Low Sodium Grilled Pork Belly

Transform your backyard barbecue with this flavorful and heart-conscious Low Sodium Grilled Pork Belly recipe, perfect for those looking to indulge without overloading on salt. Marinated in a vibrant blend of olive oil, fresh rosemary, thyme, garlic, and lemon zest, the pork belly develops a rich, herbaceous depth. The magic continues with a tangy-sweet glaze of apple cider vinegar, honey, and a hint of red pepper flakes, creating a perfectly caramelized finish on the grill. With a crisp exterior, tender interior, and just the right amount of heat, this low sodium masterpiece is a healthier take on a classic favorite, ideal for family dinners or weekend cookouts. Serve it warm with a sprinkle of fresh herbs for an irresistible dish that's sure to impress!

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

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

Directions

Step 1

Rinse the pork belly under cold water and pat dry with paper towels. Set aside.

Step 2

In a small bowl, combine olive oil, minced garlic, rosemary, thyme, black pepper, and lemon zest to create a marinade.

Step 3

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.

Step 4

Preheat your grill to medium heat.

Step 5

Remove the pork belly from the marinade and let any excess marinade drip off. Discard the used marinade.

Step 6

In a small bowl, mix apple cider vinegar, honey, and red pepper flakes. Set aside.

Step 7

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.

Step 8

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.

Step 9

Check for doneness with an internal meat thermometer. It should read 160°F (70°C). Adjust grill time if necessary.

Step 10

Remove the pork belly from the grill and rest for 10 minutes before slicing.

Step 11

Cut into thin slices and serve warm, garnished with extra fresh herbs if desired.

Nutrition Facts

Serving size	(1020.4g)

Amount per serving	% Daily Value*
Calories	5180.4

Total Fat 523.1g	0%
Saturated Fat 181.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 653.2mg	0%
Sodium 668.7mg	0%
Total Carbohydrate 25.0g	0%
Dietary Fiber 2.0g	0%
Total Sugars 17.5g
Protein 86.1g	0%

Vitamin D 0IU	0%
Calcium 99.6mg	0%
Iron 5.1mg	0%
Potassium 1297.8mg	0%

*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.

Source of Calories

Fat: 91.4%

Protein: 6.7%

Carbs: 1.9%