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I recently discovered that there is an Asian market in my neighborhood. I was thrilled to discover it. I ended up purchasing a bit of pork belly cooked on-site and highly recommended by the owner. She said (rightfully) that her pork belly was crisper than any pork belly I'd ever seen. The crusty outside is very, very nice. Unfortunately, the inside still has that unrendered, solid quality.

I've tried slicing it through the center and frying it (cut side down) over a low flame. That left the beautiful crust overcooked. I could slice away the crust, I suppose, but I'd rather not dissect it that much. Any other ideas?

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    Have you tried baking it?
    – jsanc623
    Oct 6, 2014 at 20:13
  • This stuff? :D
    – Ching Chong
    Oct 6, 2014 at 20:32
  • @ChingChong Yep! Hers looks very much like this
    – Jolenealaska ♦
    Oct 6, 2014 at 20:49
  • @jsanc623 I have not tried baking it, just because the crust is already so well done. If I end up dissecting it (slicing off the crust), then baking (roasting) would probably be the way to go.
    – Jolenealaska ♦
    Oct 6, 2014 at 20:51
  • Yum, tasty pork but these are just concentrated calories :(
    – Ching Chong
    Oct 6, 2014 at 21:05

3 Answers 3

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It might be sacrilege, but how about microwaving briefly? The crust won't burn anymore, but the heat will help render the fat. Worth a shot. But probably not the best flavor.

I'd probably experiment with pan frying some slices at different temperatures to see if you can get the meat and fat done before you over char the crust. Try slicing it vertically into 1/4" slices with the crust on the top 1/4" edge. That will minimize the crust and maximize the surface area of the inside.

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I'd suggest using this method for carnitas as seen on Serious Eats. Essentially you place the pork in a snug fitting dish, not-quite-cover it in oil, cover it with foil and bake it low and slow. The foil should protect the crust from burning, but it might make it a little soggy, in which case you could take the foil off towards the end of cooking to crisp it up again.

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You will want to slow roast the pork belly if you want the interior meat to render. Then either crank up the heat in the oven (to 450F or higher, for example), or put it under the broiler, to finish. That will give you a nice and tender inside, with a crispy outside.

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  • If I end up cutting off the crusts (I'm specifically looking to use the belly cooked by the lady at the market), then I think you're right about how to best cook the inner layer.
    – Jolenealaska ♦
    Oct 7, 2014 at 0:43

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