Fresh Pork Belly
A cut of pork from the belly, with alternating layers of meat and fat that provide juiciness, flavour and a golden texture when cooked.
What it offers and why to use it
Fresh pork belly has not been cured or seasoned and must be cooked thoroughly before consumption. When slowly pan-fried, it releases some of its own fat, which can be used sparingly to sauté vegetables or flavour a sauce. Its fat content is high, so it is usually used in moderate amounts.
Intense and meaty flavour, with toasty notes when pan-fried and a texture that combines tender areas with crispy edges.
From shopping to cooking
Choose
Choose a piece with a uniform pink colour, white or ivory fat, and a clean smell. Avoid sticky surfaces, greyish areas or packaging with excess liquid.
Store
Store the pork belly in the refrigerator, tightly sealed, and within its use-by date. Once opened, use it within one or two days. It can be frozen in portions for several months.
Prepare
It can be cut into strips or diced for pasta, stews, rice dishes, fillings and stir-fries. Cook it in a lightly oiled pan so that the fat melts gradually and the surface browns without burning.
How to make the most of it
Good pairings
Pairs well with pasta, eggs, hard cheese, courgette, onion, potatoes, legumes, tomatoes, black pepper and herbs.
How to substitute it
Can be substituted with guanciale, unsmoked bacon or cured ham. For a lighter option, use lean cooked ham or turkey, adjusting the cooking time.
Recipes with fresh pork belly
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