Pork belly is a delicious cut of meat that has become increasingly popular in recent years. It’s juicy, flavorful, and has a melt-in-your-mouth texture that is hard to resist.
However, many people are intimidated by the idea of cooking pork belly without skin. The skin can be tricky to work with and requires special preparation techniques.
But fear not! In this article, we will show you how to cook pork belly without skin, using a variety of different methods. Whether you’re a seasoned chef or a beginner in the kitchen, you’ll find something here to suit your taste and skill level.
So let’s get started!
How To Cook Pork Belly Without Skin?
Method 1: Oven Roasting
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. You can also add other spices or herbs if you like.
5. Place the pork belly in a heavy, oven-safe pan or skillet, fat side up.
6. Roast the pork belly for 30 minutes on the middle rack of your oven.
7. Reduce the heat to 275°F and continue roasting for another hour or more, until the pork belly is tender but not mushy.
8. Remove the pork belly from the oven and let it cool to room temperature.
9. Wrap it tightly in plastic wrap and refrigerate until chilled through, at least a few hours or up to 2 days.
10. Once chilled, slice the pork belly into thick pieces and brown them in a skillet on the stovetop until crisp.
Method 2: Slow Cooking
Another great way to cook pork belly without skin is to slow cook it. This method takes longer but results in incredibly tender and flavorful meat.
Here’s how:
1. Preheat your oven to 300°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. You can also add other spices or herbs if you like.
5. Place the pork belly in a slow cooker and cook on low for 6-8 hours, or until the meat is tender and falling apart.
6. Remove the pork belly from the slow cooker and let it cool to room temperature.
7. Wrap it tightly in plastic wrap and refrigerate until chilled through, at least a few hours or up to 2 days.
8. Once chilled, slice the pork belly into thick pieces and brown them in a skillet on the stovetop until crisp.
Method 3: Grilling
If you’re looking for a more hands-on approach to cooking pork belly without skin, grilling is a great option.
Here’s how:
1. Preheat your grill to medium-high heat.
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. You can also add other spices or herbs if you like.
5. Place the pork belly on the grill and cook for 10-15 minutes per side, or until crispy and browned on both sides.
6. Remove the pork belly from the grill and let it cool to room temperature.
7. Wrap it tightly in plastic wrap and refrigerate until chilled through, at least a few hours or up to 2 days.
8. Once chilled, slice the pork belly into thick pieces and serve.
Why Cook Pork Belly Without Skin?
Pork belly is a delicious cut of meat that is known for its rich flavor and tender texture. However, depending on the type of cooking, most recipes advocate removing the skin because it can be tough and get in the way of achieving the desired texture.
When roasting pork belly in the oven, removing the skin allows the underlying fat to cook evenly and not get charred. This results in a perfectly crispy exterior and a juicy, flavorful interior. Slow cooking pork belly without skin also allows for the meat to become incredibly tender and flavorful, as it has more time to absorb the seasonings and cook in its own juices.
Grilling pork belly without skin allows for a crispy exterior and a smoky flavor that complements the rich flavors of the meat. The removal of the skin also allows for easier handling on the grill without worrying about it sticking or burning.
Preparing Pork Belly Without Skin
If you’re working with skin-on pork belly, the first step is to remove the skin by carefully cutting it off with a sharp knife. Once the skin is removed, pat the pork belly dry with a paper towel.
Next, season the pork belly with a mixture of salt, sugar, and black pepper. You can also add other spices or herbs if you like. Be sure to coat the pork belly evenly with the seasoning mixture.
If you’re planning to roast the pork belly in the oven, place it in a heavy, oven-safe pan or skillet, fat side up. If you’re planning to slow cook the pork belly or grill it, simply place it on a clean surface.
Regardless of your cooking method, be sure to cook the pork belly until it’s tender but not mushy. This can take anywhere from 1-8 hours depending on your cooking method and the size of your pork belly.
Once the pork belly is cooked to your liking, let it cool to room temperature before wrapping it tightly in plastic wrap and refrigerating it until chilled through. This step is important because it allows the flavors to meld together and makes the pork belly easier to slice.
When you’re ready to serve the pork belly, slice it into thick pieces and brown them in a skillet on the stovetop until they’re crispy. You can enjoy pork belly alone or use it in soups, salads, pasta sauces, ramen and more!
Oven Roasting Pork Belly Without Skin
If you prefer oven roasting your pork belly without skin, there are a few steps to follow to ensure that it comes out tender and flavorful. First, preheat your oven to 450°F. If your pork belly still has skin on it, remove it by carefully cutting it off with a sharp knife. Pat the pork belly dry with a paper towel and season it with salt, sugar, and black pepper. You can also add other spices or herbs if you like.
