Crispy vs. Braised Pork Belly

Crispy vs. Braised: The Ultimate Pork Belly Showdown

Pork belly is a beloved cut of meat known for its rich layers of fat and tender meat. Traditionally, crispy skin has been the gold standard for pork belly perfection. But what if I told you there's a 1,000-year-old Chinese pork belly dish with the exact opposite texture that might just taste even better? Today, we're diving into a head-to-head battle between crispy and braised pork belly to find out which truly reigns supreme.

The Star Ingredient: Berkshire Pork Belly

To keep things fair, both dishes start with the same high-quality Berkshire pork belly. Known for its incredible marbling and flavor, this pork belly comes with the skin on and bone-in, giving us a full rack of ribs alongside the belly itself. After removing the ribs and trimming excess fat, we’re left with two beautiful slabs of pork belly ready for transformation.

Crispy Pork Belly: A Two-Day Masterpiece

Day 1: Season and Smoke

The journey to crispy perfection begins with a flavorful barbecue rub applied to the meat side of the pork belly. On the skin side, a thin layer of oil acts as a binder for regular table salt, ensuring we get that signature crackle. The pork belly then hits the smoker for a few hours until it reaches an internal temperature of 160°F. While technically cooked at this stage, the skin remains dry but far from crispy. To achieve that next-level crunch, it goes into the fridge overnight.

Day 2: High-Heat Crisping

The next day, the pork belly goes into a blazing 500°F oven. The goal? Ultra-crispy skin. After two hours, the results are nothing short of spectacular. The skin is so crispy it sounds like glass shattering with each cut, while the meat remains juicy and flavorful. It’s like biting into a perfectly smoked pork rind, only better.

Braised Pork Belly: Dongpo Rou Perfection

On the other side of the kitchen, we have Dongpo Rou, also known as Hong Shao Rou, a traditional Chinese braised pork belly dish. The process is all about slow, gentle cooking to achieve a melt-in-your-mouth texture.

Step 1: Preparation and Blanching

The pork belly is first rinsed under cold water and blanched in boiling water for about a minute. This common Chinese technique helps remove impurities and creates a cleaner flavor.

Step 2: Building Flavor

The dish comes together in a clay pot with a bed of green onions and ginger. The pork belly, skin side down, is bathed in a rich braising liquid made of Shaoxing cooking wine, light soy sauce, dark soy sauce for color, and rock sugar for a touch of sweetness. Once it reaches a boil, the heat is reduced, and the pork simmers for an hour and a half.

Step 3: Final Simmer and Glaze

After the initial braise, the pork belly is flipped, excess fat is removed, and the liquid is reduced into a luscious, silky sauce. Each piece of pork belly is painted with the glaze, resulting in a glossy, sticky finish. The texture is almost buttery, with the skin transforming into a chewy, gelatinous layer packed with flavor.

The Taste Test: Which One Wins?

Both versions of pork belly deliver unforgettable bites, but they couldn’t be more different. The crispy pork belly offers a satisfying crunch, smoky undertones, and juicy meat. It's a true celebration of texture.

On the other hand, the braised Dongpo Rou is pure indulgence. The meat melts in your mouth, while the sauce adds an umami-rich, slightly sweet finish. The skin, though not crispy, has a luxurious, almost gummy texture that clings to every bite.

So, which one takes the crown? While the crispy pork belly is undeniably delicious, the braised pork belly wins for its complex flavors, silky texture, and nostalgic charm. It's a dish that transports you straight to the heart of traditional Chinese cuisine.

Final Thoughts

Whether you’re a fan of crunchy or tender, pork belly offers something for everyone. If you’ve never tried Dongpo Rou, it’s worth the effort. And if crispy is more your style, this two-day process guarantees the best results.

Why not try both and decide for yourself? Let us know which one you’d pick as the ultimate pork belly champion!