10 Pork Belly Recipes You'll Absolutely Love

Source: FomaA, AdobeStock

In cooking, pork belly is prized for its rich flavor, juiciness, and versatility. It can be baked, fried, stewed, or used to prepare more complex dishes. Our recipes will help you look at this familiar ingredient in a new light and unlock its best qualities!

1. Pork Belly in Soy-Ginger Marinade, Baked in the Oven

Source: AdobeStock

Ginger, soy sauce, and a touch of honey beautifully complement the rich flavor of fatty pork.

Ingredients

For those who like it spicy, we recommend adding a pinch of chili to the marinade.

• 1 kg pork belly;
• 20 g ginger root;
• 2-3 cloves garlic;
• 4 tablespoons soy sauce;
• 1 tablespoon honey;
• 1 teaspoon rice vinegar;
• 1 teaspoon sesame seeds;
• ground red pepper.

Step-by-step recipe

1. Grate the ginger finely, press the garlic through a press, and mix them with soy sauce, honey, rice vinegar, sesame seeds, and ground red pepper.
2. Make shallow incisions on the pork belly and thoroughly coat it with this marinade. Let it marinate for 2-3 hours or overnight.
3. After marinating, place the pork belly in a baking dish, cover with foil, and bake for about 1 hour in the oven at 180 degrees Celsius (350°F).
4. Remove the foil, baste the pork with the juices from the bottom of the pan, and cook for another 20-25 minutes.

2. Pork Belly Braised in Cider

Source: AdobeStock

When you crave something hearty, but not too ordinary.

Ingredients

For this recipe, it's best to choose pork belly with good meat layers.

• 900 g pork belly;
• 2 onions;
• 2 apples;
• 300 ml dry or semi-dry apple cider;
• 2 cloves garlic;
• 1 teaspoon grainy mustard;
• 1/2 teaspoon dried thyme;
• salt and ground black pepper;
• vegetable oil for frying.

Step-by-step recipe

1. Cut the pork belly into large pieces, slice the onions into half-rings, the apples into wedges, and finely chop the garlic.
2. Sear the pork belly until lightly browned on all sides and set aside.
3. In the same pan or Dutch oven, sauté the onions until soft, add the apples and garlic, and after 2 minutes, return the meat.
4. Add grainy mustard, thyme, salt, and ground black pepper, pour in the cider, bring to a gentle simmer, and cover.
5. Braise the pork belly for approximately 60-70 minutes over low heat until tender.

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3. Roasted Pork Belly in Honey-Mustard Glaze

Source: AdobeStock

Pork belly already has a vibrant flavor, so it doesn't need a complex marinade.

Ingredients

If you have a single piece of pork belly, incisions are essential for the glaze to penetrate the meat better.

• 1 kg pork belly;
• 2 tablespoons grainy mustard;
• 1 tablespoon honey;
• 2 tablespoons soy sauce;
• 2 cloves garlic;
• 1 teaspoon paprika;
• 1/2 teaspoon ground coriander;
• ground black pepper.

Step-by-step recipe

1. Make shallow cross-hatch incisions on the top layer of fat.
2. Mix grainy mustard, honey, soy sauce, minced garlic, and spices.
3. Rub the pork belly with the marinade on all sides and let it marinate for at least 1-2 hours.
4. Then transfer the pork to a baking dish, cover with foil, and bake for 1 hour in the oven at 180 degrees Celsius (350°F).
5. Remove the foil, brush the pork belly with the remaining glaze, and cook for another 25-30 minutes until golden brown.

4. Pork Belly with Potatoes and Rosemary in a Roasting Bag

Source: AdobeStock

One of the most convenient recipes for everyday cooking!

Ingredients

Feel free to leave small new potatoes whole.

• 1 kg pork belly;
• 800 g potatoes;
• 1 onion;
• 3 cloves garlic;
• 2 sprigs rosemary;
• 2 tablespoons sour cream;
• 120 ml water;
• 1 teaspoon paprika;
• salt and ground black pepper.

Step-by-step recipe

1. Cut the pork belly into large pieces, the potatoes into wedges, and the onion into half-rings.
2. Mix sour cream, water, paprika, salt, ground black pepper, and pressed garlic.
3. Place all ingredients, including rosemary, into a roasting bag. Mix and tie the bag.
4. Bake the dish for about 1 hour in the oven at 180 degrees Celsius (350°F). Then cut open the bag and cook for another 15-20 minutes.

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5. Pork Belly with Sauerkraut in the Oven

Source: AdobeStock

Sauerkraut adds acidity, absorbs some of the fat, and makes the pork belly less heavy.

Ingredients

If the sauerkraut is too sour, rinse it lightly and squeeze it well.

• 900 g pork belly;
• 800 g sauerkraut;
• 1 onion;
• 1 carrot;
• 180 ml water;
• 1 teaspoon paprika;
• 1 bay leaf;
• ground black pepper;
• vegetable oil for frying.

Step-by-step recipe

1. Cut the pork belly into large pieces, slice the onion into half-rings, and grate the carrot.
2. Sear the pork until golden brown in a pan and set aside. Sauté the onion with the carrot for 3-4 minutes, add the sauerkraut, and cook for another 5 minutes.
3. Transfer the sauerkraut to an oven-safe dish, place the pork belly on top, sprinkle with all the spices, and pour in the water.
4. Cover the dish with foil and bake for 1 hour 15 minutes in the oven at 180 degrees Celsius (350°F). Then remove the foil and cook for another 15 minutes.

