Type what you have

Ingredients

• ✓ pork belly
• soy sauce
• brown sugar
• water
• mirin
• ginger
• garlic

Instructions

1. 1 Place pork belly into a large pot; cover with water by about 1-inch. Bring to a boil over medium-high heat; simmer for 2 minutes. Discard water; fill pot with fresh water to cover pork by about 1-inch. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cook until pork begins to soften, about 1 hour.
2. 2 Transfer pork to a cutting board and cool for 3 to 5 minutes; slice off and discard thick skin. Cut remaining pork meat into 1-inch wide slices. Set aside.
3. 3 Combine soy sauce, brown sugar, 1/2 cup water, mirin, ginger, and garlic in a large saucepan; bring to a boil over high heat. Add sliced pork belly; bring to a boil, then reduce heat to low. Place a sheet of aluminum foil directly over meat and sauce; simmer uncovered until pork is tender, 30 to 45 minutes, turning the pork several times to cook evenly.

By Diana71

Ingredients

• ✓ pork belly
• black fungus
• mirin
• soy sauce
• onion
• brown sugar
• green onion
• garlic
• butcher's twine
• egg
• brown sugar
• miso paste
• ramen noodle
• nori
• fish paste

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Place black fungus in a large bowl; fill with water.
3. 3 Combine mirin, 1/2 cup soy sauce, onion, 1/2 cup brown sugar, 3 chopped green onion bulbs, and garlic in an oven-safe pot over high heat; bring to a boil.
4. 4 Place pork belly skin-side down on a flat work surface. Roll up lengthwise; secure with twine. Place pork belly into mirin mixture; partially cover pot with lid.
5. 5 Bake in the preheated oven until pork is tender and an instant-read thermometer inserted into center reads at least 145 degrees F (63 degrees C), about 4 hours.
6. 6 Fill a bowl with ice and cold water; set aside. Meanwhile, bring a separate pot of water to a boil over high heat; gently add eggs and cook until yolks are barely set, 8 to 10 minutes. Transfer eggs to the bowl of ice water; let sit about 1 minute. Remove eggs from water; peel.
7. 7 Place eggs in a container with 1 cup water, 1/2 cup soy sauce, and 2 tablespoons brown sugar. Dampen a paper towel in soy sauce mixture; cover container with dampened paper towel. Refrigerate 4 hours to overnight.
8. 8 Drain black fungus; add to liquid in pork belly pot. Cover pot with a lid; refrigerate 4 hours to overnight.
9. 9 Skim fungus from top of pork belly mixture; place in a pot with 8 cups water. Fungus should be covered in pork belly fat. Add remaining 1/4 cup soy sauce and miso paste; bring to a boil.
10. 10 Remove and discard skin from pork belly using a knife. Chop meat into pieces of desired thickness. Cut eggs in half lengthwise.
11. 11 Bring a separate pot of water to a boil. Add ramen and cook until noodles are tender yet firm to the bite, stirring occasionally, about 3 minutes. Drain.
12. 12 Place 4 nori slices diagonally in corner of each bowl. Place noodles on top; arrange 2 egg halves and a few pork belly slices separately. Cover with black fungus, top with remaining 3 chopped green onion bulbs, and pour in broth. Top each bowl with a few slices of naruto. Let sit before serving, about 3 minutes.

By Maya Papaya Zimmerman

Ingredients

• ✓ pork belly
• oil

Instructions

1. 1 Heat about 4 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Fry pork belly squares in batches until golden brown, about 5 minutes. Drain on paper towels.
3. 3 Heat about 4 inches of oil in another large saucepan to 425 degrees F (218 degrees C).
4. 4 Fry pork belly squares in batches a second time until skin "pops," 30 seconds to 1 minute. Drain on fresh paper towels.

By Lori L Dixon

Ingredients

• ✓ pork belly
• paprika
• kosher salt
• black pepper
• olive oil

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Season pork belly all over with smoked paprika, salt and black pepper.
3. 3 Wrap pork in parchment paper; wrap a second time in aluminum foil; wrap a third time in another sheet of aluminum foil.
4. 4 Place pork packet in a baking dish.
5. 5 Bake in the preheated oven until tender, about 6 hours. Let cool in wrappings to room temperature; place cooled packet in the refrigerator and chill for 8 hours to overnight.
6. 6 Unwrap chilled pork; reserve any rendered fat that falls away when unwrapping pork.
7. 7 Cut pork into 6 equal portions. Cut 1/8x1/8-inch slashes in the fat-side of pork. Season with salt.
8. 8 Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Place pork belly, fat-side down, in hot fat; cook until browned on all sides and heated through, 5 to 10 minutes.
9. 9 Transfer pork belly to a plate, drizzle with olive oil, and season with pepper.

