The underside of the pig — layers of meat and fat that render down over long cooks into something extraordinary. The source of bacon and pancetta. One of the most versatile pork cuts: low-and-slow, then blast to crisp the skin.
Pork belly comes from the underside of the pig, specifically the section known as the belly or plate. It is composed of alternating layers of meat and fat, which give it a rich texture and flavour when cooked properly. This cut is the base for products like bacon and pancetta, but also stands alone as a substantial piece of meat that benefits from slow cooking to break down its connective tissue. When cooking pork belly over fire, the key is patience. Start with a low-and-slow approach to allow the fat to render and the meat to become tender, ideally cooking at a temperature around 120-130°C for several hours. Once the meat is soft and the fat has rendered, increase the heat or move the belly closer to direct flame to crisp the skin, which adds a desirable contrast in texture. Managing the heat carefully throughout is essential to avoid drying out the meat or burning the crackling. When selecting pork belly, look for a good balance between meat and fat, with a firm texture and a fresh, clean smell. Avoid pieces with excessive discolouration or an overly thick layer of fat that may not render well. A common mistake is rushing the cooking process or applying high heat too soon, which can lead to tough meat and uneven crackling rather than the tender, crisp result that this cut is known for.