How to cook pork belly

Preparing the Pork Belly

Choosing Your Pork Belly: Look for a piece of pork belly with a good meat-to-fat ratio. The skin should be smooth and pale, without any dark spots. A thickness of around 1.5 to 2 inches is ideal.

Scoring the Skin: This is crucial for achieving crispy skin. Use a sharp knife or a box cutter to score the skin in a crosshatch pattern. Be careful not to cut into the meat, just the skin and the top layer of fat. Aim for about ¼ inch deep.

Salting the Skin: Generously salt the skin with coarse sea salt. The salt will draw out moisture, helping the skin to crisp up. Leave the salted pork belly uncovered in the refrigerator for at least 4 hours, or preferably overnight. This drying process is key for crispy skin.

The Cooking Methods

There are several ways to cook pork belly, each with its own advantages. Here are two popular methods:

Method 1: Oven Roasting

1. Preheat your oven to 300°F (150°C).
2. Rinse the salt off the pork belly and pat it completely dry with paper towels.
3. Place the pork belly skin-side up on a wire rack set inside a baking sheet.
4. Roast for 2-3 hours, or until the meat is very tender.
5. Increase the oven temperature to 450°F (230°C) and roast for another 15-30 minutes, or until the skin is crispy and golden brown. Watch carefully to prevent burning.

Method 2: Pan-Seared and Braised

1. Cut the pork belly into 2-inch cubes.
2. Heat a large skillet or Dutch oven over medium-high heat.
3. Sear the pork belly cubes on all sides until golden brown.
4. Remove the pork belly from the skillet and set aside.
5. Add aromatics (such as garlic, ginger, and scallions) to the skillet and sauté until fragrant.
6. Return the pork belly to the skillet and add enough liquid (such as chicken broth or soy sauce) to cover about halfway.
7. Bring to a simmer, then cover and braise in the oven or on the stovetop for 2-3 hours, or until the pork belly is very tender.
8. Remove the pork belly from the braising liquid and sear it in a hot pan or under the broiler until crispy.

Achieving Crispy Skin

Crispy skin is the holy grail of pork belly. Here are some tips to ensure success:

• Dry Skin is Key: Ensure the skin is thoroughly dry before cooking. The overnight salting process is essential.
• High Heat Finish: The final blast of high heat in the oven or under the broiler is what makes the skin puff up and crisp.
• Don't Overcrowd: If pan-searing, don't overcrowd the pan. Work in batches if necessary.
• Patience: Achieving crispy skin takes time. Be patient and don't rush the process.

Serving Suggestions

Pork belly is incredibly versatile and can be used in a variety of dishes. Here are some serving suggestions:

• Bao Buns: Crispy pork belly is delicious in bao buns with pickled vegetables and hoisin sauce.
• Ramen: Add slices of pork belly to your favorite ramen recipe.
• Rice Bowls: Serve pork belly over rice with a fried egg and some greens.
• Tacos: Use pork belly as a filling for tacos with your favorite toppings.