Pork belly

Key features

Pork belly comes from the belly of the hog, just below the ribs. It consists of alternating layers of meat and fat, making it especially juicy and tasty when properly prepared.

• Flavour
  The melting fat coats the meat, giving it a rich, gourmet flavour that’s ideal for a variety of marinades and spices.
• Texture
  With its layers of intramuscular fat, pork belly’s melt‑in‑your-mouth texture is ideally suited to slow cooking.
• Usage
  This cut can be cooked in several ways, each revealing different facets of its flavour and texture.

Cooking techniques

• Braising
  This method involves slowly cooking the pork belly in an aromatic liquid at low temperature. The result is meat that falls apart with a fork and is just right for comforting dishes.
• Smoking
  Low-temperature smoking for several hours creates deep, smoky flavours and keeps the texture tender and juicy.
• Sous-vide
  This technique involves sealing meat in an airtight bag and cooking it at a low temperature for several hours, guaranteeing exceptionally tender, flavourful meat.
• Roasting
  Ideal for creating a crispy crust with juicy meat inside. Perfect with fresh herbs and spices.
• Grilling
  For a faster method, grilling at a high temperature caramelizes the fat for a crispy crust with a juicy interior.