Pork belly
Uncooked pork belly
|
|
| Nutritional value per 100 grams (3.5 oz) | |
|---|---|
| Energy | 1,456 kJ (348 kcal) |
|
8 g
|
|
|
26.4 g
|
|
|
15.8 g
|
|
|
|
|
Source: |
|
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.
This cut of meat is enormously popular 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.
Pancetta is made from pork belly.
In Okinawan cuisine, rafute is traditionally eaten for longevity.
Koreans cook Samgyeopsal on a grill with garlic, often accompanied by soju.
...
Wikipedia