Available to buy from both supermarkets and butchers, pork belly is typically purchased as either a whole piece or sliced into strips. It has a high fat content, with the ratio of fat to meat being around 50/50 in a good cut, which gives it that characteristic richness. Pork belly is a versatile cut that can be cooked in a variety of ways, from pan frying to oven roasting as well as cooking in the slow cooker

Pork belly is a slab of meat taken from the underside of the animal and while bacon is often taken from the same area, the key difference is that pork belly is used raw. Bacon however is treated with salt and cured and sometimes smoked too, before being cut into strips

Fresh pork belly will have fat that is a white, creamy colour with marbling through the joint. Any discolouration that is either yellow or grey typically indicates that the meat is past its best. There shouldn't be any ‘off’ smell, and the texture should be firm to the touch.

Some recipes suggest boiling the meat before cooking it in the oven or pan, which is a method commonly used in Chinese cooking. This can help to remove impurities and tenderise the meat, rendering out some of the fat. You can also add layers of flavour at this stage by using aromatics such as herbs and whole spices in the water. Brining the pork belly in salt and spices, or liquid, has a similar tenderising effect as Dan Kenny does in his moreish beer and soy glazed pork belly recipe.It’s a good idea to score the skin before cooking to allow salt and flavours to penetrate and to help the joint cook more evenly. Make sure you only score the skin and not the meat, so you don’t lose any juiciness. 

If you aren’t boiling the pork belly, pouring boiling water over the skin cooking can open up the incisions and shrink the skin a little, giving the crispiest crackling. Pat dry before you then cook the meat and rub over plain salt or salt flavoured with crushed spices. Crushed fennel and coriander seeds work really well and brush over a little oil.

If your pork belly has the skin on, the aim with any cooking of pork belly is to keep the meat super tender, but achieve that crisp crackling, if the skin is on the meat. You can braise the meat and then finish it off a pan and the oven as Simon Hulstone does in his recipe. Slow-roasting is also one of the best methods as cooking the meat for a few hours at a low temperature will make sure the fat renders out, giving deliciously tender meat that isn’t tough. Then give the joint a blast for the last 30-45 mins at a high temperature to really crisp up the crackling. Try our foolproof recipe for great results every time:

Pork belly works really well in the slow cooker, as the gently process brings super tender results. However it’s best to use a cut that has the skin removed but the fat still on so you don’t end up with soggy rind.

Blanch slices in boiling water for around 5-10 minutes. Discard the water and pat dry the slices with a paper towel. Season well with salt and any other ground spices you like, then heat a skillet over medium. Once hot, add a splash of vegetable oil to the pan then place the pork belly strips on their side and cook for around 5 minutes. Repeat on the other sides then turn them skin side down. Once the skin is golden brown, remove from the pan and slice into smaller bites or pieces. 

Pork belly is a meat often used in Asian and Chinese cuisines, whose umami-rich sweet and salty sauces match well with it. Try Shu Han Lee’s recipe for Miso braised pork belly bites  or Peter Gordon’s recipe with kimchi. It’s also delicious with root veg of all kinds, and dark leafy greens. 

Store raw pork belly in a freezer bag in the bottom of the fridge, for up to 2 days. Wrapped tightly in clingfilm and put in the freezer it should keep for up to 6 months. Leftover cooked pork belly will keep in the fridge for 3-4 days, and can be frozen for up to 4 months. 

When reheating leftover pork belly from the fridge, the simplest way is to place it in the oven and cook for around 15-20 minutes at 180°C. The internal temperature should reach 74°C. If reheating from frozen, make sure that the meat is fully defrosted ahead of reheating as above. Try to avoid using a microwave to reheat cooked pork belly, as this can cause a slightly toughened texture.