A fatty and rich cut of meat, pork belly becomes melt-in-your-mouth tender after some time in the oven or over the coals. Paired with crisp greens, added to curries, or marinated and roasted until crispy, it's as versatile as it is delicious.
Our siew yoke is pork belly perfection. A combination of roasting, steaming, and broiling gives you incredibly tender meat and shatteringly crisp skin.
Pork belly is rich enough as it is, but why not pair it with pork loin and make porchetta? The belly is wrapped around the loin, keeping the whole roast juicy and flavorful. It's great on it's own, but also makes a wonderful sandwich filling.
If pork wrapped in pork is too extreme, we can work in some vegetables. How about a Thai red curry with green beans or braised pork belly served over a salad of arugula and pears?
Pork belly's fattiness makes it ideal for ground preparations. At Gramercy Tavern in New York, they mix it with beef chuck for kielbasa. Xiao long bao, or soup dumplings, also feature this rich cut.
Check out our collection of decadent pork belly recipes!
Crispy Philippine Slow-Roasted Pork Belly (Bellychon)
“This is my modern take on the traditional Lechon, which is a whole roasted pig. While many of us don’t have the space or equipment to roast a whole pig on a spit over coals, this recipe gives you the ability to recreate the idea and flavors.” – Leah Cohen of Pig & Khao Get the recipe for Crispy Philippine Slow-Roasted Pork Belly (Bellychon) »
Grilled Pork Belly with Butter Corn and Sour-Sweet Cherry-Jalapeño Relish
The classic combination of pork and fruit gets the ultimate summer treatment in this dish from John Karangis of Union Square Events. Made tender in an aromatic braise, pork belly gets a quick char on a hot grill before resting atop buttery sweet corn and a relish of sweet and sour cherries tossed with jalepeños and a honey-lime vinaigrette.
Crispy Roast Pork (Siew Yoke)
With a luscious interior and perfectly crisp crackling, this is everything roast meat should be. Get the recipe for Crispy Roast Pork (Siew Yoke) »
Shanghai Soup Dumplings (Xiao Long Bao)
A collagen-rich pork stock is the key to making soup dumplings. It’s solid when cold, letting you wrap it in dough. Once steamed, it liquifies into a soup. Get the recipe for Shanghai Soup Dumplings (Xiao Long Bao) »
Beer-Braised Pork Belly Salad
This chile-rubbed, beer-braised pork belly is cooked until tender and served atop arugula and pears. Get the recipe for Beer-Braised Pork Belly Salad »
Kimchi Stew
This traditional Korean stew makes good use of long-aged kimchi. Get the recipe for Kimchi Stew »
Kielbasa
These juicy smoked sausages are made with a blend of beef chuck and pork belly or shoulder. Get the recipe for Kielbasa »
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