Thit Kho (Vietnamese Braised Pork Belly)
This savory pork braise is beloved across Vietnam. In the north, the dish is usually saltier, says chef Diep Tran, R&D chef for Red Boat Fish Sauce, while in the south, the braise tends to be sweeter. The blanched cabbage is a good accompaniment for the fall and winter months; during spring, blanched snap peas and green beans are great options; in the summer, pair this kho with fresh slices of Persian cucumbers.
Nqaj Qaab Zib (Sweet Pork)
Fragrant lemongrass and galangal add brightness and balance to the savory-sweet sauce that coats tender pork belly. Searing the pork in batches ensures the meat browns while the fat renders.
Pork Pies with Pine Nuts and Dried Fruit
Virtuoso charcutier Arnaud Nicolas’s choice of meat—lean pork belly—gets the ratio of protein to fat exactly right. The interiors of his warm buttery puff pastries are studded with jewellike nubs of pistachio, cranberry and apricot. Slideshow: More Pork Belly Recipes
Pork Belly Porchetta with Truffles
This is Nadine Levy Redzepi’s high-low approach to pork, combining a humble, fatty cut with upscale but affordable preserved truffles. The meat is cooked until just tender; it won’t be meltingly soft like a braise, but it has that irresistible crunchy layer of fat to keep everything juicy. Slideshow: More Pork Belly Recipes
You can't go wrong with melt-in-your-mouth pork belly. From crispy pork belly with kimchi to hearty sandwiches loaded with tender pork belly pieces and fried eggs, these dishes will be worth the effort.