The Grilled Pork Belly with Chimichurri recipe involves marinating the pork belly for up to an hour in the chimichurri marinade. 

Total Time: 55 min

Serves: 4


For the Chimichurri Marinade:

  • 1 cup fresh parsley leaves, packed
  • 3 cloves garlic, peeled
  • Juice of ½ lemon
  • ½ tsp cumin
  • ¼ tsp sea salt
  • ¼ tsp red pepper flakes
  • ¼ cup red wine vinegar
  • ¼ cup extra virgin olive oil

For the pork belly:

  • 2 lb (907 g) pork belly, skin removed
  • Sea salt
  • 6-8 bamboo or metal skewers


  1. To make the chimichurri marinade, combine the parsley, garlic, lemon juice, cumin, salt, red pepper, vinegar and olive oil in a food processor or high-speed blender. Pulse several times or run the blender until the parsley and garlic are broken down and everything is well mixed, about 10-15 seconds. Set aside. (This recipe makes about ¾ cup / 177 ml marinade.)
  2. Now you’ll cube the pork belly. Place the belly on a cutting board. With a sharp knife, cut long strips about an inch (2.5 cm) wide. Take each strip and cut it into 1-inch (2.5 cm) chunks.
  3. Place the pork belly in a ziptop bag or into a medium bowl and sprinkle with sea salt, then toss well. Now, pour in about ½ cup of the chimichurri marinade (reserving about ¼ cup for dipping) and toss well until the belly is coated. Refrigerate at least 30 min or up to 1 hour. If you’re using bamboo skewers, soak those in water while the meat marinates.
  4. Remove the meat from the refrigerator and thread it onto the skewers, leaving a little space between each piece. Discard any of the marinade in the bag.
  5. Grill the skewers for about 10 minutes, turning often so each surface gets crispy and browned.
  6. Serve with the reserved marinade for dipping.


Recipe Sourced From Steph Gaudreau

More Pork Neck & Belly Recipes Here