Irresistible Pork Belly Recipes You Need to Try

Pork belly has experienced a remarkable renaissance in recent years, transforming from an underutilized cut to a star ingredient in restaurants and home kitchens worldwide. This rich, marbled cut offers the perfect balance of lean meat and luxurious fat, creating an incredibly tender and flavorful dining experience when prepared correctly. The beauty of pork belly lies in its versatility – it can be slow-roasted to crispy perfection, braised until fork-tender, or grilled for a smoky char.

What makes pork belly so irresistible is its ability to absorb flavors while maintaining its succulent texture. The generous marbling ensures that the meat stays moist during cooking, while the skin can be rendered to achieve that coveted crispy crackling. From traditional European preparations to innovative Asian fusion dishes, pork belly adapts beautifully to various cooking methods and flavor profiles.

Whether you’re looking to impress dinner guests or simply want to treat yourself to restaurant-quality food at home, these five pork belly recipes will elevate your culinary game. Each recipe represents a different cultural approach to this beloved cut, showcasing how global cuisines have perfected the art of cooking pork belly.

1. Classic Crispy Roasted Pork Belly

This traditional preparation focuses on achieving the perfect contrast between crispy skin and tender, juicy meat. The key lies in proper scoring and slow roasting techniques that render the fat beautifully.

Ingredients:

• 3 lbs pork belly, skin on
• 2 tbsp coarse sea salt
• 1 tbsp brown sugar
• 2 tsp garlic powder
• 2 tsp smoked paprika
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp fennel seeds, crushed
• 2 tbsp olive oil
• 1 large onion, sliced
• 2 cups chicken broth

Instructions:

1. Pat the pork belly completely dry and score the skin in a crosshatch pattern, cutting about ¼ inch deep.
2. Mix salt, brown sugar, garlic powder, paprika, pepper, thyme, and fennel seeds in a bowl.
3. Rub the spice mixture all over the pork belly, working it into the scores. Refrigerate uncovered for at least 4 hours or overnight.
4. Preheat oven to 450°F (230°C). Place sliced onions in a roasting pan and add chicken broth.
5. Place pork belly skin-side up on a rack over the onions. Drizzle with olive oil.
6. Roast for 30 minutes, then reduce temperature to 325°F (165°C) and continue cooking for 1.5-2 hours until internal temperature reaches 145°F (63°C).
7. Increase temperature to 475°F (245°C) for the last 15 minutes to crisp the skin.
8. Let rest for 10 minutes before slicing.

Tips: For extra crispy skin, pat the surface dry again before the final high-temperature blast. The rendered fat and pan juices make an excellent gravy base.

2. Korean-Style Braised Pork Belly (Samgyeopsal Jjim)

This Korean comfort food features tender pork belly braised in a sweet and savory sauce with vegetables. The slow cooking process creates fall-apart tender meat infused with complex flavors.

Ingredients:

• 2 lbs pork belly, cut into 2-inch pieces
• 1 large onion, quartered
• 6 cloves garlic, smashed
• 2-inch piece fresh ginger, sliced
• 4 green onions, cut into 2-inch pieces
• 2 carrots, cut into chunks
• 8 shiitake mushrooms, stems removed

For the braising sauce:

• ½ cup soy sauce
• ¼ cup brown sugar
• 3 tbsp rice wine or mirin
• 2 tbsp Korean chili paste (gochujang)
• 1 tbsp sesame oil
• 2 cups water
• 2 tbsp corn starch mixed with 2 tbsp water

Instructions:

1. Heat a large Dutch oven over medium-high heat. Brown pork belly pieces on all sides, about 8-10 minutes total.
2. Add onion, garlic, and ginger to the pot and cook for 2 minutes until fragrant.
3. Whisk together all braising sauce ingredients except cornstarch mixture.
4. Pour sauce over pork belly and bring to a boil. Reduce heat to low, cover, and simmer for 1.5 hours.
5. Add carrots and mushrooms, cook for another 30 minutes until vegetables are tender.
6. Stir in cornstarch mixture and green onions. Cook for 5 minutes until sauce thickens.
7. Serve over steamed rice with kimchi on the side.

Tips: Marinate the pork belly in soy sauce and ginger for 2 hours before cooking for deeper flavor. Adjust the gochujang quantity based on your heat preference.

3. Chinese Five-Spice Pork Belly Buns

These steamed buns filled with aromatic five-spice pork belly represent the perfect marriage of tender meat and fluffy bread. The slow-cooked filling is fragrant and deeply satisfying.

