Pork belly

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For the fictional town of Porkbelly, see Johnny Test.
Not to be confused with pork barrel.
Pork belly
Schweinebauch-2.jpg
Uncooked pork belly, with rind (skin)
Nutritional value per 100 grams (3.5 oz)
Energy 2.176 kJ (0.520 kcal)
0 g
53 g
9 g

Source: [1]

Pork belly is a boneless cut of fatty meat[2] from the belly of a pig. Pork belly is popular in East Asian, European and North American cuisine.

Regional variations[edit]

This cut of meat is enormously popular in Chinese, Korean and Philippine cuisine.

China[edit]

Chinese braised pork belly

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 (紅燒肉) or Dongpo pork (東坡肉) in China (Sweet and Sour Pork is made with pork fillet).

Colombia[edit]

In Colombian cuisine pork belly strips are fried and served as part of bandeja paisa (chicharrón).

France[edit]

In Alsatian cuisine, pork belly is used to make choucroute garnie.

Germany[edit]

In German cuisine, pork belly is used to make schlachtplatte.

Japan[edit]

In Okinawan cuisine, rafute is traditionally eaten for longevity.

Korea[edit]

Koreans cook Samgyeopsal on a grill with garlic, often accompanied by soju.

Philippines[edit]

In Philippine cuisine, pork belly (Filipino: liyempo) is marinated in a mixture of crushed garlic, vinegar, salt and pepper before being grilled. It is then served with soy sauce and vinegar (toyo’t suka) or vinegar with garlic (bawang at suka). Pork belly prepared this way is called inihaw in Filipino and sinugba in Cebuano.

Switzerland[edit]

In Swiss cuisine, pork belly is used to make the Berner Platte (de).

United Kingdom[edit]

In British cuisine pork belly is primarily cooked using two methods. For slow roast pork belly the meat is baked at a moderate temperature for up to three hours to tenderise it, coupled with periods of approximately twenty minutes at a high temperature at the beginning or end of the cooking period to harden off the rind or 'crackling'. This is often accompanied by a sweet chilli baste or sauce. For barbecued belly pork the meat is seasoned and slow cooked in a pan by indirect heat on a covered barbecue, on a bed of mixed vegetables to which apple cider is added. Heat is again varied to produce tender meat with hard crackling.

United States[edit]

In the United States, bacon is most often made from pork bellies. Uncured whole pork belly is a popular dish as well.

Pork belly futures[edit]

The pork belly futures contract became an icon of futures and commodities trading, frequently used as a pars pro toto for commodities in general and appearing in several depictions of the arena in popular entertainment (such as the 1974 movie For Pete's Sake and the 1983 movie Trading Places). Inaugurated on August 18, 1961 on the Chicago Mercantile Exchange (CME), frozen pork belly futures were developed as a risk management device to meet the needs of meat packers who processed pork and had to contend with volatile hog prices, as well as price risks on processed products held in inventory. The futures contracts were useful in guiding inventories and establishing forward pricing. The unit of trading was 20 short tons (40,000 lb or 18,000 kg) of frozen, trimmed bellies. (Bellies typically weigh around 6 kg (13 lb).) Pork bellies can be kept in cold storage for an extended period of time, and generally it was the frozen bellies that were most actively traded. Spot prices vary depending on the amount of inventory in cold storage and the seasonal demand for bacon as well as the origin of the pork; in the past, the former drove the prices of the futures as well.

In more recent years pork belly futures' prominence declined; eventually they were among the least-traded contracts on the CME, and were delisted for trading on July 18, 2011.[3]

See also[edit]

References[edit]

  1. ^ "Pork Belly at Fat Secret". FatSecret. Retrieved 6 December 2011. 
  2. ^ Smith et al "Factors Affecting Desirability of Bacon and Commercially-Processed Pork Bellies," J. Anim Sci. 1975. 41:54-65.
  3. ^ Garner, Carley (January 13, 2010). "A Crash Course in Commodities". A Trader's First Book on Commodities. FT Press. Retrieved 6 December 2011.