You only need four common items to make Pork Belly that is crunchy on the outside, juicy and flavorful on the inside, and so easy to use in a lot of different ways.
If you’ve had poorly cooked pork belly – chewy or otherwise unpleasant, you know that technique is important. Out of several recipes we looked at, we chose the Momofuku master recipe, which David Chang kindly shared at Lucky Peach. We expected that he probably knew what he was talking about. What we didn’t expect was how ridiculously simple the recipe would be!.
Crispy, tender pork belly is utter perfection, but the skin isn’t for everyone. Fortunately, you can still make insanely delicious pork belly at home without the skin. Follow this simple guide to cook skinless pork belly just as well as the skin-on version.
Why Cook Pork Belly Without Skin?
There are a few good reasons to skip the skin when making pork belly:
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You or your guests prefer to avoid the extra fat and calories from the skin,
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The skin’s texture puts you off. Some find it too chewy.
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You struggle to get the skin sufficiently crispy and want to skip the hassle
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You want to use the pork belly in dishes where the skin would seem out of place, like a salad or soup.
Luckily, cooking up skinless pork belly is easy with a few tweaks to standard skin-on cooking methods.
How to Choose Skinless Pork Belly
Look for a roughly one pound slab of skinless pork belly at your local butcher or meat counter. The thickness should be fairly even all over. Avoid ribs or bones for easier cooking.
For skinless you can skip specialized pork belly and just purchase
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Sliced bacon – Many packages contain slices cut from the belly.
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Pork belly cubes – Find cubed skinless belly ready to cook.
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Salted pork belly – Skinless and pre-brined for extra flavor.
Any skinless belly variety will work wonderfully in place of skin-on.
Seasoning Your Skinless Pork Belly
Seasoning builds flavor since you won’t get the added taste from crispy skin:
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Generously season all over with salt, pepper, spices, or dry rubs.
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Let the seasoned pork sit overnight in the fridge so the salt penetrate deep into the meat.
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Brush with flavorful liquids like soy sauce, hoisin, citrus juices, vinegars, and wine during cooking.
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Sauté aromatics like garlic and ginger with the belly to impart extra flavor.
How to Cook Skinless Pork Belly on the Stovetop
Here’s how to pan fry, braise, or sauté skinless pork belly:
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Sear the belly in a hot skillet to build a crust. Go for deep golden brown.
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Cook over gentler heat to finish cooking through without burning the exterior.
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Add braising liquid like wine, stock or sauce to further boost flavor.
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Total cook time will be less than skin-on since you don’t need to crisp the skin.
The browning from searing plus added sauces or braising liquid gives you plenty of flavor.
Roasting Skinless Pork Belly in the Oven
For easy oven-roasted pork belly without skin:
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Coat the belly with oil before cooking to keep it moist.
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Place on a rack over a sheet pan so the fat can drip away as it renders.
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Roast at 400°F until deeply browned then reduce heat to finish cooking.
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Cook for less time than skin-on since you only need to heat through (not crisp the skin).
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Brush or baste with glazes during roasting for extra flavor.
The hot dry heat of the oven will give you irresistible crispy edges and juicy centers.
Grilling Skinless Pork Belly
You can absolutely grill pork belly without skin too:
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Use indirect heat to gently cook the belly next to hot grates.
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Baste frequently with barbecue sauce, teriyaki, or other glazes.
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Cook until grill marks form and meat reaches safe doneness temps.
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Avoid flare-ups from rendered belly fat by using a drip pan.
Grilling imparts delicious smoky notes while keeping the meat tender.
Serving Your Skinless Pork Belly
Once cooked, slice your skinless pork belly and use it to top:
- Ramen or pho
- Salads and slaws
- Tacos, burritos, and quesadillas
- Pizza, bruschetta, and flatbreads
- Eggs Benedict or breakfast bowls
- Rice, quinoa, or noodle bowls
Or serve it as a delicious entrée with roasted veggies and rice pilaf or creamy polenta. The possibilities are endless!
With the right seasoning and cooking methods, skinless pork belly can be just as mouthwateringly delicious. Crisp it up in a pan after cooking for irresistible texture and flavor. Go ahead – make some belly tonight!
Side Pork vs. Pork Belly
Pork belly and side pork are the same thing. A pig’s belly wraps around the sides, thus how the two terms came to be synonymous. The butcher will give you the same cut of meat whether you ask for side pork or pork belly.
They’re often confused, but here’s the difference: pork belly is a fresh, thick slab of meat cut from the abdomen of a pig. It hasn’t been cured or smoked. Bacon has been cured, smoked and sliced and typically comes from belly or back cuts (less fatty).
Skinless Pork Belly vs. Skin On Pork Belly
This easy recipe works great for both skinless and skin-on pork belly! The only thing you need to do differently if you use skin-on pork belly is score the skin before roasting to get that perfect golden brown and crisp crackling (crispy pork skin) and let the seasonings soak into the fat and meat. With the skinless variety, you’ll skip the scoring and go straight to seasoning.
Skinless Crispy Pork Belly | Classic | Tom & Ben
FAQ
What is a skinless pork belly?
Can you take the skin off pork belly?
How to cook pork belly without skin?
One of the easiest ways to cook pork belly without skin is to roast it in the oven. Here’s how: 1. Preheat your oven to 450°F. 2. If your pork belly still has skin on it, remove it by carefully cutting it off with a sharp knife. 3. Pat the pork belly dry with a paper towel. 4. Season the pork belly with salt, sugar, and black pepper.
How to cook pork belly in oven?
STEP 1: The first step is to preheat your oven to 450 degrees. Take the pork belly out of the refrigerator to take the chill off of it. STEP 2: Next, get out a cookie sheet or baking tray and line it with a piece of aluminum foil. Then place a rack on top of it. Place the pork belly on top of the rack.
How do you cut a skinless pork belly?
For skinless pork belly, move on to the next step. If using skin on pork belly, pat skin dry with a paper towel. With a sharp knife, score through skin every 1/2-inch at a diagonal, cutting through skin and into fat, but not so deep that you hit meat. Repeat cutting in an opposite diagonal to create a diamond shape pattern. (recipe note #1)
How do you cook a 1 pound pork belly?
Season a one pound piece of pork belly (skin on or skinless) with a dry rub of sugar, salt and pepper. Cover and refrigerate overnight. 3. The next day roast in a heavy, oven-safe pan or skillet in a 450°F oven on the middle rack for the first 30 minutes and then an hour at 275°F. Remove from oven and let cool to room temperature.