 | This article needs additional citations for verification .(November 2015) |
 Uncooked pork belly | |
| Nutritional value per 100 grams (3.5 oz) | |
|---|---|
| Energy | 2,167 kJ (518 kcal) |
0 g | |
53 g | |
9.34 g | |
Source: [1] | |
Pork belly or belly pork is a boneless, fatty cut of meat [2] from the belly of a pig. Pork belly is particularly popular in Filipino, Hispanic, Chinese, Danish, Norwegian, Korean, Polish and Thai cuisine.
In Alsatian cuisine, pork belly is prepared as choucroute garnie .
In Chinese cuisine, pork belly (Chinese :五花肉; pinyin :wǔhuāròu) is most often prepared by dicing and slowly braising with skin on, marination, or being cooked in its entirety. Pork belly is used to make red braised pork belly (紅燒肉) and Dongpo pork [3] (東坡肉) in China (sweet and sour pork is made with pork fillet).
In Guangdong, a variant called crispy pork belly (脆皮燒肉) is also popular. The pork is cooked and grilled for a crispy skin. [4] Pork belly is also one of the common meat used in Char siu.
In Dominican, Colombian, Venezuelan, and Puerto Rican cuisine, pork belly strips are fried and served as part of bandeja paisa surtido ( chicharrón ).
In Venezuela, it is known as tocineta, not to be confused with chicharrón (pork skins) (although the arepa de chicharrón uses fried pork belly instead of skins). Local tradition uses tocineta as one of the fillings of traditional ham bread ( pan de jamón ), and some use it for the typical hallacas.
In traditional Danish cuisine, whole pork belly is prepared as flæskesteg (literally 'pork roast'), traditionally eaten at Christmas. The dish is called ribbenssteg (literally 'rib roast') when prepared from pork belly. It is typically oven roasted with the skin on, seasoned with salt and bay leaves. The skin turns into a crispy rind, which is eaten with the meat. Prepared in individual slices as stegt flæsk , it is the national dish of Denmark. [5]
In German cuisine, pork belly is used as an ingredient in schlachtplatte . [6]
In Italian cuisine, pancetta derives from pork belly. [7]
| Korean name | |
| Hangul | 삼겹살 |
|---|---|
| Hanja | 三-- |
| Revised Romanization | samgyeop-sal |
| McCune–Reischauer | samgyŏp-sal |
| IPA | [sam.ɡjʌp̚.s͈al] |
| Hangul | 오겹살 |
| Hanja | 五-- |
| Revised Romanization | ogyeop-sal |
| McCune–Reischauer | ogyŏp-sal |
| IPA | [o.ɡjʌp̚.s͈al] |
In Korean cuisine,pork belly with the skin removed is known as samgyeop-sal (삼겹살),while pork belly with the skin on is known as ogyeop-sal (오겹살). The literal meaning of samgyeop-sal is 'three-layered meat' as sam (삼;三) means 'three',gyeop (겹) means 'layer',and sal (살) means 'flesh',referring to what appears to be three layers that are visible in the meat. The word o (오;五) in ogyeop-sal means 'five',referring to the five-layered pork belly meat with the skin.
According to a 2006 survey by National Agricultural Cooperative Federation,85% of South Korean adults stated that they prefer pork belly [8] ;70% of those surveyed recipients ate the meat at least once a week. The high popularity of pork belly makes it one of the most expensive parts of pork. South Korea imports wholesale pork belly from Belgium,the Netherlands,and other countries for price stabilization,as imported pork is much cheaper than domestic. The South Korean government planned to import 70,000 tons of pork belly with no tariff in the second half year of 2011. Thus,the importation of pork belly was expected to expand.
Pork belly is consumed both at restaurants and home,grilled at Korean barbecue,or used as an ingredient for many Korean dishes,such as bossam (boiled pork wraps) and kimchi-jjigae (kimchi stew).
