Preparation: Pork belly is seasoned and roasted with its skin left on, then scored to achieve a crispy texture. The skin becomes crunchy while the meat remains tender and flavorful.
Usage: It's often served in Cantonese restaurants as part of a larger meal, typically paired with rice or noodles.
2. Korea (Samgyeopsal)
Dish: Samgyeopsal (Grilled Pork Belly)
Preparation: Thick slices of pork belly with skin on are grilled at the table and eaten with sides like kimchi, garlic, and sauces, often wrapped in lettuce.
Usage: Common in Korean BBQ restaurants, where diners grill the meat themselves. The skin crisps up on the grill and is part of the eating experience.
3. Mexico (Carnitas)
Dish: Carnitas
Preparation: Pork belly (often with skin) is slow-cooked in its own fat until tender, and then it's shredded. Sometimes, the skin is left in to add richness and flavor.
Usage: Served in tacos, burritos, or on its own with salsas, cilantro, and onions.
4. Italy (Porchetta)
Dish: Porchetta
Preparation: A whole boneless pork belly (sometimes with the skin) is roasted or spit-roasted, often seasoned with garlic, rosemary, and fennel. The skin crisps up during cooking.
Usage: Typically served as a sandwich or sliced thinly for antipasto in Italian cuisine.
5. Philippines (Lechon Kawali)
Dish: Lechon Kawali
Preparation: Pork belly is boiled, then deep-fried with the skin left on, resulting in crispy skin and tender meat.
Usage: A popular Filipino dish often served with rice and a dipping sauce like liver sauce or vinegar.
6. Spain (Cochinillo Asado)
Dish: Cochinillo Asado
Preparation: A whole young pig, including the skin, is roasted until the skin is perfectly crispy.
Usage: A traditional dish from the region of Segovia, often served at festive occasions or in fine Spanish restaurants.
7. United States (Southern Cuisine)
Dish: Pork Belly with Skin
Preparation: In southern BBQ or soul food, pork belly is sometimes used in slow-roasted or smoked dishes. The skin is crisped up during the cooking process.
Usage: Typically served as part of BBQ platters or in sandwiches.
8. Japan (Buta no Kakuni)
Dish: Buta no Kakuni
Preparation: Pork belly is simmered slowly in a soy-based broth, sometimes with skin left on, creating a tender, melt-in-your-mouth dish.
Usage: Often served with rice or as part of a larger meal.
9. France (Rillettes or Charcuterie)
Dish: Rillettes or Charcuterie
Preparation: In French cuisine, pork belly with skin can be used in the making of rillettes (potted meat) or as part of a charcuterie board.
Usage: It’s commonly served as part of a rustic platter with bread or crackers.
10. Caribbean (Jamaica)
Dish: Jerk Pork
Preparation: Pork belly with skin can be marinated with jerk spices and then roasted or grilled. The skin crisps up, adding a savory crunch to the flavorful meat.
Usage: Served with rice and peas, or in sandwiches.
