Crispy Pork Belly with Kimchi Rice Grits and Peanuts
Make an ingenious version of the Southern classic by swapping rice grits for corn, and stirring in kimchi to go with this crispy pork belly.
Braised Pork Belly with Pickled Radishes
This pork gets marinated overnight and braised in a savory soy-and-mirin broth.
Pork Belly with Rhubarb Glaze
After brining the pork belly, you slow-roast the meat until it's tender and crisp, brushing it with a deliciously sweet and tangy rhubarb glaze.
This over-the-top torta (Mexican sandwich) combines fried eggs, spinach, pork belly and roasted jalapenos.
Caramel-Lacquered Pork Belly with Quick-Pickled Honeydew
The key to this dish is the rich Vietnamese-inspired dark caramel. A little bitterness in the caramel makes it more complex, so take the caramel as far as you can, then pull it off the heat and let stand for a minute before adding the other ingredients.
Pork Belly Sisig
The skin of Filipino pork belly sisig is supercrisp (from roasting), and the meat is tangy (from marinating) and juicy (from being braised with aromatics and spices).
Crispy Pork Belly Sandwiches with Meyer Lemon Relish
You might not expect Meyer lemons to go well with pork belly, but the bright acidity of the relish pairs well with the fattiness of the meat.
Slow-Roasted Pork Belly with Eggplant and Pickled Fennel
Paul Virant swears by a very slow, four-hour method of roasting pork belly to render a lot of the fat and make the meat superbly succulent and tender. Seasoning the pork liberally with a mix of salt, pepper, smoked paprika and herbes de Provence before cooking results in an amazing crust.
Stir-Fried Pork Belly with Kimchi
Fresh pork belly, available at Japanese markets, has the ideal fat-to-lean-meat ratio to temper the kimchi's intensity.
Chile-Eggplant Mazemen Ramen with Pork Belly
This flavor-packed ramen features incredibly springy homemade noodles with an eggplant-chipotle sofrito and tender pork belly.
Roasted Pork Belly with Asparagus, Morels and Peas
This elegant roasted pork belly dish features three different sauces that maximize the amount of flavor on your plate.
Pork Belly with Buckwheat Spaetzle and Collards
Pork belly is inexpensive yet tastes luxurious. In this dish, it cures overnight in salt and sugar to add flavor, then gets braised until it's meltingly tender.
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.
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.