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I buy meat from an Asian butcher in Northbridge, Perth, where I am usually the only non-Asian. I've seen many Asian women buying lots of pork belly slabs, so I bought one & searched for a recipe. This one is from an Aussie site. The original recipe called for no bones with skin. I used a pork
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Pork belly is a very economical cut and this recipe from Emeril makes the meat so tender it falls off your fork. It can be quite fatty as well but if you're watching your weight then go straight for the meat and leave the layer of fat on top - tasty though it is! The broth leftover in the
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1. Cut the pork belly slices into approximately 1-inch (2.5cm) squares, and cook them over medium heat in a large skillet or wok, turning occasionally, until they are crisp and brown and much of the fat has rendered. Remove the meat to a plate lined with paper towels, and keep warm. Pour off most of
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Hi guys, I have a question...am I correct in thinking that pork belly is the word given to the cut of meat that will become bacon? In its "natural" state is a pork belly just bacon that has not been preserved, etc? Thanks for your thoughts
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1 1/2 qt water 1 (2- to 2 1/2-lb) piece fresh pork belly (unsmoked bacon; about 3 inches thick) with skin and bones 1/4 cup Chinese rice wine (preferably Shaoxing) or medium-dry Sherry 3 garlic cloves, smashed 6 (1/4-inch-thick) slices fresh ginger 1 1/2 tablespoons dark soy sauce 1 1/2 tablespoons
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This recipe is VERY EASY and DELICIOUS. You have no reasons why you should not ... This is my recipe for Stewed Pork Belly in Dark Soya ...
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How to Cook Pork Belly