Tripboba.com - Particularly popular in Hispanic, Chinese, Danish, Korean, and Philippine, pork belly is essentially “better bacon” since it has more meat, more healthy fat, and greater culinary complexity.
We all agree with the delicacy of one delicious bite of pork belly– the delightfully crisp and yet succulently tender.
Pork belly is easy on the wallet and simple to prepare. So, why don't you just try one or all of these pork belly recipes at home?
3 Easy Pork Belly Recipes
1. Smoked Pork Belly Recipes
Serve up some crispy smoked pork belly for your get together event by making it on your own! The recipe for this dish is nothing difficult. It’s one of the easiest pork belly recipes available—so you don’t need to sweat it!
- 4 pounds slab pork belly (uncured)
- 2 cups apple juice (divided use)
- ½ cup BBQ sauce
- ¼ cup Signature Sweet Rub or other seasoning blend
- Get your fire going in your smoker and preheat to 225 degrees F.
- Using a sharp knife, score the top layer of fat on the pork belly in 1 inch squares. Don't cut too deep, just barely into the muscle. Season liberally with the Sweet Rub on all sides.
- Place the seasoned pork belly on the grill and smoke until the internal temperature reaches 165 degrees F (about 6 hours). Spritz with the apple juice every hour while it is cooking.
- Once the belly reaches 165, remove from the grill and wrap in heavy duty tinfoil with 1/2 cup of the apple juice. Seal the edges of the foil completely and return to the grill until the internal temperature reaches 200 degrees.
- Carefully remove the belly from the foil and drizzle with the apple juices from the foil. Return the pork belly to the grill and brush with BBQ sauce. Cook on the grill for 10 more minutes.
- Remove the finished pork belly to a cutting board and let it rest for 10-15 more minutes before serving, You can shred like pulled pork or slice into cubes to serve.
2. Chinese Pork Belly Recipes
Have you tried Char Siu? This sticky barbecue pork belly is definitely one of the best Chinese pork belly recipes you should give a try! You’ll fall in love at first sight with the glazed meat as it looks super scrumptious!
- 1/3 cup hoisin sauce
- 1/3 cup soy sauce
- 2 tablespoons Chinese Shaoxing wine (rice vinegar or a dry sherry can be used instead)
- 2 tablespoon honey
- 2 tablespoons brown sugar
- 1 tablespoon minced garlic
- 3/4 teaspoon red food coloring (optional for that beautiful red color)
- 1 ⁄2 teaspoon Chinese five spice powder
- 6 pork belly/spare ribs
- 1 shallot, to garnish
For the additional glaze, prepare the following ingredients:
- 1/4 cup hoisin sauce
- 1/4 cup soy sauce
- 1 tablespoon Chinese wine (Shaoxing or dry sherry)
- 1 tablespoon honey
- 2 tablespoons brown sugar
- 1 teaspoon minced garlic
- 1/4 teaspoon Chinese five-spice powder
- 1/4 teaspoon red food coloring
- Combine hoisin sauce, soy sauce, wine, honey, sugar, garlic, coloring (if using) and spice powder in a shallow bowl. Whisk well to combine. Pour half of the sauce into a jug and reserve for later. Add the pork into the bowl with the remaining sauce. Rotate to cover completely and marinate in the refrigerator for 1-3 hours, or cover and refrigerate overnight for best results.
- After marinading, preheat oven to grill/broil settings on medium heat (176°C | 350°F). Drain pork and discard the marinade. Line a baking pan with baking/parchment paper or aluminum foil. Place pork onto pan and grill/broil for 30 minutes on one side, basting two or three times with the reserved marinade. Rotate with tongs and baste again with the marinade twice again while grilling/broiling.
- Remove from oven and allow to cool.
- If you like an additional glaze, combine all of the glaze ingredients into a small saucepan. Bring to a boil; reduce heat and allow to simmer for about 5-8 minutes until the sauce has thickened (keep your eye on it as it can burn easily if the heat is too high). Remove from heat and allow to cool slightly.
- Cut pork into thick slices to serve. Serve over steamed rice and/or vegetables with the extra glaze.
3. Korean Pork Belly Recipes
If you love Korean food, you might be familiar already with gojuchang, or Korean hot pepper paste. It’s often used in Korean dishes like bibimbap. Now let’s make some Korean-styled pork belly by trying out this recipe.
- ½ pound pork belly (with or without skin)
- cilantro for topping (optional)
- ½ teaspoon minced garlic
- ½ teaspoon minced ginger
- 1 tablespoon Korean hot pepper paste/gojuchang
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon toasted white sesame seeds
- Marinate the pork belly with garlic, ginger, Korean hot pepper paste, honey, soy sauce, sesame oil, and sesame seeds for about 20 minutes.
- Turn to medium-low heat, and place the pork belly slices onto a non-stick pan.
- Pan fry for about 4-5 minutes each side.
- Top with cilantro and serve.