Place the pork belly in a heavy, oven-safe pan or skillet, fat side up. Roast the pork belly for 30 minutes on the middle rack of your oven. Reduce the heat to 275°F and continue roasting for another hour or more, until the pork belly is tender but not mushy. Larger pieces of pork belly may take longer to cook.
Once the pork belly is done, remove it from the oven and let it cool to room temperature. Wrap it tightly in plastic wrap and refrigerate until chilled through, at least a few hours or up to 2 days. Once chilled, slice the pork belly into thick pieces and brown them in a skillet on the stovetop until crisp.
Oven roasting is a great option for cooking pork belly without skin because it allows you to control the temperature and cook time, resulting in perfectly cooked meat that is crispy on the outside and tender on the inside.
Grilling Pork Belly Without Skin
Grilling pork belly without skin can be a bit tricky, as the fat can easily cause flare-ups and burn the meat. However, with the right technique, you can achieve perfectly grilled pork belly without skin that is crispy on the outside and tender on the inside.
Here’s how to do it:
1. Preheat your grill to medium-high heat.
2. Cut the pork belly into 1.5-inch thick strips and marinate it in your favorite marinade for at least 2 hours.
3. Remove the pork belly from the marinade and pat it dry with a paper towel.
4. Season the pork belly with salt, sugar, and black pepper. You can also add other spices or herbs if you like.
5. Sear the pork belly on the hot side of the grill for about 2-3 minutes per side, or until it has a nice sear.
6. Transfer the pork belly to the cooler side of the grill and close the lid.
7. Cook for about 2-2.5 hours, or until the meat is tender and cooked through.
8. Baste the pork belly with the remaining marinade every time you flip it over.
9. Remove the pork belly from the grill and let it cool to room temperature.
10. Slice it into thick pieces and serve.
By following these steps, you can achieve perfectly grilled pork belly without skin that is juicy, flavorful, and crispy on the outside. Remember to monitor your grill closely to avoid flare-ups and burning, and adjust the cooking time as needed to ensure that the meat is cooked through.
Braising Pork Belly Without Skin
Braising pork belly without skin is a great way to infuse it with flavor and create a tender, melt-in-your-mouth texture. Here’s how to do it:
1. Cut the pork belly into bite-sized pieces and season with salt and pepper.
2. Heat a heavy-bottomed pot or Dutch oven over medium-high heat. Add a tablespoon of oil and sear the pork belly until browned on all sides.
3. Remove the pork belly from the pot and set aside.
4. In the same pot, add chopped onions, garlic, and ginger. Saute them until they are fragrant and softened.
5. Add in your liquid ingredients, such as soy sauce, rice wine, and chicken broth. You can also add in other seasonings like star anise or cinnamon sticks for added flavor.
6. Bring the liquid to a boil and then reduce the heat to low. Add the pork belly back into the pot and cover it with a lid.
7. Let the pork belly braise for 1-2 hours, or until it is tender and has absorbed all of the flavors from the liquid.
8. Once the pork belly is cooked through, remove it from the pot and set it aside.
9. Strain the braising liquid through a fine-mesh sieve to remove any solids.
10. Return the strained liquid to the pot and simmer it over medium heat until it has reduced and thickened into a sauce.
11. Serve the pork belly with the sauce spooned over the top and garnish with chopped scallions or cilantro if desired.
Braising pork belly without skin is a simple yet delicious way to enjoy this flavorful cut of meat. The slow cooking process allows for all of the flavors to meld together, resulting in a dish that is both savory and tender. Give it a try at your next dinner party or family gathering!
Pan-Frying Pork Belly Without Skin
Pan-frying pork belly without skin is a quick and easy way to enjoy this delicious cut of meat. Here’s how to do it:
1. Slice the pork belly into small, bite-sized pieces.
2. Heat a large skillet or frying pan over high heat.
3. Add the pork belly to the pan, without adding any oil or fat. The fatty cut will render much fat on its own.
4. Cook the pork belly for about 5-7 minutes per side, flipping the slices often with tongs. The slices should be golden brown and crispy on both sides.
5. Check the internal temperature of the meat to ensure it is properly cooked.
6. If there is too much splatter during cooking, use a splatter screen or wear long sleeves to protect your skin.
7. If desired, discard the rendered fat before drizzling the meat with sauce to avoid making the dish too fatty.
8. Add the sauce during the last 2-3 minutes of cooking time, lowering the temperature and flipping the slices frequently to coat them all over.
Pan-frying pork belly without skin is a great way to enjoy this flavorful cut of meat in a short amount of time. With a few simple steps, you can have a delicious meal ready in no time.