By John Mitzewich

Ingredients

• ✓ pork belly
• brown sugar
• sugar-based curing mixture
• water
• charcoal briquette
• hickory wood chip
• apple wood chip

Instructions

1. 1 In a 2 gallon container, mix together the brown sugar, curing mixture, and water. Submerge the pork belly in the mixture so that it is covered completely. If the meat floats, you can weigh it down with a dinner plate or similar object. Refrigerate covered for six days.
2. 2 Light charcoal in an outdoor smoker. Soak wood chips in a bowl of water. When the temperature of the smoker is between 140 and 150 degrees coals are ready. Smoke the pork belly for 6 hours, throwing a handful of wood chips on the coals about once an hour. Store in the refrigerator. Slice and fry as you would with store-bought bacon.

By Dave

Ingredients

• ✓ pork belly
• garlic
• bay leaf
• salt
• black pepper
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Combine pork belly, garlic, bay leaves, salt, and pepper in a skillet; pour in enough water to cover. Bring to a boil, reduce heat, and simmer until skin is tender, 35 to 45 minutes.
3. 3 Drain and let sit at room temperature until pork has air-dried.
4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Fry pork in the hot oil, working in batches, until golden brown, 3 to 5 minutes.
6. 6 Remove fried pork with a slotted spoon and drain on a paper towel-lined plate.

By lanrover

Ingredients

• ✓ pork belly
• white sugar
• shallot
• garlic
• fish sauce
• black pepper
• coconut water
• egg

Instructions

1. 1 Slice pork belly into 1-inch pieces layered with skin, fat, and meat.
2. 2 Heat sugar in a large wok or pot over medium heat until it melts and caramelizes into a light brown syrup, about 5 minutes. Add pork and increase the heat to high. Cook and stir to render some of the pork fat, 3 to 5 minutes.
3. 3 Stir shallots and garlic into the wok. Add fish sauce and black pepper; stir until pork is evenly coated. Pour in coconut water and bring to a boil. Add hard-boiled eggs and reduce the heat to low. Cover and simmer, checking occasionally and adding a little water if the liquid evaporates too much, until pork is tender, about 1 hour.
4. 4 Remove from the heat and let stand for about 10 minutes. Skim fat from the surface of the dish.

By Pat

Ingredients

• ✓ pork belly
• vegetable oil
• soy sauce
• soy sauce
• rice cooking wine
• rock sugar
• ginger
• spring onion

Instructions

1. 1 Slice pork belly into 2-inch wide strips. Bring a large pot of water to a boil, and stir in pork slices; reduce heat to a simmer, and cook the meat for 10 minutes. Remove from the water and blot dry with paper towels.
2. 2 Heat vegetable oil over medium-high heat in a large wok. Brown pork strips well on all sides. Pork will splatter — use a splatter shield for this step.
3. 3 While pork is browning, mix together light soy sauce, dark soy sauce, rice wine, rock sugar, ginger, and spring onions in a large soup pot or stockpot. Bring the mixture to a boil, stirring to dissolve sugar. Reduce heat to a gentle simmer and lay the pork strips into the liquid. Cover, and simmer until the meat is very tender, 1 1/2 to 2 hours. Add water as needed to keep the liquid from going completely dry.

By Good EatNZ

Ingredients

• ✓ pork belly
• red wine
• garlic
• allspice berry
• juniper berry
• clove
• black peppercorn
• fennel seed
• white peppercorn
• red pepper flakes
• salt
• prague powder
• nutmeg

Instructions

1. 1 Combine wine and garlic. Set aside.
2. 2 Combine allspice berries, juniper berries, cloves, black peppercorns, fennel seeds, white peppercorns, and red pepper flakes in a spice grinder or mortar and pestle. Grind to a fine powder. Add salt, Prague powder, and nutmeg and stir well to combine.
3. 3 Place pork belly in a glass or ceramic dish. Cover on all sides with the spice mixture. Pour wine mixture evenly on top. Cover with a wire rack and then with a large piece of muslin; the rack prevents the muslin from touching the pork.
4. 4 Refrigerate for 2 weeks. After 2 weeks, slice the pancetta and use in your favorite recipe, or pan fry as you would bacon.

By brandon

Ingredients

• ✓ pork belly
• brown sugar
• salt
• paprika
• red pepper flake
• black pepper
• curing salt
• cumin seed
• maple syrup
• applewood chunk
• hickory wood chunk

Instructions

1. 1 Rinse pork belly; pat dry. Combine brown sugar, non-iodized salt, paprika, red pepper flakes, black pepper, curing salt, and cumin seeds in a bowl; stir in maple syrup. Evenly spread brown sugar curing mixture over pork belly.
2. 2 Vacuum-seal pork belly or place into a resealable plastic bag, squeezing out as much air as possible. Refrigerate for 7 to 10 days.
3. 3 Remove pork belly from bag; rinse thoroughly. Pat dry; refrigerate while preheating smoker.
4. 4 Preheat a smoker to 220 degrees F (105 degrees C) according to manufacturers' instructions.
5. 5 Place pork belly, fat-side down, onto the wire rack. Place the rack into the smoker. Add 1 fist-sized chunk of applewood and 1 chunk of hickory wood to the smoke pan according to manufacturer's directions. Smoke for 1 1/2 hours; add 2 more applewood chunks. Continue smoking until pork belly reaches an internal temperature of about 150 degrees F (66 degrees C), about 1 1/2 hours more.
6. 6 Remove pork belly from smoker; slice as desired. Store in the refrigerator for about 30 days. You can also portion the smoked bacon, freezing whatever you don't plan to consume right away. To use, thaw it in the refrigerator.

