Pork bellies
Uncooked pork belly
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| Nutritional value per 100 grams (3.5 oz) | |
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| Energy | 1,456 kJ (348 kcal) |
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8 g
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26.4 g
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15.8 g
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Source: |
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| Korean name | |
| Hangul | 삼겹살 |
|---|---|
| Hanja | 三-- |
| Revised Romanization | samgyeop-sal |
| McCune–Reischauer | samgyŏp-sal |
| IPA | [sam.ɡjʌp̚.s͈al] |
| Hangul | 오겹살 |
| Hanja | 五-- |
| Revised Romanization | ogyeop-sal |
| McCune–Reischauer | ogyŏp-sal |
| IPA | [o.ɡjʌp̚.s͈al] |
Pork belly is a boneless cut of fatty meat from the belly of a pig. Pork belly is popular in East Asian, European and North American cuisine.
The pork belly is widely used in Chinese, Korean and Philippine cuisine.
In Chinese cuisine, pork belly (Chinese: 五花肉; pinyin: wǔhuāròu) is usually diced, browned, then slowly braised with skin on, or sometimes marinated, and cooked as a whole slab. Pork belly is used to make slowly braised pork belly (红烧肉) or Dongpo pork (东坡肉) in China (sweet and sour pork is made with pork fillet).
In Colombian cuisine, pork belly strips are fried and served as part of bandeja paisa (chicharrón).
In Alsatian cuisine, pork belly is used to make choucroute garnie.
In German cuisine, pork belly is used to make schlachtplatte.
In Italian cuisine, pancetta is made from pork belly.
In Okinawan cuisine, rafute is traditionally eaten for longevity.
In Korean cuisine, pork belly meat without the skin is known as samgyeop-sal (삼겹살), while pork belly meat with the skin on is known as ogyeop-sal (오겹살). The literal meaning of samgyeop-sal is "three-layered meat" as sam (삼; 三) means "three", gyeop (겹) means "layer", and sal (살) means "flesh", referring to what appears to be three layers that are visible in the meat. The word o (오; 五) in ogyeop-sal means "five", referring to the five-layered pork belly meat with the skin-on.
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Wikipedia