Pork Belly

Braise tender pork belly in soy and vinegar, then grill with shishito peppers and toss with ginger and a tangy dressing for bold, savory Filipino dinakdakan.

There's nothing more soothing than a bubbling pot of sulguk, a.k.a. alcohol soup. This spicy version is brimming with blood sausage, mushrooms, fish cakes, and instant ramyun.

These five spice-scented, melt-in-your-mouth, crispy skin-topped pork belly bites are perfect alone (but sing with a sidecar of hot mustard and hoisin sauce).

Loosely inspired by the flavors of Japanese kakuni, this supple sticky-sweet and salty braised pork belly comes together in just one pot.

In this fiery Indian classic, chunks of pork shoulder and succulent pork belly are cooked until tender in a tangy, spicy chile-vinegar sauce. 

If you can spread peanut butter on bread, you can make these homemade tamales filled with pork slathered in a bright red chile purée. 

Any vegetable or meat would be in good company with this stew’s spicy-funky base of kimchi, gochugaru, and gochujang.

Pork belly, Napa cabbage, repeat. I can't stop making it!

"It’s a moment to get rid of all the bad, unfortunate things—and bring more good fortune into the next year."

Simone Tong's red-braised pork belly is a must-have on Chinese New Year. You can see why.

Steak, chicken, salmon, sweet and spicy pork belly—anything!

Add honey, soy sauce, and sambal oelek to your bag of pork belly and watch sous vide magic happen.

This cut of pork was put here to make up happy.

Set it and forget it: This stupid-simple method for pork belly with crackling skin and succulent meat is a total winner.

If you have time, chill the pork belly uncovered for a few hours, which will dry out the meat a bit and make it easier to slice.

It’s worth seeking out pork belly for the amazing texture it lends, but if you can’t get it, substitute with another pound of shoulder.

No one should have to put up with pork belly that's hard to chew. Especially not you.

Mike Greenfield and Josh Greenfield of The Brothers Green learn the Asian art of BBQ pork belly from chef Sean Scotese of Lazy Siu—and it's so simple you can do it at home.

Ask your butcher for a square piece of pork belly: It’ll make for even slices and a good fat-to-meat ratio.

You might think the braised pork belly is too sweet on its own. But paired with the sour kimchi and salty roe, it comes into eye-opening balance.

The effort-to-impressiveness ratio doesn’t get much better than this, people. Go ahead and double (Triple! Quadruple!) this recipe and you’ve got hostess gifts, emergency entertaining fodder, and quick, decadent snacks for days.

The closer together you make the crosshatch cuts through the skin, the easier this will be to eat.

The synthesis of fresh and long-cooked textures; rich, sweet, and herbal flavors; and juicy and crunchy garnishes. Serve with extra herbs, chiles, and lime so everyone can customize his own bowl.

The belly's thick layer of fat keeps the pork tender as it cooks. It's cooked low and slow to ensure the meat is tender, then crisped up over high heat.