By Smye Sarrel

Ingredients

• ✓ pork belly
• kimchi
• water
• brown sugar
• garlic
• luncheon meat
• kochujang
• silken tofu
• enoki mushroom

Instructions

1. 1 Combine kimchi, water, sugar, and garlic in a large skillet over medium-high heat. Bring to a boil. Stir in pork belly, luncheon meat, and kochujang. Add tofu and mushrooms; stir carefully so you don't break up the tofu. Reduce heat to medium-low. Cook until kimchi is softened and pork is slightly pink in the center, 20 to 30 minutes.

By 70ngju85

Ingredients

• ✓ pork belly
• fruit wood
• wood pieces
• barbecue dry rub
• brown sugar
• honey
• butter
• barbecue sauce
• apple juice
• apple jam

Instructions

1. 1 Preheat a smoker to an internal temp of approximately 235 degrees F (113 degrees C). Add wood pieces once temperature has been reached.
2. 2 Place pork belly pieces into a large mixing bowl. Sprinkle 1/4 cup dry rub on top and toss vigorously with your hands until all pieces are thoroughly coated. Arrange evenly on a wire mesh baking tray, spacing carefully so pieces don't touch one another.
3. 3 Place tray into the preheated smoker. Smoke for 3 1/2 hours at a temperature range between 235 and 250 degrees F (113 to 121 degrees C). If you have not already done so, add wood pieces to the fire so it is producing smoke.
4. 4 Remove the tray from the smoker. Using gloved hands, carefully transfer pork to an aluminum foil pan, arranging pieces so they are uniformly level.
5. 5 Evenly distribute brown sugar, honey, butter, 1/2 cup barbecue sauce, apple juice, jam, and remaining dry rub over the pork. Cover and seal the pan with aluminum foil.
6. 6 Return the pan to the smoker and smoke for 2 more hours at a target temperature of 250 degrees F (121 degrees C).
7. 7 Remove the pan from the smoker and remove the foil lid. Carefully transfer the individual pieces from the braising liquid into a new, clean foil pan and drizzle remaining barbecue sauce over top. Discard the old pan and liquid.
8. 8 Place the new pan back in the smoker and smoke, uncovered, until sauce is a little tacky, 15 to 20 minutes. Don't leave it in too long or you will sacrifice that "rendered" texture which you have worked so hard to achieve.
9. 9 Remove from the smoker and serve immediately.

By Adrian Miller

Ingredients

• ✓ pork belly
• vegetable oil
• cinnamon stick
• star anise
• soy sauce
• rice wine
• soy sauce
• white sugar
• garlic
• water

Instructions

1. 1 Bring a pot of water to a boil; add pork belly. Cook until pork belly softens, about 5 minutes. Drain and cool pork until easily handled, 5 to 10 minutes. Cut into 2-inch chunks.
2. 2 Heat vegetable oil in a large pot over medium-low heat. Add cinnamon stick and star anise; fry until fragrant, about 30 seconds. Stir in pork belly, light soy sauce, Shaoxing wine, dark soy sauce, sugar, and garlic. Reduce heat to very low and simmer, stirring occasionally and adding water if sauce reduces too quickly, until pork is tender, about 50 minutes.
3. 3 Increase heat slightly and continue simmering until sauce reduces to a sticky consistency, about 10 minutes. Remove cinnamon stick and star anise; discard.

By ChinaWallace

Ingredients

• ✓ pork belly
• water
• sodium nitrate
• sugar-based curing mixture
• salt
• brown sugar
• maple syrup
• maple wood chip
• apple wood chip
• cherry wood chip

Instructions

1. 1 Pour water, sodium nitrate, curing salt, coarse salt, brown sugar, and maple syrup into a large kettle. Bring to a boil over high heat and cook for 10 to 15 minutes until everything is well dissolved. Pour brine into a 5 gallon plastic bucket and cool to room temperature, 6 to 8 hours.
2. 2 Leaving the skin on the pork belly, cut against the grain into 4 to 6 slabs so they fit inside the bucket, and inside your smoker. Place into the bucket of brine, and weigh down with a glass or ceramic dish to keep the pork submerged. Cover and refrigerate for 5 to 7 days, rearranging the pork in the brine daily.
3. 3 On smoking day, remove pork from the brine and rinse well under cold running water, rubbing to remove all external brine. Pat pieces dry and place onto smoker racks. Allow pork pieces to stand, preferably underneath a fan, until the surface of the meat becomes somewhat dried and notably glossy, 1 to 3 hours depending on air circulation.
4. 4 Smoke pork belly slabs using wood of your choice at a temperature of 90 to 110 degrees F (32 to 43 degrees C) for 8 to 12 hours. Remove rind before slicing.

