Pork Belly Three Ways

Back in 2009, noted pork proselytizer David Chang predicted that pig belly would become the next tuna tartare. Did Chang's prophecy play out? Well, in both cases, a once-obscure food favored by foodies moved squarely into the mainstream.

Here in the contiguous 48, tuna tartare was a gateway to all the raw-fish wonders you now find on urban bar menus. And while pork belly's moment at the apex of farm-to-table trendiness may have passed, it's an enduring passion for anyone who loves a crispy, fatty, flavor-packed hunk of pork.

Here, we're sharing three simple techniques for turning tough, raw tummy into a tender, melt-in-your-mouth delicacy that augments all sorts of dishes. Short on time? Pressure-cook it. Feeling old-school? Braise it slowly in that gorgeous dutch oven decorating your stovetop. Want the best gosh-dang pork belly you've ever tasted? Sous vide that sucker, then watch your guests fall out of their chairs. In anything from stews to salads, sliders to steamed buns, a fatty slice of belly amps the eating experience way, way up. So go on, go cook yo self some pig. Because as far as we're concerned, perfectly cooked pork belly is always a good look.