Pork Belly is a skin-on, richly marbled cut taken from the pig's belly. Ideal for smoking, braising, or slow roasting to enhance its flavor and tenderness. Each slab typically weighs between 10 and 12 pounds.
To cook skin-on pork belly expertly, start by scoring the skin to help render the fat and achieve crispy crackling. Season generously with salt and your choice of spices. For tender meat and crispy skin, roast the belly skin-side up at a low temperature around 275°F (135°C) for 2.5 to 3 hours. Then, increase the oven heat to 425°F (220°C) for the last 20-30 minutes to crisp the skin. Let it rest before slicing to retain juices. Alternatively, slow braising or smoking can enhance flavor and tenderness for a rich, succulent result.