By rpihulak

Ingredients

• ✓ pork belly
• green onion
• salt
• brown sugar
• rice vinegar
• fish sauce
• ginger juice
• soy sauce
• garlic
• red chile pepper
• water

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Lay a large sheet of aluminum foil on a flat work surface. Lay 1/2 of the green parts of the green onions down in the center of the foil. Place pork belly, fattiest-side down, on top of the green onions. Top with remaining green parts of the green onions and sprinkle with salt. Fold aluminum foil tightly around pork and green onions. Wrap pork belly again in another sheet of aluminum foil. Place wrapped pork, seam-side up, into a loaf pan.
3. 3 Cook pork belly in the preheated oven for 5 1/2 hours. Turn off the oven and let cool in the oven for 2 hours. Remove from the oven and chill in the refrigerator, 8 hours to overnight.
4. 4 Remove pork from the foil and discard green onions. Cut pork into eight pieces.
5. 5 Cook bacon in a skillet over medium heat until crisp all over, 2 to 4 minutes per side.
6. 6 Whisk brown sugar, rice vinegar, fish sauce, ginger juice, and soy sauce together in a bowl.
7. 7 Remove most of the fat from the bacon skillet and discard. Add 1 tablespoon of the brown sugar glaze and increase the heat to medium-high. Add pork and cook until caramelized and glazed on all sides, about 10 minutes. Make a well in the center of the skillet and add white parts of the green onion, garlic, and peppers. Sauté until fragrant, about 1 minute.
8. 8 Pour water and remaining brown sugar glaze into the skillet; simmer until sauce thickens, 3 to 5 minutes.

By John Mitzewich

Ingredients

• ✓ pork belly
• glutinous white rice
• sea salt
• fish sauce
• shallot
• sugar
• black pepper
• mung bean
• water
• banana leaf
• kitchen twine

Instructions

1. 1 Place rice in a colander; rinse under cold water, stirring rice with your fingers, until water runs clear, about 2 minutes. Transfer rice to a large bowl or container; add water to cover by 2 inches. Cover and refrigerate for 12 hours.
2. 2 While rice refrigerates, cut pork into four 1 1/4x5-inch strips. Place pork strips, fish sauce, shallot, sugar, pepper, and 1/4 teaspoon salt in a large zip-top plastic freezer bag. Seal bag, removing as much air as you can. Gently massage pork to distribute marinade. Refrigerate for 12 hours.
3. 3 Place mung beans in a colander; rinse under cold water, stirring with your fingers, until water runs clear, 1 to 2 minutes. Transfer mung beans to a small saucepan; add remaining 1/2 teaspoon salt and 3 cups water. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low, and simmer, stirring occasionally, until mung beans are creamy, no longer hold their shape, and begin to stick to the bottom of the pot, 16 to 18 minutes.
4. 4 Scrape beans into the bowl of a food processor. Process until smooth, about 10 seconds. Spread pureed mung beans onto a baking sheet. Chill until cold, about 45 minutes. You'll have about 2 cups mung bean puree.
5. 5 While mung beans cool, gently rub banana leaves with a damp cloth to remove dirt. Using kitchen shears, cut fibrous strings off each banana leaf. You only need 12 banana leaves, but you cannot use torn leaves, and you'll want to set aside wider banana leaves for wrapping, so you'll need extras.
6. 6 Remove pork from marinade; discard marinade. Moisten a work surface with a damp paper towel. Lay a 14-inch long piece of plastic wrap on moistened work surface, with the long edge facing you. Using a small offset spatula, spread 1/4 cup mung bean puree in center of plastic wrap to form a 6x4-inch rectangle. Center 1 pork strip on top of the mung bean rectangle. Spoon 1/4 cup mung bean puree over the pork, and using moistened hands, spread puree all over pork to mostly enclose. Lift bottom edge of plastic wrap to begin wrapping pork mixture; continue to roll into a log. Once roll is complete, hold the ends of the plastic wrap and roll pork mixture on the work surface towards you to form a tight cylinder, about 5 inches long; set pork roll aside. Repeat wrapping procedure with remaining 1 1/2 cups mung bean puree and remaining 3 pork strips.
7. 7 Drain rice and transfer to a large bowl. Stir in 2 1/4 teaspoons salt. You'll have about 9 cups of drained rice.
8. 8 Cut 36 (14-inch) lengths and 8 (28-inch) lengths of kitchen twine; set aside.
9. 9 Stack 3 wide banana leaves (dull-side down with lines on the leaf running parallel to the edge of the work surface) on top of each other to cover an 11-inch wide area. You will probably need to overlap some of the smaller leaves in order to form the desired shape. Using kitchen shears, cut banana leaf stack to form an 11x14-inch rectangle, with the 11-inch side facing you; discard trimmed leaves and restack leaves if needed. Spoon 3/4 cup of rice onto the center of banana leaf stack and spread into a 6x4-inch rectangle.
10. 10 Unwrap 1 of the pork rolls and center on top of rice rectangle. Spoon 3/4 cup rice over pork roll. Slowly wrap the short edge of banana stack closest to you over pork roll, stopping to redistribute rice enclosing the pork, until it is snug and completely wrapped. Tie banana leaf cylinder in the center with 1 (14-inch) piece of kitchen twine to secure. Working with 1 end of the cylinder only, fold banana leaf ends over cylinder. Hold ends in place and then stand cylinder up on the folded end. Spoon 1/4 cup of rice into open end; gently tap the sides of banana cylinder and tap back and forth to settle rice. Seal the open end of banana cylinder by tucking the sides of banana leaves against rice mixture like you are wrapping a present and folding flaps down. Center 1 (28-inch) string over folded end and hold sides of string snuggly against the cylinder. Hold folded end in place and flip cylinder. Open folded end.
11. 11 Spoon 1/4 cup of rice into open end; gently tap the sides of banana cylinder back and forth to settle rice. Seal open end of banana cylinder, tucks sides of banana leaves against rice mixture like you are wrapping a present, then fold flaps down. Bring edges of string up together and tie against folded flaps; don't tie too tightly. Center 1 (28-inch) string on 1 folded end perpendicular to first string, and hold sides of string snuggly against cylinder. With your other hand, hold bottom end in place and flip cylinder. Bring edges of string up together and tie against folded flaps; don't tie too tightly. Lay banana cylinder on work surface and cut off center string (the first string we tied) with kitchen shears; discard. Using 5 (14-inch) pieces of kitchen twine, tie banana cylinder working from center out at 1 1/2-inch intervals until you reach the ends. Wrap banana cylinder tightly in a 18-inch long piece of aluminum foil. Secure center and folded ends of foil with 3 (14-inch) pieces of kitchen twine. Repeat wrapping procedure with remaining banana leaves, rice, pork rolls, and kitchen twine.
12. 12 Place cylinders in a large stockpot (you may need to stand cylinders on their ends.) Fill the pot with water to 2 inches below the rim. Place a heat-proof lid on top of the cylinders to keep them submerged. Cover, and bring to a boil over high heat. Uncover and continue to gently boil at medium heat, turning every 2 hours, until the internal temperature is at least 200 degrees F (92 degrees C), about 6 hours. Add additional boiling water as needed throughout cook time to keep the water level 2 inches below the pot rim. Using tongs, transfer cooked banh tet to a baking sheet and let cool for at least 3 hours, or chill overnight. Remove and discard foil and banana leaves. Slice into rounds and serve. For clean slices, dip knife into warm water, and wipe clean often.

