How To Cook Pork Belly

How to Choose the Best Pork Belly

For a delicious dish, selecting good pork belly is essential. Here are the most important aspects to consider:

Ideal proportion: Look for pork belly with a balance between lean meat and fat, approximately 50/50. The fat should be well-distributed and marbled to ensure a juicy and flavorful result.
Appearance and color: The meat should show a uniform bright pink tone, while the fat should be creamy white, firm to the touch, and free of yellowish spots. Avoid pieces with discoloration.
Skin condition: Check that the skin is completely intact, without cuts or holes. Good skin condition is essential to achieve that desired crispy crust in roasted pork belly.
Proper thickness: Select cuts at least 2-3 centimeters thick. Thicker pieces better retain juices during cooking and allow for more even cooking.
Optimal freshness: Choose fresh pork belly that hasn't been processed or smoked. Fresh product allows better control over the final flavor and ensures a juicier and more tender texture.
Temperature control: Verify that the meat has been stored at a constant temperature between 4.5°C and 5.5°C. Avoid buying pork belly that has been frozen, as this can affect its texture.
Quality indicators: Inspect that the piece doesn't have unpleasant odors or green or brown spots. The aroma should be fresh and clean, characteristic of pork.

The quality of your pork belly will largely determine the success of your dish, so take your time to choose the best piece available.

Cutting Techniques and Prior Preparation

Proper preparation of pork belly is essential for an exceptional dish. Good cutting and cleaning techniques will ensure even cooking and optimal flavor development.

Initial cleaning:

Inspection and cleaning: Carefully examine the piece and wash it under cold running water. Make sure to remove any visible residue or impurities from the surface and dry it completely with paper towels.
Removing excess: Using a sharp knife, remove excess external fat leaving a uniform layer of approximately 1 centimeter. This fat layer is essential as it will act as a natural protector during cooking.

Cuts:

Main cut: Use a sharp knife to make cuts perpendicular to the muscle fibers. This technique is crucial as it will help break down the fibers and result in a more tender texture when eating.
Skin pattern: To achieve crispy skin, make shallow cuts in a diamond or grid pattern with 1-centimeter spaces between them. It's important not to penetrate the meat when making these cuts.
Portion size: If cutting into portions, maintain a uniform size either in 2-3 centimeter cubes or 1-centimeter thick strips. Uniformity will ensure even cooking across all pieces.

Drying and final preparation:

Surface drying: Use kitchen paper to completely remove any remaining moisture, paying special attention to the skin. Proper drying is crucial for achieving a crispy texture during cooking.
Resting: Before starting to cook, let the meat rest outside the refrigerator for 30 minutes. This step is essential for the meat to reach a uniform temperature and cook evenly.

Remember that meticulous preparation is the foundation of perfectly cooked pork belly. Take the necessary time to perform each step with care and attention to detail.

Delicious Marinades to Enhance Pork Belly Flavor

Marinades are essential for enhancing the flavor and juiciness of pork belly. Here are the best options:

Asian marinade:

Soy sauce and spices: Combine soy sauce, brown sugar, and Chinese five spice. This mixture provides a deep umami flavor and balanced sweetness to the meat.
Ginger and lime: Mix extra virgin olive oil, fresh lime juice, honey, and grated ginger. Let marinate for at least an hour.

Citrus marinade:

Orange and herbs: Prepare a mixture with orange zest, fresh mint, and olive oil. The citrus helps tenderize the meat while herbs add freshness.
Lemon and garlic: Combine lemon juice, minced garlic, olive oil, and thinly sliced onion. This marinade adds traditional Mediterranean flavors.

Aromatic marinade:

Fresh herbs: Mix rosemary, fresh thyme, crushed garlic, and olive oil. The aromatic herbs enhance the natural flavor of the pork belly.
Mustard and honey: Combine Dijon mustard, honey, balsamic vinegar, and dried thyme. This mixture provides a balance between sweetness and acidity.

Classic marinade:

Salt and pepper: Mix coarse salt, freshly ground black pepper, olive oil, white wine, soy sauce, garlic, fresh rosemary, fresh thyme, onion, and bay leaves. This simple marinade enhances the natural flavors of the meat.

