It's one of the animal's foundational cuts, coming in an easy-to-recognize appearance of layered fat and meat. But you may have noticed that pork belly looks similar to another pantry favorite ...

Whether cooked on a charcoal grill or pellet smoker, pork belly responds well to classic low-and-slow heat, which allows the fat to render and gently poach the meat. However, the way the belly is ...

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 ...

Cut the pork belly into largish chunks about 2½cm (1in ... Use a shallow ladle or spoon to skim off as much fat as possible from the surface of the cooking liquid, putting the fat into a bowl.

Well-chosen seasonings enhance the pork’s natural flavours, while a bed of onions in apple juice and balsamic vinegar creates a rich base.

These five spice-scented, melt-in-your-mouth, crispy skin-topped pork belly bites are perfect alone (but sing with a sidecar of hot mustard and hoisin sauce). Loosely inspired by the flavors of ...

Dry the pork belly skin with kitchen paper ... or until the meat is really tender. Skim any fat from the cooking juices in the reserved roasting tin and place the tin over a medium heat.

Stir and season to taste with salt and freshly ground black pepper. Cut the pork belly into two portions. Skim the fat from the top of the broth and discard. The broth should be wobbly and gelatinous.