By Elizabeth Mervosh

Ingredients

• ✓ pork belly
• honey
• shaoxing wine
• hoisin sauce
• kiwi
• soy sauce
• thai chile sauce
• garlic
• oyster sauce
• five-spice powder

Instructions

1. 1 Mix honey, cooking wine, hoisin sauce, kiwi, dark soy sauce, chile sauce, garlic, oyster sauce, and five-spice powder together in a large resealable plastic bag. Add pork belly. Seal bag, pressing out as much air as possible.
2. 2 Place bag on a plate and marinate pork belly in the refrigerator, flipping occasionally, for at least 2 days.
3. 3 Preheat oven to 275 degrees F (135 degrees C) with a rack in the upper third of the oven. Set a wire rack on a rimmed baking sheet.
4. 4 Place pork belly on the wire rack, reserving marinade.
5. 5 Bake pork belly in the preheated oven until the internal temperature reaches 160 degrees F (71 degrees C), about 1 hour. Remove pork belly from the oven; baste with reserved marinade.
6. 6 Move oven rack to the top position and preheat the oven's broiler.
7. 7 Broil pork until it is dark and glossy and the edges start to blacken, about 5 minutes. Flip and baste on the second side. Continue broiling until second side darkens and starts to blacken, about 5 minutes more. Slice with a sharp knife.

By MelisaG

Ingredients

• ✓ pork belly
• gammon
• split pea
• celeriac
• leek
• onion
• carrot
• sausage
• celery leaves
• salt
• black pepper

Instructions

1. 1 Place gammon in a large pot; cover with cold water and bring to a boil. Add split peas and pork belly; simmer for 10 minutes. Skim off any foam that rises to the surface of the water.
2. 2 Transfer gammon and pork belly to a plate using a slotted spoon. Strain split peas through a sieve, discarding water.
3. 3 Place gammon, split peas, and pork belly back into the pot; cover with fresh water. Bring to a boil; reduce heat and simmer gently until gammon and pork belly are tender, 2 to 3 hours.
4. 4 Transfer gammon and pork belly to a plate using a slotted spoon; cool until easily handled, about 10 minutes. Remove gammon from the bone and slice. Slice the meatiest parts off the pork belly.
5. 5 Stir the chopped meat back into the pot. Add celeriac, leeks, onions, and carrot; simmer until softened, about 15 minutes. Add whole sausage link; simmer until heated through, 10 to 15 minutes. Remove sausage link and slice into small pieces; stir back into the soup.
6. 6 Sprinkle celery leaves, salt, and pepper over soup. Simmer until celery leaves are warmed through, 1 to 2 minutes.

