Pork Belly: Bacon, Crispy Roasts, and Spare Ribs

Pork belly is the most indulgent cut on the pig, the rich underside where fat and meat layer together in ribbons. It is the source of bacon, of the crackling-skinned roasts that anchor a Sunday table, and of meaty spare ribs. Belly rewards slow cooking above all else, because time is what melts the fat and softens the meat into something silky. It is not a cut to rush, but it is one of the most rewarding things you can cook.

Where it comes from

Pork belly is the boneless underside of the pig, below the loin and behind the shoulder. It is a flat slab of alternating fat and muscle, often sold with the skin on, which is what gives you crackling. Cured and smoked, it becomes bacon. Left fresh, it is the pork belly cut you roast or braise. The rib bones that run through the belly section are cut away and sold as spare ribs.

What it tastes like

Rich, deep, and satisfying. The belly is roughly half fat, and that fat is the whole point, rendering slowly into the meat and crisping at the edges. Roasted with the skin on, it gives you shattering crackling over soft, unctuous meat. Braised, it turns glossy and tender in a savory sauce. Cured into bacon, it delivers that smoky, salty, meaty flavor that makes almost anything better. This is a cut built for pleasure, best served in modest portions because it is so rich.

How to cook pork belly

Slow is the rule, with two main paths. For a crisp roast, dry the skin thoroughly, score it, salt it, and roast the belly low for a couple of hours to render the fat, then blast it hot at the end to crackle the skin. Dry skin is the whole secret, so we leave it uncovered in the fridge overnight first. For a braise, cut the belly into squares, brown them, then simmer them low in a covered pot with soy, aromatics, and a little sugar until the fat goes soft and the sauce turns glossy, the classic Chinese hong shao rou. We roast and braise in metal or enameled cast iron, never plastic. Our roasting guide and braising guide cover both, and our crispy roast pork belly walks the roast start to finish.

Classic dishes to make

Belly is a global favorite. Chinese kitchens braise it for red-cooked pork and steam it for mei cai kou rou. Korean cooks grill thick slices as samgyeopsal, wrapped in lettuce with garlic and ssamjang. British cooks roast it for crackling with applesauce. Filipino lechon kawali fries it crisp, and Italian cooks cure and roll it into porchetta and cure it flat into pancetta. And of course there is bacon, the belly cured, smoked, and sliced, the most beloved pork product of all. Spare ribs, cut from the belly, are the meaty, fatty rack for the smoker.

Common mistakes

Not drying the skin is the classic error for a roast, since wet skin steams instead of crackling. Pat it dry, salt it, and give it time uncovered in the fridge. Cooking too fast is the second mistake, which renders the surface fat before the meat softens, leaving it tough and greasy. And slicing too thick can overwhelm, since the belly is so rich. Slow heat, dry skin, and modest portions solve almost every belly problem.

How to buy it

Look for a belly with even, thick layers of meat and fat and, for a crisp roast, the skin left on. Cleaner white fat and rosy meat signal a better-raised pig, and heritage breeds give a belly with more character. Ask for skin-on if you want crackling, since many markets sell it skinless. As always, pasture-raised pork is worth seeking out, and our Find a Farmer directory can point you to it.

Good substitutes

There is no exact swap for pork belly, but a few cuts come close for specific jobs. For a rich braise, a fatty piece of pork shoulder stands in, though it is meatier and less layered. For crackling, a skin-on pork leg gives similar results on a leaner cut. Beef short ribs offer the same slow-cooked, fatty satisfaction in a different animal. For bacon flavor specifically, pancetta or guanciale, both cured pork, do the job.

Storage and make-ahead

Fresh belly keeps two to three days in the coldest part of the fridge and freezes well, wrapped tightly, for several months. Braised belly keeps four days and reheats beautifully in its sauce, often improving overnight as the flavors settle and excess fat firms up to be lifted off. Crisp roasted belly is best eaten fresh, since the crackling softens as it sits, though the meat reheats gently. Cured bacon lasts a week or more refrigerated and freezes well.

Frequently asked questions

How do I get crispy crackling on pork belly?

Dry the skin completely, ideally uncovered in the fridge overnight, score it, salt it, roast low to render, then finish with high heat to crisp.

Is pork belly the same as bacon?

Bacon is pork belly that has been cured and usually smoked, then sliced. Fresh pork belly is the same cut before any curing.

What is the difference between pork belly and spare ribs?

Spare ribs are the rib bones cut from the belly section. The pork belly cut is the boneless slab of meat and fat around them.

What to serve with it

Pork belly is rich, so the best partners cut through it. A sharp, vinegary slaw or a pile of quick pickles resets the palate between bites. Steamed rice or soft buns carry braised belly well, soaking up the glossy sauce. For a roast with crackling, applesauce or a mustard is traditional and welcome. And a crisp, acidic drink, a dry cider or a lager, does the same job in the glass that the pickles do on the plate.

Learn more

Back to the Pork Meat Wiki and the full pork primals guide. For the other slow-cooked pork cut, see the pork shoulder, or find good pork through Find a Farmer.