Ingredient:Pork belly - Revision history

Korostysh at 15:23, 16 October 2026

2026-10-16T15:23:20Z

← Older revision		Revision as of 15:23, 16 October 2026
Line 1:		Line 1:
	[[File:~~Pork_belly~~.jpg\|thumb\|right\|300px\|Raw slab of pork belly]]		[[File:Schweinebauch-2.jpg\|thumb\|right\|300px\|Raw slab of pork belly]]
	[[File:American Pork Cuts.svg\|thumb\|right\|300px\|A butcher diagram showing standard American pork cuts, highlighting the belly.]]		[[File:American Pork Cuts.svg\|thumb\|right\|300px\|A butcher diagram showing standard American pork cuts, highlighting the belly.]]
	Pork belly is exactly what it sounds like—a boneless, exceptionally fatty cut of meat from the belly of the pig. It features thick layers of fat alternating with strips of meat, topped with the skin.		Pork belly is exactly what it sounds like—a boneless, exceptionally fatty cut of meat from the belly of the pig. It features thick layers of fat alternating with strips of meat, topped with the skin.

Korostysh: 1 revision imported

2026-10-16T15:13:25Z

1 revision imported

← Older revision		Revision as of 15:13, 16 October 2026
(No difference)

wikipedia>Unknown user at 15:13, 16 October 2026

2026-10-16T15:13:25Z

New page

[[File:Pork_belly.jpg|thumb|right|300px|Raw slab of pork belly]]
[[File:American Pork Cuts.svg|thumb|right|300px|A butcher diagram showing standard American pork cuts, highlighting the belly.]]
Pork belly is exactly what it sounds like—a boneless, exceptionally fatty cut of meat from the belly of the pig. It features thick layers of fat alternating with strips of meat, topped with the skin.

== Nutritional Information ==
''Values based on a standard 100g (3.5 oz) serving of raw pork belly.''

{| class="wikitable"
! Nutrient !! Amount
|-
| '''Calories''' || 518 kcal
|-
| '''Protein''' || 9.3 g
|-
| '''Total Fat''' || 53.0 g
|-
| '''Saturated Fat''' || 19.3 g
|-
| '''Carbohydrates''' || 0 g
|-
| '''Sodium''' || 32 mg
|}

== Culinary Uses ==
- The cut used to make commercial and artisanal bacon when cured and smoked.
- Slow-roasted until the fat renders completely and the top skin puffs into a crispy "crackling."
- Braised for hours in soy sauce and aromatics for dishes like Chinese Dongpo pork or Japanese chashu.

== See Also ==
* [[Ingredient:Pork_shoulder]]
* [[Ingredient:Ground_pork]]

[[Category:Ingredients]]
[[Category:Proteins]]
[[Category:Meat]]