Pork belly is a favorite dish for many people. This cut of meat is found on the underbelly of the pig and should have a good ratio of meat to fat.
There are many ways to cook it, and we have found 24 of the best pork belly recipes to tempt you.
This pork belly with honey garlic sauce is a great appetizer and only takes 30 minutes in total.
With sizzling pork crisping in a pan this dish can be cooked completely on the stove. The result is beautifully browned and crispy pork belly ready to be smothered in a delicious sauce.
The sauce is a mixture of sweet honey, Japanese tamari sauce and finely minced garlic.
With the addition of a topping of sesame seeds this is a truly mouthwatering dish.
A wonderful juicy and soft pork belly roast with a perfect crispy crackling this dish is a definite showstopper.
The best thing about this apart from the taste is that you only need three ingredients. Pork belly, salt and pepper. Of course, if you want you can add your own favorite herbs to rub into the meat.
As pork belly is naturally sweet and tender the salt and pepper add just enough seasoning to make the crispy crackling irresistible.
For this recipe the pork belly is cut into two inch cubes having had the skin removed. It is then marinated in a mixture of sweet and salty ingredients.
The pork belly is then left to chill in the refrigerator for an hour. Once it has absorbed all the flavors of the marinade it’s placed on a baking tray in a 400-degree oven for 30 minutes, turned and then baked for another 20 minutes.
Sprinkle with sesame seeds and green onions for a wonderful main course.
The simplest way to produce the most incredibly tasting pork belly is to roast it slowly. With this recipe you will have the kind of crackling that you have only ever dreamed of. Not to mention the unbelievably tender and moist meat.
By cooking the pork belly confit style the fat and juices work their magic to render the layers of fat and crisp the skin.
After two and a half hours you will be enjoying the best pork belly of your life.
Those are five words you probably never thought you would use together. But then this is a very special dish.
Pork belly tacos will become your new favorite dish and are so simple to make. The pork belly is cubed before being tossed in cumin, sugar and chili powder to coat it.
The pieces are fried in an air fryer (see also ‘35 Simple, Tasty Airfryer Dinner Recipes‘) for 16-18 minutes and then placed in warm tortillas and served with the toppings of your choice.
Everything you love about barbecue, great smoky flavor and moist, tender meat. This works best with the skin removed to allow the smoked taste to penetrate the meat (see also ‘15 Best Meats For Smoking At A BBQ‘).
A sweet rub is added before the pork is placed in the smoker. When it reaches 165℉ it’s wrapped in foil and replaced in the smoker until it hits 200℉ internally.
Take it out, coat it with your favorite barbecue sauce and return to the smoker for another 10 minutes. Now you’re ready to enjoy this amazing pork belly.
An essential ingredient of this dish is the Korean hot pepper paste which you can get in most Asian grocery stores or online. This is used with garlic, ginger, honey, soy sauce, sesame oil and sesame seeds to marinate the pork in.
The pork has been cut into thin slices to allow the marinade to be absorbed and for quick, easy cooking.
Pan fried over medium heat for 4-5 minutes on each side the pork is tender, moist and flavorsome.
No one can deny that the Chinese make great pork belly (see also ‘18 Classic Pork Dishes Chinese Style‘) and this recipe is no exception. Start with cubes of meat which are blanched for a couple of minutes in boiling water.
The pork belly is then added to a wok with oil and sugar until lightly brown.
Adding Shaoxing cooking wine with both dark and light soy sauce gives the meat its color and flavor.
To achieve a wonderfully tender texture the pork belly is covered and cooked for up to an hour.
You can choose your favorite pork seasoning for this dish. Simply trim off the skin and hard fat and then cube the pork belly into 1.5” pieces. Put it in your smoker for 3 hours at 225 degrees with the wood of your choice.
Remove and add barbecue sauce, hot honey, butter and seasoning. Now put it back in the smoker for a couple of hours. Leave to rest for ten minutes after removing.
These delicious nuggets of pork belly bliss are well worth the wait.
A gloriously sweet and sticky coating to pork belly will have you licking your fingers with this amazing recipe. It’s also got a little kick.
You’ll be treated to three layers of flavor. First from the 2 hours of slow cooking in stock, rice wine, ginger, garlic, and sugar. The second, from being fried with seasoning till crispy and the third from the wonderfully sticky sauce.
If you get to the third stage without eating the lot then congrats and enjoy!
That this recipe calls for the pork belly to be cooked in the slow cooker means it is going to be meltingly delicious and moist. Add the honey balsamic glaze, and you’re in pork paradise.
A diamond pattern in the skin allows the seasoning to flavor the pork belly. Pan frying for a few minutes crisps up the skin before placing in the slow cooker.
The balsamic vinegar, honey, chicken stock, and garlic glaze is poured over the pork which is cooked on low for 7 hours.
12. Pork Belly Ramen
Congratulations, you have found the perfect ramen with pork belly right here. You will have to decide if the broth or the meat is the star of the show as they are both delicious.
The secret of this recipe is that the pork belly is crisped up just before being placed in the ramen to stop it getting soggy.
The ramen itself is delicately flavored with ginger, soy sauce and sesame oil then topped with a soft boiled egg. Delicious!
A recipe of glazed pork belly and cheesy biscuit sliders is going to appeal to everyone and is perfect for game day.
The pork belly is cooked in a pressure cooker for an hour with stock, white wine, soy sauce and seasoning. Then the biscuits are made with buttermilk and cheese.
