Pork belly
Used in 4 recipes on RecipeWiki.
Pork belly is the boneless, layered cut from the underside of the pig, alternating fat and meat beneath a thick skin. Slowly cooked, the fat turns soft and almost buttery and the meat tender, which is why it suits braising: in Red-Braised Pork Belly it is simmered with soy sauce and rock sugar into glossy, wobbling cubes, and in Shoyu Ramen with Chashu Pork it is braised and sliced. This page also covers smoked pork belly or pancetta, used in Fabada Asturiana for its smoky, salty depth. Before braising, blanch the pieces in boiling water for a few minutes to remove scum and keep the sauce clean.
Most often cooked with
Garlic
Spring onion
Ginger
Soy sauce
Stock
SugarRecipes with pork belly
Fabada Asturiana
Big white beans stewed slowly with chorizo, morcilla and pork until the broth turns thick and orange.
Pork
Spanish
Stews
Kimchi Jjigae
The stew that exists because kimchi got too sour to eat straight. Old kimchi is not a compromise here — it is the whole point.
Korean
Dinner
Red-Braised Pork Belly
Pork belly caramelised in sugar and braised in soy and wine until the fat turns to jelly and the sauce to lacquer.
Chinese
Shoyu Ramen with Chashu Pork
A soy-based broth that tastes long-cooked because it is. The pork rolls the night before, which is most of the work and none of the effort.
Japanese