Pork belly is a fatty, boneless cut of pork taken from the belly of the pig, prized for its layers of alternating fat and meat and widely used both fresh and cured. Uncured pork belly is roasted, braised or slow cooked in dishes across many cuisines, including Chinese red-braised pork belly and Korean samgyeopsal, while cured and smoked pork belly is the source of most Western bacon. Because of its high fat content, pork belly is valued for producing especially tender, rich results when cooked slowly.
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Expresses Tradition
Used By
Source Æbleflæsk (Wikipedia)
Source Khao mu daeng (Wikipedia)
Source Luzhu huoshao (Wikipedia)
Source Schlachteplatte (Wikipedia)
Sources
Bossam (Wikipedia)
Used By: Bossam, Infobox main_ingredient field: Pork shoulder, belly, or handView the Source Luzhu huoshao (Wikipedia)
Used By: Luzhu huoshao, Infobox main_ingredient field: Pork lung, Pork belly or Fatback, Pork intestines, Pork liver, Tofu, Bing (bread)View the Source Khao mu daeng (Wikipedia)
Used By: Khao mu daeng, Infobox food/dish main_ingredient fieldView the Source Æbleflæsk (Wikipedia)
Used By: Æbleflæsk, LeadQuote, Used By: Æbleflæsk, Lead
is a traditional Danish dish consisting of cured or salted pork belly (known as flæsk), fried with apples, thyme and sugar.
Schlachteplatte (Wikipedia)
Used By: Schlachteplatte, Lead, compositionQuote, Used By: Schlachteplatte, Lead, composition
is a hearty German dish that primarily consists of boiled pork belly (Kesselfleisch) and freshly cooked Blutwurst and Leberwurst sausages.
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