Finally the glaze ingredients are heated together, and the pork belly is crisped in a pan before adding the glaze.
Assemble the slider with the bourbon glazed pork and pickled vegetables.
This recipe is inspired by Thai flavors with layers of pork belly, yellow curry sauce and slaw in a thick sandwich roll.
A beautifully crispy skin is achieved through scoring and applying a dry brine to the pork skin. It’s left in the refrigerator for 6 hours before being roasted.
Thai slaw is a mixture of green and purple cabbage, red and green onion and shredded carrot. The sauce is created with curry paste and coconut milk for a rich topping.
Layer the pork and slaw in the split rolls and top with curry sauce.
Unlike traditional Chinese braised pork belly this recipe calls for beer. And with caramelized onions and garlic this adds an interesting bitterness to offset the sweetness.
To change the level of bitterness go with dark beer for more and light beer for less.
The pork belly is browned with the onions, garlic and ginger before the liquid ingredients are added, and the whole thing boiled for around 15 minutes.
The heat is then reduced, and the dish left to braise for an hour and 20 minutes. Serve with rice or noodles.
16. Pork Belly Bao
Bao is a traditional steamed fluffy bread made with slightly sweetened wheat flour. Pork belly bao is a dish of pork belly wrapped in this delicious bread with a selection of condiments.
The pork is covered with Chinese five spice and browned in a frying pan until crispy. Pieces of dough are rolled out into an oblong, folded in half and then steamed in a bamboo steamer.
Then the pork belly is added with some tasty condiments such as pickled cucumber and some hoisin sauce (see also ‘13 Best Hoisin Sauce Substitutes‘).
17. Pork Indad
Pork Indad is a sweet and savory stewed pork dish. The combination of spices makes this an incredibly flavorsome dish.
The pork belly cubes are tossed in minced garlic, ginger and salt. This is put to one side while the amazing assortment of spices is dry fried, ground down and then blended into a paste with the wet ingredients.
Cooked until crispy in hot oil the pork belly is then infused with the spice paste and slowly cooked for an hour. Delicious!
If you are serious about your pork belly then you have to try this dish. Not many salad recipes start with braising pork belly, but this is a salad that is designed to be different.
Cubes of watermelon, pickled watermelon rind and deep fried pork mixed with mint and basil leaves makes for an irresistible combination. A wonderfully, unique salad with the richness of pork and the lightness of summer flavors.
This is an involved recipe but makes for an amazing dish for a special occasion.
A delicious but quick stir fry with crispy pork belly. Perfect for those evenings when you are in a hurry but want something really tasty. This dish can be made in 15 minutes if you use pre-cooked pork belly.
The pork belly is fried in a wok until it is crispy and then Chinese broccoli, garlic, bird’s eye chilies, oyster sauce and sugar is added.
If you find the bird’s eye chilies are too hot add them slightly bruised rather than sliced.
Pork belly as a hangover cure, who knew?! You don’t need to be feeling rough to enjoy this dish. The process of curing the pork makes it incredibly flavorful and crispy.
This takes around two days and involves rubbing the meat with salt and fennel seeds.
This cures the pork and takes out some moisture ensuring that it ends up very crispy. To achieve this it is roasted in a very hot oven. The pork belly is then served with a horseradish and lemon sauce.
Melt in the mouth pork belly kebabs are marinated in a blend of Korean chili paste, soy sauce and sake. This can be for an hour or overnight depending on how much time you have.
Combined with chunky vegetables such as red pepper or tomato the kebabs can be cooked on the barbecue grill. Basting them with the marinade as they cook infuses more flavor and keeps the meat moist.
These kebabs are spicy and sweet while not being overpoweringly hot.
22. Pork Belly Fries
This recipe is very straightforward, but the pork belly does take around eight hours to cook in a low oven. However, the results are very much worth the wait.
Before cooking the pork is seasoned with Chinese five spice. Once it is cooked it is cut into lardons and sauteed with hoisin sauce (see also ‘10 Hoisin Sauce Substitutes‘).
To accompany the pork, fries are made from russet potatoes and then twice cooked for crispness.
For a quick route to delicious pork belly this recipe allows you to achieve that finger licking satisfaction without hours in the oven.
To get that perfect rendered down taste the slices should be no more than an inch thick and with a good ratio of meat to fat.
The slices are seasoned and baked in the oven for about 15 minutes until sizzling and slightly brown on top. They can then be basted in your favorite barbecue sauce and cooked for another 10 minutes.
The key to this recipe is to prepare the pork belly in advance by rubbing spices into the meat, scoring and salting the skin and being very attentive to the cooking process.
It should also be cooked on a rack to allow the heat to circulate around it. The result will be beautifully puffy, crispy pork belly. The accompanying dipping sauce is simple to make and really delicious.
Frequently Asked Questions
Is Pork Belly Just Fat?
Pork belly is a fatty cut of pork and has three distinct layers. The outer layer is the skin, then there is a layer of fat and finally the pink red meat. The thick layer of fat gives the pork belly most of its flavor and tenderness when it is cooked.
What Is Another Name For Pork Belly?
Pork belly is also called side pork or side pork belly but comes from the same part of the pig and is essentially the same cut of pork.
How Long Is Pork Belly Good For?
Pork belly should be well wrapped or put in an airtight container, and it will keep for three to five days in the refrigerator or up to six months in the freezer.