Pork belly proves the golden rule that all good things come in threes: there’s the yielding tender pork flesh, a thin layer of gelatinous fat, and the crisp-snap of that addictive pork crackling.
The key to cooking pork belly well is to take your time. Low and slow is the name of the game, from mastering the best pork belly recipe for a Sunday roast to braised pork belly such as Tony Tan’s rich braised pork belly with soy sauce and Kylie Kwong’s take on sweet and sour pork with Davidson’s plum.
In this collection, you’ll find a recipe for pork belly to suit whatever mood you’re in. We have porchetta alla Ariccia, babi guling (Balinese roast pork), crispy pork belly stir-fry, burgers with pork belly, and Filipino-style pork belly bao buns. Plus, Mike McEnearney’s guide to cooking pork belly will ensure a perfect pork crackling every time.
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From crisp pork crackling to spoon-tender braised pork belly
How to make the perfect roast pork
Mike McEnearney, of Kitchen by Mike, on how to get proper pork crackling.
Pork belly donburi
An all-in-one rice bowl.
Sean Moran’s pork belly roasted with fennel, radicchio and figs
A pork roast enhanced with sweet, salty and sharp flavours.
Kylie Kwong’s sweet and sour pork with Davidson’s plum
The chef’s take on the Cantonese classic.
Tony Tan’s braised pork belly with soy sauce
A cinch to prepare, and it tastes even better the day after it’s cooked.
Ho Jiak’s tau yu bak (braised soy pork belly)
Chef Junda Khoo shares the recipe for a dish close to his heart.
Twice-cooked pork belly with pickled apple salad and maple-glazed cabbage
Crackling and delicious, this dish showcases twice-cooked pork and apple in a classic flavour combination that’s sure to impress.
Dandelion: Pork belly simmered in claypot with black pepper caramel
Australian Gourmet Traveller recipe for Dandelion’s pork belly simmered in claypot with black pepper caramel.
Jemma Whiteman’s braised pork belly with apple and yuzu kosho
The tart Granny Smith apples used in the apple and yuzu kosho sauce cut perfectly through the charred fat of the braised pork belly.
Sticky lemongrass and pork belly rice bowl
A fresh and fast season-less rice bowl.
Agrarian Kitchen Eatery’s roasted pork belly with tomato and cucumber relish
Wow your dinner guests with this dish.
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Lechon kawali pork belly bao buns
Pork belly bao gets a Filipino twist in this fun snack recipe.
Mirin-glazed pork belly, ginger rice and pickled shiitake mushrooms
Pork belly gets a Japanese-inspired makeover with a sweet mirin glaze.
Balinese pork belly satay
These quick satay skewers are as easy to make as they are to eat.
Crisp pork belly stir-fry with snake beans and okra
Plus, our cheat method to cooking pork belly in a flash.
Victor Liong’s masterstock-braised meats and tofu
The ultimate one-pot dinner (and the Lee Ho Fook chef’s ideal death-row meal).
Braised pork belly rotolo with quince and salsa di porto
Australian Gourmet Traveller recipe for braised pork belly rotolo with quince and salsa di porto.
Porchetta alla Ariccia (Ariccian-style roast pork belly)
Australian Gourmet Traveller recipe for Porchetta alla Ariccia (Ariccian-style roast pork belly)
Milk buns with sticky roast pork
Pair fluffy white buns with sweet-and-sticky pork belly and you have a go-to party snack.
Bún chả (Hanoi grilled pork with rice vermicelli)
Fire up the barbecue for this popular north Vietnamese dish. It’s smoky with charred pork, crunchy with a refreshing noodle salad, and comforting with a light, sweet broth.
Three Blue Ducks’ spicy Bourbon pork
It’s hard to go wrong with the robust flavours of Bourbon, and spices such as paprika, ginger and cumin, especially when they’re cooked down into a finger-licking sticky glaze.
Pork and spring onion yakiton with tare
These barbecued Japanese pork skewers will keep you coming back for more, especially when glazed with the sweet and sticky tare sauce.
