Ingredient:Pork belly: Difference between revisions
From Wiki_Recipe
Jump to navigationJump to search
No edit summary |
No edit summary |
||
| (One intermediate revision by the same user not shown) | |||
| Line 1: | Line 1: | ||
[[File: | [[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. | ||
Latest revision as of 15:23, 16 October 2026
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.
| 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.
