Pork Belly

Pork belly is inexpensive and boasts fantastic flavor, regardless of how it is prepared: whether rolled into a roast, cut into chunks, or sliced, it offers endless versatility. There are countless ways to prepare pork belly to your liking. A few examples of delicious dishes you can make include pork belly burnt ends, spit-roasted pork belly, crispy pork belly, Paris-style pork belly or bacon brisket, porchetta, Asian-style pork belly, and more.

When you decide to cook pork belly, keep at least two things in mind when purchasing it:

1. Aim for a 50/50 ratio of fat to meat. This ensures the right balance for the cooking process and the desired final result.

2. Also, consider whether you are buying it with or without the rind (skin), as this affects the preparation method and the culinary possibilities.

• If the pork belly has the rind attached, you can achieve a delicious, crispy crust—for instance, by drying the fat layer with salt. However, this requires a bit more technique to get the best result.
• If the rind has been removed, you can get straight to seasoning, brining, or marinating. Cooking the pork belly "low and slow" afterwards yields wonderfully tender meat.

Pork belly scores very well because it offers so many possibilities and delivers fantastic flavor, regardless of the cooking method you choose. You can easily cook it in the oven; a barbecue isn't required. Slow, indirect cooking works in the same way.