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Taiwan Eats: Pork Belly Buns (Gua Bao)

Cathy Erway 3 comments

True Taiwanese pork belly buns have five defining components: the fluffy steamed bun, tender braised pork belly, pickled mustard greens, fresh cilantro, and powdered peanuts. All combined, it's a messy, colorful, glorious snack of salty, sweet, pungent, and fresh flavors, with multiple textures to boot. More

Taiwanese Pork Belly Buns (Gua Bao)

Serious Eats Cathy Erway 5 comments

True Taiwanese pork belly buns have five defining components: the fluffy steamed bun, tender braised pork belly, pickled mustard greens, fresh cilantro, and powdered peanuts. All combined, it's a messy, colorful, glorious snack of salty, sweet, pungent, and fresh flavors, with multiple textures to boot. More

Boiling Bacon With Parsley Sauce From 'My Irish Table'

Cook the Book Kate Williams 8 comments

Cathal Armstrong serves this "boiling bacon," or brined pork belly, for Halloween, but that doesn't mean we can't enjoy it in March. It is, after all, comforting enough to tide us through the rocky weather of early spring, and the bright, herbaceous parsley sauce with which it's served has hints of the warm weather to come. More

Boiling Bacon with Parsley Sauce From 'My Irish Table'

Serious Eats Kate Williams Post a comment

Cathal Armstrong serves this "boiling bacon," or brined pork belly, for Halloween, but that doesn't mean we can't enjoy it in March. It is, after all, comforting enough to tide us through the rocky weather of early spring, and the bright, herbaceous parsley sauce with which it's served has hints of the warm weather to come. More

Hakka-Style Stir-Fry with Pork and Squid

Serious Eats Cathy Erway Post a comment

This stir-fry of pork belly, dried squid, celery, and carrot is exemplary of Hakka cuisine. More

Sous-Vide 101: Pork Belly Buns

J. Kenji López-Alt 28 comments

Even cooked through traditional methods, braised-then-crisped pork belly is one of the most delicious things in the world. So why, you might ask, would one resort to cooking them like sous-vide? Find out after the jump! More

Sous-Vide Pork Belly Buns With Pork Braise Mayonnaise and Quick-Pickled Cucumbers

Serious Eats J. Kenji López-Alt 12 comments

Steamed buns stuffed with pork belly cooked sous-vide in a Japanese-style marinade. More

Dinner Tonight: Pork Belly BLT with Cherry Tomatoes

Dinner Tonight Nick Kindelsperger Post a comment

Let's say you want a BLT, except it's not quite peak tomato season and you only have a slab of raw pork belly, not bacon. That's the terrible dilemma I faced this week. But was that going to stop me? Of course not. I just had to get creative. More

Pork Belly BLT with Cherry Tomatoes

Serious Eats Nick Kindelsperger 2 comments

Let's say you want a BLT, except it's not quite peak tomato season and you only have a slab of raw pork belly, not bacon. That's the terrible dilemma I faced this week. But was that going to stop me? Of course not. I just had to get creative. More

A Sandwich a Day: Swinery BLT at The Swinery in Seattle, WA

A Sandwich a Day Jay Friedman 3 comments

What makes this BLT special is what's slathered on the lightly toasted Macrina Bakery brioche bun: chicken liver paté mayonnaise. The Swinery makes its own mayo, folding in a generous amount of housemade paté at the end of the process. The spread has a rich, mineral-like, earthy (and yet sweet) flavor, combining with the pork belly in elevating the sandwich from comfort food to something more elegant, sophisticated, and delicious. More

Stir-Fried Chinese Broccoli with Crispy Pork Belly (Khana Mu Krop)

Serious Eats Leela Punyaratabandhu 1 comment

A classic Thai stir-fry of pork belly and chinese broccoli in oyster sauce, flavored with garlic and chilies More

