Pork Belly: Cooking and Buying Tips

Pork belly is one of the most delicious cuts of pork around. An extremely rich and fatty cut, pork belly has fallen out of favor somewhat among home cooks, but has recently come back into culinary vogue in restaurants, where chefs transform inexpensive pork belly into exorbitantly priced "gourmet" dishes. However, there is no need for the home cook to avoid pork belly. These simple tips will have you serving up restaurant-quality pork belly in no time!

Pork belly is actually the same cut of pork that is used to make bacon, but instead of being smoked and cured like bacon, pork belly is fresh and is typically sold with the skin attached. Because it is not smoked or cured, pork belly can be a bit tough if not cooked properly. The best way to tenderize a tough cut of meat is with moist heat, so braising pork belly is an essential first step. Pork belly, like bacon, contains a great deal of fat, which can be quite unappetizing if not cooked to a crisp. Braising pork belly will leave the meat tender but the fat flabby, so finishing the pork belly on the grill or in a sauté pan is also key.

When shopping for pork belly, look for pieces of a uniform thickness with intact skin and even distribution of fat and lean - they will cook more evenly. Also, try to find a single piece large enough for your purposes - pork belly is sometimes sold in thin slices like bacon, and these will not hold up to the braising and grilling process. Occasionally pork belly will contain rib bones, which you may want to avoid. Ideally, find a butcher who will cut pork belly to order for you, so you can be sure you're getting just the right piece.

Pork belly is relatively mild-tasting on its own, and works well with almost any marinade. Because it has a great deal of fat, pork belly will stand up to tart flavors and won't toughen the way a leaner meat might in an acidic marinade. Try a combination of lime juice, curry paste, oil and fish sauce for a Thai-style pork belly, or use cider vinegar, oil, cinnamon, clove and nutmeg for a "fall" flavor. Glazes or sauces may also be added for additional flavor after the pork is grilled.

No matter the marinade you choose, the cooking method for pork belly is simple. Marinate the pork belly overnight, then place the meat with the marinade in an ovenproof dish with enough liquid to cover (you could use water, beer, wine or a combination). Cover it tightly with foil and cook in a 250˚ oven for five to six hours, until the pork belly is extremely tender. Remove from the oven and allow the pork belly to rest in the cooking liquid, covered, for another two hours.

Once the pork belly has rested, remove it from the cooking liquid and pat dry. Season the pork belly heavily with salt. Heat a grill pan over medium low heat (or heat your outdoor grill to medium low) and grill the pork belly skin side down for approximately 15 minutes, until the skin is extremely brown and crisp, and a great deal of fat has rendered out. Do not turn or move the pork during this time - the skin will tear and the pork will not crisp properly. You can check the skin side for doneness by gently lifting a corner with kitchen tongs. When the skin side is cooked, flip the pork belly and cook for another 10 minutes on the meat side. If you desire an even crisper consistency, cook for another five minutes on each side. Allow pork belly to rest for 5-10 minutes, then cut into pieces and serve. Bon appétit!