In BBQ & Grilling, Recipes

Crispy Pork Belly with Salsa Verde

Recipe created by Chef Rusty Johnson of Rusty's BBQ (Instagram/Twitter: rustys_bbq)


  • 2 lbs Johnston’s Pork Belly Slab skin-on
  • ½ Tbsp fresh ground pepper
  • 1 Tbsp toasted ground fennel seed
  • ½ Tbsp ground red pepper flakes
  • 1 Tbsp kosher salt
  • 1 ½ Tbsp olive oil
  • zest ¼ lemon
  • 1 Tbsp flat leaf parsley

Salsa Verde

  • cup flat leaf parsley
  • ¼ lemon juice and zest
  • 2 cloves chopped fresh garlic
  • 2 anchovies filets
  • 1 ½ Tbsp capers
  • 1 Tbsp white wine vinegar
  • cup olive oil
  • pinch salt & pepper


  • In a small food processor, add pepper, fennel, red pepper flakes, oil, lemon zest, parsley and pulse until all ingredients are fully mixed.
  • Take your pork belly and score the skin, past the skin and into the meat. Score it so you can slice it easily after we crisp the skin. I like it in 2 cm x 10 cm long slices so score every 2 cm across the slab and one down the middle.
  • Apply the wet mixture thoroughly to the top and bottom of the meat.
  • Apply a little of kosher salt to the bottom side of pork and more to the top to help draw out the moisture for a very crispy top. Let meat sit for 1 hour to absorb the flavors.
  • Preheat BBQ to 250°F. Place your pork on a rack above a pan and place on the indirect side of the BBQ for 3 hours. We want to start the pork off slow to render the fat.
  • After 3 hours, turn the BBQ up to 350°F and continue to cook until the meat reaches an internal temperature of 185°F. This is the point where we need to begin crisping the skin.
  • To finish it off, we need to jack the heat to 450°F and watch as the skin puffs. This process should take 20 minutes. After the skin expands and puffs, the meat should read 190°F internally. Let the slab rest 15 minutes then slice and serve with salsa verde.

Salsa Verde

  • Put all ingredients in food processor and blend until smooth.
  • Place in fridge and let sit for minimum 1 hour.

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