Why Do You Press Pork Belly? Unlocking the Secrets of This Popular Technique

Pork belly is having a moment This fatty, flavorful cut of meat has gone from an underappreciated part of the pig to a coveted ingredient that stars in restaurant dishes and home kitchens alike But if you’ve tried your hand at cooking pork belly, you may have come across recipes that instruct you to press the cooked meat. This extra step can seem unusual if you’re used to simply seasoning and roasting pork belly. So what exactly is the point of pressing pork belly?

In this article we’ll explore what pork belly is, why pressing it has become a popular technique and how you can use this simple method to take your pork belly recipe to the next level. Let’s get into it!

What is Pork Belly?

First, a quick pork belly primer. Pork belly comes from the underside of a pig, below the loin. This area is rich in fat, giving pork belly its signature fatty, rich flavor. Pork belly is the cut used to make bacon, but it can also be prepared as its own standalone ingredient.

Whole slabs of pork belly have layers of fat running through them, resulting in a meaty brick that looks like it’s edged in thick stripes of white fat. When sliced and cooked properly, pork belly becomes exceptionally tender and juicy, with crisp bits of melted fat throughout. The high fat content keeps the meat moist and gives it its prized mouthfeel and flavor.

Why Do You Press Pork Belly After Cooking?

Okay, so we know pork belly itself is delicious. But why go the extra mile to press it? Pressing pork belly involves flattening and compacting the cooked meat while it’s still warm before letting it cool and set into shape. This simple technique makes a big difference in the final texture and presentation of the dish. Here are three key benefits of pressing pork belly:

1. More Evenly Cooked Meat

Pork belly’s high fat content looks gorgeous when raw, but can make the meat cook unevenly. Pressing helps distribute the fat throughout the pork, preventing dry spots or overly fatty areas. The pressure squishes the meat into an even layer, ensuring consistent texture and moisture.

2. Crispy Crackling Skin

One of the best parts of pork belly is the crispy skin, AKA crackling. Pressing maximizes this by flattening the skin against a hard surface, squeezing out moisture and literally pressing it closer to crisp perfection. The skin will bubble and blister under the pressure, transforming into a shatteringly crispy crust.

3. Visual Appeal

Pressed pork belly simply looks neater and more elegant when sliced and plated. The act of pressing gives the meat a tidy rectangular shape that slices into clean-cut squares with lovely rows of fat. The smooth top helps the knife glide through the pork for pretty presentation every time.

Step-By-Step Guide to Pressing Pork Belly

Pressing pork belly is easy to do at home with minimal equipment. Here is a simple step-by-step guide:

1. Cook the Pork Belly

First, prepare your pork belly according to your chosen recipe. Common cooking methods include roasting, braising, smoking, or cooking sous vide. The meat should be just cooked through but still warm and malleable when it comes time to press it.

2. Transfer to a Chopping Board

Once cooked, transfer the pork belly to a clean chopping board. Use a sharp knife to divide it into individual portions if needed.

3. Pat the Skin Dry

Blot any excess moisture from the skin using paper towels. This will help the skin crisp up nicely in the next steps.

4. Return to the Oven or Grill

Put the pork belly back into the oven or onto the grill, skin-side up. Cook for 10-15 minutes at high heat (450°F) to re-crisp the skin.

5. Weigh Down the Meat

Immediately place another baking sheet or tray on top of the hot pork belly. Put something heavy like cans or a cast iron pan on top to weigh it down.

6. Cool Completely

Allow the pressed pork belly to cool at room temperature, then chill it in the fridge for at least 4 hours until completely cold.

7. Slice and Crisp Again

Remove the pressed pork from the fridge and slice it into portions. You can pan fry the slices to re-crisp the skin before serving.

And that’s it! With just a little pressing, you can take your pork belly to the next level of flavor, texture and beauty.

Common Pork Belly Pressing Mistakes

Pork belly pressing is simple in theory, but it’s easy to mess it up. Here are some common mistakes to avoid:

• Not pressing while still hot – The pork needs to be warm and pliable enough to flatten. Don’t wait until it has cooled.

• Insufficient weight – If the weight on top isn’t heavy enough, the meat won’t press adequately. Use a heavy tray or pan.

• Pressing too long – Don’t overdo it. 10-20 minutes under weight is sufficient before chilling completely.

• Skipping the chilling stage – The pork needs time in the fridge to truly set its pressed shape. Don’t omit this step.

• Not re-crisping the skin – Give the skin a final crisping at high heat before serving to maximize crunch.

Tips for Cooking Pressed Pork Belly

To highlight pressed pork belly in all its glory, keep these tips in mind:

• Dry the skin very well before pressing and cooking to help it crisp up.

• Sear the slices after pressing to get a nice crust.

• Choose a cooking method like braising that will fully tenderize the meat.

• Let it rest after cooking so it’s still warm and pliable enough to press.

• Use an evenly weighted pan to press so the meat flattens evenly.

• Cut the pressed pork into thick slices and serve them vertically for a striking presentation.

Delicious Pressed Pork Belly Recipes to Try

Need some recipe inspiration to try your hand at pressed pork belly? Here are 3 mouthwatering ideas:

1. Pressed Sous Vide Pork Belly

Cooking the pork belly sous vide before pressing helps guarantee tender, melt-in-your-mouth meat. Finish by searing the slices for that perfect crust.

2. Chinese Braised Pressed Pork Belly

Flavorful spices, soy sauce, rice wine, and aromatics give this Chinese take on pork belly tons of flavor. It’s fried after pressing for deliciously crispy bits.

3. Cider-Glazed Pressed Pork Belly

Pork and apples are a classic combo. Roasting the belly in apple cider creates a caramelized and complex glaze on the meat.

Now that you know exactly why and how to press pork belly, you can add this technique to your pork cooking repertoire. When done right, it takes this cut from great to spectacular! Crispiness maximized, fat evenly distributed, and visual appeal perfected. Happy pressing!