Berkshire Black Pork Belly is a tender, boneless cut from a humanely raised, heritage breed of pig.
Here is our guide to cooking this flavorful, versatile and affordable meat in various ways:
Grilled: Marinate pork belly and then grill it with indirect heat. Preheat the grill. When it’s at medium heat, leave one side on and turn the other side off. Grill both sides for 1-2 minutes to seal in the juices and reduce flare up. Then move the pork belly to the side of the grill that is off and close the cover. Grill it until it’s cooked through, checking regularly. To get it extra crispy, turn the grill up high for one more minute on each side at the end of the cooking time. Slice into 1/2” thick strips and serve. Pick up pork belly at the meat counter already marinated in an Asian marinade for easy grilling!
Braised: Braising is a great way to ensure tender, flavorful pork belly. Take chunks of pork belly and cook them low and slow in liquid. The liquid, which should fill a larger pot at about half the height of the pork belly, can be as simple as wine, stock or soy sauce. Season with salt and pepper and then add vegetables, such as onions, carrots and celery, or a blend of fresh herbs. Change up the dish with sauteed greens and fresh garlic and serve over rice. Or use white wine as the liquid and simply add onions and herbs for a French preparation.
Roasted: Season pork belly with a basic dry rub made of salt, pepper and sugar. Cover and refrigerate overnight. Roast the pork belly the next day at higher heat for about an half an hour and then lower heat for another hour after that. Use the roasted pork belly in all sorts of dishes, from stir-fries to noodle soups to lettuce wraps.
Fried: A traditional Filipino recipe known as lechon kawali involves boiling and deep-frying pork belly. This cooking method yields pork belly that is tender and juicy inside with an extra crispy, salty outside. The first step is boiling the pork belly until the meat is tender. Add seasonings to the boiling water to deepen the flavor of the meat, such as peppercorns, garlic cloves and bay leaves. The next step is seasoning with some more salt and then drying the boiled pork belly in the refrigerator overnight. This step is key to a crispy result after frying. The next day, cut the pork belly into ¾-inch-thick slices and fry.