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What's the story with pork belly?

post #1 of 5
Thread Starter 

Seems to be one of the new food rages this year, I think it's due to the proliferation of Izakaya type establishments and more Chinese places putting it on their 'mainstream' menus. Never had it, supposed to be pretty good; what's it like? Pork belly kinda just sounds like a big gob of gristle to me, so I'm not sure.

 

And over and above that, would you smoke it?

post #2 of 5

Pork belly is used for making bacon. First it is cured, then smoked. I don't know how the Chinese use it.

post #3 of 5

Pork belly is just that - the belly of the pig.  Also known as 'sidepork'.  Had it for years and years.  Uncured, unsmoked bacon.  There are 3 stages to belly:

 

1) Sidepork  - fresh pork belly, no additives, fresh pork product.

 

2) Salt Pork - sidepork that has been cured with salt/curing salt; still fresh raw product, but pickled

 

3) Bacon - salt pork that has been smoked and at least partially cooked (either cold or hot smoked).

 

This is where it comes from:

 

halfpig.jpg

post #4 of 5

.


Edited by jmk3921 - 6/29/11 at 5:57pm
post #5 of 5

Wow learned something else newicon14.gif

 

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