Samgyeop-sal-gui (삼겹살구이) or ogyeop-sal-gui (오겹살구이) refers to the gui (grilled dish) of pork belly. Slices of pork belly meat are usually grilled,not marinated or seasoned. It is often marinated with garlic and accompanied by soju. Usually,diners grill the meat themselves and eat directly from a grill. It is typically served with ssamjang (wrap sauce) and ssam (wrap) vegetables such as lettuce and perilla leaves to wrap it in. [9] [10]
In the Netherlands the Zeeuws spek is very popular,as the speklap,slowly baked pork belt. [11]
In Norwegian cuisine,pork belly is eaten by 55% of the population for Christmas dinner as of 2014. The tradition is to cook it slowly in the oven with the skin on and serve it accompanied by potatoes,medisterkake (pork meatballs similar to frikadeller ),sausages,and lingonberry jam,as well as stewed cabbage ( surkål ),comparable to sauerkraut. [12] The crispiness of the pork rind is considered vital to the pork belly.
In Okinawan cuisine,rafute is traditionally eaten for longevity.
In Filipino cuisine,pork belly (Tagalog:liyempo;Philippine Spanish:liempo) is marinated in a mixture of crushed garlic,vinegar,salt,and pepper before being grilled. It is then served with soy sauce and vinegar (toyo't suka) or vinegar with garlic (bawang at suka). This method of preparing pork is called inihaw in Filipino and sinugba in Cebuano. Being seasoned,deep-fried,and served by being chopped into pieces is called lechon kawali .
In Swiss cuisine,pork belly is used as an ingredient in the Berner Platte .
In Thai cuisine,pork belly is called mu sam chan (หมูสามชั้น;lit:'three-layered pork') refers to rind,fat and meat,often used to make Khao mu daeng and Khao mu krop ,or fried with kale.
In British cuisine,pork belly is primarily cooked using two methods. For slow roast pork belly,the meat is baked at a moderate temperature for up to three hours to tenderize it,coupled with periods of approximately twenty minutes at a high temperature at the beginning or end of the cooking period to harden off the rind or "crackling". For a barbecued pork belly,the meat is seasoned and slow-cooked in a pan by indirect heat on a covered barbecue,on a bed of mixed vegetables to which (hard) cider is added. Heat is again varied to produce tender meat with hard crackling. Pork belly is also used in the UK to make streaky bacon.
In American cuisine,bacon is most often made from pork bellies. [13] Salt pork is made from pork bellies also,which is commonly used for making soups and stews. [14]
The pork belly futures contract became an icon of futures and commodities trading. It is frequently used as a placeholder for commodities in general and appears in several depictions of the arena in popular entertainment,such as the 1983 film Trading Places . [15] Inaugurated on August 18,1961,on the Chicago Mercantile Exchange (CME),frozen pork belly futures were developed as a risk management device to meet the needs of meat packers who processed pork and had to contend with volatile hog prices,as well as price risks on processed products held in inventory.
The futures contracts were useful in guiding inventories and establishing forward pricing. The unit of trading was 20 short tons (40,000 lb or 18,000 kg) of frozen,trimmed bellies. (Bellies typically weigh around 6 kg (13 lb).) Pork bellies can be kept in cold storage for an extended period,and generally,the frozen bellies were most actively traded. Spot prices varied depending on the amount of inventory in cold storage and the seasonal demand for bacon,and the origin of the pork. In the past,the former drove the prices of the futures as well.[ citation needed ]
In more recent years,pork belly futures' prominence declined;eventually,they were among the least-traded contracts on the CME and were delisted for trading on July 18,2011. [15] [16]
Offal, also called variety meats, pluck or organ meats, is the internal organs of a butchered animal. The word does not refer to a particular list of edible organs, and these lists of organs vary with culture and region, but usually exclude skeletal muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat.
Bulgogi, literally "fire meat") is a gui made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin and rib eye are frequently used cuts of beef for the dish. The dish originated from northern areas of the Korean Peninsula, but is a very popular dish in South Korea, where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits.
