Pork Belly
- Customization - choose your own size or thickness of roasts, cubes and strips
- Portion control
- Meal planning
- Multiple uses - main entree, tacos, wraps, appetizers, etc
What You’ll Need:
- Sharp knife
- Cutting board
- Paper towels
- Freezer-proof packaging
- Use paper towels to absorb any excess meat juices when opening the bag; discard used towels.
- For bellies: Cut across the grain into desired roast size, or leave whole.
- Ensure pork is cut to a consistent thickness for even cooking. Thicker items will take longer to reach the desired doneness.
- Tightly wrap each package and label with the date, then refrigerate or freeze.
Fresh Pork
Refrigerator: 2 to 3 days at 35°F to 40°F
Freezer: 6 to 12 months at 0°F or below
Leftover Cooked Pork
Refrigerator: 2 to 3 days at 35°F to 40°F
Freezer: 2 to 3 months at 0°F or below
Air Frying
1/2 lb. of pork belly cut into 1inch cubes.
Spread pork belly cubes on rack.
Fully cook in air fryer at 350° F for 17 min. Rotate product at 8 minute interval.
Internal temp: 200-210° F.
Rest for 2 minutes.
Oven Roasting
2 lbs. of pork belly
Bake at 425° F. for 2-2.5 hours.
Internal temp: 200° F at thickest part /skin should be bubbly and crispy.
Rest for 10-15 minutes.
2 lbs. of pork belly
Slow smoke on at 225° F for 3 hours
Internal temp: 185-190° F
Remove pork belly from the smoker, place into a foil pan.
Add seasoning, and/or sauce.
Return to the smoker at 225° F 1.5-2 hours
Internal temp: 185-190° F
Rest for 10-15 minutes.