-spice for deeper complexity. Gochujang instead of or alongside hoisin adds a wonderful spicy kick. A teriyaki variation with sake and mirin is equally delicious. For extra umami, a touch of oyster sauce takes it over the top.

The key to crispy skin is getting it completely dry before smoking, then finishing under a hot broiler or with a torch. Score the skin in a crosshatch pattern to help fat render and allow the glaze to penetrate. The contrast of shatteringly crisp skin and silky fat beneath is what makes this special.