Asado is the technique and the social event of having or attending a barbecue in various South American countries: especially Argentina, Chile, Paraguay, Peru, and Uruguay where it is also a traditional event. An asado usually consists of beef, pork, chicken, chorizo, and morcilla; all of which are cooked using an open fire or a grill, called a parrilla. Usually, red wine and side dishes such as salads accompany the main meats, which are prepared by a designated cook called the asador or parrillero.
Galbi (Korean: 갈비), kalbi, galbi-gui (갈비구이), or grilled ribs is a type of gui in Korean cuisine. "Galbi" is the Korean word for "rib", and the dish is usually made with beef short ribs. When pork spare ribs or another meat is used instead, the dish is named accordingly. Galbi is served raw, then cooked on tabletop grills usually by the diners themselves. The dish may be marinated in a sweet and savory sauce usually containing soy sauce, garlic, and sugar. Both non-marinated and marinated galbi are often featured in Korean barbecue. This and many other dishes in Korean barbecue influenced Yakiniku as seen in the use of galbi.
Samgyeopsal, samgyeopsal-gui, or grilled pork belly is a type of gui in Korean cuisine.
Chicharrón is a dish generally consisting of fried pork belly or fried pork rinds. Chicharrón may also be made from chicken, mutton, or beef.
In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family Anatidae, found in both fresh and salt water. Duck is eaten in many cuisines around the world. It is a high-fat, high-protein meat rich in iron. Duckling nominally comes from a juvenile animal, but may be simply a menu name.
Char siu is a Cantonese-style of barbecued pork. Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for chasiu baau or pineapple buns. Five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally.
Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time.
Siu mei is the generic Cantonese name of meats roasted on spits over an open fire or a large wood-burning rotisserie oven. It creates a unique, deep barbecue flavor and the roast is usually coated with a flavorful sauce before roasting. Siu mei is very popular in Hong Kong and Macau, and overseas Chinatowns especially with Cantonese emigrants. In Hong Kong, the average person eats siu mei once every four days, with char siu being the most popular, followed by siu yuk in second, and roast goose being third. Some siu mei such as white cut chicken and soy sauce chicken are not roasted at all but they are considered siu mei nonetheless. siu mei is also known colloquially as siu laap, as the latter term encompasses siu mei and laap mei, a type of preserved meat. They are usually prepared in the same kitchen during autumn and winter season in what are often known as siu laap establishments or Chinese BBQ shops. Siu laap is also often sold alongside lou mei, such as orange cuttlefish and pig's ear.
Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay, a female Peranakan is known as a nonya, and a male Peranakan is known as a baba. The cuisine combines Chinese, Malay, Javanese, South Indian, and other influences.
Spare ribs are a variety of ribs cut from the lower portion of a pig, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. Meat and fat cover the bones. Spare ribs (pork) are distinguished from short ribs, which are beef. Spareribs are typically cooked low and slow, either smoked, grilled, or braised.
Korean barbecue is a popular method in Korean cuisine of grilling meat, typically beef, pork or chicken. Such dishes are often prepared on gas or charcoal grills built into the dining table itself. Some Korean restaurants that do not have built-in grills provide customers with portable stoves for diners to use at their tables. Alternatively, a chef uses a centrally displayed grill to prepare dishes that are made to order.
Pork is the culinary name for the meat of the pig. It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE.
Inihaw, also known as sinugba or inasal, are various types of grilled or pit-roasted barbecue dishes from the Philippines. They are usually made from pork or chicken and are served on bamboo skewers or in small cubes with a soy sauce and vinegar-based dip. The term can also refer to any meat or seafood dish cooked and served in a similar way. Inihaw are commonly sold as street food and are eaten with white rice or rice cooked in coconut leaves (pusô). Inihaw is also commonly referred to as Filipino barbecue or (informally) Pinoy BBQ.
Venetian cuisine, from the city of Venice, Italy, or more widely from the region of Veneto, has a centuries-long history and differs significantly from other cuisines of northern Italy, and of neighbouring Austria and of Slavic countries, despite sharing some commonalities.
Pork rind is the culinary term for the skin of a pig. It can be used in many different ways.