Ingredients:

• 2 lbs pork belly, cut into 1-inch cubes
• 12 store-bought or homemade steamed bun buns
• 3 tbsp Chinese five-spice powder
• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• 2 tbsp Shaoxing wine or dry sherry
• 2 tbsp brown sugar
• 4 cloves garlic, minced
• 2-inch piece ginger, minced
• 2 star anise pods
• 1 cinnamon stick
• 2 cups chicken broth
• 2 green onions, sliced
• Cucumber julienne for serving
• Cilantro sprigs for garnish

Instructions:

1. Season pork belly cubes with five-spice powder, salt, and pepper.
2. Heat oil in a heavy-bottomed pot over medium-high heat. Brown pork belly on all sides.
3. Add garlic and ginger, cook for 1 minute until fragrant.
4. Add soy sauce, hoisin sauce, wine, brown sugar, star anise, and cinnamon stick.
5. Pour in chicken broth, bring to a boil, then reduce heat to low.
6. Cover and simmer for 2-2.5 hours until meat is fork-tender and sauce is thick.
7. Remove whole spices and shred the pork slightly with two forks.
8. Steam buns according to package directions.
9. Fill each bun with pork belly mixture, cucumber, green onions, and cilantro.

Tips: The pork belly can be prepared a day ahead and reheated. Save some cooking liquid to keep the meat moist when reheating.

4. Mexican-Style Carnitas Pork Belly

This Mexican-inspired preparation transforms pork belly into succulent carnitas with crispy edges and tender centers. Perfect for tacos, burritos, or eating straight from the pan.

Ingredients:

• 3 lbs pork belly, skin removed, cut into 3-inch pieces
• 2 tbsp lard or vegetable oil
• 1 large onion, quartered
• 6 cloves garlic, smashed
• 2 bay leaves
• 1 orange, juiced and zested
• 2 limes, juiced
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1 tsp chili powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• Corn tortillas for serving
• Diced onion, cilantro, and lime wedges for garnish

Instructions:

1. Season pork belly pieces generously with salt, pepper, cumin, oregano, chili powder, and paprika.
2. Heat lard in a large Dutch oven over medium-high heat. Brown pork belly on all sides.
3. Add onion, garlic, and bay leaves to the pot.
4. Pour in orange juice and lime juice, add orange zest.
5. Add enough water to barely cover the meat. Bring to a boil.
6. Reduce heat to low, partially cover, and simmer for 2-3 hours until very tender.
7. Remove lid and increase heat to medium-high. Cook until liquid evaporates and meat starts to crisp and brown in its own fat, about 15-20 minutes.
8. Shred the pork with two forks, removing any large pieces of fat.
9. Serve in warm tortillas with diced onion, cilantro, and lime wedges.

Tips: The slow cooking process is crucial for tender carnitas. Don’t rush the final crisping stage – it adds essential texture contrast.

5. Asian-Glazed Grilled Pork Belly Slices

This recipe showcases pork belly’s versatility on the grill, creating caramelized, smoky slices with a sticky Asian-inspired glaze that’s absolutely addictive.

Ingredients:

• 2 lbs pork belly, sliced into ½-inch thick pieces
• ¼ cup soy sauce
• 3 tbsp honey
• 2 tbsp rice vinegar
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp red pepper flakes
• 2 green onions, sliced
• 1 tbsp sesame seeds
• Steamed rice for serving

For the marinade:

• 3 tbsp soy sauce
• 2 tbsp rice wine
• 1 tbsp brown sugar
• 1 tsp five-spice powder

Instructions:

1. Combine marinade ingredients and marinate pork belly slices for at least 2 hours or overnight.
2. Whisk together glaze ingredients (except green onions and sesame seeds) in a small saucepan.
3. Simmer glaze over medium heat until thickened, about 5-7 minutes. Set aside.
4. Preheat grill to medium-high heat. Remove pork from marinade.
5. Grill pork belly slices for 4-5 minutes per side until nicely charred and cooked through.
6. Brush with glaze during the last minute of cooking on each side.
7. Transfer to a platter, brush with remaining glaze, and sprinkle with green onions and sesame seeds.
8. Serve immediately over steamed rice.

Tips: Score the fat slightly before marinating to help the flavors penetrate. Watch carefully during grilling as the fat can cause flare-ups.

Conclusion

These five pork belly recipes demonstrate the incredible versatility of this prized cut of meat. From the crispy perfection of roasted pork belly to the tender comfort of Korean braised preparations, each recipe offers a unique way to experience the rich, satisfying flavors that make pork belly so beloved worldwide.

The key to success with any pork belly recipe lies in patience and proper technique. Don’t rush the cooking process – slow cooking methods allow the fat to render properly while keeping the meat incredibly tender. Whether you’re braising, roasting, or grilling, remember that pork belly rewards careful attention with extraordinary results.

When serving pork belly, consider balancing its richness with fresh, acidic, or pickled accompaniments. Crisp vegetables, citrus-based salsas, or fermented sides like kimchi help cut through the richness and create a more balanced meal.

Ready to embark on your pork belly cooking adventure? Start with the classic roasted version to master the fundamentals, then explore the international variations to expand your culinary horizons. Each recipe offers its own rewards and will quickly become a favorite in your cooking repertoire. Which pork belly recipe will you try first?