Last year started a bit of a love affair of ours with pork belly. Basically, we figured out how to intensely season and crisp this cut of meat and pair it with everything from ramen to veggies. Pork belly is something we had never made at home or bought at the grocery. Until recently, it was only ordered at a restaurant maybe once a year.
While you can buy it as a full slab (which we typically do but it was unavailable), you can also buy cut pork belly which saves you time later. Another lesson in working with what you have and for those unfamiliar with pork belly, a lesson in working with more unusual cuts of meat when the store is out of basics like chicken breast or pork loin.
There is a little bit of prep work involved in making pork belly, but it’s not hard work. It only takes planning ahead. Since there’s a 24 hour fridge period involved, my advice is to start the prep process immediately when you procure it from the grocery.
It’s essentially a hunk of bacon so it really is ultimate comfort food. A small amount goes a long way, so think of all the ways you can use it as a topping or an accent in a meal. With eggs? With soup? Basically everything could use some pork belly.
For the Marinade:
For the Skin Toppings: