How to Perfectly Slice Pork Belly for Bacon and Other Uses

Pork belly is a fabulously flavorful and versatile cut of meat that’s growing in popularity. The layered fat and meat is used for making bacon, of course, but also adds richness to everything from stews to salads when sliced. However, working with this fatty cut does take some technique. If you’ve brought home a slab of pork belly and aren’t sure how to slice it, this guide will walk you through the process step-by-step.

Why Learning to Slice Pork Belly is Useful

Before jumping in to slicing techniques, let’s look at why it’s worth learning how to properly slice pork belly

• Maximize use – Slicing pork belly makes it easy to portion and use in recipes Uniform slices cook evenly

• Make bacon – Precision slicing is required to create evenly cut strips of bacon from a pork belly slab.

• Control portioning – Slicing allows you to cut pork belly into desired serving sizes for meals.

• Enhance presentation – Uniform slices of pork belly just look nicer and more professional when used in dishes.

• Customize thickness – Cut thicker slices for stews or thin slices for sautéing based on the recipe.

Now that you know why slicing skills are important, let’s get into the nitty gritty of how to slice pork belly like a pro!

What You Need to Slice Pork Belly

Slicing pork belly is made much easier with the right tools. Here’s what you’ll need:

• Sharp slicing or carving knife – A long, sharp knife makes clean cuts through the fat and meat layers.

• Cutting board – Choose a board at least as large as the pork belly slab to allow ample room.

• Meat mallet or tenderizer (optional) – Useful for pounding very firm, chilled pork belly to soften it before slicing.

• Kitchen shears (optional) – Helpful for trimming off excess fat or skin first.

• Fork – Holds the pork belly in place while slicing.

• Ruler or measuring tape – Ensures uniform slice thickness.

Preparing Pork Belly for Slicing

Proper prep is key to Pork Belly that slices nicely:

• Start with very cold pork – For the cleanest slices, pork belly should be very firm and chilled. Keep it freezer cold if possible.

• Remove skin – Use kitchen shears to trim off skin, leaving just a thin layer of fat.

• Cut into manageable pieces – Cut the whole slab down to more workable 8-12 inch sections.

• Soften firm belly – For very firm pork belly, use a mallet to gently pound and soften the meat before slicing.

How to Slice Pork Belly

Once you have your slicing tools and chilled pork belly ready, it’s time to cut perfect slices:

1. Place Pork Belly on Cutting Board

Lay the pork belly flat on the cutting board with the longest side positioned horizontally. The layered fat cap should be facing up. Stabilize it by holding it down firmly with your non-dominant hand or a fork.

2. Determine Desired Thickness

Decide how thick you want the slices. For bacon, 1/8 to 1⁄4 inch is typical. For stews or other uses, slices can be 1⁄2 inch or larger. Measure the first few slices with a ruler for accuracy.

3. Slice Perpendicular to Fat Layers

Position your knife at one end of the pork belly slab. With the belly firmly anchored, make vertical cuts across the fat and meat layers, holding the knife perpendicular to the board. Cut all the way through in one smooth, even motion.

4. Make Consistent Slices

Continue slicing along the length of the pork belly, using the ruler to check thickness as needed. Apply even, gentle pressure when cutting to get uniform slices. Keep them the same size for even cooking.

5. Arrange Slices as You Go

As you cut slices, transfer them to a lined baking sheet or plate in a single layer. Keeping them organized makes it easy to see if the sizes stay consistent.

6. Deal with Changing Meat Texture

The meat texture may change as you slice towards the other end. Adjust your slicing pressure and technique as needed to adapt to softer or harder areas.

And that’s it – with those simple slicing techniques and the right tools, you’ll have beautiful pork belly slices ready for anything. Now let’s go over some variations.

How to Slice Pork Belly for Different Uses

Pork belly slices can be cut in various ways depending on the intended use:

For Bacon

• Trim skin to 1/8 inch max
• Cut very thin, uniform slices (1/8 to 1⁄4 inch)
• Slice perpendicular to fat lines
• Arrange slices in order on pan

For Stews and Braises

• Leave some skin and fat cap
• Cut thicker slices, around 1⁄2 to 1 inch
• Irregular shapes are OK
• No need to arrange slices

For Sautés and Stir-Fries

• Remove nearly all fat cap
• Cut thinner slices about 1⁄4 inch
• Slice against the grain of meat
• Keep pork belly chilled before cooking

For Salads and Appetizers

• Cut chilled pork belly into lardons or batons
• Remove some or all fat cap first
• Cut pork belly into 1⁄4 inch sticks about 2 inches long
• Toss lardons or batons into salads or appetizers

Pork Belly Slicing Tips and Tricks

Here are some handy pointers for perfectly sliced pork belly every time:

• Chill the pork belly well before slicing – the firmer and colder, the better!

• Trim skin and excess fat prior to slicing to make cutting easier

• Use a sharp, long slicing or carving knife for clean cuts

• Cut perpendicular to the fat layers, not parallel to them

• Apply gentle, even pressure – don’t saw aggressively

• Check slice thickness with a ruler periodically

• Arrange slices neatly on a baking sheet or plate as you cut

• Adjust your technique if the meat texture changes

• For bacon, slice from the thinner end of the belly first

With the right approach, you’ll be slicing pork belly like a professional! Now you can portion it exactly how you need for any recipe.

Get Creative Using Precisely Sliced Pork Belly

Learning how to slice pork belly opens up a world of possibilities for using this flavorful cut. With a sharp knife and proper technique, you can produce perfect slices for bacon, stews, stir fries, salads and anything else that calls for pork belly. Impress your family and friends with your slicing skills and expertise with this incredible ingredient.