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Portuguese Style Grilled Pork Belly (Entremeada)
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

These pork belly slices (entremeada) are so delicious! The fat renders down during grilling, and you're left with tasty crisp bacon-like grilled meat.

Course: Appetizer, Main Course
Cuisine: Portugal, Portuguese
Servings: 4
Author: Nelson Cardoso
  • 2 1/4 lbs (1 kg) thinly sliced side pork or pork belly, about 12 slices (Entremeada) , the slices should look like very thick bacon.
  • 1 1/2 tbsp coarse sea salt
  • a little vegetable oil or cooking spray to coat the grill
  • a few wedges of lemon to squeeze over the cooked meat
  1. Remove the pork belly from the fridge and lay all the slices out on a cutting board beside each-other.

  2. Sprinkle the salt over all the slices evenly and on both side of each of the slices.

  3. Let rest for about 20 to 30 minutes.

  4. Preheat the grill to between 450 ºF and 500 ºF.

  5. Carefully oil up the BBQ grates with a towel.

  6. Places the pork belly slices on the grill sideways from the BBQ grates (perpendicular to the grates) to get nice grill marks and to keep the slices from falling through.

  7. Close the BBQ lid and let the pork belly slices grill for about 5 minutes.

  8. Open the BBQ lid and turn the slices over. The cooked side should look crispy on the edges and have nice grill marks.

  9. Close the lid and continue to cook for another 5 minutes.

  10. Take the slices off the grill and cut them into smaller snack size pieces. Squirt some fresh lemon over the meat, serve and enjoy!

Recipe Notes
  • Based on my research, other common ingredients for this dish include garlic, pepper sauce, beer, wine, black pepper and soy sauce. Feel free to experiment. We loved it simple.
  • Cooking times may very depending on your grill. Be careful not to over cook the slices, as they'll become dry and chewy.
  • Watch the grill while cooking. This meat has lots of fat that breaks down while cooking and can lead to a bit of flareup.
  • Many people serve the entremeada with french fries or rice. Ours was served on it's own as an appetizer with wedges of lemon.