How to Cook Pork Belly Like a Pro

Pork belly, the rich, boneless cut from the pig's midsection, has been a prized ingredient in many Asian cuisines for generations. It's only in recent years that this flavorful cut has gained popularity in the U.S. Today, it's a staple in both upscale restaurants and butcher shops, with home cooks also embracing it for everything from dinner parties to casual weeknight meals.

What Exactly Is Pork Belly?

Pork belly is one of the four main primal cuts of pork—along with shoulder, loin, and leg—and it’s the cut that gives us bacon, once it’s cured, smoked, and sliced.

"Pork belly is a fantastic and versatile cut of meat," says Jared Wentworth, executive chef at The Dining Room and The Bar at Moody Tongue Brewing Company in Chicago. "No other part of the pig offers as many culinary possibilities as the belly."

The rich balance of fat and meat in pork belly gives it a luxurious flavor, but its unique texture can make it a bit daunting to cook, especially compared to more familiar cuts like tenderloin or chicken breast.

"Pork belly has a distinct umami flavor, and when cooked properly, it practically melts in your mouth. It pairs wonderfully with a variety of ingredients or can shine on its own as the centerpiece of a dish," says Cesar Herrera, chef instructor at Auguste Escoffier School of Culinary Arts in McHenry, Illinois.

Wondering how to get those irresistible results? Follow these three expert-backed methods to cook pork belly like a pro.

How to Prepare Pork Belly

Slow Roasting

"To achieve tender, melt-in-your-mouth pork belly, you want to cook it slowly (just like Chef John's Caramel Pork Belly)," Herrera explains. "This cut is tough, so it requires extended cooking at a low temperature to break down the fibers and allow the fat to render, basting the meat as it cooks." Here's how to slow roast pork belly:

Braise

Once again, low and slow is the key to success. Here's the method for braising pork belly:

"When it's done, the pork belly makes a perfect topping for rice or can elevate your favorite ramen recipe," Wentworth suggests.

Confit

Wentworth says this might be his preferred method for cooking pork belly because of how tender and juicy it turns out. "Once you've cooked and cooled the confit pork belly, the meat becomes incredibly tender, and you can do just about anything with it. Sauté small cubes, grill strips... the possibilities are endless," he shares.

To make confit pork belly:

Chef Tips for Perfect Pork Belly

We're celebrating the top home-cooking trends, straight from the kitchens of the most passionate cooks: our community. We analyzed data from 1.2 billion annual Dinogo.com visits and 2.5 billion page views, then dove deeper by surveying Dinogo home cooks about what’s in their carts, fridges, and on their minds. Pork belly is one of the hottest topics right now. Check out the full "State of Home Cooking" special report for more insights.