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Pork belly recipes?

I just bought a fresh pork belly and would like to know some different ways to prepare it. Maybe asian style or bbq? Roasted or smoked?

Any ideas??

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  1. I like this BBC website for recipes. Here are a bunch for pork belly:


    1 Reply
    1. re: mnosyne

      Slow roast is always good. In the UK, it comes as either a flat or rolled joint (or in slices). I prefer a rolled joint, say about 1.5kg weight, and would normally roast at 150C for 3 hours.

      Looking at some American recipes, I'd suggest following one for home prepared pulled pork. You get the same consistency of meat - but even moister because of the fat content. .

    2. You can make bacon, like this fellow chowhound: http://www.chowhound.com/topics/41255...

      I use it a lot for Chinese food. Very nice with tofu or vegetables. Fuscia Dunlop's two Chinese books contain many good recipes.

      1. look on www.epicurious.com key word. pork belly they have several recipes for cured pork belly(bacon) that are great. Molly Stevens has several in her Braising made simple book

        1. I have this recipe for Moo Wan bookmarked. Although I have yet to make it yet it sounds great

          1. May I ask where you purchased the pork belly. I grew up eating it back in England and would love to find a local source here in North Carolina. Thanks!

            2 Replies
            1. re: deltajuliet1

              I just ordered myself some from Nahunta Pork Center at the NC Farmer's Market in Raleigh. Not too sure of any other places would carry it but it seems like NC should have a great supply! Come to Raleigh or keep looking, I'm sure it's out there!

              1. re: deltajuliet1

                Deltajuliet don't know if this would help since you asked six months ago and you live in NC but my husband and I just returned from Atlanta where we bought beautiful pork belly from DeKalb Farmers Market on Ponce de Leon Blvd. for $3.99 lb. We live three hours from Atlanta but we go shopping a couple times a year and always make a point of stopping in. The place is amazing IMO.

              2. Do a Korean style grill. Season the PB (sliced) with some minced garlic, sesame oil, salt, and pepper. Grill just long enough to lightly crisp it.

                1. I recently had a delicious dish of pork belly, served with pickled carrots, peanuts, and fish sauce served with lettuce leaves for wrapping. It was delicious and the tang of the Vietnamese fish sauce complemented the fattiness of the pork belly really well.

                  1 Reply
                  1. re: klindeman

                    i know some have mixed feelings about jamie oliver . but his pork belly with fennel is the most delicious thing i've cooked all year. from cook with jamie.

                  2. I haven't tried this recipe yet. I haven't found pork belly I think looks worth the effort. I saw it on a TV show -- Food Network? Travel Chanel? -- and someone was eating it somewhere in China, and it looked irresistable. This recipe looks pretty close to what I remember seeing and hearing on the show, so if this kind of Asian style looks attractive, let us know how it works out!


                    2 Replies
                    1. re: Caroline1

                      I forgot to add that on the TV version I can't seem to find, they did NOT tie string around each segment. I just can't recal. for sure whether they cut it into small squares before or after they cooked it. Sorry.

                      1. re: Caroline1

                        I finally found the TV program that shows it being made. It's an episode of "Gourmet's Diary of a Foodie" on PBS. The episode name is "The World of Sweet", which was shown in Dallas on the 21st of last month. So I excitedly went to the PBS website, and while they do have recipes from a bunch of other shows in this series, both Season 1 and 2, NO World of Sweet! My only hope is that this is Season 3, and they just don't have it up yet.

                        In the first segment, the program shows Dongpo Rou being made the kitchen of the Zhen Shan Ji restaurant in Shanghai. The pork has the skin intact, and they do cut it into individual squares about an inch and a half by an inch and a half. A lidded clay pot just big enough to barely hold six squares is used. A layer of thick-cut ginger is topped with a layer of scallions (maybe just the long green tops?), then the meat is packed on top skin side up and almost overflowing the pot. But not quite. Sugar is then spread in a generous layer over the top, a fair amount of Xiaoxing wine is poured over (maybe a half cup or more?), followed by the same amount of dark soy sauce, or more likely a infusion of soy sauce and other ingredients, including the star anise and other spices given in the on-line recipe of my first post. The lid is put on and the clay pot is set on a burner to simmer for two or three hours, then one piece is served in a deep individual bowl just large enough to hold it.

                        It looks SOOOOooooOOOOoooo delicious! If I can't find some good looking pork belly soon, I'm just going to have to go steal a pig!