Thin sliced pork belly is a versatile and delicious cut of meat that can be used in a variety of dishes. From crispy pork belly burnt ends to melt-in-your-mouth braised pork belly, there's a cooking method out there to suit every taste. Whether you're looking for a quick and easy weeknight meal or a showstopping dish for a special occasion, cooking thin sliced pork belly is a great option. With so many different ways to prepare it, you're sure to find a recipe that you and your family will love.
Let's cook with our recipes!
CRISPY PORK BELLY
The secret to delicious pork belly? Poking holes all over the skin, then seasoning with a baking powder mixture. Two easy steps that deliver super crispy skin and extra tender meat.
Provided by Food Network Kitchen
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the pork belly: Line a baking sheet with foil and fit with a wire rack.
- Mix together the olive oil, thyme, mustard powder, coriander, red pepper flakes, garlic, 2 teaspoons salt and a generous amount of pepper in a small bowl until combined. Mix the baking powder with 2 teaspoons salt in a separate small bowl.
- Pat the skin of the pork belly completely dry. Use a sharp skewer, fork or paring knife to poke lots of holes all over the skin, making sure not to hit the meat. This will help the skin crisp up. Flip the pork over and rub the spice mixture all over the meat (not the skin). Transfer to the prepared baking sheet skin-side up. Sprinkle half of the baking powder mixture over the skin. Refrigerate, uncovered, for at least 1 hour and up to 6 hours.
- Preheat the oven to 325 degrees F.
- Wipe off the baking powder mixture from the pork with a paper towel. Pat the skin completely dry and sprinkle with the remaining baking powder mixture.
- Bake until the pork is cooked through and tender, about 2 hours. Raise the temperature to 500 degrees F and continue cooking until the skin is golden brown, bubbling and crispy, about 20 minutes more. Let rest for 10 minutes.
- For the sauce: Meanwhile, whisk together the cilantro, olive oil, honey, scallions, garlic, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
- Slice the pork belly into 1/2-inch-thick slices and transfer to a serving platter. Spoon the sauce down the middle before serving.
CRISPY PORK BELLY
Thanks to social media, food bloggers, and celebrity chefs with too much time on their hands, pork belly was/is all the rage. It's a common sight on menus across the land, and you can't channel-surf past a food show without seeing it. It also helps that people are no longer terrified to eat a little fat.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Pork
Time 14h15m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Season pork belly all over with smoked paprika, salt, and black pepper. Wrap pork in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. Place pork packet in a baking dish.
- Roast in the preheated oven until tender for 6 hours. Let cool in wrappings to room temperature; place cooled packet in refrigerator and chill for 8 hours or overnight.
- Unwrap chilled meat. Save any rendered fat that falls away when unwrapping pork.
- Cut meat into 6 equal-size portions. Cut 1/8-inch by 1/8-inch slashes in the fat-side of the pork. Season with salt.
- Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Place pork belly, fat side down, in hot fat; cook until well-browned on all sides and heated through, 5 to 10 minutes. Transfer pork belly to a plate, drizzle with olive oil and season with pepper.
Nutrition Facts : Calories 87.1 calories, Carbohydrate 0.3 g, Cholesterol 13.6 mg, Fat 7.4 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 351.7 mg
SPICY KOREAN BBQ-STYLE PORK RECIPE BY TASTY
Here's what you need: boneless pork shoulder, onion, green onion, garlic, ginger, korean red chili paste, red pepper flakes, soy sauce, rice wine, sesame oil, sugar, black pepper, canola oil, sesame seed, rice
Provided by Alvin Zhou
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
- Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
- Cover and marinate in the refrigerator for at least 30 minutes.
- Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
- Sprinkle a bit of sesame seeds on top, then serve with rice!
- Enjoy!
Nutrition Facts : Calories 360 calories, Carbohydrate 18 grams, Fat 21 grams, Fiber 1 gram, Protein 24 grams, Sugar 12 grams
PORK BELLY SLICES
Nothing tastes better than tender pork belly with sticky barbecue sauce. Grill it for a perfect finish, then pile into buns and serve with coleslaw and fries
Provided by Elena Silcock
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 8
Steps:
- Heat the oven to 160C/fan 140C/gas mark 4. Dry the belly slices with kitchen paper, then season with salt and pepper. Mix together the ingredients for the sauce and toss the slices in the sauce in a roasting tin. Cover tightly with foil and roast for 1hr 30 mins, until completely tender.
- Remove the foil and turn the grill to its highest setting. Grill the meat for 3-4 mins, turning it halfway and brushing over the sauce from the tin, until the sauce is thick and sticky and the slices are charred. Alternatively, put the braised slices on the barbecue and baste in the sauce from the roasting pan as they sizzle away. Serve in buns with coleslaw.
Nutrition Facts : Calories 304 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 0.2 grams fiber, Protein 22 grams protein, Sodium 1.3 milligram of sodium
HOW TO COOK PORK BELLY SLICES
Learn different methods of cooking pork belly slices or strips. You can bake them, pan or air fry them or you can grill them.
