Pork belly slices

[Acorn1]

What's the best way to cook them without them becoming tough?

I have a ninja, so I'm thinking of pressure cooking them for 10 minutes and then air fry

[GilletteFan]

I don't eat pork often, but when I do the air fryer is my go-to.

Slice it into thick slices. Lay them on their sides and put them in for around 22-25 minutes at 180C. Flip them over around the 8 minute mark. I like to roast them on foil, so it cooks them more thoroughly.

Marinade would be some dry rub/ jerk and BBQ sauce. Adding some glazing when you flip if you like to add a bit of sweetness.

[Lotobear]

Surely the best way to preserve moisture would be to cook the belly whole and then slice?

[fat80b]

BBQ is our go to - cooked away from the direct heat for a reasonable length of time until they are crunchy and chewy.

The indoor option is in a frying pan with a bit of water (sounds bonkers but makes for the best crispy bacon, chicken thighs (personal fave), and in this case pork belly slices) - Either start with the water (3-5mm deep), let it evaporate, and then let them crisp up.

Or cook them in a dry pan for a bit until crispy-ish, then add some water to the pan (3-5mm), stick a lid on and let them cook some more - the steam keeps them from going too tough. Once the water is nearly gone, chuck in spice mix, syryp, soy etc to make a bit of a bbq style sauce. Simple and amazing.

[nodavhere]

You can either bake or slow cook. You can season the slices with salt, pepper, and your favourite spices or sauces, and then bake them in a single layer on a baking tray at 200 degrees Celsius for about an hour, flipping them halfway through. They are done when they are browned and crisp. If you want to slow cook it, place them in the slow cooker. You can also add some liquid, such as broth, water, or juice, but you don’t need much, as the pork belly will release its own juices. Then, cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the meat is very tender.

[Acorn1]

Thanks guys

I normally just air fry them but they always come out a bit chewy

[GilletteFan]

Acorn1 said:

Thanks guys

I normally just air fry them but they always come out a bit chewy

Mine come out moist. Don't overcook them. Meat is not very forgiving if you don't know how to cook.

[cookie1600]

Your best bet is to slow cook them in a Pyrex dish in a standard oven for a couple of hours. I love them with some Soy sauce, rice wine (or Sherry) and some five spice powder.

You could also do some Bourbon, mixed beans and chopped tomatoes/Passata using the same slow cook in the oven, but the only way I've found of making them 'melt in the mouth' (and they do!) is the slow cook method.

[triggerhappy21]

I usually remove the top layer of skin unless I'm crackling it. Some shops remove it and some don't. This top layer might be giving you the chewiness.

The belly slices then only need 2 or 3 hours braised, then lid off to get some colour. I do them with chunks of red onion and apple, in a bbq/soy/anything else glaze.

Funnily enough got some this evening. Family favourite

Edited by triggerhappy21 on Tuesday 7th November 13:14

[geeks]

I love pork belly but Mrs geeks is very fussy with pork and very rarely will she even entertain the idea of it, she has on the odd occasion been partial to a bit of pork belly when I cook it up for myself and has a piece or two. Any suggestions for cooking it nicely for someone who doesn't really enjoy pork gratefully received.

[Mobile Chicane]

Jerk marinade and BBQ.

Indirect cook with apple wood chips and allspice berries.