A fatty and rich cut of meat, pork belly becomes melt-in-your-mouth tender after some time in the oven or over the coals. Paired with crisp greens, added to curries, or marinated and roasted until crispy, it’s as versatile as it is delicious.
Our siew yoke is pork belly perfection. A combination of roasting, steaming, and broiling gives you incredibly tender meat and shatteringly crisp skin.
Pork belly is rich enough as it is, but why not pair it with pork loin and make porchetta? The belly is wrapped around the loin, keeping the whole roast juicy and flavorful. It’s great on it’s own, but also makes a wonderful sandwich filling.
If pork wrapped in pork is too extreme, we can work in some vegetables. How about a Thai red curry with green beans or braised pork belly served over a salad of arugula and pears?
Pork belly’s fattiness makes it ideal for ground preparations. At Gramercy Tavern in New York, they mix it with beef chuck for kielbasa. Xiao long bao, or soup dumplings, also feature this rich cut.
Check out our collection of decadent pork belly recipes!