18 Delicious Pork Belly Recipes for Every Occasion

Let’s talk about pork belly—the star ingredient that turns any meal into a celebration! Whether you’re craving crispy, melt-in-your-mouth bites for a cozy night in or impressive dishes to wow your guests, we’ve got you covered. Dive into our roundup of 18 Delicious Pork Belly Recipes for Every Occasion, where flavor meets versatility. Ready to elevate your cooking game? Keep scrolling for inspiration that’ll have you running to the kitchen!

Crispy Pork Belly with Apple Sauce

Elevating the humble pork belly to new heights, this dish combines the irresistible crunch of perfectly roasted skin with the sweet tang of homemade apple sauce, creating a symphony of flavors that dance on the palate.

Ingredients

• Pork belly – 2 lbs
• Salt – 1 tbsp
• Apple – 2, medium
• Sugar – ¼ cup
• Water – ½ cup

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a crispy skin.
2. Score the skin of the pork belly in a diamond pattern, being careful not to cut into the meat, which helps render the fat.
3. Rub the salt evenly over the pork belly, focusing on the skin to draw out moisture for extra crispiness.
4. Place the pork belly on a wire rack over a baking tray, skin side up, and roast for 1 hour.
5. While the pork roasts, peel, core, and dice the apples.
6. In a saucepan, combine the diced apples, sugar, and water. Simmer over medium heat for 15 minutes, stirring occasionally, until the apples break down into a sauce.
7. After 1 hour, increase the oven temperature to 450°F (230°C) and roast the pork belly for another 20 minutes to crisp the skin further.
8. Remove the pork belly from the oven and let it rest for 10 minutes before slicing to allow the juices to redistribute.
9. Serve the crispy pork belly slices with the warm apple sauce on the side.

Remarkably, the pork belly emerges with a golden, crackling crust that gives way to tender, flavorful meat beneath. The apple sauce, with its natural sweetness and slight acidity, cuts through the richness, offering a balanced bite. For an elegant presentation, arrange the slices on a platter with the apple sauce drizzled around, garnished with fresh thyme.

Slow Cooker Pork Belly Tacos

Kickstart your culinary adventure with these Slow Cooker Pork Belly Tacos, a dish that marries the succulent richness of pork belly with the vibrant freshness of taco toppings, all effortlessly prepared in your slow cooker for a meal that’s as indulgent as it is convenient.

Ingredients

• Pork belly – 2 lbs
• Chicken broth – 1 cup
• Orange juice – ½ cup
• Garlic – 4 cloves
• Cumin – 1 tbsp
• Salt – 1 tsp
• Corn tortillas – 8
• Cilantro – ¼ cup
• Lime – 1

Instructions

1. Trim excess fat from the pork belly and cut into 2-inch pieces.
2. Place the pork belly in the slow cooker, add chicken broth, orange juice, minced garlic, cumin, and salt.
3. Cover and cook on low for 6 hours, or until the pork is tender and easily shreds with a fork. Tip: For deeper flavor, sear the pork belly pieces in a pan before adding them to the slow cooker.
4. Remove the pork belly from the slow cooker and shred it using two forks. Tip: Reserve the cooking liquid to moisten the pork if it seems dry.
5. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side. Tip: Keep them warm by wrapping in a clean kitchen towel until ready to serve.
6. Assemble the tacos by placing shredded pork belly on each tortilla, garnishing with cilantro and a squeeze of lime juice.

Heirloom corn tortillas provide a subtly sweet backdrop to the melt-in-your-mouth pork belly, while a sprinkle of fresh cilantro and a dash of lime juice cut through the richness, offering a perfect balance of flavors. Serve these tacos with a side of pickled red onions for an added crunch and tang.

Pork Belly Ramen with Soft Boiled Eggs

Glistening under a delicate sheen of savory broth, this Pork Belly Ramen with Soft Boiled Eggs is a symphony of textures and flavors, perfect for those seeking comfort in a bowl with a gourmet twist.

