Venture into any chic restaurant and they have an appetizer with pork belly in it. Perhaps it is served on a salad, or on polenta, or on beans. Or whatever the chef is overstocked on. Pork belly is made from the same cut as bacon, but it is not cured. It is usually oven roasted until it is luxuriously silky, soft, and succulent. Don’t ask about the calorie count. Sometimes the skin is still on the belly when you get it, as in the photo below. You should remove it and make cracklins which can be used as a garnish.
Spotlight on our favorite products
Our Favorite Backyard Smoker
The amazing Karubecue is the most innovative smoker in the world. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. Click here for our review of this superb smoker.
– THIS IS NOT AN AD –
Explore the world of Sous Vide Que, the ultimate marriage of water and smoke, by clicking here to download our ebook “Sous Vide Que Made Easy” for $3.99 on Amazon (free Kindle app runs on all computers). Or get the book and others FREE as a member of the AmazingRibs.com Pitmaster Club. Click here to join.
- 1 pound raw unsliced slab pork belly
- 1 cup teriyaki sauce
- 4 salads (see below)
- 2 tablespoons Mrs. Meathead's Italian Vinaigrette
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Prep. Cut the belly into portions of about 1/4 pounds (113.4 g).
- Marinate in a teriyaki sauce for 24 hours or more.
- Fire up. Set up your smoker or grill for 2-zone cooking and get the indirect zone to about 325°F (162.8°C).
- Cook. Discard the marinade. Roast or smoke the belly pieces with indirect heat at about 325°F (162.8°C) until the fat is soft and tender and it reaches about 160°F (71.1°C) (60 to 90 minutes). If you're using a grill, add a handful of smoking wood to the coals when put the meat on. I cook this pork belly at a higher temp than normal because there is so much fat and I want it soft, and you don't need to cook it as high as ribs or shoulder because there is little connective tissue. It's a good idea to put a drip pan under it if you don't have a good fat drainage system.
- Serve. While the belly is cooking, assemble your favorite salad. Use mixed greens as a start, but have fun. Add boiled potato, green beans, hard boiled egg, whatever you love. Dress it with LT Italian, my wife's herbed Italian vinaigrette. Then drape the smoked pork belly over the top. If you have made cracklins, sprinkle those on the salad as well.
High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!
Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.
Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.
Post comments and questions below
1) Please try the search box at the top of every page before you ask for help.
2) Try to post your question to the appropriate page.
3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.
4) If you are a member of the Pitmaster Club, your comments login is probably different.
5) Posts with links in them may not appear immediately.