Pork Belly

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.

This pork gets marinated overnight and braised in a savory soy-and-mirin broth.

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.

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.

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).

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.

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.

Fresh pork belly, available at Japanese markets, has the ideal fat-to-lean-meat ratio to temper the kimchi's intensity.

This flavor-packed ramen features incredibly springy homemade noodles with an eggplant-chipotle sofrito and tender pork belly.

This elegant roasted pork belly dish features three different sauces that maximize the amount of flavor on your plate.

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.

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
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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.