Limited Edition Collector Blades
How to Cut Pork Belly (Raw, Cubed & Crispy)
How do you cut pork belly? Chill it well, then cut with a long, sharp blade in smooth strokes, skin side down for raw belly or skin side up (after scoring) for crackling. For slices, cut across the layers; for cubes, cut strips first and then cross-cut. A long slicer handles raw belly best: the Dalstrong Gladiator Series 12" Slicing Knife ($99) is German X50CrMoV15 at 54–56 HRC. For cooked, crisp-skinned belly, a heavy Gladiator 9" Ravager Meat Cleaver ($99) cuts through crackling cleanly.
Common cuts
| Cut | Size | Use |
|---|---|---|
| Cubes | 1–2 inch | Braises, burnt ends, stews |
| Thin slices | About ⅛ inch | Korean BBQ, stir-fries, hot pot |
| Thick slices | About ½ inch | Grilling, pan-frying |
| Slab | Whole or halved | Roasting, curing, smoking |
Scoring the skin for crackling
- Pat the skin completely dry.
- Score in a tight crosshatch through the skin and into the fat, without reaching the meat.
- Salt well and refrigerate uncovered overnight for the crispiest skin.
Cutting raw belly
- Chill it. 20–30 minutes in the freezer firms it up for thin, even slices.
- Square it. Trim ragged edges.
- Slice across the layers so each piece has fat and meat.
- For cubes, cut strips, then turn and cut across.
Cutting cooked crispy belly
Turn it skin side down so the blade enters through the soft meat first, then press through the crackling with a heavy cleaver. Sawing from the skin side shatters the crackling and squashes the meat.
Buying pork belly
Look for an even thickness with a good balance of fat and meat layers. Skin-on belly is best for crackling; skinless is easier for slicing thin for stir-fries and Korean BBQ. Ask your butcher to cut it into a square slab so it cooks evenly.
Our picks
Slicing & Carving Knife 12", Gladiator Series, NSF Certified ($99). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. For long, clean slices of raw belly.
Meat Cleaver 9", Ravager, Gladiator Series, NSF Certified, Dalstrong © ($99). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. For cutting through crisp crackling.
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. For cubing.
Related: cutting partly frozen meat and brisket basics.
Hone before you start with a ceramic honing rod ($79); a sharp edge is safer and gives cleaner cuts. More: knife safety tips.
FAQ
How do you cut pork belly?
Chill it, then cut across the layers with a long, sharp knife. The Dalstrong Gladiator Series 12" Slicing Knife ($99) slices raw belly cleanly; a heavy cleaver cuts through cooked crackling.
How do you cut pork belly thin?
Freeze it for 20 to 30 minutes until firm, then slice with a long, sharp blade.
Should you cut pork belly skin side up or down?
For cooked crispy belly, skin side down so you cut through the meat first and press through the crackling.
How do you score pork belly skin?
Dry the skin and score a tight crosshatch through the skin and into the fat, without cutting the meat.
