{"id":7288,"date":"2022-10-31T14:52:31","date_gmt":"2022-10-31T14:52:31","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=7288"},"modified":"2023-09-04T13:03:46","modified_gmt":"2023-09-04T13:03:46","slug":"pork-belly-cuts","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/pork-belly-cuts\/","title":{"rendered":"5 Most Common Pork Belly Cuts You Should Know"},"content":{"rendered":"\n

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<\/strong>. You probably eat pork belly regularly. This pork cut<\/a> appears in many recipes in its most recognizable form: bacon or pork belly<\/strong>.<\/p>\n\n\n\n

Pork belly, which is the fresh and uncured form is super delicious and high in calories. This pork meat has juicy fat, crispy skin, and deeply flavorful meat. In cooking school, I learned all the different cuts of pork in what seemed like pork anatomy classes. And right here, I’ll break them down for you. <\/p>\n\n\n

\"pork<\/figure>\n\n\n

5 Most Common Cuts from the Pork Belly <\/h2>\n\n\n\n

The whole pork belly seems not to contain a lot of pork cuts. Let me change your flawed view of belly pork by showing you some of the most common pork belly cuts: <\/p>\n\n\n\n

1. Spare Ribs<\/h3>\n\n\n\n

When you first saw spare ribs, the first thing that probably came to your mind is, “aren’t we talking about pork belly?” But when you check the pig’s body structure, the spare ribs belong<\/strong> more to the belly than the ribs<\/strong>. <\/p>\n\n\n\n

To me, the baby back ribs<\/strong> traditionally cover the ribs section while the spare ribs, St. Louis<\/strong> ribs,<\/strong> and pork rib tips<\/strong> which are further down belong to the pork belly with a few bone-in cuts in these sections. Only the underbelly is boneless. <\/p>\n\n\n\n

Along with beef brisket and sausage meat, spare ribs are the classics of American barbecues, which is why the three dishes are also called Holy Trinity<\/strong> or Holy Trinity BBQ<\/u><\/a>. These ribs have everything you need for an enjoyable BBQ according to time-honored traditions.<\/p>\n\n\n\n

With this type of rib rack, the meat is marinated for a long time and aromatically, which is why many people wear a bib at the barbecue. Or you’d smell like bacon. <\/p>\n\n\n\n

The rubs, sauces, and glazes just run off your fingers. It might be a bit of a mess, but it’s also a culinary experience. The seasoning not only emphasizes the good taste of the meat but also makes it particularly delicious.<\/p>\n\n\n\n

When cut raw, the ribs feature the gristle part of the pork belly. The meat is long-fibred and firmer<\/strong> to the bite than the meat of the baby back ribs. <\/p>\n\n\n

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\"Fresh<\/figure><\/div>\n\n\n

Spare Ribs Preparation<\/h4>\n\n\n\n

They are prepared in style in the smoker. Alternatively, you can use the oven. If you follow the traditional, North American recipes, the first step is to remove the silver skin on the underside<\/strong> of the pork ribs with a spoon or paper towel to hold. <\/p>\n\n\n\n

This is followed by rubbing with a dry spice mixture. The ribs can also be lavishly marinated. The cooking temperature I recommend here is a low 275 degrees Fahrenheit<\/strong>. The cooking time is correspondingly long at up to five hours. If you need it cooked faster, set the oven to a higher temperature. Maybe 300. <\/p>\n\n\n\n

2. St. Louis-Style Ribs<\/h3>\n\n\n\n

St. Louis cut ribs is the part of the entire rib cage that is cut from the upper belly area of \u200b\u200bthe pig. They are curvier<\/strong> and have less meat<\/strong>. Below the St. Louis cut are the so-called rib tips<\/strong> which I’ll show you later. These are the ends of the ribs, which are merged into the whole pork belly.<\/p>\n\n\n\n

