Low Sodium Grilled Pork Belly
Transform your backyard barbecue with this irresistible Low Sodium Grilled Pork Belly recipe that’s packed with bold flavors and perfect for health-conscious grill enthusiasts. This dish features tender, juicy pork belly marinated in an aromatic blend of olive oil, minced garlic, fresh rosemary, thyme, black pepper, and vibrant lemon zest for a deeply flavorful, low-sodium base. Grilled to perfection, the pork belly gets crispy golden edges and is finished with a tantalizing honey-apple cider glaze infused with a touch of spicy red pepper flakes. Ready in just over an hour, this recipe offers a healthier twist on a classic comfort food, making it ideal for gatherings or weeknight dinners. Pair it with a side of fresh herbs for a stunning presentation and a burst of freshness! Perfect keywords for SEO include “low sodium pork belly recipe,” “healthy grilled pork belly,” and “easy pork belly marinade.”
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Recipe Information
Ingredients
- 2 pounds Pork belly
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 1 teaspoon Ground black pepper
- 1 teaspoon Lemon zest
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Honey
- 0.5 teaspoon Red pepper flakes
Instructions
Rinse the pork belly under cold water and pat dry with paper towels. Set aside.
In a small bowl, combine olive oil, minced garlic, rosemary, thyme, black pepper, and lemon zest to create a marinade.
Place the pork belly in a large resealable plastic bag and pour the marinade over the pork. Seal the bag and massage the marinade into the pork for even coverage. Refrigerate for at least 2 hours, or overnight for best results.
Preheat your grill to medium heat.
Remove the pork belly from the marinade and let any excess marinade drip off. Discard the used marinade.
In a small bowl, mix apple cider vinegar, honey, and red pepper flakes. Set aside.
Place the pork belly on the grill, skin-side down, and grill for 5-7 minutes per side, or until each side is well-browned and slightly crispy. Close the lid between flips to maintain the grill temperature.
Once browned, move the pork belly to indirect heat and brush with the honey-vinegar mixture. Cover the grill and let the pork cook for another 45-50 minutes, basting occasionally with the remaining glaze.
Check for doneness with an internal meat thermometer. It should read 160°F (70°C). Adjust grill time if necessary.
Remove the pork belly from the grill and rest for 10 minutes before slicing.
Cut into thin slices and serve warm, garnished with extra fresh herbs if desired.
Nutrition Facts
Calories |
5180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 523.1 g | 671% | |
| Saturated Fat | 181.7 g | 908% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 669 mg | 29% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 17.5 g | ||
| Protein | 86.1 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1298 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
