Pork belly is a cut of meat that is very high in fat content, which gives the meat its rich taste. Salted pork belly is not as common as its unsalted brethren. While salted pork belly has technically been cured already, it can be cooked in a variety of different ways. Cooking salted pork belly quickly at a high temperature intensifies the flavor of the meat without altering the texture, and cooking it slowly in liquid makes the meat fork tender and tones down some of the salty flavor.
Remove the salted pork belly from the refrigerator 30 minutes before you want to cook it. Keep the salted pork belly covered with plastic wrap the whole time.
Place the salted pork belly on a clean cutting board. Slice the pork belly into slices approximately 1 inch thick using a sharp knife.
Lightly brush the pork belly with vegetable oil on both sides and season it with freshly ground black pepper on both sides. Only use a small amount of oil, as the fat in the salted pork belly will help keep it from sticking.
Heat a heavy-based skillet or sauté pan over high heat for three minutes, without adding oil to the skillet or sauté pan.
Place the salted pork belly slices in the hot pan and cook the salted pork belly on the first side for three to four minutes.
Flip the pork belly slices over and cook them for an additional four minutes on the other side.
Remove the salted pork belly from the hot pan with a pair of tongs and slice it into smaller pieces before serving or using it in a recipe.
Preheat the oven to 350 degrees Fahrenheit.
Place the salted pork belly slices in the bottom of a large roasting pan, leaving a small amount of space between them.
Add the chicken stock and beer to the roasting dish, pouring them over the salted pork belly slices.
Place the roasting pan on the center rack in the oven and braise the salted pork belly for 90 minutes, basting the meat every 30 minutes.
Remove the salted pork belly from the roasting rack and transfer it to a serving platter. Serve the meat immediately, while it is hot.
- Epicurious; Dan Barber's Pork Belly; 2005
- "Joy Of Cooking"; Irma S. Rombauer, et al.; 1985