How to Select, Dry-Brine & Pan-Sear Pork Belly Slices (Skin Off)

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner while pork shoulder is less expensive.

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index, while brown sugar is more affordable.

Select pork belly from the bottom of the rib cage between the front and back legs.

Look for streaky belly or side pork with evenly layered fat and lean meat.

Ask your butcher to remove the skin, as it requires prolonged heat to crisp properly.

Cut the pork belly into slices against the grain, about 1 to 1.5 cm thick.

For enhanced flavor, dry brine the pork belly by salting it with 1 to 1.2% of its weight and refrigerate uncovered on a wire rack for 6 to 12 hours.

Melt high smoke point neutral oil in a skillet over medium heat.

Add the air-dried pork belly slices to the skillet, ensuring maximum surface contact.

Render the fat by cooking the slices without worrying about browning at first, pressing them down occasionally.

Once a generous layer of fat is visible, increase the heat to build flavors and achieve desired browning.

Flip the pork belly slices as needed during cooking for even browning.

Once cooked, transfer the slices to a kitchen towel to drain excess fat before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary