30 percent<\/u><\/a> (half of which is saturated), it is one of the fattest parts of the pig. But it is very flavorful cut.<\/p>\n\n\n\n The meat is long-fibered and interspersed with connective tissue and intramuscular fat. It ends up buttery soft, wonderfully juicy, and tasty, precisely because it has so much fatty tissue. The good thing is that most of these fats are lost when you fry the meat. <\/p>\n\n\n\n
The upper third of the whole belly is traversed with the ribs and is called the belly rib. This is where the classic spare pork ribs come from. <\/p>\n\n\n\n
What’s Pork Belly Suitable For?<\/h2>\n\n\n\n Thanks to the thick rind, pork belly is perfect for slow-roasting preparations made to develop a crust in a covered dish. The meat is cut, sprinkled with salt, and then cooked until crispy in the oven or on the grill. <\/p>\n\n\n\n
Due to its long-fibered, streaky meat structure, the pork belly is most suitable for a slow cooking method such as stewing or low-and-slow type of cooking. When you cook belly pork at low temperatures to the right internal temperature, the meat becomes wonderfully soft and tender<\/strong>.<\/p>\n\n\n\nWhether as a roast with a crust or bacon \u2013 pork belly is very popular despite its high-fat content.<\/p>\n\n\n\n
Pork Belly Recipe<\/h2>\n\n\n\n If you’re looking for a simple and practical pork belly recipe, you’ll like the tasty and uncomplicated fried pork belly. A tip for the preparation of this dish is to pay attention to the pan. Pork belly frying<\/strong> spatters<\/strong> a<\/strong> lot<\/strong> of oil.<\/p>\n\n\n\nI always use a deep pan<\/strong> where I can completely cover the meat and keep it closed during frying. I only open the pan again after the fire is off. This way, I always have a crispy, dry pork belly, without burns and without messing my kitchen up. <\/p>\n\n\n\nOne more tip worth paying attention to: the thinner<\/strong> and smaller the cut <\/strong>of meat is, the crispier the result<\/strong>.<\/p>\n\n\n\nIf you want it to be meatier and softer, cut them into small but thick pieces, like cubes. The essential thing is that the pork cuts are all the same size and thickness so that they fry evenly. To keep the crispiness, don’t remove the rind that comes attached to the fat.<\/p>\n\n\n
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<\/figure><\/div>\n\n\nIngredients<\/h3>\n\n\n\n\n500 grams of pork belly<\/li>\n\n\n\n 1 sprig of rosemary<\/li>\n\n\n\n 375ml of lemon juice <\/li>\n\n\n\n 125ml olive oil<\/li>\n\n\n\n 1 clove of crushed garlic<\/li>\n\n\n\n Pepper and salt to taste<\/li>\n\n\n\n Oil for frying<\/li>\n<\/ul>\n\n\n\nPreparation Method <\/h3>\n\n\n\n Step 1:<\/strong> Pour the lemon juice and olive oil over the meat.<\/p>\n\n\n\nStep 2:<\/strong> Let the meat marinate for one to two hours <\/strong>with black pepper and salt added. <\/p>\n\n\n\nStep 3:<\/strong> Then, drain the juice from the meat and remove the rosemary branch.<\/p>\n\n\n\nStep 4:<\/strong> In a pan, pour oil enough for the meat to be covered in. <\/p>\n\n\n\nStep 5:<\/strong> Add the rosemary and garlic to the oil.<\/p>\n\n\n\nStep 6:<\/strong> Let the oil heat up and add the whole belly cuts. If you have a lot of meat, I recommend frying it in two parts so that the oil does not cool and soak the piece.<\/p>\n\n\n\nStep 7:<\/strong> With the pan closed and the heat on medium, let the pork fry for about ten minutes or until it turns golden brown<\/strong>.<\/p>\n\n\n\nStep 8:<\/strong> Drain the fat and serve.<\/p>\n\n\n\nFAQs <\/h2>\n\n\n\n<\/div>\n\n\n\n
What is the Difference Between Pork Belly and Bacon?<\/h3>\n\n\n\n The difference is the curing process<\/strong>. Pork belly is raw, fresh pork belly meat while bacon is cured pork belly meat<\/strong>. What is offered under the name belly bacon, breakfast bacon, or bacon is usually cured and smoked belly meat that is sometimes cut into thinner slices to make what is known as streaky bacon.<\/p>\n\n\n\nI like to use it as a hearty ingredient in soups, stews, and cabbage vegetables. You can also cut it into thin slices and fry it until it turns crispy. You can have it grilled as a delicious side dish to breakfast eggs.<\/p>\n\n\n\n
How Do You Make Pork Belly Cuts?<\/h3>\n\n\n\n This cut of meat can be difficult to cook without instructions. First, if you don’t cook it long enough, it can get tough. On the other hand, if you cook it too long, it can get dry and rubbery.<\/p>\n\n\n\n
For this reason, I recommend that you cook<\/strong> it slowly in the oven or on low heat<\/strong>. You can also cook the piece of meat in a pressure cooker or fry them in strips and small slices on the stove. It is also possible to grill the pork belly on the grill with enough barbecue sauce and apple juice used to moisten the meat.<\/p>\n\n\n\nConclusion <\/h2>\n\n\n\n Pork belly is usually sold boneless, sometimes boned-in. It’s a cut of pork from the side belly and underside of the hog. You have a lot of cuts coming from the belly, from the pork belly boneless <\/strong>and bone-in roasts<\/strong> to spare ribs<\/strong>, St. Louis<\/strong>, and rib tips<\/strong>. <\/p>\n\n\n\nThe boneless underside with the thick fat rind may not be ideal for people who are watching their weight. Undoubtedly, however, it has more meat, more healthy fat, and greater culinary complexity than bacon. Plus, a bite of a pork belly can be both crispy and juicy.<\/p>\n","protected":false},"excerpt":{"rendered":"
You may not even be aware of it, but aside from the bacon part, pork belly cuts include pork belly roasts, pork spare ribs, the Saint Louis cuts, and the rib tips. You probably eat pork belly regularly. This pork cut appears in many recipes in its most recognizable form: bacon or pork belly. Pork […]<\/p>\n","protected":false},"author":2,"featured_media":7292,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6],"tags":[],"table_tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/7288"}],"collection":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/comments?post=7288"}],"version-history":[{"count":13,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/7288\/revisions"}],"predecessor-version":[{"id":19213,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/7288\/revisions\/19213"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media\/7292"}],"wp:attachment":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media?parent=7288"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/categories?post=7288"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/tags?post=7288"},{"taxonomy":"table_tags","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/table_tags?post=7288"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}