Pork Belly
uncured bacon · streaky pork · pancetta tesa (cured, Italian)
Pork belly is the layered underside of the pig: alternating bands of muscle and fat that, cooked correctly, produce a profound contrast between crackling skin, rendered lard and meltingly tender meat. It is the same cut used to make bacon and pancetta. Its very high fat content demands either long, slow cooking (to render the fat completely) or a two-stage method — slow cook first, blast of high heat second — to achieve crisp skin without undercooking the meat beneath.
Rich, fatty, pork-sweet. The skin adds roasted, puffed, almost caramelised notes when properly crackled. The fat has a neutral, lard-like quality that carries aromatics (fennel, chilli, sage) exceptionally well.
Three distinct textures when well-cooked: shattering crackling skin, soft rendered fat, and tender muscle beneath. Undercooked: the fat is waxy and unpleasant. Properly cooked: the fat is completely yielding.
Refrigerate for up to 3 days. For crackling, score the skin and leave uncovered in the refrigerator overnight — the air circulation dries the skin and dramatically improves crackling.
Score the skin at 1cm intervals with a sharp knife or Stanley blade. Rub fine salt into the scores. Dry-brine overnight. For the two-stage method: slow-roast skin-side up at 150°C for 2 hours, then blast at 240°C for 20–30 minutes to crackle. Do not cover at any point.