The St. Louis cut is also known as the Kansas City cut<\/strong> in the US. The meat is extremely tender and juicy<\/strong>. The intramuscular fat content is high and ensures a great taste experience which I like. <\/p>\n\n\n\n

Due to the flatter look and the juicy and intense meat taste, this cut is very popular at barbecue competitions.<\/p>\n\n\n\n

Tip<\/strong>: To remove the silver skin\/membrane<\/strong>, use the handle of a spoon. Then slightly lift the silver skin over the bone, grab it with kitchen paper and simply pull it off. Cooking pork belly from the ribs with the silver skin intact will give you tough meat that’s less flavorful. You won’t like it.<\/p>\n\n\n

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\"Raw<\/figure><\/div>\n\n\n

3. Pork Belly Roast<\/h3>\n\n\n\n

Boneless roasts<\/strong> and bone-in roasts<\/strong> are delicious and forgiving pork belly cuts that are suitable for beginners. And what’s more? When slow-cooked, the fat renders and becomes crisp<\/strong>. <\/p>\n\n\n\n

Pork roast is usually tied before cooking to maintain a shape that ensures even cooking. Then the pork is baked in the oven until the rind becomes crispy. <\/p>\n\n\n\n

Pork belly roasts can be braised with carrots, celery, parsley root, and onions. Then you can season them with cumin, coriander, garlic, and marjoram.<\/p>\n\n\n\n

In traditional Danish cuisine, pork belly roast is prepared as a fl\u00e6skesteg<\/strong>. It is usually roasted in the oven with the skin intact after you season it with salt and bay leaf. The skin turns into a crispy crust, which is eaten with the meat.<\/p>\n\n\n\n

Roast pork is also a traditional gourmet dish that can be served with a dark beer sauce. When served hot, it is usually accompanied by red cabbage, coleslaw, and bread. <\/p>\n\n\n\n

When served cold, it is accompanied by potatoes with freshly grated horseradish and bread.<\/strong><\/p>\n\n\n

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\"Roasted<\/figure><\/div>\n\n\n

4. Rib Tips\/Rib Ends<\/h3>\n\n\n\n

The rib tips are the gristle parts of the pork ribs.<\/strong> They are the rib cuts you’ll see the least. As a rule, this cut does not end up on sale a lot. However, they are popular in the barbecue scene as a tasty alternative to St. Louis ribs or baby back ribs. I recommend ordering two to three rib tips per person.<\/p>\n\n\n\n

However, when you find or request for them, rib tips are the fine strips of pork belly with soft abdominal cartilage. I like to cook<\/strong> them<\/strong> low ‘n slow <\/strong>on the grill or smoker for BBQ. <\/p>\n\n\n

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\"Pork<\/figure><\/div>\n\n\n

5. Pork Belly Slices<\/h3>\n\n\n\n

Pork belly slices aren’t actually a part of the pig but a type of cut you can find on sale at the butcher shop or the grocery store. <\/p>\n\n\n\n

Beautiful marbling: That’s what thinly sliced belly cuts are all about and what makes the meat juicy and flavorful.<\/strong> <\/p>\n\n\n\n

The abdominal flap of the pig is interspersed with several layers of fat. In addition, the rind, which is the thick and fatty outer layer of skin, is found in boneless slices. Boneless slices are therefore not lean, even the bone-in pork steaks. It is from the parts of the pig that has a high-fat content<\/strong>. <\/p>\n\n\n\n

The advantage of this, however, is that the meat does<\/strong> not<\/strong> become dry<\/strong> when<\/strong> roasting<\/strong>. In addition, the belly slice loses a lot of fat when frying. Consequently, it is leaner after preparation<\/strong> than when raw.<\/p>\n\n\n\n

In addition, it is quick and easy to prepare. Just choose the right seasoning and nothing stands in the way of the taste experience.<\/p>\n\n\n

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\"Pork<\/figure><\/div>\n\n\n

Related Reading<\/strong><\/p>\n\n\n\n