Pork Belly

Also known asStreaky Pork · Samgyeopsal · Sanchaa · 五花肉

Name: Pork belly — a fatty, boneless cut from the underside of the pig, with alternating layers of fat and meat, and a thick skin. It is the source of bacon, and can be slow roasted until crisp, braised, or cured. It is succulent and very rich.

Description

Pork belly has become a restaurant favourite, but it is also a cheap, traditional cut in cuisines across the world: Chinese braised hong shao rou and crispy roast siu yuk, Korean samgyeopsal grilled at the table, Filipino lechon kawali and sisig, German Schweinebauch, Danish flæskesteg and British roast belly with crackling.

The belly is roughly half fat, which melts as it cooks and keeps the meat moist. The skin, if scored and dried, puffs into crisp crackling. It is cooked low and slow, or briefly, in thin slices.

Main nutrition value

Pork is a good source of high-quality protein, thiamin (vitamin B1), selenium, zinc, vitamin B6 and B12, and its fat content varies widely by cut, from very lean fillet to fatty belly. Pork belly is one of the fattiest cuts of pork, with a high amount of saturated fat and many calories.

How best to be consumed

Pork belly is slow roasted, braised or grilled in thin slices.

1. Score the skin, dry thoroughly, rub with salt, and roast at 160°C for 2 to 3 hours, then finish at 220°C for crisp crackling.
2. Braise in soy, rice wine, ginger and star anise for 1.5 to 2 hours, for Chinese red-cooked pork.
3. Slice thinly, and grill quickly at the table for Korean barbecue, with lettuce leaves, garlic and ssamjang.
4. Cook to at least 63°C, and ideally until tender.
5. Serve with acidic or fresh sides, such as pickles or apple sauce, to cut the richness.

Overconsumption could cause…

Pork belly is a very rich cut, best as an occasional treat.

1. Raised LDL cholesterol and heart disease risk from the saturated fat in fattier cuts, skin and processed products, so choose lean cuts and trim visible fat.
2. Parasites such as Trichinella and tapeworm, and hepatitis E virus, from undercooked pork, so cook pork thoroughly, to at least 63°C with a rest.
3. Higher risk of bowel (colorectal) cancer with regular high intake of red meat, which the World Health Organization's cancer agency classifies as probably carcinogenic, so many health bodies advise keeping red meat to about 350 to 500 g (cooked weight) a week. Pork is classed as a red meat by the cancer agency.
4. Harmful compounds (heterocyclic amines and polycyclic aromatic hydrocarbons) formed when meat is charred or cooked at very high heat over flames, so avoid burning it, marinate first, and cook gently.
5. High salt (sodium), which can raise blood pressure over time, particularly in cured, canned and processed products. This applies to cured or marinated belly.

GroupsPorkMammals (red meat)Low sodiumFresh

Made intoBacon

Related foodsPork RibsHamPork LegPork ShoulderPork Mince / Ground PorkPork Loin

Wikipedia — Pork belly, used for origin, naming and history: https://en.wikipedia.org/wiki/Pork_belly