Who knew finding a substitute for pork belly could be so… necessary? Trust us, we’ve been there, staring at an empty package and needing a quick fix. Pork belly isn’t always on hand, but that doesn’t mean your dish has to suffer.
We’ve tried a bunch of alternatives—some worked great, others… not so much. The good news? We’ve figured out the best ones that actually deliver on flavor and texture. Whether you’re whipping up crispy bites or tender slices, there’s a swap that’ll get the job done.
Stick around because these six options are worth knowing. They’re simple, satisfying, and won’t leave you missing pork belly.
6 Easy Substitutes for Pork Belly
Here are six substitutes for pork belly that you can use in your dishes:
1 – Bacon (Thick-Cut or Slab)
First, bacon is like pork belly’s cooler cousin that’s always invited to dinner. Thick-cut or slab bacon works wonders as a substitute because it’s rich, fatty, and has that smoky kick.
Use it in equal amounts to pork belly since the textures are pretty close. Just remember, bacon is cured, so it’s saltier. Adjust seasoning to avoid going overboard.
For dishes where crispiness matters, bacon nails it. You’ll get those golden edges with a chewy center. For stews or braises, it melts down into tender pieces full of flavor.
If you’re curious about other bacon alternatives, check out this guide to bacon substitutes for even more inspiration.
2 – Pork Shoulder
Pork shoulder is like pork belly’s serious, no-nonsense sibling. It’s fattier than you’d think, and the meat gets super tender after slow cooking. The texture isn’t quite as silky, but it’s a solid swap for braises and stews.
Use about the same amount as you would for pork belly. Just remember to trim the excess fat if the cut looks like it’s trying to compete with bacon. It’s leaner overall, so it might not crisp up in the same way.
The flavor is mild, so it soaks up marinades and spices like a champ. Great for hearty recipes where you want the meat to shine without overpowering the dish. Pork shoulder is also cheaper, making it better for big portions or meal prep.
When you’re curious about other cuts, skim through this guide to pork shoulder substitutes for some handy picks.
3 – Pork Loin
In terms of texture and flavor, pork loin is a lighter version of pork belly. It’s not as fatty or rich, but it has that same melt-in-your-mouth quality. The meat looks like white ribbons once you slice through it.
You can use equal amounts in most recipes, but remember to baste the meat since it tends to dry out faster. You won’t get the crispiness with this one, so don’t aim for that. Instead, think about its versatility; you can bake, roast, grill, fry—whatever sounds best!
Pork loin is ideal for healthier dishes where you don’t want all the extra fat from pork belly.
4 – Pancetta
The fancy-sounding pancetta is just pork belly cured with salt. It’s not smoked like bacon, so the flavor is lighter and less intense. We suggest using it in the same amount as pork belly in recipes. Since it’s already thin-sliced, there’s no prep needed.
It crisps up nicely in a pan, making it great for soups or pastas. The fat renders out fast, leaving rich drippings for extra flavor. Unlike pork belly, it’s less greasy and more refined in taste.
You’ll usually find pancetta pre-packaged in small quantities. This makes it convenient but pricier for big portions. If you’re trying to learn more about swapping pancetta, check out this guide to pancetta substitutes.
5 – Duck Breast
For a non-pork option, we recommend duck breast (if you’re not vegetarian or vegan). It has that distinct rich, savory flavor that’s almost buttery. The texture is similar to pork belly—tender with a layer of fat.
Use about the same amount as you would for pork belly. Duck can be pricey though, so it might be best for special occasions or smaller portions.
It’s also easy to get creative with duck since it goes well with sweet and tangy flavors. Try it in Asian-inspired dishes where the sauce plays an important role.
6 – Beef Brisket
Last but not least, beef brisket for the win. It’s a tougher cut of meat, so it needs low and slow cooking to get tender. Once it gets there, the flavor is 100% worth it.
Use about half as much beef brisket compared to pork belly since it’s leaner overall. The texture is different but equally satisfying; think juicy and chewy at the same time.
Beef brisket also suits heartier dishes where you want some bite from the meat but still crave a comforting, melt-in-your-mouth experience. For more beef substitutes, skim through our guide to beef brisket substitutes for ideas.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.