Ingredients

• Pork belly – 1 lb
• Ramen noodles – 8 oz
• Eggs – 2
• Chicken broth – 4 cups
• Soy sauce – 2 tbsp
• Green onions – 2, sliced

Instructions

1. Preheat your oven to 275°F. Season the pork belly with salt and place it on a baking sheet. Roast for 2 hours until tender. Tip: For extra crispiness, broil for the last 5 minutes.
2. Bring a pot of water to a boil. Add the ramen noodles and cook for 3 minutes, stirring occasionally. Drain and set aside. Tip: Rinse noodles under cold water to prevent sticking.
3. In the same pot, bring chicken broth to a simmer. Add soy sauce and stir. Tip: Skim off any foam for a clearer broth.
4. Fill a small pot with water and bring to a boil. Gently add eggs and cook for 6 minutes for soft-boiled. Immediately transfer to ice water for 1 minute, then peel.
5. Slice the roasted pork belly into ½-inch pieces.
6. Divide noodles between two bowls. Top with pork belly slices, halved soft-boiled eggs, and pour hot broth over. Garnish with green onions.

Combining the melt-in-your-mouth pork belly with the silky eggs and springy noodles, this dish offers a delightful contrast in every bite. Consider adding a drizzle of chili oil for an extra kick.

Honey Glazed Pork Belly

Nothing elevates a simple gathering quite like the rich, caramelized allure of honey glazed pork belly, a dish that marries the succulent tenderness of slow-cooked meat with the sweet, sticky perfection of a honey glaze.

Ingredients

• Pork belly – 2 lbs
• Honey – ½ cup
• Soy sauce – ¼ cup
• Garlic – 3 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 300°F to ensure a slow, even cook that renders the fat perfectly.
2. Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat, to allow the fat to render and the skin to crisp up beautifully.
3. Rub the pork belly evenly with salt and black pepper, ensuring every inch is seasoned for maximum flavor.
4. Place the pork belly on a wire rack over a baking tray and roast in the preheated oven for 2 hours, until the meat is tender and the skin starts to crisp.
5. While the pork cooks, mix honey, soy sauce, and minced garlic in a small saucepan over low heat for 5 minutes, stirring occasionally, until the mixture thickens slightly. Tip: Let the glaze cool to thicken more for a better coating.
6. After 2 hours, increase the oven temperature to 400°F and brush the pork belly generously with the honey glaze. Roast for another 15-20 minutes, until the glaze is bubbly and the skin is crispy. Tip: Keep an eye on it to prevent burning.
7. Let the pork belly rest for 10 minutes before slicing to allow the juices to redistribute, ensuring moist, flavorful meat. Tip: Slice against the grain for the most tender bites.

Velvety layers of fat melt into the meat, creating a texture that’s irresistibly tender, while the honey glaze adds a glossy, sweet-savory crust. Serve atop a bed of creamy polenta or alongside crisp, roasted vegetables for a meal that’s as visually stunning as it is delicious.

Pork Belly Sliders with Coleslaw

Just imagine the perfect bite: tender, succulent pork belly nestled between soft buns, topped with a crisp, tangy coleslaw that cuts through the richness. This dish is a harmonious blend of textures and flavors, designed to delight the senses and elevate any gathering.

Ingredients

• Pork belly – 1 lb
• Slider buns – 6
• Cabbage – 1 cup, shredded
• Mayonnaise – ¼ cup
• Apple cider vinegar – 1 tbsp
• Sugar – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 275°F. Season the pork belly with salt and black pepper, ensuring even coverage.
2. Place the pork belly on a baking sheet and roast for 2 hours, or until the meat is tender and easily pierced with a fork.
3. While the pork cooks, combine shredded cabbage, mayonnaise, apple cider vinegar, sugar, and a pinch of salt in a bowl. Mix well and refrigerate for at least 30 minutes to allow flavors to meld.
4. Once the pork belly is cooked, let it rest for 10 minutes before slicing into ½-inch thick pieces.
5. Toast the slider buns lightly in a dry pan over medium heat for about 1 minute per side, until golden.
6. Assemble the sliders by placing a slice of pork belly on each bun and topping with a generous spoonful of coleslaw.

Velvety pork belly meets the crunch of fresh coleslaw in these sliders, creating a contrast that’s as pleasing to the palate as it is to the eye. Serve them on a wooden board for a rustic presentation that invites everyone to dig in.

