This article needs additional citations for verification. (November 2015) (Learn how and when to remove this template message)
Uncooked pork belly
|Nutritional value per 100 grams (3.5 oz)|
|Energy||2,167 kJ (518 kcal)|
In Chinese cuisine, pork belly (Chinese: 五花肉; pinyin: wǔhuāròu) is most often prepared by dicing and slowly braising with skin on, marination, or being cooked in its entirety. Pork belly is used to make red braised pork belly (红烧肉) and Dongpo pork (东坡肉) in China (sweet and sour pork is made with pork fillet).
Latin American & Caribbean
In Dominican Republic,Colombia, Venezuela, & Puerto Rican cuisine, pork belly strips are fried and served as part of bandeja paisa "surtido" (chicharrón).
In Venezuela is known as "tocineta" not to be confused with "chicharron" (pork skins), although the "arepa de chicharrón" uses fried pork belly instead of skins. On the local tradition, is one of the fillings of the traditional ham bread (pan de jamón), some persons use it for the typical hallacas, a very popular "pasapalo" (snack) is the bull´s eye (ojo de buey) consisting of a prune pack with bacon and deep fried. Due to the cultural influence of the US, through the oil industry, is eaten with eggs and pancakes for breakfast and with BLT (bacon, lettuce and tomato) sandwiches, and with hamburguers.
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.
According to a 2006 survey by National Agricultural Cooperative Federation, 85% of South Korean adults stated that their favourite slice of pork is the pork belly. The survey also showed 70% of recipients eat the meat at least once a week. The high popularity of pork belly makes it one of the most expensive parts of pork. South Korea imports wholesale pork belly from Belgium, the Netherlands, and other countries for the purpose of price stabilization as imported pork is much cheaper than domestic. The South Korean government planned to import 70,000 tons of pork belly with no tariff in the second half year of 2011. Thus, importation of pork belly was expected to expand.
Pork belly is consumed both at restaurants and at home, grilled at Korean barbecue, or used as an ingredient for many Korean dishes, such as bossam (boiled pork wraps) and kimchi-jjigae (kimchi stew).
Samgyeop-sal-gui (삼겹살구이) or ogyeop-sal-gui (오겹살구이) refers to the gui (grilled dish) of pork belly. Slices of pork belly meat are usually grilled not marinated nor seasoned. It is often marinated with garlic, and accompanied by soju. Usually diners grill the meat themselves and eat directly from a grill. It is typically served with ssamjang (wrap sauce) and ssam (wrap) vegetables such as lettuce and perilla leaves to wrap it in.
In the Netherlands the 'Zeeuws spek' is very popular, as the 'speklap', slowly baked pork belt.
In Norwegian cuisine, pork belly is used by 60% of the population for Christmas Dinner. The tradition is to cook it slowly in the oven with skin, and serve with crackling accompanied by potatoes, pork patties, medister as well as red cabbage & sour cabbage.
In Filipino cuisine, pork belly (Tagalog: liyempo; Philippine Spanish: liempo) 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). This method of preparing pork is called inihaw in Filipino and sinugba in Cebuano. Being seasoned, deep-fried, and served by being chopped into pieces is called lechon kawali.
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'. 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. Pork belly is also used in the UK to make "streaky" bacon.
The pork belly futures contract became an icon of futures and commodities trading. It is frequently used as a pars pro toto for commodities in general and appears in several depictions of the arena in popular entertainment (such as the 1974 movie For Pete's Sake and the 1991 cartoon "Ren and Stimpy"). 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 varied 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.
- Pancetta – Italian bacon made of pork belly meat
- Rafute (Shoyu pork) – A pork rib dish in the Okinawan cuisine
- Rullepølse – Traditional Danish spiced cold cut meat roll
- Samgyeopsal – Korean grilled pork belly dish
- Bacon – A type of salt-cured pork
- Korean barbecue
- Korean cuisine – The customary cooking traditions and practices of Korea
- List of pork dishes – Wikipedia list article
- Smith et al "Factors Affecting Desirability of Bacon and Commercially-Processed Pork Bellies," J. Anim Sci. 1975. 41:54-65. Archived 2008-10-07 at the Wayback Machine
- Yoke, Wong Ah (May 8, 2016). "Video: How to make braised Dongpo pork". The Straits Times. Retrieved June 24, 2019.
- Lars Dahlager Politiken, 20 November 2014
- Lonely Planet Publications (Firm) (2004). Germany. Lonely Planet Publications. p. 432. ISBN 9781740594714. Retrieved June 24, 2019.
- Gillespie, K.; Joachim, D. (2012). Fire in My Belly: Real Cooking. Andrews McMeel Publishing. p. 264. ISBN 978-1-4494-2642-2. Retrieved June 24, 2019.
-  2006 ACK Survey
- "Hansik, Must-Eat Foods" Archived 2016-03-05 at the Wayback Machine Visit Seoul
- "40 Korean foods we can't live without" CNN Travel
- Bilderback, Leslie (2016-09-06). Salt: The Essential Guide to Cooking with the Most Important Ingredient in Your Kitchen. St. Martin's Press. ISBN 9781250088727.
- Ruhlman, Michael (2007-11-06). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. Simon and Schuster. ISBN 9781416579229.
- Monica Davey (30 July 2011), "Trade in Pork Bellies Comes to an End, but the Lore Lives", New York Times, retrieved 16 May 2016
- Garner, Carley (January 13, 2010). "A Crash Course in Commodities". A Trader's First Book on Commodities. FT Press. Retrieved 6 December 2011.
|Wikimedia Commons has media related to Pork bellies.|