By SandraS

Ingredients

• ✓ pork belly
• pork loin
• garlic
• olive oil
• lemon zest
• fennel seed
• coriander
• sage
• rosemary
• oregano
• cayenne pepper
• salt

Instructions

1. 1 Score the skin of the pork belly in a diamond pattern; avoid cutting all the way through to the meat.
2. 2 Combine garlic, olive oil, lemon zest, fennel seeds, coriander, sage, rosemary leaves, oregano, and cayenne pepper in a blender; pulse into a paste.
3. 3 Rub pork belly and pork loin with salt. Flip pork belly so the skin is facing down. Place the loin in the center and wrap the belly around it. Cut off any overlapping ends of the belly and any overhanging portions of the loin; you want a nice, neat package.
4. 4 Unwrap the belly from the loin. Rub all sides of the loin with the paste; don't skimp-use all of it. Re-roll the belly around the loin. Pat the skin dry with a paper towel and use kitchen twine to tie it off in 2-inch segments. (This will make it hold its appealing cylinder shape as it cooks.)
5. 5 Place roast on a wire rack on top of a rimmed pan or pot. Place in the refrigerator, uncovered, until the skin is air-dried, about 48 hours.
6. 6 When ready to cook, remove roast from the refrigerator. Transfer to a roasting pan and let sit for 1 hour.
7. 7 Preheat the oven to 500 degrees F (260 degrees C).
8. 8 Place the roast in the lower half of the preheated oven and cook for 30 minutes. Reduce heat to 300 degrees F (150 degrees C) and cook until meat is tender and an instant-read thermometer inserted in the center reads 145 degrees F (63 degrees C), about 2 1/2 more hours.
9. 9 Remove from the oven and tent with foil; let sit for 30 minutes. Remove twine and cut into 1-inch slices. Serve immediately.

By Brian Genest

Ingredients

• ✓ pork belly
• onion
• water
• vegetable broth
• white wine
• split pea
• thyme
• celery seed
• bay leaf
• salt
• black pepper

Instructions

1. 1 Cook and stir onion and pork belly in a large pot over medium heat until onion is translucent and pork is browned, 10 to 15 minutes. Add water, vegetable broth, and white wine, then stir in split peas, thyme, celery seed, and bay leaves. Season with salt and pepper and bring to a boil.
2. 2 Reduce the heat, cover, and simmer, stirring occasionally, until flavors have combined, about 2 hours. Remove bay leaves before serving.

By vkarlson

Ingredients

• ✓ pork belly
• vegetable oil
• brown sugar
• soy sauce
• rice wine
• soy sauce
• scallion
• ginger
• star anise
• water
• vegetarian chicken substitute
• egg

Instructions

1. 1 Fill a large pot with water and bring to a boil. Add pork belly; cook until starting to soften, about 5 minutes. Drain.
2. 2 Heat vegetable oil and brown sugar in a wok or large skillet over medium heat until sugar is melted. Add pork; cook until browned on all sides, about 2 minutes. Add dark soy sauce; cook and stir until flavors combine, about 5 minutes.
3. 3 Transfer pork mixture to a slow cooker. Add rice wine, light soy sauce, scallions, ginger, and star anise. Pour in enough water to just cover the pork.
4. 4 Cook on Low until pork is tender, about 6 hours. Add diced chicken substitute, hard-boiled eggs, and more water to cover.
5. 5 Cook on Low until eggs absorb cooking liquid, rotating halfway through, about 1 hour more.

By Ray Sheen

Ingredients

• ✓ pork belly
• vegetable oil
• onion
• garlic
• soy sauce
• water
• black peppercorn
• bay leaf
• vinegar
• brown sugar
• basil

Instructions

1. 1 Heat oil in a skillet over high heat. Add onion and garlic; cook and stir until fragrant, about 1 minute. Add pork; cook just until evenly browned, 2 to 3 minutes per side. Stir in soy sauce, water, peppercorns, and bay leaves. Reduce heat to low and cover stockpot. Cook until liquid is at a simmer, 1 to 2 minutes.
2. 2 Uncover stockpot, add vinegar, and cook without stirring until vinegar dissipates and liquid thickens, 3 to 5 minutes. Stir in brown sugar and basil, cover stock pot, and cook until pork is tender and cooking liquid has thickened to sauce consistency, 10 to 15 minutes.

By misch

Ingredients

• ✓ pork belly
• kosher salt
• brown sugar
• cayenne pepper
• black pepper
• ginger
• garlic
• pineapple juice
• brown sugar
• ketchup
• rice vinegar
• soy sauce
• sambal chili paste