Braised Pork Belly in Soy Sauce

Craving a dish that marries the richness of pork with the depth of soy sauce? This Braised Pork Belly in Soy Sauce is a testament to the beauty of slow cooking, where every bite is a tender, flavorful journey.

Ingredients

• Pork belly – 2 lbs
• Soy sauce – ½ cup
• Water – 2 cups
• Sugar – 2 tbsp
• Garlic – 4 cloves, minced
• Ginger – 1 inch, sliced

Instructions

1. Cut the pork belly into 2-inch cubes, ensuring each piece has a good balance of fat and meat.
2. In a large pot, combine the pork belly, soy sauce, water, sugar, garlic, and ginger. Bring to a boil over medium-high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 1.5 hours. Tip: Skim off any foam that rises to the surface for a clearer sauce.
4. After 1.5 hours, remove the lid and increase the heat to medium. Cook for another 30 minutes to reduce the sauce slightly. Tip: Stir occasionally to prevent sticking and ensure even cooking.
5. Check the pork belly for tenderness. It should be fork-tender. If not, continue cooking for an additional 15-30 minutes. Tip: The sauce should coat the back of a spoon when it’s ready.
6. Once done, remove from heat and let it rest for 10 minutes before serving.

Melt-in-your-mouth tender, the pork belly is perfectly balanced with the savory-sweet sauce. Serve it over steamed rice or with a side of blanched greens for a complete meal that’s sure to impress.

Pork Belly Fried Rice

Elevating the humble fried rice to new heights, this Pork Belly Fried Rice combines crispy, succulent pork belly with perfectly seasoned rice for a dish that’s both comforting and sophisticated. Each bite offers a harmonious blend of textures and flavors, making it a standout meal that’s as suitable for a weeknight dinner as it is for impressing guests.

Ingredients

• Pork belly – 1 lb, cubed
• Cooked rice – 3 cups, cooled
• Eggs – 2, beaten
• Green onions – ¼ cup, chopped
• Soy sauce – 2 tbsp
• Vegetable oil – 2 tbsp

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp of vegetable oil.
2. Add the cubed pork belly to the skillet and cook until golden brown and crispy, about 5-7 minutes. Tip: Render the fat slowly for maximum crispiness.
3. Remove the pork belly from the skillet and set aside, leaving the fat in the pan.
4. Add the remaining 1 tbsp of vegetable oil to the skillet and pour in the beaten eggs. Scramble until just set, about 1 minute.
5. Add the cooled rice to the skillet, breaking up any clumps. Stir-fry for 2 minutes. Tip: Use day-old rice for the best texture.
6. Return the pork belly to the skillet and add the soy sauce. Stir-fry for another 2 minutes until everything is well combined and heated through.
7. Garnish with chopped green onions and serve immediately. Tip: For an extra layer of flavor, drizzle with a bit of sesame oil before serving.

With its crispy pork belly, fluffy eggs, and savory rice, this dish is a textural delight. Serve it with a side of pickled vegetables to cut through the richness, or top with a fried egg for an even more indulgent meal.

Grilled Pork Belly with Chimichurri

Revered for its succulent richness and vibrant accompaniments, grilled pork belly with chimichurri is a dish that marries the deep, smoky flavors of the grill with the fresh, herby brightness of its signature sauce.

Ingredients

• Pork belly – 2 lbs
• Salt – 1 tbsp
• Black pepper – 1 tsp
• Garlic – 3 cloves, minced
• Olive oil – ¼ cup
• Parsley – 1 cup, finely chopped
• Cilantro – ½ cup, finely chopped
• Red wine vinegar – 2 tbsp
• Red pepper flakes – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent temperature of 375°F.
2. Season the pork belly evenly on both sides with salt and black pepper.
3. Place the pork belly on the grill, fat side down first, to render the fat and create a crispy exterior, about 5 minutes per side.
4. While the pork cooks, combine minced garlic, olive oil, parsley, cilantro, red wine vinegar, and red pepper flakes in a bowl to make the chimichurri sauce.
5. Once the pork belly has developed a golden crust and reached an internal temperature of 145°F, remove it from the grill and let it rest for 5 minutes.
6. Slice the pork belly into thick pieces and serve drizzled with the chimichurri sauce.

