Recipes with skinless pork belly

4 recipes that use skinless pork belly, with photos, step-by-step instructions and cook times. The quickest, Hakka stir-fry, takes 35 minutes. It is most often cooked with garlic, fish sauce and neutral oil.

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Burmese pork curry

Glistening under a layer of brick-red oil, pork curry sits at the front of every Yangon htamin zain, the rice-and-curry shops where office workers queue at lunchtime and point at pots. Chunks of pork belly and shoulder are cooked very slowly in a paste of onion, garlic and ginger until the meat is spoon-tender, the fat has melted into the sauce and the oil floats free on top. It tastes savoury and gently sweet rather than fiery, and arrives with plain rice, a sour leaf soup, boiled vegetables and a dish of fish-paste dip. People often fry the onion paste too fast; it scorches before the water has cooked out and the curry turns bitter, so keep the heat at a steady medium. Chef's tip: the curry tastes even better the next day, when the pork has soaked up the sauce; lift off a little of the oil before reheating if you prefer it leaner.

120 min

Burmese Curries

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Tainan mi gao

Order a bowl of this in Tainan, alongside a cup of fish ball soup, and you get a compact mound of glistening glutinous rice, chewy and seasoned with shallot oil and soy, topped with a spoonful of sticky braised pork, a tuft of sweet fish floss, soft boiled peanuts and a slice of cucumber pickle. Shops serve it from late morning into the night as a filling snack between meals. The rice must be soaked ahead, so start it the night before or in the morning. A frequent slip is boiling glutinous rice in water like ordinary rice, which turns it into paste; steam it instead. Chef's tip: sprinkle a few spoonfuls of the pork braising liquid over the rice halfway through steaming; the grains soak it up and turn glossy and amber.

60 min

Taiwanese Rice & Grains

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Hakka stir-fry

Every Hakka restaurant in Miaoli and Hsinchu puts this on the table at banquets and family dinners, a savoury, chewy, salty plate built to be eaten with plenty of plain rice. Strips of pork belly are fried until they give up their fat, then dried squid, pressed tofu, Chinese celery, spring onion and chilli are tossed through with soy until everything is glossy and smoky. The dried squid needs an overnight soak, so plan ahead, or use fresh squid for a softer bite. Many cooks rush the first stage and leave the pork belly pale and fatty: fry it until it is golden and the fat is clear. Chef's tip: cut everything to the same matchstick length, so each mouthful picks up a bit of pork, squid, tofu and celery together.

35 min

Taiwanese Meat

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Bun cha

Around 11 in the morning, the side streets of Hanoi's Old Quarter fill with smoke as cooks fan little charcoal braziers loaded with pork. Bun cha is the city's lunch: grilled patties and caramelised strips of pork belly served floating in a warm bowl of thin, sweet-sour fish sauce, with cold rice vermicelli and a basket of lettuce and herbs to dip in alongside. Each mouthful is a bit of noodle, a bit of meat and a leaf or two, all dunked together. A barbecue gives the real smoky edge, but a ridged grill pan works well indoors. Chef's tip: let the grilled meat sit in the warm sauce for a few minutes before eating, so the smoky fat seasons the sauce and the sauce soaks into the meat.

50 min

Vietnamese Meat

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Burmese pork curry

Tainan mi gao

Hakka stir-fry

Bun cha

Goes well with skinless pork belly