Pork belly glazed with honey wheat beer, with spring wheat salad
Australian Gourmet Traveller recipe for pork belly glazed with honey wheat beer, with spring wheat salad.
Tonkotsu-style ramen with red braised pork belly and fragrant chilli rayu
Master ramen at home.
Roast confit pork belly with cumquat relish
Australian Gourmet Traveller recipe for roast confit pork belly with cumquat relish by Mike McEnearney from Kitchen by Mike.
Pork skepasti
Pork skepasti recipe – Place pork belly skin-side up on a wire rack in the sink. Pour boiling water over the skin until score marks open up, pat dry and refrigerate, uncovered, overnight for skin to dry out.
Momofuku’s pork buns: the story, the recipe
The original, the best, and how they came into being.
Pork banh mi
Australian Gourmet Traveller recipe for pork banh mi.
Balinese roast pork (Babi guling)
Get your Bali fix this season in the comfort of your own home.
Neil Perry: Stir-fried salt pork with garlic chives and garlic stems
Australian Gourmet Traveller recipe for stir-fried salt pork with garlic chives and garlic stems by Neil Perry and Andy Evans from Sydney restaurant Spice Temple.
Roast pork rolls with apple slaw
Rolls stuffed with tender pork and crunchy crackling have to be one of the easiest (and most popular) ways to feed a crowd.
Tony Tan’s Sichuan sliced pork with garlic and chilli sauce
The Sichuan dipping sauce is a spicy foil for the fattiness of pork belly.
Grilled pork belly, lychee salad and chilli jam
Annam’s Jerry Mai delivers full-flavoured Vietnamese fare in this sweet and spicy pork dish.
Pork belly with clams, cavolo nero namul and corn (samgyeopsal)
Australian Gourmet Traveller recipe for pork belly with clams, cavolo nero namul and corn (samgyeopsal) by Moon Park, Sydney.
Roast pork belly and kimchi burgers
Australian Gourmet Traveller recipe for roast pork belly and kimchi burgers.
Roast pork belly with peach relish and potato and parsley salad
Recipe for roast pork belly with peach relish and potato and parsley salad.
Yama Kitchen & Bar’s thousand-layer pork belly
Sink your teeth into a thousand layers of flavour with this pork belly recipe from Yama Kitchen & Bar.
Oaxacan-style tlayudas
Tlayudas are pizza-like tortillas usually topped with refried beans.
Kylie Kwong: Caramelised pork belly with Chinese coleslaw
Chinese-style pork belly is always a crowd-favourite — and Kylie Kwong’s rich caramelised pork belly with Chinese coleslaw is no exception.
Barbecued pork belly skewers
Recipe for barbecued pork belly skewers by Peter Kuruvita.
Bodega’s pork belly and bullhorn peppers
“Simplicity – soft, sticky, gelatinous pork inspired by white-cut chicken,” say Abrahanowicz and Milgate of Sydney’s Bodega.
Ramen with roast pork belly, nori and spring onion
Australian Gourmet Traveller recipe for ramen with roast pork belly, nori and spring onion.
Okonomiyaki with sticky soy pork belly
The best pancake ever.
Porchetta, crackling and nectarine relish on ciabatta
The crunch of pork crackling and the delicate sweetness of ripe nectarines, encased in a toasted roll. If only all sandwiches were like this.
How to cook pork belly: your FAQs answered
What is the best way to eat pork belly?
Avid crackling lovers will argue that pork belly must be slow-roasted to produce that shatteringly crisp skin that keeps you coming back for more, while those with a preference for the fall-apart tenderness of a braised pork belly dish would say otherwise. Whatever your preference, the best way to eat pork belly is to cook it low and slow. Pork belly rewards the patient.
How do I make the crispiest pork belly?
To make the crispiest pork belly, there are a few fool-proof tips and tricks. Start by patting the skin with a paper towel to remove any moisture, scoring it and slow-roasting it for tender meat and bubbling crackling.
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