The grilled pork belly offers a delightful contrast between its crispy exterior and tender, juicy interior, while the chimichurri adds a refreshing zing that cuts through the richness. For an unforgettable presentation, arrange the slices on a platter with extra sauce on the side and a sprinkle of fresh herbs.

Pork Belly Banh Mi Sandwich

Delightfully crispy yet tender, the Pork Belly Banh Mi Sandwich is a harmonious blend of textures and flavors, marrying the richness of pork belly with the freshness of pickled vegetables and the warmth of crusty bread.

Ingredients

• Pork belly – 1 lb
• French baguette – 1
• Mayonnaise – 2 tbsp
• Sriracha – 1 tbsp
• Cucumber – ½ cup, sliced
• Carrots – ½ cup, julienned
• Daikon – ½ cup, julienned
• Rice vinegar – ¼ cup
• Sugar – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat the oven to 375°F. Score the pork belly skin in a crosshatch pattern, then season generously with salt.
2. Place the pork belly on a rack over a baking tray, skin side up. Roast for 45 minutes until the skin is crispy and the meat is tender.
3. While the pork cooks, combine rice vinegar, sugar, and salt in a bowl. Add carrots and daikon, let pickle for at least 20 minutes. Tip: The longer they pickle, the more flavorful they become.
4. Slice the baguette in half lengthwise, toast lightly until crisp. Tip: Toasting the bread enhances its texture and prevents sogginess.
5. Mix mayonnaise and sriracha, spread on both sides of the baguette.
6. Layer the pork belly, cucumber, and pickled vegetables on the baguette. Tip: For an extra crunch, add a handful of fresh cilantro leaves.
7. Slice the sandwich into two portions and serve immediately.

A symphony of crunch, creaminess, and spice, this sandwich is perfect for a quick lunch or a casual dinner. Serve with a side of extra sriracha mayo for dipping, elevating each bite with a fiery kick.

Pork Belly and Pineapple Skewers

Heirloom recipes often carry the charm of simplicity and the promise of flavor, and these Pork Belly and Pineapple Skewers are no exception. Harmonizing the rich, succulent textures of pork belly with the bright, tropical sweetness of pineapple, this dish is a celebration of contrasts that’s perfect for any gathering.

Ingredients

• Pork belly – 1 lb, cut into 1-inch cubes
• Pineapple – 1, peeled and cut into 1-inch chunks
• Soy sauce – ¼ cup
• Brown sugar – 2 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated
• Vegetable oil – 1 tbsp

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F to ensure a perfect sear without burning.
2. In a bowl, whisk together soy sauce, brown sugar, minced garlic, and grated ginger to create the marinade.
3. Add pork belly cubes to the marinade, ensuring each piece is thoroughly coated. Let it sit for 20 minutes to absorb the flavors.
4. Thread marinated pork belly and pineapple chunks alternately onto skewers, leaving a small space between each piece for even cooking.
5. Brush the grill grates with vegetable oil to prevent sticking, then place the skewers on the grill.
6. Grill for 4 minutes on each side, or until the pork is caramelized and the pineapple has slight grill marks.
7. Let the skewers rest for 3 minutes before serving to allow the juices to redistribute.

These skewers offer a delightful interplay of textures, from the crispy edges of the pork belly to the juicy burst of pineapple. Try serving them over a bed of coconut rice to complement the tropical flavors, or alongside a crisp, green salad for a refreshing contrast.

Pork Belly Pancakes with Scallions

Whispering the secrets of culinary delight, this dish combines the rich, succulent flavors of pork belly with the light, fluffy texture of pancakes, accented by the fresh, sharp bite of scallions. A harmonious blend of textures and tastes, it’s a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• Pork belly – 1 lb
• Flour – 1 cup
• Egg – 1
• Milk – ¾ cup
• Scallions – ¼ cup, finely chopped
• Salt – ½ tsp
• Baking powder – 1 tsp
• Sugar – 1 tbsp
• Vegetable oil – 2 tbsp

Instructions

1. Preheat your oven to 375°F. Place the pork belly on a baking sheet and roast for 25 minutes until the skin is crispy and the meat is tender.
2. While the pork belly roasts, whisk together the flour, baking powder, salt, and sugar in a large bowl.
3. In another bowl, beat the egg with the milk, then gradually incorporate into the dry ingredients to form a smooth batter. Tip: Do not overmix to keep the pancakes light.
4. Fold the chopped scallions into the batter.
5. Heat a non-stick skillet over medium heat and brush with 1 tbsp of vegetable oil. Pour ¼ cup of batter for each pancake, cooking for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes. Tip: Keep the pancakes warm in a low oven while you finish the batch.
6. Slice the roasted pork belly into thin strips.
7. Serve the pancakes topped with pork belly slices. Tip: Drizzle with a little honey or soy sauce for an extra flavor dimension.

