Pork belly is a super flavorful and versatile cut of meat from the belly of the pig. When properly prepared, it becomes melt-in-your-mouth tender with a crisp exterior. Traditionally, pork belly is cooked with the skin on to achieve that crispy top layer. However, you can still make amazing crispy pork belly without the skin!
Skinless pork belly may be easier to find than skin-on belly at many grocery stores. It’s also a bit healthier since you avoid the high saturated fat content in pork skin. While the skin does provide great texture it’s absolutely possible to get crispy browned bits and a tender interior with skinless pork belly.
In this article, I’ll explain how to cook pork belly without skin using simple techniques anyone can do at home. You’ll learn how to select, prep, season, and roast skinless belly for finger-licking results. Let’s get cooking!
Why Cook Pork Belly Without Skin?
Here are some of the benefits of using skinless pork belly:
- Easier to find at grocery stores than skin-on
- Avoids the high saturated fat in pork skin
- Allows seasonings to penetrate the meat better
- Still gets super crispy when pan fried after roasting
- Saves time not having to score the skin before cooking
While skin-on belly is traditional, skinless has a lot going for it! The next sections will cover choosing and preparing skinless pork belly for cooking.
Selecting Skinless Pork Belly
When buying skinless pork belly, look for a roughly even thickness, around 1 to 1 1/2 inches. Avoid belly slabs with large fat deposits or thick connective tissue layers. These won’t cook evenly. A 1 to 2 pound slab is ideal for home cooking.
Skinless pork belly should have a nice ratio of fat to lean meat. Some marbling in the meat is fine, but you don’t want big chunks of hard fat. The fat should be creamy white and supple when raw.
For the best results, choose the freshest skinless pork belly you can find. Look for belly that is pinkish in color without drying or browning at the edges. Avoid belly that smells off or has an odd color or texture.
Prepping Skinless Pork Belly for Cooking
Before cooking, prepare the skinless pork belly:
- Rinse under cold water and pat dry thoroughly with paper towels.
- Trim off any large blobs of hard fat or unwanted bits.
- Use a sharp knife to lightly score the fatty side. Criss-cross cuts about 1/2 inch apart.
- Season all over with salt, sugar, and black pepper.
- Chill for at least 2 hours or ideally overnight.
Scoring helps the belly absorb flavors and cook more evenly. Dry brining with salt and time in the fridge improves moisture and seasoning. Now it’s ready for the oven!
How to Roast Skinless Pork Belly
Roasting is hands-down the easiest way to cook skinless pork belly with crispy bits but tender, succulent meat. Here’s a simple roasting method:
- Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper.
- Place seasoned pork belly scored side up on the prepared pan.
- Roast for 20 minutes until starting to brown.
- Flip belly and reduce oven to 325°F.
- Continue roasting another 60-90 minutes until very tender when poked.
- Let rest 10 minutes before slicing into portions.
The initial high heat helps render fat and crisp the exterior. The lower temp gently cooks through while keeping moisture in the meat.
Pan Frying for Extra Crispiness
After roasting, take your pork belly to the next level of crispy, crunchy texture by pan frying:
- In a large skillet, heat 1 Tbsp oil over medium-high heat.
- Add sliced pieces of roasted belly in a single layer.
- Fry undisturbed 3-4 minutes until deep golden.
- Flip and fry another 3-4 minutes on the second side.
The hot skillet gives gorgeous caramelization and crispy edges to the tender belly. Slice it nice and thick to really get the contrast of crispy seared exterior with succulent, meaty interior.
Cooking Variations
While roasting is definitely the easiest route, here are some other ways to prepare skinless pork belly:
- On the grill: Get smoky flavor by grilling over medium heat, turning a few times, until done.
- Braise or stew: Dice belly and braise in broth with veggies until fall-apart tender.
- Sous vide: Vacuum seal seasoned belly and cook for 12-24 hours in a 170°F water bath for ultimate tenderness.
- Slow cooker: Add belly to sauce or broth and cook on low for 8+ hours until super soft.
Serving Ideas for Skinless Pork Belly
The possibilities are endless for how to use your homemade crispy pork belly:
- Chop or shred into fried rice, pasta, or stir fries.
- Dice up in soups, stews, chili, or ramen.
- Layer into sandwiches or wrap in lettuce or tortillas.
- Chop and add to omelets, frittatas, or breakfast hash.
- Serve over greens for a protein-packed salad.
- Mix into bean dishes for flavor and richness.
- Cube and add to skewers or kabobs.
Skinless pork belly also freezes beautifully. Portion into bags and freeze up to 3 months. Thaw in the fridge before using.
FAQs About Cooking Pork Belly Without Skin
Does skinless pork belly really get crispy?
Yes! You get delicious crispy and browned bits through the initial high heat roasting and pan frying steps.
Can you braise or slow cook skinless belly?
Absolutely. The low, slow cooking renders fat and makes the meat incredibly tender.
What’s the best way to reheat leftover pork belly?
Gently reheat in a skillet, or slice and crisp it up in a hot pan or oven. Microwaving makes it rubbery.
How long does uncooked pork belly last in the fridge?
Fresh skinless pork belly will keep 3-5 days in the fridge. Cook within 2 days for absolute best quality.
Is roasted pork belly safe to eat cold?
Yes, fully cooked and properly stored pork belly is safe to eat cold. It’s great added to salads!