Instructions

1. 1 Gather all ingredients and preheat the oven to 250 degrees F (120 degrees C).
2. 2 Use a sharp knife to make 1/8-inch deep cuts, spaced 1/2 inch apart, into the fatty side of the pork belly. Turn and repeat the cuts, crossing the first set at a 45-degree angle. Transfer into a shallow baking dish that's just large enough to fit the meat.
3. 3 Mix salt, brown sugar, cayenne, and black pepper for dry rub in a small bowl. Apply it generously to both sides of the meat, sprinkling it on and then pressing it in. Press the sides of the pork belly into the dish to pick up any additional dry rub. End with the fatty side of the pork facing up. Cover the baking dish with foil and place it onto a sheet pan.
4. 4 Bake in the center of the preheated oven until tender when tested with the tip of a knife, about 3 1/2 hours.
5. 5 Remove from the oven and let cool to room temperature, about 30 minutes. Cover and place in the refrigerator to chill thoroughly, 8 hours to overnight.
6. 6 Remove from the refrigerator and transfer meat to a cutting board. Cut pork belly into ½-inch slices.
7. 7 Prepare glaze: Spoon 2 teaspoons rendered pork fat from the top of the drippings and heat it in a saucepan over medium-high heat. Add ginger and garlic and cook until fragrant, about 30 seconds.
8. 8 Stir in pineapple juice, brown sugar, ketchup, rice vinegar, soy sauce, and chili paste and bring to a simmer. Cook until sauce reduces by about half, 3 to 5 minutes. Remove from the heat.
9. 9 Cook pork belly slices in a dry, nonstick pan over medium-high heat until surface is browned a bit, about 2 minutes per side.
10. 10 Add a couple tablespoons of the pork belly "jelly" from the baking dish and the sweet and sour sauce. Cook until sauce reduces down to a glaze, 2 to 3 more minutes.
11. 11 Remove from the heat and serve.

By John Mitzewich

Ingredients

• ✓ pork belly
• paprika
• oregano
• cumin
• salt
• black pepper
• garlic powder
• onion powder
• turmeric
• cayenne pepper
• lemon juice

Instructions

1. 1 Combine paprika, oregano, cumin, salt, pepper, garlic powder, onion powder, turmeric, and cayenne pepper in a small bowl; rub onto the non-fat side of pork belly. Cover seasoned pork belly with plastic wrap and refrigerate for at least 2 hours and up to overnight.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
3. 3 Remove plastic wrap from pork belly and place pork belly, fat-side up, on the prepared baking sheet. Make shallow cuts into the fat of the pork belly in a checkered pattern. Rub lemon juice into the fat.
4. 4 Roast in the preheated oven until fat begins to brown, 30 to 40 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue cooking until fat is crispy, about 1 hour more. Remove from the oven and let rest for 10 to 15 minutes before slicing.

By Lora

Ingredients

• ✓ pork belly
• chickpea
• beef shank
• chicken thigh
• chorizo sausage
• beef soup bone
• ham bone
• salt
• water
• cabbage
• olive oil
• garlic
• garlic
• orzo pasta

Instructions

1. 1 Place chickpeas in a bowl and cover with plenty of cold water. Soak for at least 8 hours, or overnight. Drain.
2. 2 Combine beef shank, chicken thighs, pork belly, chorizo, beef bone, and ham bone in a pressure cooker. Cover with cold water and bring to a simmer uncovered. Skim off any foam that rises to the top.
3. 3 Add chickpeas and season with salt. Close cooker securely and place pressure regulator over the vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust temperature until regulator is gently rocking. Cook for 30 minutes.
4. 4 Meanwhile, bring a pot of salted water to a boil over medium-high heat. Add cabbage and simmer for 5 minutes. Strain and set aside.
5. 5 Heat olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add cabbage, season with salt, and cook until cabbage is tender, 5 to 10 minutes.
6. 6 When cook time for the meat is up, let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove. Strain meat stock into a saucepan and bring to a boil. Add orzo to the boiling stock and cook, stirring occasionally until tender yet firm to the bite, about 11 minutes.
7. 7 Meanwhile, arrange the cooked meat on a serving platter surrounded by chickpeas. Serve with cabbage on the side.

By Allrecipes Member

Ingredients

• ✓ pork belly
• pork rib
• pork shoulder roast
• pork tenderloin
• pork sirloin roast
• kosher salt
• brown sugar
• salt
• paprika
• black pepper
• cumin
• garlic powder
• onion powder
• cayenne pepper

Instructions

1. 1 Gather all ingredients and preheat the oven to 250 degrees F (120 degrees C).
2. 2 Cut ribs, pork shoulder, tenderloin, pork belly, and pork sirloin in half.
3. 3 Combine kosher salt, brown sugar, smoked salt, smoked paprika, black pepper, cumin, garlic powder, onion powder, and cayenne for dry rub in a small bowl with a spoon.
4. 4 Season cuts of meat on both sides with dry rub; reserve about 4 teaspoons of the rub to season the cooked pork if needed after tasting.
5. 5 Place a piece of heavy-duty foil on a sheet pan. Place a half of ribs down in the center of the foil; top with shoulder, tenderloin, pork belly, and sirloin. Top with other rib half.
6. 6 Wrap tightly in 3 more layers of foil. Transfer to a Dutch oven and roast in the preheated oven until meat is falling off the bone and very, very tender, about 9 hours.
7. 7 Remove bones and pull/shred meat before serving. All or some of the rendered fat can be mixed into the meat.