The Nasty Bits: Bowl Steamed Pork Belly

The Nasty Bits Chichi Wang 13 comments

Bowl-steamed pork belly is one of those Chinese dishes that's so wonderfully complex and convoluted that you just have to surrender to its demands, if you are to properly cook it at all. More

Nigel Slater's Crisp Pork Belly, Sweet Peach Salsa

Kate Williams Post a comment

Nigel Slater's Crisp Pork Belly, Sweet Peach Salsa from Ripe is a fabulous surprise of a recipe. The warm, vaguely Asian spice blend rubbed into the belly may not seem an obvious complement to a Southwestern-style peach salsa, but a quick glance through the ingredients reveals commonalities: cilantro, lime, and chile all play their parts in both cuisines, and peaches themselves are one of America's favorite imports from China. Not to mention that once the peach salsa is piled on top of thinly sliced, quiveringly rich belly, it's hard to imagine doubting Slater's genius. More

Nigel Slater's Crisp Pork Belly, Sweet Peach Salsa

Serious Eats Kate Williams Post a comment

Nigel Slater's Crisp pork belly, sweet peach salsa from Ripe is a fabulous surprise of a recipe. The warm, vaguely Asian spice blend rubbed into the belly may not seem an obvious complement to a Southwestern-style peach salsa, but a quick glance through the ingredients reveals commonalities: cilantro, lime, and chile all play their parts in both cuisines, and peaches themselves are one of America's favorite imports from China. Not to mention, that once the peach salsa is piled on top of thinly sliced, quiveringly rich belly, it's hard to imagine doubting Slater's genius. More

A Sandwich a Day: The Super Secret Pork Belly Slider from the Bar at the Palm Court in Cincinnati

A Sandwich a Day Laura Arnold 2 comments

One of the best things at the Bar at the Palm Court isn't something you'll notice when you first walk in. Not listed on the menu, it's a secret passed between regulars. "Psst, hey! Ask for the pork belly sliders. You'll thank me later." More

A Sandwich a Day: Kurobuta Pork Belly Banh Mi at Mendocino Farms in Los Angeles

A Sandwich a Day Sarah Woo Post a comment

This "playful take" on the Vietnamese sandwich has some familiar components: housemade pickled daikon and carrots and large, fragrant pieces of pork belly. Cucumbers, jalapeno, and cilantro also make an appearance, but the flavor here is less Vietnam and more Los Angeles artisanal. More

Twice-Cooked Pork

Serious Eats Chichi Wang 3 comments

Twice-cooked pork is a Sichuan dish of fatty pork leg or belly that gets two very different cooking preparations. In the first stage, the belly is simmered just until it is cooked through. Then you stir-fry the slices of belly until the meat is brown, the fat has rendered somewhat, and the layer of skin is a little crispy around the edges. Finally, add to the wok what I think should be some kind of holy trinity of Chinese pastes: black bean, chili bean, and sweet bean. More

Grilling: Lechon Liempo (Filipino-style Roasted Pork Belly)

Joshua Bousel 7 comments

Lechon liempo takes the tastiest portion of the swine—the belly—and gives it the slow-roasted treatment that results in succulent meat and crackling skin. It's enough to just roll up a piece of belly and put it on the spit, but I took the extra step of seasoning the inside with garlic paste. More

Lechon Liempo (Filipino-style Roasted Pork Belly)

Serious Eats Joshua Bousel 2 comments

Lechon liempo takes the tastiest portion of the swine—the belly—and gives it the slow-roasted treatment that results in succulent meat and crackling skin. It's enough to just roll up a piece of belly and put it on the spit, but I took the extra step of seasoning the inside with garlic paste. More

Zak Pelaccio's Crispy Pork and Watermelon Salad

Caroline Russock 1 comment

There's a reason this Crispy Pork and Watermelon Salad is the signature dish at Zak Pelaccio's Fatty Crab restaurants. It highlights the best of Pelaccio's cooking style, combining his love of Southeast Asian flavors with an irreverent American lean. Not too many so-called salad recipes begin with slow braising pork belly, but that's kind of the best part of this one. More

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