Korean marinade:

Gochugaru and soy: Mix Korean chili paste, soy sauce, minced garlic, and brown sugar. This marinade adds a characteristic spicy and sweet touch.
Sesame and ginger: Combine sesame oil, grated ginger, green onion, and garlic. An aromatic marinade with intense Asian flavors.

The success of your dish will largely depend on the marinating time, ideally between 2 and 24 hours depending on the thickness of the piece.

Temperature and Cooking Time Guide by Method

Perfect pork belly cooking depends on the chosen method. Here's a detailed guide of times and temperatures:

Traditional oven: Preheat the oven to 180°C and cook for 1 hour with the skin side down. Then, increase to 200°C with grill and cook for another 10 minutes with the skin side up to achieve crispiness.
Air fryer: Preheat to 180°C for 3-5 minutes. Cook the pork belly for 10-15 minutes at 180°C, flipping halfway through for even browning.
Slow oven cooking: First phase at 225°C for 90 minutes, followed by a second phase at the same temperature for another 90 minutes to achieve perfect texture.
Combined method: Start at 200°C for 35 minutes, then reduce to 175°C for another 35 minutes. This method ensures even cooking and crispy skin.
Pressure cooking: Maintain a constant temperature of 175°C for 25 minutes with the skin side down, then flip and cook at 200°C for another 25 minutes.

Precise temperature and time control are crucial factors for achieving perfectly cooked pork belly that's juicy inside and crispy outside.

Ingredients for Oven-Roasted Pork Belly

To achieve a perfect oven-roasted pork belly, you'll need a careful selection of ingredients that will ensure a juicy interior and crispy exterior:

Pork belly: 1 kg - Base of the dish that provides flavor and texture
Salt: To taste - Enhances the natural flavors of the meat
Black pepper: To taste - Adds character and depth
Olive oil: 2 tablespoons - Helps browning and maintains moisture
Coarse salt: 3 tablespoons - Helps dehydrate the skin to achieve crispy texture
White vinegar: 2 tablespoons - Promotes browning and crispy skin texture

For the classic marinade:

White wine: 1 cup - Tenderizes and adds complex flavor
Soy sauce: 1/2 cup - Provides color and depth
Garlic: 6 crushed cloves - Essential aromatic base
Fresh rosemary: 4 sprigs - Traditional Mediterranean aroma
Fresh thyme: 4 sprigs - Complements the herbal flavors
Onion: 1 medium, sliced - Adds natural sweetness
Bay leaves: 2 leaves - Deepens the flavors

The precise combination of these ingredients, along with proper cooking, will allow you to achieve an exceptional pork belly with balanced flavors and perfect texture.

How to Cook Pork Belly in the Oven

Oven-roasted pork belly is one of the most delicious dishes when properly prepared. Follow these detailed steps to achieve a pork belly that's juicy inside and crispy outside.

Initial preparation :

Room temperature: Remove the pork belly (1 kg) from the refrigerator 30 minutes before and dry it completely with paper towels. This step is crucial for the meat to reach a uniform temperature.
Marinade preparation: In a bowl, mix white wine (1 cup) with soy sauce (1/2 cup). Add crushed garlic (6 cloves), rosemary (4 sprigs), thyme (4 sprigs), bay leaves (2 leaves), and sliced onion (1 medium). Mix all ingredients well.

Marinating the meat :

Marinade application: Place the pork belly in a deep container and pour the marinade mixture, ensuring it covers the entire piece. Add salt (2 tablespoons) and pepper (1 tablespoon) to taste.
Resting time: Cover the container with plastic wrap and refrigerate. For best results, marinate between 2 and 24 hours, turning the meat occasionally.

Crispy skin preparation :

Skin drying: Thoroughly dry the skin with paper towels and make shallow diamond-pattern cuts.
Special treatment: Brush the skin with white vinegar (2 tablespoons) and generously cover with coarse salt (3 tablespoons). This process will help dehydrate the skin and achieve perfect crispiness.

Oven preparation :

Preheating: Set the oven to 180°C and wait until it reaches temperature. Meanwhile, remove the pork belly from the marinade and pat it dry gently.
Tray preparation: Place a rack over a baking tray. Brush the pork belly with olive oil (2 tablespoons) and place it on the rack skin-side down.

First cooking phase :

Initial cooking: Roast for 1 hour at 180°C with the skin side down. The juices will begin to drip and the meat will cook slowly.
Turning: After an hour, remove the tray and carefully turn the pork belly. Brush again with olive oil (1 tablespoon) on the surface.

