Lechon Kawali (Filipino Crispy Fried Pork Belly)

Filipino lechon kawali is one of the great pork dishes of the world. Boiled pork belly gets fried until intensely crisp and crunchy on the outside and meltingly tender within.

Rotisserie Porchetta

How can you go wrong with pork wrapped in fatty pork? You can't, which makes this porchetta such a great holiday treat.

Pernil-Style Roast Pork

This pernil style roast pork recipe is one of our all-time favorite pork recipes. Serve with beans, rice, and a simple salad to complete the meal!

Cantonese Roast Pork Belly (Siu Yuk)

Cantonese Roast Pork Belly, or siu yuk, can be found in many Chinatown restaurant windows, but with our recipe, you can make it at home!

Porchetta: Herb Stuffed Roasted Pork Belly - The Woks of Life

An Italian specialty, porchetta is a tasty, herb-roasted pork belly with crisp, crackling skin. Porchetta is a deliciously moist, boneless, fatty pork roast marinated with plenty of garlic, salt, pepper, and aromatic herbs served hot, but you often see it cold sliced up for sandwiches

Kilawin: Grilled Pork, Punchy Sauce, Can't Lose

Marinated and grilled pork belly tossed in a punchy vinegar-based dressing.

Deep-Fried, Sous Vide, 36-Hour, All-Belly Porchetta

Sous-vide cooking ensures the meat is cooked perfectly and evenly while deep-frying the cooked porchetta in lard and/or oil quickly produces a crust that is evenly blistered, bubbled, and outrageously crisp.

Slow-Roasted Crispy Pork Belly

This is a recipe for Pork Belly that's slow roasted to make the flesh ultra tender & juicy, with impossibly perfect, crazy crispy crackling!

Chinese Barbecue Pork From 'The Meat Hook Meat Book'

Pork belly has been enjoying its 15 minutes of fame for the last, what, 7 years or so? And no wonder: pork fat tastes good, and as every bacon-lover knows, pork belly is wonderfully fatty. This recipe, from Tom Mylan's The Meat Hook Meat Book, couldn't be easier, and lands you with luscious, wobbly, sweet-and-savory hunks of pork that are as good as any in Chinatown.

Smoked Pork Belly Marinated in Char Siu Sauce

This was, surprisingly, my first pork belly attempt but any anxiety was quickly dispelled when tasting the red-hued beauty that emerged after five hours in the smoker. The insides were moist, tender, and juicy—that's almost a given when so much fat is involved—and the outside had a great crust that held the slightly sweet and salty flavor of the char siu sauce.