Pork belly is a delicious meat that can be cooked in many different ways. The most common way to cook it is by frying it until crispy, and this has given rise to the popular dish known as bacon.
Pork belly also appears in many other dishes around the world, such as chicharrones (fried pork rinds) which are eaten with chili sauce in Mexico or bacon-wrapped around sausages for breakfast.
This article will teach you about some of the best pork belly recipes from around the world so that you know what’s out there.
1. Oven Roasted Crispy Pork Belly
- Preheat the oven to 425° F (220° C).
- Line a baking sheet with aluminum foil and set heatproof wire rack in the pan.
- Cut the pork belly into pieces about 2″ x 3″ inches (5 cm x 8 cm) all of which should be roughly the same thickness for even cooking and colorization.
- Pat dry thoroughly using paper towels then place on prepared baking sheet skin side up.
- You may need to use two sheets if your oven is small or you are not comfortable with the entire batch being in one pan due to size limitations.
- Add just enough olive oil or butter to coat the bottom of the pan, being careful not to slather it on top of the meat since it will not cook it.
- Add onion, garlic, or celery to the pan then place into oven for 15 minutes.
2. Slow-Cooked Pork Belly with Vegetables
- Chop vegetables including onion, garlic, and celery.
- Place slow cooker on high heat setting. Add vegetables to the bottom of the cooker pot.
- Add the pork belly to the top of the vegetables in the pot. Cover with lid and let cook for 4 hours on high heat.
3. Pork Belly Roast
- Preheat the oven to 425° F (220° C) at least 45 minutes prior to cooking.
- Place an oven-safe wire rack on aluminum foil-lined baking sheet.
- Place the pork belly on the wire rack, skin side up. If your oven is small or does not have sufficient space, you can use two sheets with one on top of the other.
- Drizzle olive oil or butter over the top of each pork belly square and sprinkle with salt and pepper.
- Put the tray in the oven.
- Cook for 20 minutes per pound until the pork belly is crispy.
- Remove from the oven and transfer it to a serving dish.
4. Crispy Pork Belly Stir Fry
Pork belly is often used in stir fry. Below are some simple instructions on how to make crispy pork belly stir fry.
- Sliced red, yellow and green bell peppers
- Garlic cloves (optional)
- Pork belly
- Oil (preferably olive or canola)
- Soy sauce
- Cut bell peppers, carrots and onions into strips. If desired, coarsely chop garlic cloves to release flavor without making them too large – they will cook down during stir frying.
- Warm a skillet over medium high heat until a drop of water sizzles on the surface.
- Add a tablespoon or two of oil and swirl to coat the pan.
- Place the pork belly in skillet skin side down, turn heat down to medium low then cook for at least 15 minutes until fat renders out from beneath the skin leaving it crispy browned.
- Turn up the heat slightly add vegetables and stir fry until slightly softened.
- Pour the soy sauce over the vegetables and toss to coat all ingredients with a thin layer of liquid.
- Continue cooking for about one minute or so then remove from heat.
- Serve hot on rice, noodles or alone as a main dish.
5. Pork Belly Tacos with Spicy Apple Salsa
- In a large bowl, add pork belly chunks and olive oil.
- Toss thoroughly to coat meat in oil – this step ensures that the taco seasoning will stick.
- Heat a skillet over medium heat.
- Cook the seasoned pork belly for five minutes on each side or until cooked through (the internal temperature should reach 145°F).
- In a large bowl, add the pork belly chunks and toss with apple and lime juice.
- Add in jalapenos, garlic salt & pepper to taste.
- Toss together thoroughly before adding cilantro leaves (stirring).
- Heat corn tortillas on a griddle or skillet until warm – about two minutes on each side should do the trick.
- Fill each tortilla with a spoonful of pork belly and top with spicy apple salsa.
- Garnish your tacos with red onion, green onions and sour cream if desired.
6. Pork Belly Ramen
- In a large pot, add the pork belly chunks and top with water.
- Bring to a boil over high heat and let simmer for about 15-20 minutes or until tender (the internal temperature should reach 145°F).
- Remove from heat and transfer pork bellies pieces onto paper towels – this step will further help remove excess oil.
- In a large bowl, add the pork belly chunks and toss with soy sauce and sesame oil (to taste).
- Add in garlic salt and pepper to your liking before adding green onions (garnish), sliced ginger and ramen noodles.
- Toss everything together thoroughly before transferring into serving bowls – be sure to get some of the goodness from the bottom of your bowl.
- Add the hot pork broth to each ramen noodle mixture and stir.
- Serve immediately with a soft boiled egg if desired – enjoy!
7. Honey Sriracha Glazed Pork Belly Wrapped Tater Tots
- Grind the garlic, parsley, cumin seeds, salt, pepper and cayenne pepper in a spice grinder or mortar and pestle.
- In a small bowl whisk together oil, honey, sriracha sauce and egg white then stir in spice mixture until well combined.
- In a large bowl place tater tots then top with seasoned pork belly cubes.
- Pour egg wash over the potatoes and pork belly then cover tightly with aluminum foil.
- Bake for 35 minutes, remove foil and bake an additional 15-20 until pork belly is crisp (oven times may vary).
- Serve immediately with honey sriracha glaze on the side or drizzled over top of dish if desired.
8. Pork Belly Burnt Ends
- Once you’ve finished cooking your pork belly, it’s time to start preparing the burnt ends. Remove any excess fat from the surface of your meat before chopping into cubes about one inch thick.
- Place in a large bowl and sprinkle with salt and pepper (to taste).
- Toss thoroughly so that all sides are covered in seasoning.
- Heat a large cast iron skillet over medium heat and add the butter (or bacon grease if you’re feeling extra indulgent).
- Once your pan is hot, place your seasoned pork belly cubes directly into it to brown on all sides – be careful not to crowd them.
- After three minutes or so, remove from skillet and let cool on a paper towel-lined plate to absorb excess oil.
- Place the pork belly cubes in a large bowl and add your favorite barbecue sauce (about one cup is perfect).
- Toss until all sides of each cube are coated, then place back into skillet for about seven minutes each side or until they’re caramelized – be patient.
- Remove from heat and let cool for another minute before serving.
They are best served immediately, but you can also store them in an airtight container and freeze until your next craving hits. They will stay fresh for up to three months – make sure to use a freezer-safe container or bag so they don’t pick up any flavors from other food items in there.
9. Smoked Pork Belly
- Harvest up to 5 lbs of fresh pork belly, skin on and unsliced. You will need an electric smoker or pellet smoker for this recipe.
- Add the following spices: 2 tablespoons sugar, 1 tablespoon salt, 1 teaspoon ground pepper, and 1 teaspoon cayenne pepper. Mix well and rub into the skins of the pork belly.
- Place bacon into your smoker and smoke until it reaches an internal temperature of 150°F (normally takes about 4 hours).
- Remove from the smoker and let rest for one hour to continue cooking (the internal temperature will rise another 25 degrees during this time).
- Slice into ⅛” inch pieces.