Pork Belly Three Ways

Back in 2009, noted pork proselytizer David Chang predicted that pig belly would become the next tuna tartare. Did Changs 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 bellys moment at the apex of farm-to-table trendiness may have passed, its an enduring passion for anyone who loves a crispy, fatty, flavor-packed hunk of pork.

Here, were 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 youve 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 were concerned, perfectly cooked pork belly is always a good look.

ChefSteps is here to make you a better cook. Drawing on our years of combined culinary experience, we create hands-on online classes and original recipes that are both informative and entertaining. We don't tell you how to sharpen your knife or make macarons from scratch, we show you. Whether you're a home cook, a professional chef, or just love watching cooks work, we can help you cook smarter.