This pork belly barbecue recipe is a Filipino favorite you can make without a grill. The pork is marinated in a sweet-savory mixture, slowly cooked until tender, and then caramelized in its own fat for that classic barbecue flavor—perfect for family meals or gatherings when you want something hearty but simple.
How to Make Pork Belly Barbecue Without a Grill
- Marinate the Pork Belly
Combine pork belly pieces with onions, garlic, soy sauce, banana ketchup, oyster sauce, paprika, and soda. Let them marinate overnight (or at least 4 hours) to lock in flavor. - Cook Until Tender
Place the marinated pork and liquid in a wide pan. Cover and simmer over medium heat, turning occasionally until the sauce reduces and the pork becomes tender. - Caramelize in Its Own Fat
Once the marinade evaporates, the pork will release natural fat. Let it fry gently until each piece turns golden-brown and develops that distinct pork belly barbecue glaze. - Serve and Enjoy
Pair this stovetop barbecue with warm rice, vinegar dipping sauce, or Veggie Balls for a balanced Filipino meal.
Tips for Perfect Pork Belly Barbecue
Marinating time matters: Overnight gives the deepest flavor. If you’re short on time, pierce the meat before marinating.
Choose the right pan: A wide, heavy pan helps the pork brown instead of steam.
Control the fat: Spoon out excess oil once the pork starts frying to keep it from becoming greasy.
Flavor variations: Add chili flakes or hot sauce for a spicy twist.
Storage: Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on low heat.
Frequently Asked Questions (FAQ)
Can I use another cut of pork?
Yes, pork shoulder works, but it’s leaner and may need more oil to prevent drying.
Can I make this ahead of time?
Yes—marinate the pork the night before, then cook it fresh when ready to serv
“Banana ketchup is a sweet Filipino condiment made from bananas, sugar, and vinegar. Learn more about banana ketchup here.”
No Grill Pork Belly Barbeque (Stovetop Style)
Ingredients
Method
- In a large mixing bowl, combine pork belly, onions, garlic, salt, soy sauce, black pepper, paprika, liquid seasoning, oyster sauce, banana ketchup, and Sprite.
- Mix well until evenly coated. Cover and refrigerate overnight (or at least 4 hours) for best flavor.
- Transfer the marinated pork belly with its marinade to a wide pan. Cover and cook over medium heat, turning the meat every 10 minutes for even cooking.
- Continue cooking until the marinade reduces completely and the pork releases its natural fat
- Let the pork fry in its own rendered fat. Turn occasionally until browned and caramelized on all sides.
- Serve hot with steamed rice and an optional vinegar dipping sauce.
Video
Notes
TIPS..
- Cut pork belly pieces evenly for uniform cooking.
- Slow rendering makes the meat tender and flavorful.
- Reheat leftovers gently in a covered pan to keep them moist.