5 Delicious Pork Belly Recipes

Pork belly, a delectable cut from the fatty section of a pig, has garnered immense popularity in various culinary traditions around the globe. Its rich flavour and tender texture make it a favoured ingredient in numerous dishes, spanning from the crisp and savoury bacon in North America to the succulent and aromatic braised pork belly found in Asian cuisines.

Pork belly is a brilliant choice for cooking methods like slow-cooking, roasting, BBQ, or braising, taking any dish to the next level. It’s perfect for all sorts of cooks who want to explore new flavours and textures in their meals. Whether you roast, braise, grill, or fry, pork belly always tastes amazing. Let’s look at four tasty recipes that show off just how versatile this cut of meat can be.

Tips for Perfect Pork Belly

Pork belly is renowned for its rich flavour, and cooking it to perfection involves rendering down the fat to achieve a tender texture. Here are some general tips for preparing pork belly:

• Low and slow: Cooking pork belly at a low temperature for a prolonged period allows the fat to render out without drying out the meat, making it incredibly tender.
• Skin scoring: For meals that call for crispy skin, such as porchetta, scoring the skin and rubbing in salt, helps the fat render more evenly and results in a crackling finish.
• Spices and marinades: Pork belly’s fatty nature makes it an ideal canvas for various flavours. From simple salt and pepper to more complex spice blends and marinades, seasoning pork belly before cooking can dramatically enhance its flavour profile.
• Rest Before Serving: After cooking, let the pork belly rest briefly before slicing or serving. This allows the juices to redistribute throughout the meat, ensuring every bite is flavourful and tender.
• Buy in Bulk: Consider purchasing a larger pork belly and portioning it for multiple meals. Often, larger cuts are more economical per kilogram and pork freezes well.

5 Delicious Pork Belly Dishes

1 Lechon Kawali (Crispy Fried Pork Belly Recipe)

Lechon Kawali is a beloved Filipino dish featuring a crispy pork belly. It’s made by boiling the pork belly until tender, then deep-frying it until the skin is golden brown and puffed up. It’s a flavourful and satisfying dish, often served with steamed rice and dipping sauces.

Ingredients

• 1 kg pork belly, skin on
• 3 tbsp salt (for boiling)
• 5 cloves garlic, crushed
• 2 bay leaves
• 1 tsp peppercorns
• 1 tbsp soy sauce
• Enough water to cover the pork belly
• 1 tbsp salt (for rubbing)
• 2-3 cups cooking oil (for frying)

Directions

Part 1: Boiling

1. In a large pot, combine the pork belly, 3 tbsp salt, garlic, bay leaves, peppercorns, soy sauce, and enough water to cover the pork belly.
2. Bring the mixture to a boil, then reduce heat to low and simmer for about 1 hour, or until the meat is fork-tender.
3. Remove the pork belly from the pot and let it cool slightly.

Part 2: Drying and Seasoning

1. Pat the pork belly dry with paper towels.
2. Score the skin in a criss-cross pattern with a sharp knife, being careful not to cut into the meat.
3. Rub the remaining 1 tbsp of salt all over the pork belly, making sure to get it into the score marks.
4. Place the pork belly on a wire rack and refrigerate, uncovered, for at least 4 hours or overnight. This will help the skin dry out and crisp up during frying.

Part 3: Frying

1. Heat the cooking oil in a deep pot or wok to 180°C (350°F).
2. Carefully lower the pork belly into the hot oil, skin-side down.
3. Fry for about 10-15 minutes, or until the skin is golden brown and crispy.
4. Carefully turn the pork belly over and fry for an additional 5-10 minutes, or until cooked through.
5. Remove the pork belly from the oil and drain on paper towels.
6. Let rest for a few minutes before slicing and serving.

2 Chinese-Style Five-Spice Pork Belly Recipe

This recipe draws inspiration from the flavours of Chinese cuisine, resulting in a fragrant and flavourful pork belly dish.

Ingredients

• 1 kg pork belly, skin on
• 2 tablespoons Chinese five-spice powder
• 1 tablespoon sea salt
• 1 tablespoon Hoisin sauce
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1/4 cup Shaoxing rice wine (optional)

Directions

1. Preheat oven to 220°C (430°F).
2. Score the skin of the pork belly and pat dry with paper towels.
3. In a bowl, combine the five-spice powder, salt, soy sauce, honey, ginger, garlic, and rice wine (if using).
4. Rub the mixture all over the pork belly, ensuring it gets into the scores.
5. Place the pork belly on a wire rack set in a roasting tin.
6. Roast for 30 minutes, then reduce heat to 180°C (355°F) and roast for an additional 1.5 hours, or until the meat is tender and the crackling is golden.
7. Let rest for 10 minutes before slicing and serving.

3 Spanish Style Pork Belly Recipe with Saffron Rice and Chorizo

This vibrant and flavourful dish combines crispy pork belly with saffron-infused rice and smoky chorizo.

