Amanda is a co-founder of Food52.

added about 2 years ago

Pork belly is best braised. You may want to brown it first, then put it in a single layer in a Dutch oven. Just barely cover with broth and aromatics (onion, peppercorns, chile, thyme, etc) and simmer in a 250 F oven until tender, several hours.

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How do I love thee, let me count the ways.
Braised is wonderful, as Amanda says. Can go traditional flavors, or asian as well. Soy, miso all work well. like buttah! I like to slightly poach first and then pat dry.
Grilled - sliced thin and cooked wither korean or japanese (rabata) style and srved with a salt and seame oil sauce is terrific. Just grilled over high heat with salt and pepper is wonderful.
Roasted - a dry rub of salt and papper, maybe something more exotic and cooked in an 325 over until just done - can be quick depending on the size of the belly.

Hard to go wrong, and enjoy!!!

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Agree with braising, but it is best if you braise it, then refrigerate it over night in the braising liquid. skim the fat off the next day before you re-heat it . (I usually re-heat NOT in the liquid.)

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