Pork belly (also known as “poitrine” or “lard maigre”) has more flavour than leaner cuts of pork. There are endless ways to prepare this section of the pig. It consists of meat alternating with layers of fat and a layer of (marbled) rind. In addition to pork belly, the pig also produces back bacon that is softer but contains little to no meat and which is often used for larding or making pâté.
Basic techniques: slow cooking, confiting, marinating, grilling, boiling, sautéing, frying, stewing, barbecuing.
Taste combinations: aniseed, apple, chilli pepper, lime, hoisin, paprika, thyme, fennel, bay leaf, garlic, onion, harissa, honey, mustard, five spice mix, soy sauce.