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Pork belly is an uncured, fatty cut from the underside of the pig. It's the source of bacon when cured. Popular in Asian cuisines and trendy restaurants, it features layers of meat and fat that become incredibly tender when slow-cooked.
Bacon comes from pork belly but is cured and often smoked. Fresh pork belly is uncured and has a milder, richer flavor. They're used differently in cooking.
Score the skin, season generously, then slow roast at 325°F for 2-3 hours until tender. Finish at 425°F for crispy crackling. Braising in liquid also works well.
Refrigerate 3-5 days. Freeze up to 6 months. Best when slow-roasted or braised for tender results.
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