Ingredients

• 1 kg pork belly, skin on
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 onion, chopped
• 100g cooked chorizo, diced
• 200g rice
• 1 pinch saffron threads
• 400ml chicken broth
• Chopped fresh parsley (for garnish)

Directions

1. Preheat oven to 200°C (400°F).
2. Score the skin of the pork belly and pat dry with paper towels.
3. In a small bowl, combine the paprika, cayenne, garlic powder, onion powder, salt, and pepper. Rub the mixture all over the pork belly.
4. Place the pork belly on a wire rack set in a roasting tin.
5. Roast for 30 minutes, then reduce heat to 180°C (355°F) and roast for an additional 1 hour, or until the meat is tender and the skin is crispy.
6. While the pork belly is roasting, heat the olive oil in a large skillet over medium heat. Add the onion and chorizo and cook until softened.
7. Stir in the rice and saffron. Add the chicken broth and bring to a simmer, then cover and cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
8. Let the pork belly rest for 10 minutes before slicing. Serve with saffron rice and chorizo, garnished with parsley.

4 Schweinebraten German Pork Belly Roast

Schweinebraten, translating to “roast pork,” is a beloved German dish, particularly popular in Bavaria. This recipe yields tender, flavoured pork with crispy crackling, perfect for a Sunday roast or a special occasion.

Ingredients

• 2 kg boneless pork belly (skin on)
• 2 tsp caraway seeds
• 1 tsp dried marjoram
• 1 tsp salt
• ½ tsp black pepper
• 1 large onion, peeled and quartered
• 2 cloves garlic, crushed
• 500 ml dark beer (like a Dunkel or Stout)
• 500 ml beef stock

Directions

1. Preheat the oven to 220°C (200°C fan).
2. Score the skin in a crosshatch pattern, cutting through the skin but not into the meat. Grind the caraway seeds and marjoram. Rub the spice mixture, salt, and pepper all over the pork belly, working it into the scores.
3. Place the pork belly skin-side down in a roasting pan. Roast for 30 minutes to render some fat.
4. Remove the pork belly from the oven, flip it skin-side up, and sear all sides until golden brown. Transfer to a plate.
5. Roast the vegetables. Add the onion and garlic to the roasting pan and cook until softened.
6. Pour in the beer, scraping up any browned bits. Return the pork belly, skin-side up. Add the beef stock.
7. Cover the pan with foil and roast for 2-3 hours, or until the pork belly is tender and the skin is starting to crisp.
8. Uncover the pan, increase the oven temperature to 220°C (200°C fan), and roast for another 20-30 minutes or until the crackling is golden and crisp. If needed, finish under the broiler for a few minutes.
9. Rest the pork belly for 15 minutes before carving. Serve with the pan juices and your favourite sides.

5 Air Fried Pork Belly Recipe

Indulge in the irresistible crackle and melt-in-your-mouth tenderness of perfectly cooked pork belly, made effortlessly in your air fryer. 

Ingredients

• 1 kg boneless pork belly (skin on)
• 1 tablespoon kosher salt
• 1 teaspoon white pepper
• 1 teaspoon five-spice powder (optional)
• 1 tablespoon neutral oil (vegetable, canola, etc.)

Directions

Prep the Pork Belly:

1. Pat the pork belly dry with paper towels.
2. Use a sharp knife to score the skin in a crosshatch pattern (this helps render the fat). Be careful not to cut into the meat.
3. Rub the salt, pepper, and five-spice powder (if using) generously all over the skin and sides of the pork belly.

Initial Air Frying:

1. Place the pork belly skin-side up in the air fryer basket.
2. Air fry at 250°F (120°C) for 30 minutes. This helps dry out the skin.

Increase the Heat:

1. After 30 minutes, increase the temperature to 400°F (200°C).
2. Brush the skin with a thin layer of oil.

Crisp the Skin:

1. Air fry for an additional 30-40 minutes, or until the skin is puffed up and golden brown. 
2. The cooking time can vary depending on the thickness of the pork belly and your air fryer model.

Rest and Serve:

1. Let the pork belly rest for 10 minutes before slicing. This allows the juices to be redistributed.
2. Slice and serve with your favourite sides, like steamed rice, stir-fried vegetables, or a simple salad.

The incredible versatility and depth of flavour found in pork belly make it an exceptional ingredient utilised in a diverse range of dishes worldwide. From crispy pork belly in Asian cuisines to slow-roasted and savoury pork belly in Western dishes, this cut of meat offers endless possibilities for creating delicious and satisfying meals.

Craving comfort after indulging in that delicious pork belly? Don’t let those leftovers go to waste! Transform them into a hearty and flavorful Pork Roast Leftover Soup.

For more information on buying the right air fryer for you, we recommend you review the following; Air Fryer Reviews.