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 Crispy Pork Belly

Nobody does crispy pork belly like the Chinese! The secret to the perfect, shatteringly crisp, perfectly seasoned crackling is to bake with a salt crust.

Nigel Slater's Crisp Pork Belly, Sweet Peach Salsa

Nigel Slater's Crisp pork belly, sweet peach salsa from Ripe is a fabulous surprise of a recipe. The warm, vaguely Asian spice blend rubbed into the belly may not seem an obvious complement to a Southwestern-style peach salsa, but a quick glance through the ingredients reveals commonalities: cilantro, lime, and chile all play their parts in both cuisines, and peaches themselves are one of America's favorite imports from China. Not to mention, that once the peach salsa is piled on top of thinly s...

Sous Vide Pork Belly Buns With Mayonnaise and Quick-Pickled Cucumbers

Steamed buns stuffed with pork belly cooked sous-vide in a Japanese-style marinade.

Bowl-Steamed Pork Belly

Chinese-style pork belly steamed in a bowl with pickles and chilies until tender.

Sliced Pork Belly with Spicy Garlic Peanut Sauce

This is a Sichuan dish called Suan Ni Bai Rou (蒜泥白肉) – literally translated as “garlic paste white meat.” Sliced pork belly is white before the sauce is added.

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.

Isan-Style Spicy Thai Fried Pork Rind and Herb Salad

The dressing for this salad fires on all cylinders with big bursts of hot, acidic, sweet, and savory elements all in balance. The dressing coats crisp fried pork rinds, softening them up slightly, and making them taste almost bright and refreshing when coupled with plenty of fresh herbs and bean sprouts.

Pork Larb (Thai Salad with Pork, Herbs, Chile, and Toasted Rice Powder)

A classic Northern Thai dish, larb is a meat-based salad that exemplifies the hot, sour, pungent, and sweet flavor balance typical of many Thai dishes. Our version uses fried shallots for extra flavor along with toasted rice powder, giving it an intense nuttiness.

Chinese Pork Belly with Pickled Mustard Greens - The Woks of Life

This show-stopping Chinese Braised Pork Belly with Pickled Mustard Greens (酸菜卤肉饭) is savory, tangy, and perfect over rice.