What cut of meat is pork belly?

Pork belly comes from the underside of the pig. It’s a boneless cut with a perfect balance of fat and meat, which makes it ideal for slow cooking, braising, or roasting.

Is pork belly the same as bacon?

Not exactly. Bacon is usually made from pork belly but it’s cured, smoked, and sliced thin. Fresh pork belly is uncured and can be cooked in many different ways.

What is the best cooking method for pork belly?

It depends on the result you want. For tender meat, braising or slow cooking works best. For crispy skin, roasting or frying at high heat is the top choice.

How long does it take to cook pork belly?

Cooking time varies by method. Slow cooking may take 6–8 hours, while roasting or sous vide can take 2–10 hours depending on thickness and desired texture.

What dishes go well with pork belly?

Pork belly pairs perfectly with steamed rice, roasted vegetables, mashed potatoes, or light salads. In Asian cuisine, it’s often served with kimchi or pickled vegetables.

Can pork belly be cooked in a slow cooker?

Yes! Slow cooking pork belly breaks down the fat and connective tissue, resulting in tender, juicy meat packed with flavor.

10 Irresistible Pork Belly Recipes You Need to Try Today

Description

Classic smoked pork belly is rich, tender, and packed with smoky flavor. Slow smoking turns this fatty cut into melt-in-your-mouth perfection, making it a star at any BBQ or family gathering.

Ingredients

4 pounds pork belly, skin removed
2 tablespoons kosher salt
2 tablespoons black pepper
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
½ cup apple cider vinegar (for spritzing)
Wood chunks (hickory or apple) for smoking

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Instructions

Preheat your smoker to 225°F (107°C) using hickory or apple wood for flavor.
Trim excess fat from the pork belly and pat dry with paper towels.
Mix salt, pepper, paprika, garlic powder, and onion powder. Rub evenly over the pork belly.
Place pork belly on the smoker grate, fat side up. Smoke for 4–5 hours, spritzing with apple cider vinegar every hour.
Continue smoking until the internal temperature reaches 195°F (90°C) for tender texture.
Remove from smoker, rest for 20 minutes, then slice into thick pieces or cubes.
Serve with BBQ sauce, pickles, or coleslaw.

Notes

For extra bark, apply an additional layer of seasoning halfway through cooking.
You can cube the smoked pork belly to make “burnt ends” by tossing in BBQ sauce and smoking for another hour.
Best enjoyed fresh, but leftovers can be stored in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 5 hours
Category: Main Course
Method: Smoking
Cuisine: American BBQ

Nutrition

Serving Size: 1/8 of recipe
Calories: 520
Sugar: 1 g
Sodium: 880 mg
Fat: 46 g
Saturated Fat: 16 g
Unsaturated Fat: 26 g
Trans Fat: 0 g
Carbohydrates: 2 g
Fiber: 0 g
Protein: 22 g
Cholesterol: 85 mg