HOME > Chowhound > Home Cooking >
Are you making a specialty food? Get great advice
TELL US

How to cook slices of pork belly?

j
jcarlile May 16, 2009 04:49 AM

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

Thanks!

  1. The Professor May 16, 2009 03:43 PM

    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" style...soy, 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....

    1. h
      Harters May 16, 2009 03:21 PM

      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. l
        LauraGrace May 16, 2009 06:26 AM

        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.

        Show Hidden Posts