What is Pork Belly?

Pork belly is a unique and inexpensive cut of meat derived from the underside of the pig, positioned near the loin. This tender and fatty cut can weigh around 12 pounds when left whole, often retaining the skin. When the skin is removed, pork belly is cured and prepared to make popular products such as bacon and Italian pancetta. Traditionally, pork belly is celebrated in various cuisines, especially in Northern Europe and Asia, where its rich flavor profile enhances a variety of dishes.

How to Cook Pork Belly

For optimal tenderness, pork belly demands gentle cooking methods. Slow-cooking is preferred as it allows the connective tissues to break down, transforming the meat into a fork-tender delicacy. For those who enjoy crispy skin, a scoring technique is advisable, followed by searing or broiling at the end of the cooking process. A simple rub of salt or a spice blend can significantly enhance the flavor. To maximize seasoning, allow pork belly to dry uncovered in the refrigerator for several hours or overnight.

Flavor Profile and Storage of Pork Belly

Pork belly has a mild, yet flavorful taste, thanks to the luscious layer of fat surrounding the meat. To balance its richness, accompany it with bright ingredients such as citrus, fresh herbs, scallions, or cucumbers. When it comes to storage, raw pork belly should be well-sealed in the refrigerator for 3 to 5 days or freze it for up to 6 months for best preservation. Proper care ensures that you can enjoy this delightful ingredient at its best.