6. Pork Belly with Beans and Smoked Paprika

Source: AdobeStock

An original recipe, yet made with simple and accessible ingredients.

Ingredients

If needed, season the dish with more salt to taste at the end.

• 800 g pork belly;
• 250 g canned beans;
• 1 onion;
• 1 carrot;
• 2 cloves garlic;
• 200 g canned tomatoes in their own juice;
• 150 ml water;
• 1 teaspoon smoked paprika;
• 1/2 teaspoon sweet paprika;
• vegetable oil for frying.

Step-by-step recipe

1. Cut the pork belly into medium pieces, finely chop the onion, carrot, and garlic.
2. Sear the pork belly until browned and set aside. In the same pan, sauté the onion with the carrot and garlic until soft, sprinkle with both types of paprika, and mix.
3. Return the pork, add the tomatoes with water, cover, and simmer for 40-45 minutes over low heat.
4. Then add the beans and cook for another 12-15 minutes until the sauce thickens slightly.

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7. Pork Belly in Tomato Sauce in a Skillet

Source: AdobeStock

Pairs wonderfully with rice, bulgur, or even just bread.

Ingredients

You can also add one hot pepper.

• 850 g pork belly;
• 2 bell peppers;
• 1 onion;
• 300 g canned tomatoes in their own juice;
• 150 ml water;
• 2 cloves garlic;
• 1 teaspoon paprika;
• 1/2 teaspoon dried oregano;
• salt and ground black pepper;
• vegetable oil for frying.

Step-by-step recipe

1. Cut the pork belly into large pieces, slice the onion into half-rings, and the bell pepper into strips.
2. Sear the pork belly until golden brown and set aside. In the same pan, sauté the onion with the pepper until soft.
3. Return the pork, add the tomatoes, water, minced garlic, and all the spices.
4. Cover and simmer the dish for 50-55 minutes over low heat until the pork is tender.

8. Pork Belly with Lentils and Vegetables

Source: AdobeStock

Lentils absorb some of the meat juices and turn out incredibly delicious.

Ingredients

Use red lentils, as they cook the fastest.

• 800 g pork belly;
• 150 g lentils;
• 1 carrot;
• 1 onion;
• 1 celery stalk;
• 2 cloves garlic;
• 500 ml water or broth;
• 1 teaspoon paprika;
• 1/2 teaspoon dried thyme;
• salt and ground black pepper;
• vegetable oil for frying.

Step-by-step recipe

1. Cut the pork belly into small pieces. Finely chop the vegetables and mince the garlic.
2. Sear the pork belly until browned in a Dutch oven and set aside.
3. In the same Dutch oven, sauté the vegetables with garlic and paprika until soft.
4. Return the pork, add the rinsed lentils, thyme, salt, ground black pepper, and pour in the water or broth.
5. Cover and simmer for 35-40 minutes until the lentils are soft and the pork belly is tender.

9. Pork Belly in Onion Skins

Source: AdobeStock

Delicious boiled pork belly for sandwiches and various cold cuts.

Ingredients

Be sure to wash the onion skins thoroughly.

• 1 kg pork belly;
• skins from 7-8 onions;
• 1.8 L water;
• 3 cloves garlic;
• 2 bay leaves;
• 8 black peppercorns;
• 1.5-2 tablespoons salt;
• 1 teaspoon paprika;
• 1/2 teaspoon ground coriander.

Step-by-step recipe

1. Pat dry and, if necessary, cut the pork belly into 2-3 large pieces.
2. Place half of the onion skins in a pot, add the pork belly, and then the remaining skins on top.
3. Add bay leaves, salt, ground black pepper, and pour in enough water to cover the meat.
4. Bring to a boil, then reduce heat and simmer the pork belly for 60-70 minutes, covered.
5. Mix minced garlic, paprika, and coriander. Remove the cooked pork belly, let it cool slightly, rub it with this mixture, and let it cool completely.
6. Refrigerate the pork belly for at least 4-5 hours to set.

10. Rolled Pork Belly

Source: AdobeStock

A minimalist and versatile recipe for a festive table.

Ingredients

Use any meat spices you like.

• 1 kg pork belly;
• 3 cloves garlic;
• 1 tablespoon salt;
• 1/2 teaspoon ground black pepper;
• 1 bay leaf;
• 2 L water;
• spices to taste.

Step-by-step recipe

1. Make deep incisions in the meat layers, without cutting all the way through.
2. Press the garlic through a press and mix it with salt, ground black pepper, and spices to taste. Rub the pork belly on all sides.
3. Roll the pork into a tight roulade and tie it with kitchen twine or butcher's string.
4. Place the roulade in a bag or container and refrigerate for 10-12 hours.
5. Then place the roulade in a pot, add the bay leaf, and cover with water.
6. Bring to a boil, then reduce heat to minimum and simmer the roulade for 2 hours, covered.
7. Remove, let cool slightly, wrap in cling film, and refrigerate overnight. Enjoy your meal!