Crispy Pork and Noodle Salad with a Sweet Maple Dressing
You don’t need to be an expert to know how to buy good pork belly. You can either buy it as a whole piece (pictured below left) or pre-sliced from a butcher or a supermarket.
Be sure to pick out a cut that has a rich, pink colour. Covered by a firm, creamy layer of fat, this will produce the best crackling. These points normally indicate quality meat, so avoid buying pork belly with a brown or greyish hue to it. Pork belly can come with or without bones, and while boneless is easier, when cooked, the bones are easily removable.
Knowing how to store pork belly will give you the best results when it comes to cooking. Uncooked pork belly should be wrapped as tightly as possible in freezer bags or wraps, or store in an air-tight container towards the bottom of the fridge.
Store at 5°c or below in the fridge (check your fridge is cold enough by using a fridge thermometer) for up to 2 days and 4-6 months in the freezer at -18°C.
The same applies to leftovers, but there won’t be much left over after you’ve tried it!
The aim of the game here is to get super succulent meat as well as deliciously crispy crackling. Preparation is key, so to do this:
The best way to get maximum results with pork belly is to go low and slow. The meat needs time to break down slowly while the fat renders. For the best results:
Want to know how to make perfect crackling? Then discover our how to make crackling guide.