By John Mitzewich

Ingredients

• ✓ pork belly
• red chile pepper
• lemongrass
• fish sauce
• garlic
• monosodium glutamate
• sugar
• five-spice powder
• bamboo skewer
• fish sauce
• white sugar
• red chile pepper
• lime
• garlic
• monosodium glutamate
• water

Instructions

1. 1 Combine pork belly, 1 red chile pepper, lemongrass, 3 tablespoons fish sauce, 3 cloves garlic, 1 teaspoon MSG, 1 teaspoon white sugar, and five-spice powder in a bowl. Cover with plastic wrap and refrigerate until marinated, 1 to 3 hours.
2. 2 Mix 1/4 cup fish sauce, 1/4 cup sugar, 1 red chile pepper, lime juice, 5 cloves garlic, and 1 teaspoon MSG together in a bowl. Let sit until dipping sauce flavors meld, 30 minutes to 1 hour. Pour in water.
3. 3 Thread the marinated pork belly onto bamboo skewers.
4. 4 Preheat grill for high heat and lightly oil the grate. Cook pork skewers, turning occasionally, until crisp, 8 to 10 minutes. Serve with the dipping sauce.

By Nguyen Duc Cuong

Ingredients

• ✓ pork belly
• thyme
• dill weed
• rosemary
• garlic powder
• kimchi
• garlic
• scallion
• doenjang
• gochujang
• sesame oil
• garlic
• sesame seed
• rice wine
• brown sugar

Instructions

1. 1 Mix together thyme, dill, rosemary, and garlic powder in a small bowl until well combined. Rub over both sides of pork belly strips. Let stand at room temperature, about 15 minutes.
2. 2 Heat a large skillet over medium-high heat. Cook pork belly strips until well browned, about 7 minutes per side. Transfer to a paper towel-lined plate, reserving some grease in the skillet. Cut strips into bite-sized pieces.
3. 3 Sauté kimchi, garlic cloves, and scallions in reserved grease over medium-high heat until starting to brown, about 3 minutes. Drain on a paper towel-lined plate.
4. 4 Make sauce: Mix together doenjang, gochujang, sesame oil, garlic, sesame seeds, rice wine, and brown sugar in a small bowl until well combined.
5. 5 Serve pork belly strips with sauce and sautéed kimchi, garlic, and scallions.

By mykoreaneats

Ingredients

• ✓ pork belly
• parsley
• onion
• bacon
• garlic
• vegetable oil
• pig tail
• pig ear
• bacon
• spicy sausage
• smoked sausage
• pig's foot
• pork ribs
• beef
• black pepper
• salt
• bay leaf
• black bean
• water

Instructions

1. 1 Combine 6 quarts water, black beans, bay leaves, salt, and pepper in a large saucepan. Bring to boil; simmer for 50 minutes.
2. 2 Bring remaining 2 quarts water to boil in a large saucepan. Stir in dried beef, pork ribs, and pig's feet; simmer until flavors combine, about 25 minutes. Add smoked sausage, spicy sausage, large bacon pieces, pork belly, pig's ear, and pig's tails; simmer until meat mixture is softened, about 25 minutes.
3. 3 Stir meat mixture to the bean mixture; simmer until flavors combine, about 45 minutes.
4. 4 Heat vegetable oil in a large skillet over medium heat; add garlic. Cook until warmed through, about 45 seconds; transfer to bean mixture. Add small bacon pieces to the skillet; cook and stir until lightly golden, about 2 minutes. Stir in onion; cook until onion is soft and browned, about 5 minutes. Stir in parsley.
5. 5 Stir the onion mixture into the bean mixture; simmer until tender, about 25 minutes. Transfer meat mixture to a serving dish. Pour beans into a separate serving dish.

By GraçaRibeiro

Ingredients

• ✓ pork belly
• pork loin
• groundnut oil
• garlic
• ginger
• red chile pepper
• black peppercorn
• brown sugar
• bay leaf
• cumin seed
• apple
• apple cider vinegar
• soy sauce
• butter
• salt
• black pepper
• red onion
• green bell pepper
• shiitake mushroom
• sparkling lemonade
• cornstarch
• chicken bouillon

Instructions

1. 1 Combine pork belly and pork loin in a large bowl. Toss with 1 tablespoon groundnut oil to coat. Add garlic, ginger, red chile, peppercorns, brown sugar, bay leaves, and cumin. Mix in diced apple, cider vinegar, and soy sauce. Stir to coat the pork. Marinate in the fridge, stirring occasionally, for at least 1 hour.
2. 2 Heat remaining 1 tablespoon oil in a deep pan over medium heat. Melt 1 tablespoon butter in the pan and sprinkle in salt and pepper. Add onion, bell pepper, and mushrooms. Fry until softened, about 5 minutes. Add the pork and marinade; cook until pork starts to brown, about 6 minutes. Stir in lemonade, cornstarch, and bouillon; sauce should cover the pork and vegetables.
3. 3 Reduce heat and simmer, covered, until liquid is reduced and pork is tender but still slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Add the remaining 1 tablespoon butter 10 minutes before pork is finished cooking. Discard bay leaves before serving.

By Dave B