Pork belly and bacon are both delicious ingredients with many similarities, but they also have their share of key differences ...

This recipe for Chinese Braised Pork Belly (Dong Po Rou) (東坡肉) is a luscious, decadent dish of pork belly slow-cooked with the flavors of soy and various spices. Dong po rou is a classic ...

Transfer the cleaned pork belly to a medium bowl and marinate it with fish sauce, salt, sugar, ground black pepper, bouillon ...

Be sure to buy well-layered pork belly. I use skin-on pork because it makes the sauce richer, but remove the skin if you prefer.

Heat the oil in a pan and sauté the remaining ginger and spring onion with the pork belly until the meat is golden brown. Add rock sugar to taste, 1 star anise and 2 bay leaves. Cover the pan ...

My version of The Lane Vineyard's mouth-watering pork belly. The Lane chefs cooked the belly overnight at 80C. I cooked mine for 3 hours at a higher temperature.

Loosely inspired by the flavors of Japanese kakuni, this supple sticky-sweet and salty braised pork belly comes together in just one pot. In this fiery Indian classic, chunks of pork shoulder and ...

Pork belly may have already passed its peak on restaurant menus, but since when did crispy, juicy, fatty pork ever go out of style? In fact, chef Jose Garces thinks you need to use more of this ...

I love slow-braised pork belly cooked in a Chinese-style stock. Before adding the pork to the stock, some recipes say to rid it of impurities, it should be immersed in cold water which is then ...