By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 14
300 cal · 75 min
Creole Pork Belly
Recipe GLPR44fe1c41f4e28c
A bold and flavorful Creole-spiced pork belly that's seasoned with paprika, bell pepper powder, and turmeric, then marinated and grilled to perfection. The spice rub creates a savory crust while keeping the meat tender inside. This low-carb, dairy-free dish is perfect for a main course that's both satisfying and full of authentic Creole flavor.
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Ingredients
2 pounds pork belly
3 tablespoons paprika
3 tablespoons bell pepper powder
3 tablespoons turmeric
3 fluid ounces white vinegar
2 fluid ounces canola oil
Salt to taste
Black pepper to taste
Directions
In a small bowl, combine the paprika, bell pepper powder, and turmeric. Mix thoroughly until well blended.
Add the white vinegar and canola oil to the spice mixture. Stir until you have a smooth paste that coats the back of a spoon.
Rinse the pork belly under cool running water and pat dry with paper towels. Place it on a large grilling tray and season generously with salt and black pepper on all sides.
Spread the spice paste evenly over the entire surface of the pork belly, rubbing it in firmly to ensure full coverage and good adhesion.
Heat your grill to medium heat. Place the pork belly on the grill and cook for 30 minutes on the first side until the exterior develops a caramelized crust.
Carefully flip the pork belly and cook for an additional 30 minutes on the second side, until the internal temperature reaches 145°F at the thickest point.
Remove the pork belly from the grill and let it rest for 5 minutes. Slice into portions and serve hot.
Comments
Pork belly and the basic seasonings are readily available at any Charlotte grocer like Harris Teeter or Walmart, though you'll need to plan ahead since pork belly isn't always stocked in the meat case and may require a special order. At roughly $8 to $10 per pound, pork belly will run $40 to $60 total for a 14-serving yield, making it an expensive centerpiece at $3 to $4 per serving—fine for a special meal but not weeknight economy. The stated 75 minutes is honest for braising, but expect to add 15 minutes for browning and resting before serving. This is a braise-and-forget weeknight dish that reheats well, though the lack of vegetables or starch in the ingredient list means you'll need to round out the meal separately, and the sweet-sour Creole profile skews restaurant rather than home-table comfort food.
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