Meat · Pork

Pork belly

Layers of fat and meat from the pig's underside, with skin; braised, roasted for crackling or grilled in slices.

Also called: samgyeopsal, liempo

A kind of pork

Photo: Rainer Zenz, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Pork belly is the boneless cut from the underside, with alternating layers of fat and lean beneath a thick skin. It is the cut used to make streaky bacon. Slow cooking renders the fat until meltingly soft, and roasting turns the skin into crisp crackling. Thin slices (samgyeopsal, liempo) are grilled quickly.

How it’s used

Chinese red-braised pork (hong shao rou) and siu yuk
Korean samgyeopsal and Filipino lechon kawali
Slow-roasted with crackling
Kakuni (Japanese braised belly) and ramen chashu
Thai and Vietnamese caramel-braised pork

Characteristics

Taste: Rich, sweet and fatty.
Texture: Silky fat and tender meat; crisp skin when roasted.
When cooked: Dry the skin well and salt it for crackling. Long braising melts the fat; quick grilling of thin slices renders and crisps it.
Sold as: fresh, frozen
Cooking uses: Commonly cooked, Suitable for grilling, Suitable for frying, Suitable for boiling
Common in: Chinese, Korean, Filipino, Japanese, Vietnamese, Thai, British, German

Storage

Refrigerated. Keep sealed on the bottom shelf of the fridge; leave the skin uncovered overnight in the fridge before roasting for crisper crackling.

Diet, allergens and safety

No major allergens in typical versions.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Food-safety guidance for whole cuts of beef, lamb, veal and pork is 63 °C (145 °F) in the centre followed by a 3-minute rest; slow-cooked cuts are taken far higher for tenderness.
Store raw meat sealed on the bottom shelf of the fridge and keep separate boards for raw meat and ready-to-eat food.