Provided by Adina
Categories Beef, Pork and Lamb
Time 35m
Number Of Ingredients 6
Steps:
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with baking paper or aluminum foil.
- Rub the meat with all the spices.
- Bake 30 - 40 minutes (depending on the thickness of the meat and your oven) until crispy and golden brown, flipping halfway through. Check the internal temperature (74 degrees Celsius/ 165 degrees Fahrenheit).
- Heat a large skillet. Don't add fat; the belly will render a lot of fat. Instead, place the seasoned slices in the pan.
- Cook, often flipping with tongs. If there is too much splatter, use a splatter screen. The pieces should be golden brown and crispy on both sides. Cooking will take about 5-7 minutes per side. You can slice the meat thinner for a shorter cooking time. Check the internal temperature (74 degrees Celsius/ 165 degrees Fahrenheit).
- Glaze: Should you want to glaze the meat, discard the rendered fat first, or the dish will be too fatty. Add the sauce during the last 2-3 minutes of the cooking time. Lower the temperature and flip the slices frequently to coat them all over.
- Preheat the air fryer if necessary; mine needs 3 minutes preheating.
- Place the seasoned pork in the basket in a single layer.
- Cook at 200 degrees Celsius/ 400 degrees Fahrenheit for 12-15 minutes, flipping twice in between. The cooking time depends on the thickness of the slices. Check the internal temperature (74 degrees Celsius/ 165 degrees Fahrenheit).
- Glaze the pieces (if desired) with your favorite BBQ or Asian sweet chili sauce before serving.
- Slice: When grilling pork belly slices, I prefer to use thinner slices, about ¼ - ½ inch/ 6-12 mm thick.
- Rub the meat with the spices or your favorite dry rub at least 30 minutes before cooking. You can also marinate the meat in your favorite marinade for at least 3 and up to 12 hours. When grilling, let any excess marinade drip off.
- Heat the grill. Grill the meat until slightly charred but not burnt, about 2 minutes per side, depending on the thickness. Check the internal temperature (74 degrees Celsius/ 165 degrees Fahrenheit) or cut one piece in the middle to see if it's cooked through.
- Grill pan: You can cook the sliced pork belly in the grill pan the same way. It might need a few minutes longer but check.
Nutrition Facts : ServingSize 1 /6 of the dish, Calories 367 kcal, Protein 29 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 105 mg, Sodium 294 mg, UnsaturatedFat 16 g
THIN-SLICED PORK BELLY STIR FRY RECIPE
Thirty minutes is all you need to prepare this Thin-Sliced Pork Belly Stir Fry. Salt, pepper, and a bit of chili --- that's all the seasoning that you need.
Provided by Neriz
Categories Main Course
Time 45m
Number Of Ingredients 5
Steps:
- Slice the pork into about a 1/4-inch thin, and 1-inch wide.
- Place the wok over high heat.
- Once the wok is hot enough, add the pork belly slices and spread them evenly on the wok.
- Cook for about 20 minutes; mix often.
- Adjust the heat to medium-high once the pork belly slices are almost cooked.
- Add the minced garlic.
- Cook for about a minute or until the garlic becomes fragrant.
- Add the salt, pepper, and chili.
- Cook for about 2 minutes --- keep mixing the entire time.
- Turn the heat off.
- Use a spider strainer to scoop the pork belly slices and transfer them into plates.
- Garnish your thin-sliced pork belly stir fry with chopped spring onions (and more sea salt, if desired) and serve.
Nutrition Facts : Calories 792 kcal, Carbohydrate 2 g, Protein 15 g, Fat 80 g, SaturatedFat 29 g, Cholesterol 109 mg, Sodium 50 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 46 g, ServingSize 1 serving
Tips:
- Use thin-sliced pork belly: This will ensure that the pork belly cooks quickly and evenly.
- Score the pork belly: This will help the pork belly to crisp up and render the fat.
- Season the pork belly: You can use a variety of seasonings, such as salt, pepper, garlic powder, onion powder, or chili powder.
- Cook the pork belly in a hot pan: This will help to sear the pork belly and create a crispy crust.
- Flip the pork belly frequently: This will ensure that the pork belly cooks evenly.
- Cook the pork belly until it is crispy: The pork belly should be crispy on the outside and tender on the inside.
- Serve the pork belly with your favorite dipping sauce: Some popular dipping sauces for pork belly include hoisin sauce, sweet and sour sauce, and soy sauce.
Conclusion:
Thin-sliced pork belly is a delicious and versatile ingredient that can be used in a variety of dishes. Whether you are looking for a quick and easy weeknight meal or a special dish for a party, thin-sliced pork belly is a great option. With its crispy texture and浓郁浓郁浓郁浓Flavor, thin-sliced pork belly is sure to please everyone at the table.
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