Fluffy pancakes cradle the crispy, savory pork belly, creating a contrast that’s both satisfying and sophisticated. The scallions add a burst of freshness, making each bite a perfect balance. For an elegant presentation, stack the pancakes and pork belly high, garnishing with extra scallions and a side of pickled vegetables.

Pork Belly Stir Fry with Vegetables

Amidst the bustling rhythm of modern life, the ‘Pork Belly Stir Fry with Vegetables’ emerges as a symphony of flavors, offering a perfect balance of richness and freshness that dances on the palate.

Ingredients

• Pork belly – 1 lb, sliced into thin strips
• Vegetable oil – 2 tbsp
• Soy sauce – 3 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated
• Broccoli – 1 cup, florets
• Bell pepper – 1, sliced
• Carrot – 1, julienned

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add pork belly strips to the skillet, spreading them out in a single layer. Cook for 5 minutes without stirring to allow for a golden crust to form.
3. Flip the pork belly strips and cook for another 5 minutes until evenly browned. Tip: Resist the urge to overcrowd the pan to ensure each piece gets perfectly crispy.
4. Add minced garlic and grated ginger to the skillet, stirring quickly for 30 seconds until fragrant.
5. Introduce broccoli florets, sliced bell pepper, and julienned carrot to the skillet. Stir-fry for 4 minutes until vegetables are crisp-tender. Tip: High heat is key here to lock in the vegetables’ vibrant colors and nutrients.
6. Pour soy sauce over the mixture, tossing everything together for 1 minute to coat evenly. Tip: For a deeper flavor, let the soy sauce caramelize slightly by not stirring immediately after adding it.
7. Remove from heat and serve immediately.

Every bite of this stir-fry offers a delightful contrast between the succulent, caramelized pork belly and the crisp, fresh vegetables. Serve it atop a steaming bowl of jasmine rice or alongside a crisp Asian slaw for a meal that’s as visually appealing as it is delicious.

Pork Belly Burnt Ends

Mastering the art of barbecue, Pork Belly Burnt Ends stand as a testament to the beauty of slow-cooked perfection, offering a melt-in-your-mouth experience that’s both rich and irresistibly smoky.

Ingredients

• Pork belly – 3 lbs
• Brown sugar – ½ cup
• BBQ rub – 2 tbsp
• Butter – ¼ cup
• Honey – 2 tbsp
• BBQ sauce – ½ cup

Instructions

1. Preheat your smoker to 250°F, ensuring a steady temperature for even cooking.
2. Cut the pork belly into 1-inch cubes, trimming excess fat for a balanced texture.
3. Generously coat each cube with BBQ rub, pressing gently to adhere the seasoning.
4. Arrange the cubes on the smoker grate, leaving space between each for optimal smoke circulation.
5. Smoke for 3 hours, or until the cubes develop a rich, dark bark.
6. Transfer the smoked cubes to a disposable aluminum pan, adding brown sugar, butter, and honey for a caramelized glaze.
7. Cover the pan with foil and return to the smoker for 1 hour, allowing the flavors to meld beautifully.
8. Remove the foil, add BBQ sauce, and stir gently to coat each piece without breaking them apart.
9. Smoke uncovered for an additional 15 minutes to set the sauce, creating a glossy finish.

Succulent and tender, these Pork Belly Burnt Ends boast a perfect harmony of sweet and smoky flavors, with a crispy exterior that gives way to a buttery interior. Serve them atop a creamy polenta or alongside a crisp, refreshing slaw to cut through the richness.