Final phase :

Browning: Increase temperature to 200°C and cook for 15-20 more minutes with the skin side up until achieving uniform browning.
Cooking point: The pork belly is ready when the skin is golden and crispy, and when a thermometer inserted into the thickest part reads 75°C.

Resting and serving :

Resting time: Remove from the oven and let rest for 15 minutes before cutting. This step is essential for the juices to redistribute.
Cutting and presentation: Cut into portions and serve with the marinated onions from the bottom of the tray as garnish.

With patience and attention to detail in each step of the process, you'll achieve a perfectly cooked pork belly that will delight all your guests.

Basic Techniques for Achieving Crispy and Golden Pork Belly

To achieve perfectly crispy and golden pork belly, it's essential to follow these fundamental techniques:

Skin preparation:

Initial drying: Thoroughly dry the skin with paper towels. Moisture is the main enemy in achieving a crispy texture, so this step is crucial.
Proper scoring: Make small perforations in the skin without penetrating the meat, using a meat pricker or sharp fork. This will allow the fat to render and the skin to become crispy.

Vinegar technique:

Application: Brush the skin with distilled white vinegar. This ingredient acts as a heat conductor and helps achieve a uniform crispy texture.
Coarse salt: After the vinegar, generously cover the skin with coarse salt. This layer will help draw out additional moisture from the skin.

Temperature control:

Initial cooking: Start with a low temperature (180°C) during the first hour to slowly render the fat.
Final browning: Increase the temperature to 200°C during the last 15-20 minutes to achieve perfect browning and crispiness.

Additional techniques:

Oven position: Place the pork belly on an elevated rack to allow air circulation and fat to drip.
Resting time: Let the meat rest for at least 15 minutes before cutting to allow the juices to redistribute.

The secret to perfect pork belly lies in patience and attention to these fundamental technical details.

Perfect Side Dishes for Pork Belly

Pork belly is a versatile dish that can be complemented with different side dishes to enhance its flavors. Here are the best options:

Potato sides:

Pommes pavé: Prepare thin layers of potato with cream and parmesan cheese, baked until achieving a crispy exterior and creamy interior. This option is ideal for pork belly with sauces.
Roasted potatoes: Cut potatoes into uniform pieces, season with olive oil, garlic, and aromatic herbs, and bake until golden and crispy.

Fresh salads:

Pear and blue cheese salad: Combine arugula, lettuce, pear wedges, walnuts, and blue cheese with a touch of balsamic vinegar. The sweet and savory contrast perfectly complements the pork belly.
Red cabbage salad: Mix purple cabbage with apple and raisins, providing a sweet and sour touch that balances the richness of the pork belly.

Sautéed vegetables:

Asparagus with mushrooms: Sauté fresh asparagus with mushrooms in white wine, garlic, and rosemary. A light and aromatic option.
Roasted vegetables: Prepare a mix of carrots, zucchini, and roasted peppers with Provençal herbs.

Rice sides:

Mushroom rice: An aromatic rice prepared with wild mushrooms that adds earthy flavors.
Spiced rice: Prepare a fragrant rice with turmeric, cumin, and fresh herbs.

The key is to seek contrasts in both flavors and textures to enhance the qualities of the pork belly.

Frequently Asked Questions (FAQs)

Q: How long should I marinate the pork belly?

A: The ideal marinating time is 24 hours in refrigeration for best results. However, you can marinate for a minimum of 2 hours or overnight (14 hours) if you're in a hurry.

Q: How do I know when the pork belly is properly cooked?

A: The pork belly is ready when the skin is golden and crispy, and when a thermometer inserted into the thickest part reads 75°C (167°F). The meat should have a uniform brown/golden color.

Q: How do I achieve crispy skin?

A: For crispy skin, it's essential to thoroughly dry the surface, prick the skin to release moisture, apply vinegar and coarse salt, and follow a two-phase cooking process: first at 180°C (356°F) and then at 200°C (392°F) with the grill on.

Q: What are good side dishes for pork belly?

A: It's recommended to serve with fresh and acidic side dishes such as pickled salads, anise-flavored pea cream, or sour cream sauce with chives or cucumber to contrast with the richness of the meat.