Pork Belly Skin Off

Skin off pork belly is pure, unapologetic indulgence — layers of rich fat and tender muscle that melt together over low heat into something deeply satisfying. This is the cut behind the world's greatest braises, ramen broths and BBQ traditions.

Braise low at 300°F for 2.5-3 hours until the fat renders completely and the meat is tender throughout. Chill overnight in the braising liquid, slice cold and sear hard in a hot pan to order — this is how the best restaurants do it and now so can you.

Refrigerate Ontario Duroc pork and use within 3–4 days. Freeze vacuum-sealed for up to 6 months to preserve the natural marbling.