Pork Belly

This is the same cut of pork that is used for making bacon, with a layer of red meat, fat and skin. Pork belly is regarded as one of the tastiest cuts of the animal despite its fatty content and it is a particular favourite, whether fried until crisp or slowly cooked with five-spice powder. The long cooking method makes the pork particularly tender and also helps render much of its excess fat. Cooked this way it is often served with plain boiled rice and vegetables. Pork belly is often used minced as a secret ingredient in other dishes to provide flavour and moistness. It is often combined with prawns (shrimp) in prawn cakes and also with beef to give a certain lightness in Thai meat balls.