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Thin-cut pork belly

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At the Asian market, I got some very thin-cut pork belly slices. They're in the freezer now and I don't know what to do with them. Too thin to braise? Can I sauté?

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  1. Cook it like bacon with lots of salt. It's called "side meat" or "side pork" in the South. Fry it in its own fat until it is crisp and brown. It's quite yummy.

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    1. I broil it or stir fry it and usually serve it over rice or good ramen/samin/udon.

      1. I assume you purchased the thin sliced pork belly at a Korean or Japanese market....Chinese generally use thicker slices.

        The most common Korean recipe is to grill the pork belly, either seasoned or marinated......then wrapped in lettuce with condiments or dipping sauces and (Banchan)) It is also used for Hot Pots.

        http://www.maangchi.com/recipe/samgye...