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May 16, 2009 04:49 AM

How to cook slices of pork belly?

I bought some slices of marinated pork belly from the butcher yesterday, but now that I am home, I realize I don't know what's the best way to cook them? The slices are about 1/2 inch thick and have a spicy marinade.

What should I do? roast in a low oven? fry in a skillet? cook under the broiler? I don't have a grill, so grilling isn't an option


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  1. Hmmm... half-inch thick slices of pork belly sounds a lot like bacon to me. But you're not necessarily looking for crisp all the way through, so I'd go with a higher-heat preparation like broiling or high-temp roasting, which would accomplish some crispy on the outside while keeping the belly unctuousness on the inside.

    1. Pork belly slices are readily available from butchers where I am.

      You can fry or roast. I'd normally roast on a high heat to get crackling but as they have a marinade, I'd go for a lower temperature so you don't burn what's almost certainly a high sugar content coating.

      1. You could take a cue from the Chinese school of thought and braise them, and serve them with or over rice. I don't know what the base of the marinade is that your butcher used, but I love the bellies braised in the classic "red cooking", shaoshing (or sherry) some five-spice, a touch of prickly ash (szechuan pepper) and a hint of sugar.
        Tasty and meltingly tender after the braise....