Ingredient

Pork belly Recipes

Browse 7 recipes with pork belly on GetCookMatch.

7 recipes

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Machanka (Belarusian Pork Sauce with Pancakes)

🇧🇾BelarusAdvanced

Meat Dishes

Machanka (Belarusian Pork Sauce with Pancakes)

A traditional Belarusian dish — thick, rich pork and sausage sauce in sour cream, served hot over thin homemade pancakes. Hearty, warming, and deeply satisfying village food.

90 min400 kcal4 serves

💪High protein

★4.8

🇯🇵JapanMedium

Cereal and Pasta Dishes

Yakisoba (Japanese Stir-Fried Noodles)

Japanese stir-fried wheat noodles with pork belly (or chicken), cabbage, onion, and carrot, tossed in a tangy-sweet Worcestershire-based sauce. Yakisoba (焼きそば) means 'grilled noodles' — it was born in post-war Japan, sold at outdoor teppan stalls and school festivals, and has been a beloved fast food ever since. The sauce is what defines yakisoba: Worcestershire provides the backbone tang, oyster sauce the umami depth, ketchup the fruity sweetness, and soy sauce the salt. Made at home in 20 minutes with a single pan, it tastes exactly like the stall version. The traditional finish — pickled red ginger and dried seaweed flakes — takes it from good to unmistakably Japanese.

20 min540 kcal2 serves

⚡Quick

★4.9

🇻🇳VietnamAdvanced

Appetizers and Sandwiches

Bánh Xèo (Vietnamese Sizzling Crêpes)

Golden turmeric crêpes fried until shatteringly crisp, filled with pork belly, shrimp, mung bean, and bean sprouts — then folded and eaten wrapped in lettuce with mint and cilantro, dipped in nước chấm. The name means 'sizzling cake': the xèo is the sound the rice flour batter makes the instant it hits the smoking-hot oil. Without that sound, the pan is not hot enough. Getting the crêpe genuinely crisp rather than soft and chewy requires three things: a thin batter, very hot oil, and patience — the crêpe needs 4 to 5 minutes undisturbed before it is ready to fold.

50 min380 kcal4 serves

🌶️Spicy

★4.8

🇻🇳VietnamAdvanced

Meat Dishes

Bún Chả

Hanoi's most iconic street-food dish: smoky grilled pork patties (chả băm) and caramelized pork belly slices (chả miếng) submerged in a warm, sweet-sour dipping broth, served alongside cool rice vermicelli, pickled carrot and daikon, and a heap of fresh Vietnamese herbs. The components arrive separately and each diner builds their own bite — a tangle of noodles and herbs dipped into the broth with a piece of pork and pickle, all in one mouthful. Gained international fame when Barack Obama and Anthony Bourdain ate it at a Hanoi street stall in 2016. The version that gained that fame is a Hanoi recipe, distinct from the southern bún thịt nướng: no lemongrass in the pork, the sauce served warm not cold, patties alongside sliced belly.

60 min480 kcal4 serves

💪High protein

★4.8

Gỏi Cuốn (Vietnamese Fresh Spring Rolls)

🇻🇳VietnamAdvanced

Appetizers and Sandwiches

Gỏi Cuốn (Vietnamese Fresh Spring Rolls)

Translucent rice paper rolled around poached pork belly, boiled shrimp split lengthwise, rice vermicelli, soft lettuce, fresh mint and Thai basil, with garlic chives trailing from one end. The shrimp is placed at the top before rolling so it shows through the paper like a window — pink, curved, vivid. Everything inside is cooked, cooled, and assembled cold. The roll is eaten with a rich peanut-hoisin dipping sauce. Gỏi cuốn translates literally as 'salad rolls' (gỏi = salad, cuốn = to roll), not spring rolls — the name reflects the herb-forward lightness of the filling rather than the season. They are served fresh, at room temperature, within minutes of rolling; the rice paper hardens and the roll becomes difficult to eat if it sits more than 20 to 30 minutes.

50 min220 kcal4 serves

🌶️Spicy

★4.5

🇰🇷KoreaMedium

Soups

Sundubu Jjigae (Korean Soft Tofu Stew)

One of Korea's three great jjigae alongside kimchi jjigae and doenjang jjigae: silky uncurdled soft tofu (sundubu) spooned in large chunks into a fiery gochugaru-and-anchovy broth with kimchi, pork belly, zucchini, and mushrooms. An egg is cracked into the boiling pot at the table — the residual heat soft-sets it. The stew arrives bubbling in a clay pot (ttukbaegi), surrounded by rice and banchan. Jjigae means stew in Korean; sundubu means extra-soft tofu. The tofu gives no flavor of its own — it is a soft, silent canvas that absorbs the intensely seasoned broth and contrasts its silkiness against the spice and the chew of pork and vegetables.

35 min280 kcal4 serves

🌶️Spicy

★4.9

Jjajangmyeon (Korean Black Bean Noodles with Pork and Vegetables)

🇰🇷KoreaAdvanced

Cereal and Pasta Dishes

Jjajangmyeon (Korean Black Bean Noodles with Pork and Vegetables)

Jjajangmyeon is a Korean-Chinese noodle dish of thick chewy wheat noodles topped with a glossy black sauce of fried chunjang (Korean fermented black soybean paste), pork belly, onions, potato, zucchini, and cabbage. The dish was developed in 1905 by Chinese immigrants at the Gonghwachun restaurant in Incheon's Chinatown, adapted from Beijing zha jiang mian to suit Korean tastes — sweeter, with caramelized chunjang and starchier vegetables. Today it is one of Korea's national comfort foods, sold in every neighbourhood and traditionally eaten on Black Day (April 14) by single people who got no Valentine's gift. Active work is 35 minutes, no long simmer needed. Serves 4 with 200 g noodles and 250 ml sauce per portion, topped with julienned cucumber for fresh contrast.

35 min720 kcal4 serves

💪High protein

★4.9

Ingredients

Goes well with

Other ingredients that appear most often alongside pork belly across the archive. Pick one to drill deeper.

fish sauce rice vermicelli sour cream sausages noodles Worcestershire sauce oyster sauce cabbage rice flour turmeric coconut milk ground pork