The Snake River Farms Kurobuta pork belly is rich with flavor and possesses a remarkable melt-in-your-mouth texture. Our pork belly is at its best prepared with a low temperature, slow cook technique like braising or oven roasting to develop a meltingly delicious tenderness. A final sear will impart a beautiful brown finish that is crisp and addictive.
All of our pork products are skin-off and are unable to be requested with skin-on. Due to the unique conformations of this product, approximate weights can vary up to +/- 0.5 pounds.
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Preparing Kurobuta Pork Belly
To ensure the most enjoyable eating experience, pair the recommended cooking method with the specific cut of pork. Read More
This came as a 6.5 lb section with absolutely no additional prep required. No skin to remove and nothing to trim. We put a rub on it, smoked for about 4 hours and served on tacos with pickled onions and peppers. It was absolutely wonderful. Would do this again!.
Posted 5/18/2020 by MSB
SRF Team : Thank you so much for taking the time to write this review, so happy you enjoy our products!
Fantastic for the Japanese kitchen I started to check out. Great flavor! We saw it into smaller pieces and I can use one at a time. I wish you would consider the same amount but cut into 1-pound pieces. I am so glad I found SRF offering fresh or "green" pork belly like German's say. Here in AZ no way to find it.
Posted 2/8/2020 by Lele
This stuff is FANTASTIC. The piece is so large that we cut it in 3 sections. Our first attempt was wonderful!
Posted 11/14/2019 by RP
I cured it for 8 days and threw it on the smoker. It was delicious!
Posted 10/12/2019 by Jason
Very tender piece of meat, cured it for 5 days using some Lem Backwoods Maple Bacon Cure, easy as pie. Smoked it 3.5 hours on Hickory on the Traeger and the smell, taste, and presentation were all delicious. Knocked this out of the park. And the piece is very generous, believe mine was 6.7lbs or so.
Posted 8/6/2019 by Donald