Whole Pork Belly

Wrap tightly in plastic wrap or butcher paper. For best quality, use raw pork belly within 1-2 days or freeze.

For crispy pork belly, score the skin and roast at a high temperature.

Braising pork belly in liquid like soy sauce, ginger, and garlic creates a meltingly tender result.

Curing pork belly is the first step in making homemade bacon.

Asian flavors (soy sauce, ginger, garlic, star anise)

Root vegetables (potatoes, carrots, parsnips)

Apples and other stone fruits

Cabbage and other cruciferous vegetables

Miso

Not cooking pork belly long enough, resulting in a chewy texture.

Not rendering the fat sufficiently, leading to a greasy mouthfeel.

Over-salting when curing, which can make it too salty.