Pork belly is a flavorful cut of meat that can be prepared a variety of ways. The Chinese method for preparing pork belly includes boiling it in water and seasonings and then finishing the pork by roasting it in the oven or stir-frying it. Boiling the pork infuses it with seasonings and warms it so the pork will remain tender and juicy as it roasts.
Nutrition
Pork belly is a fatty cut of meat. One 3-ounce portion of pork belly contains 53 grams of fat and 19 grams of saturated fat, according to the HealthALiciousNess nutrition database. This is 82 percent of the recommended daily allowance for fat and 97 percent of the recommended daily allowance for saturated fat. Enjoy pork belly in moderation if you are watching your fat intake. Despite the high amount of fat, pork belly is a good source of vitamin B12, thiamin, riboflavin and niacin.
Selecting
Choose a piece of pork belly that will yield 3 ounces of meat per diner. The ideal pork belly should have an even distribution of fat to meat, according to Paul Wilson and William Meppem, authors of "Botanical." If you can't find a suitable cut of pork belly at your grocery store or butcher's, try an Asian butcher or market. Pork belly is used often in Asian cuisine and an Asian butcher or market may have a better selection.
Preparing
Score the fatty cap on the pork belly with a knife and rub the seasonings or salt into the cuts. Boil the pork belly in enough water to cover the meat completely for three to four minutes. Then, remove the pork belly and roast it in the oven at 425 degrees Fahrenheit for 30 minutes. After 30 minutes, the fat should begin to brown and become crisp. Reduce the heat to 350 degrees Fahrenheit and roast the pork belly for another hour, or until an instant-read thermometer registers 145 degrees Fahrenheit.
Serving Suggestions
Pork belly is a versatile cut of meat. Serve it with a bright citrus salad, such as a salad made with mangoes or oranges. The acidic flavors complement the rich flavor of the pork. Alternatively, create a comforting homestyle meal by pairing the pork with mashed potatoes, corn and collard greens. You can use the leftover slices of pork belly in sandwiches. Cut the pork into strips and heat it in a skillet to brown it before you add it to the sandwich.
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