How to Cook Pork Belly
Cooking pork belly to perfection requires patience and the right technique to achieve that crispy skin and tender, juicy meat. Here are some of the easiest methods:
Roasting - Start by scoring the skin and rubbing it with salt to help it crisp up. Roast in a preheated oven at 220°C (425°F) for about 30 minutes, then lower the temperature to 160°C (320°F) and cook for another 1.5 to 2 hours until the meat is tender and it reaches a safe internal temperature.
Slow Cooking - For a really tender pork belly, slow cook it in a pot or slow cooker with broth, herbs, and spices on low heat for 6 to 8 hours, allowing the fat to render and the meat to become incredibly tender.
Pan-Frying - Slice the pork belly into bite-sized pieces and cook in a hot pan over medium-high heat for 5 to 7 minutes until crispy on the outside and tender inside.
