Pork Belly

Store raw pork belly well-wrapped in the coldest part of your refrigerator. For longer storage, freeze it.

Slow cooking methods like braising, roasting, or confiting are best for rendering the fat and achieving a tender texture.

Crisp up the skin (if present) by drying it thoroughly and then roasting at a high temperature or under a broiler.

Pork belly is excellent for making homemade bacon.

Apples

Cabbage

Potatoes

Soy sauce

Garlic

Maple syrup

Chili

Cooking too quickly at high heat without rendering the fat, which can result in a greasy, tough texture.

Not seasoning or scoring the skin before cooking, preventing it from getting crispy.