Pork Belly Confit

Kaleidoscopic in its richness, Pork Belly Confit is a dish that marries the luxurious texture of slow-cooked pork with the deep, savory flavors that only time can bestow. Perfect for those who appreciate the art of patience in cooking, this recipe transforms simple ingredients into a masterpiece of taste and tenderness.

Ingredients

• Pork belly – 2 lbs
• Salt – 2 tbsp
• Garlic – 4 cloves
• Thyme – 4 sprigs
• Duck fat – 4 cups

Instructions

1. Preheat your oven to 250°F.
2. Season the pork belly evenly with salt on all sides.
3. Place the seasoned pork belly in a baking dish, add garlic cloves and thyme sprigs around it.
4. Melt the duck fat in a saucepan over low heat until liquid, then pour over the pork belly until fully submerged. Tip: Ensuring the pork is completely covered by fat is crucial for even cooking and preventing drying.
5. Cover the dish tightly with aluminum foil and bake for 4 hours. Tip: The low temperature slowly breaks down the connective tissues, resulting in melt-in-your-mouth texture.
6. After baking, remove the dish from the oven and let it cool to room temperature still covered.
7. Once cooled, transfer the pork belly to a clean container, strain the fat over it, and refrigerate overnight. Tip: Chilling solidifies the fat, making it easier to remove the pork belly in one piece.
8. The next day, scrape off the fat and reheat the pork belly in a pan over medium heat until the exterior is crispy and the inside is warm.

Buttery and unctuous, the Pork Belly Confit boasts a crispy exterior that gives way to a tender, flavorful interior. Serve it atop a bed of creamy polenta or alongside a sharp arugula salad to cut through the richness, making each bite a harmonious blend of textures and tastes.

Pork Belly Adobo

Nothing embodies the rich tapestry of Filipino cuisine quite like Pork Belly Adobo, a dish where succulent pork belly is marinated and simmered in a harmonious blend of vinegar, soy sauce, and garlic, resulting in a deeply flavorful and tender masterpiece.

Ingredients

• Pork belly – 2 lbs, cut into 2-inch pieces
• Soy sauce – ½ cup
• Vinegar – ½ cup
• Garlic – 6 cloves, minced
• Bay leaves – 3
• Black peppercorns – 1 tsp
• Water – 1 cup

Instructions

1. In a large bowl, combine pork belly, soy sauce, vinegar, garlic, bay leaves, and black peppercorns. Marinate for at least 1 hour, or overnight for deeper flavor.
2. Transfer the marinated pork and its liquid to a large pot. Add water and bring to a boil over high heat.
3. Once boiling, reduce heat to low, cover, and simmer for 1 hour, stirring occasionally to ensure even cooking.
4. After 1 hour, remove the lid and increase heat to medium. Cook for another 30 minutes to reduce the sauce and caramelize the pork, stirring occasionally.
5. For a crispier texture, transfer the pork belly pieces to a baking sheet and broil on high for 3-5 minutes, watching closely to prevent burning.

Unbelievably tender and bursting with umami, this Pork Belly Adobo pairs beautifully with steamed rice or can be shredded for a flavorful filling in tacos or sliders.

Pork Belly Curry with Coconut Milk

Kickstart your culinary adventure with this sumptuous Pork Belly Curry with Coconut Milk, a dish that marries the rich, fatty goodness of pork belly with the creamy, tropical notes of coconut milk, creating a harmony of flavors that’s both comforting and exotic.

Ingredients

• Pork belly – 2 lbs, cut into 1-inch cubes
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Chicken stock – 1 cup
• Salt – 1 tsp

Instructions

1. Heat a large pot over medium heat. Add the pork belly cubes and cook until they are golden brown on all sides, about 10 minutes. Tip: Render the fat slowly to ensure the pork belly becomes crispy.
2. Add the minced garlic and grated ginger to the pot. Stir for 1 minute until fragrant.
3. Sprinkle the curry powder over the pork belly and stir to coat evenly, cooking for another minute to toast the spices.
4. Pour in the coconut milk and chicken stock, stirring to combine. Bring the mixture to a simmer.
5. Reduce the heat to low, cover the pot, and let the curry simmer for 1.5 hours, stirring occasionally. Tip: The low and slow cooking process tenderizes the pork belly and melds the flavors together.
6. After 1.5 hours, remove the lid and simmer for an additional 30 minutes to thicken the sauce. Tip: If the sauce is too thick, add a little more chicken stock to reach your desired consistency.
7. Season with salt, then taste and adjust the seasoning if necessary.

