Pork belly

Pork belly Enlarge

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.

Pork belly with hop

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Pork belly with hop

Pork belly roll

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Pork belly roll

Braised pork belly

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Braised pork belly

Hoisin pork

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Hoisin pork

Slow-cooked pork belly

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Slow-cooked pork belly

Roasted pork belly

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Roasted pork belly

Pork belly pastrami

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Pork belly pastrami

Pork belly rouleau

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Pork belly rouleau

Bacon sugar glass

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Bacon sugar glass

Thai pulled pork

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Thai pulled pork

Thai teriyaki

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Thai teriyaki

Pork belly fish stick

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Pork belly fish stick