Pork Belly Recipe: How to Cook Pork Belly

Pork belly is a prime cut of meat from a domestic pig that comes from the animal’s underside. The pig’s belly has the fattiest meat, making it a versatile and tender cut with a higher fat content than other pork cuts, like pork chops, side, or loin.

Grocery stores typically sell pork belly in large slabs or cut into long, inch-thick strips. You can oven-roast or fry large pieces of pork belly to eat as an entrée or fry cubed pieces to add to vegetable or pasta dishes. The cut is especially prevalent in Asian cuisines.

There are a few recommended ways to cook this boneless cut of meat, and some recipes incorporate multiple techniques in a single dish. Here are the methods to know:

1. 1. Braising: Braising involves slowly cooking meat or vegetables, covered, in an aromatic braising liquid. One of the most popular braised pork belly dishes is chashu pork, a Japanese preparation of rolled pork belly seared and then simmered in a sweet and salty mixture of soy sauce, sake, sugar, mirin, and aromatics like green onion, ginger, and garlic.
2. 2. Roasting: Slow-roasting allows the fat to render out of the skin slowly and evenly, adding moisture to this cut of pork while simultaneously browning its skin. Roasted pork belly is the best of both worlds: tender, with the shredded, fall-apart texture of pulled pork, topped with a layer of crispy pork crackling.
3. 3. Searing: Searing—whether on a hot skillet over high heat on the stovetop or a grill—is a great technique for cooking thick slices of pork belly rather than large slabs. The finished texture won’t be as tender as a piece of slow-roasted or braised pork belly, but crispy pan-fried pork belly is delicious nonetheless.
4. 4. Smoking: Smoking pork belly follows the same methodology as slow-roasting—a slow cook over low heat—with the addition of an aromatic, woodsy flavor infused directly into the meat. Learn the basics with this smoked pork butt recipe from pitmaster Aaron Franklin.

Pair crispy pork belly with the same flavor combinations found in other pork recipes, like spiced fruit and creamy sauces. Here are some ideas:

• Fruit chutneys, sauces, and glazes: Pair pork belly with apple sauce, stone fruit glazes, chutneys, or wine-infused reductions.
• Creamy starches: Serve pork belly alongside rich and creamy mashed potatoes, stone-ground grits, or polenta. (Try Chef Thomas Keller’s creamy polenta recipe.) Add garlicky sautéed greens to round out the meal.
• Rice or noodles: Pork belly slices are a popular pairing for rice and noodles in East Asia. Try the slices atop noodle dishes like homemade ramen, chow mein, yakisoba, or steamed rice with Korean ssamjang sauce.
• Pickles: The richness of pork belly is a perfect foil for bright, pickled vegetables. Combine the two with fresh herbs in a bánh mì–style sandwich. A tangy BBQ sauce works wonders; serve a sauced-up slice between two toasted brioche buns.

Pork belly’s high fat content makes it a very forgiving cut of meat, even if it’s your first time cooking this protein. Here’s what to know about selecting and preparing your slab:

1. 1. Choose fresh pork belly. When shopping for a whole slab of pork belly at the meat counter, look at the fat—it should be a pale white color throughout, not yellow or gray. The skin of the pork belly should be smooth to the touch, not slimy or tacky, and the meat should be a bright, even pink color.
2. 2. Dry the pork out overnight. If you plan on roasting or searing your pork belly, leave the meat uncovered in the refrigerator overnight for crackly, crispy skin. A drier pork belly skin gives you a head start on the roasting process.
3. 3. Partially wrap the pork belly. You won’t have to worry about locking in moisture when braising or searing pork belly, but it can be important when roasting or smoking. To prevent the meat from drying out during the long cooking time, create a partial barrier with a few sheets of aluminum foil. While the heat works on the top layer of fat and skin, the meat will soak up the juices and stay tender.