Pork Belly

Fatty pork belly turns tender and rich when slow-cooked.

Flavor

How to use it

Create Crispy Skin by Slow Roasting. Score the skin and slow-roast pork belly to render fat and crisp skin; the fat bastes the meat.

Use in Braises. Cook pork belly in liquid to break down fat and collagen, making it tender for luxurious stews.

Common mistakes

• Failing to crisp skin enough makes it rubbery.
• Overcooking dries out the meat.

What goes with pork belly

• Gochujang. Gochujang's sweet heat caramelizes on fatty pork belly and cuts through its richness.
• Kimchi. Rich pork belly mellows kimchi's sourness, a classic pairing in stews and stir-fries.
• Star Anise. Star anise’s licorice note contrasts with the fatty richness of pork belly.
• Maple Syrup. Maple syrup’s sweetness caramelizes well with pork belly’s fat.
• Cabbage. Rich pork belly fat balances cabbage's sulfur and sweetness.
• Fish Sauce. Fish sauce's umami seasons pork belly's fat and caramelizes in glazes.
• Ginger. Ginger's clean heat cuts pork belly's fat in braises.
• Miso. Miso's salty umami caramelizes on pork belly's fat.

Try tonight

• Slow roast with spices.
• Grill in a sandwich with slaw.
• Use as topping in ramen.

Storage

Refrigerate and use within a few days, or freeze for extended storage.