Pork belly
The fatty, uncured cut bacon is made from. Slow-cooked or braised, the layers of fat render down to something silky, then the skin crisps separately under high heat for contrast.
Used for
- braises
- roasting
- Asian braises
- confit
In the kitchen
- Render slowly.
- Score the skin.
- Braise.
- Sear skin-side down.
Picking it at the store
- Look for even layers of fat and meat rather than a piece that's mostly fat.
- Score the skin in a crosshatch before cooking so the fat renders evenly and the skin crisps.
Related terms
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