Boneless and fatty cut of meat from the belly of a pig
For the fictional town of Porkbelly, see Johnny Test.
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Pork belly
Uncooked pork belly
Nutritional value per 100 grams (3.5 oz)
Energy
2,167 kJ (518 kcal)
Carbohydrates
0 g
Fat
53 g
Protein
9.34 g
Source: [1]
Pork belly or belly pork is a boneless, fatty cut of pork[2] from the belly of a pig. Pork belly is particularly popular in Filipino, Hispanic, Chinese, Danish, Norwegian, Korean, Polish, Thai, and American cuisine.
^"FoodData Central".
^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
Red braised porkbelly or hong shao rou (simplified Chinese: 红烧肉; traditional Chinese: 紅燒肉; pinyin: hóngshāoròu) is a classic pork dish from China, red-cooked...
Salt pork is salt-cured pork. It is usually prepared from porkbelly, or, less commonly, fatback. Salt pork typically resembles uncut side bacon, but is...
and commonly barbecued. The belly, although a fattier meat, can be used for steaks or diced as stir-fry meat. Porkbelly may be rolled for roasting or...
Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly...
A gua bao, also known as a porkbelly bun, bao, or bao bun, is a type of lotus leaf bun originating from Fujianese cuisine in China. It is also a popular...
preserved pork or red roasted pork is used in Chinese and Asian cuisine. Bacon is defined as any of certain cuts of meat taken from the sides, belly, or back...
samgyeopsal-gui (삼겹살구이 lit. 'grilled three-layer meat'), or grilled porkbelly is a type of gui (grilled dish) in Korean cuisine. Directly translated...
or pork dish Red braised porkbelly – Chinese braised pork dish, or Mao's porkbelly Rica-rica – Indonesian type of hot and spicy spice mixture, pork version...
a cut of bacon that includes the pork loin from the back of the pig. It may also include a portion of the porkbelly in the same cut. It is much leaner...
from normal pork rind in the United Kingdom by the fact that it is cut from a freshly roasted joint of pork (usually pork loin or porkbelly), or the edge...
Pancetta (Italian: [panˈtʃetta]) is a salt-cured porkbelly meat product in a category known as salume. In Italy, it is often used to add depth to soups...
meat, is a Hangzhou dish made by pan-frying and then red-cooking porkbelly. The pork is typically cut into thick, approximately 5 centimeter (2.0 inch)...
made from the porkbelly and often formed into cubes in Spain. In Caribbean countries, such as Puerto Rico and Cuba, tocino is made from pork fatback and...
A "Bacon Chop" is cut from the shoulder end and leaves the porkbelly meat attached. Pork chops are sometimes sold marinated, or they can be prepared...
onions, ginger, pork back fat, pig's trotters, oil and chicken carcasses. The dish is traditionally topped with chāshū (sliced porkbelly), and additional...
spelled hombà, is a Filipino braised pork dish from Visayas, Philippines. It traditionally uses fatty cuts of porkbelly slow-cooked until very tender in...
kaeng som, while its meat dishes have included a porkbelly stew, roasted red pork, and salt-sprinkled pork shoulder. The restaurant's dishes are inspired...
Pork jowl is a cut of pork from a pig's cheek. Different food traditions have used it as a fresh cut or as a cured pork product (with smoke and/or curing...
flavor is usually better when made with fattier cuts of pork, such as pork shoulder or porkbelly. Chadolbagi or chadolbaegi is a dish made from thinly...
cured, and smoked turkey, commonly marketed as a low-fat alternative to pork bacon; it may also be used as a substitute for bacon where religious dietary...
Pork ribs are a cut of pork popular in Western and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces,...
Brent served roasted porkbelly with a charred corn salsa, which impressed the judges with its flavours and the cooking of the pork, and was declared the...
spread on sliced bread. Rillettes were traditionally made with fatty porkbelly or pork shoulder. The meat was cubed, salted and cured, cooked slowly over...
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