# How should I cook this pork belly?

**URL:** <https://boards.straightdope.com/t/how-should-i-cook-this-pork-belly/594909>\
**Category:** Cafe Society\
**Created:** [September 2, 2011, 1:40am UTC](https://boards.straightdope.com/t/how-should-i-cook-this-pork-belly/594909 "2011-09-02T01:40:18Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![Krav\_Manga](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/krav_manga/32/3153_2.png) [@Krav\_Manga](https://boards.straightdope.com/u/Krav_Manga)\
**Post date:** [September 2, 2011, 1:40am UTC](https://boards.straightdope.com/t/how-should-i-cook-this-pork-belly/594909/1 "2011-09-02T01:40:18Z")

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My brother in law dropped off about a kilo of pork belly that he had cooked sous vide for 24 hours. He left it vacuum sealed in our fridge, but I didn’t get to ask him how I prepare it for dinner.

Pan fry? Oven ?

What do you think?

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**Author:** ![Aestivalis](https://avatars.discourse-cdn.com/v4/letter/a/d6d6ee/32.png) [@Aestivalis](https://boards.straightdope.com/u/Aestivalis)\
**Post date:** [September 2, 2011, 2:26am UTC](https://boards.straightdope.com/t/how-should-i-cook-this-pork-belly/594909/2 "2011-09-02T02:26:19Z")

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Is it tender now? What kind of texture do you like? I would cut a small piece off, roast it in a hot oven (400F+) with the skin side up for 20 minutes until the skin is crisp and the meat warmed through. Not sure what you want to serve it with though (one suggestion is caramelized apples).