Serve this luscious curry over steamed jasmine rice to soak up the creamy sauce, or with a side of crisp, pickled vegetables to cut through the richness. The pork belly should be melt-in-your-mouth tender, with the coconut milk lending a silky texture and a subtle sweetness that balances the bold curry spices.

Pork Belly Sushi Rolls

Transform your sushi game with these indulgent Pork Belly Sushi Rolls, a fusion of rich, savory pork belly and the delicate, fresh flavors of traditional sushi. This recipe marries the succulence of perfectly cooked pork belly with the crisp, clean textures of sushi rice and nori, creating a dish that’s both luxurious and refreshing.

Ingredients

• Pork belly – 1 lb
• Sushi rice – 2 cups
• Nori sheets – 4
• Soy sauce – 2 tbsp
• Rice vinegar – 1 tbsp
• Sugar – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F. Season the pork belly with salt and place it on a baking sheet. Roast for 45 minutes until the skin is crispy and the meat is tender.
2. While the pork belly cooks, rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions, then let it cool slightly.
3. In a small bowl, mix the rice vinegar, sugar, and salt. Gently fold this mixture into the cooked sushi rice to season it.
4. Lay a nori sheet on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
5. Slice the cooked pork belly into thin strips and arrange them horizontally on the rice. Drizzle with soy sauce.
6. Roll the sushi tightly using the bamboo mat, pressing gently to ensure it holds its shape. Repeat with the remaining ingredients.
7. Use a sharp knife to slice each roll into 8 pieces. Serve immediately for the best texture and flavor.

Delight in the contrast of textures, from the crispy pork belly to the soft, vinegared rice, all wrapped in the slight crunch of nori. These rolls are perfect for a special occasion or to elevate your next sushi night at home.

Pork Belly and Mushroom Risotto

Hearty and indulgent, this Pork Belly and Mushroom Risotto combines the rich flavors of crispy pork belly with the earthy depth of mushrooms, all enveloped in creamy, perfectly cooked arborio rice. A dish that promises to comfort and impress in equal measure, it’s a testament to the magic of simple ingredients transformed through patience and technique.

Ingredients

• Pork belly – 1 lb
• Arborio rice – 1 ½ cups
• Chicken stock – 4 cups
• Mushrooms – 8 oz, sliced
• White wine – ½ cup
• Butter – 2 tbsp
• Parmesan cheese – ½ cup, grated
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F. Season the pork belly with salt and pepper, then roast for 45 minutes until crispy. Let it rest before slicing into bite-sized pieces.
2. In a large pan, melt 1 tbsp of butter over medium heat. Add the mushrooms and sauté until golden, about 5 minutes. Remove and set aside.
3. In the same pan, add the remaining butter and arborio rice. Toast the rice for 2 minutes until slightly translucent.
4. Pour in the white wine, stirring continuously until fully absorbed. Tip: The wine should sizzle upon contact, indicating the pan is at the right temperature.
5. Begin adding the chicken stock, one ladle at a time, stirring constantly. Allow each addition to be fully absorbed before adding the next. This process should take about 18 minutes.
6. Once the rice is al dente and the mixture is creamy, fold in the cooked mushrooms, pork belly, and parmesan cheese. Tip: The risotto should flow slowly when tilted—this is the perfect consistency.
7. Season with salt and pepper to taste, then remove from heat. Let it sit for 2 minutes before serving. Tip: Resting allows the flavors to meld beautifully.

Creamy with a delightful chew, this risotto is a symphony of textures and flavors. Serve it in shallow bowls, garnished with extra parmesan and a drizzle of truffle oil for an extra touch of luxury.

Conclusion

Pork belly lovers, rejoice! This roundup offers 18 mouthwatering recipes perfect for any event, from cozy dinners to festive gatherings. Each dish promises to delight your taste buds and impress your guests. We’d love to hear which recipe you try first—drop a comment below with your favorite. Don’t forget to share the love by pinning this article on Pinterest for your fellow food enthusiasts to enjoy!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.