belly of pork
Pork belly is calorie-dense and high in fat (both saturated and monounsaturated), but also provides B vitamins, selenium, and protein when the lean portions are consumed. The fat content renders it relatively high in calories (approximately 540 kcal per 100g of raw belly).
About
Pork belly is the ventral section of the pig, extending from the forelimbs to the hind legs, prized for its high fat content and flavor intensity. This cut consists of alternating layers of lean meat and adipose tissue, creating a distinctive striped appearance when viewed in cross-section. The meat itself is mild and delicate, while the fat renders to create rich, savory notes. Pork belly remains attached to the rib cage on one side, distinguishing it from the separated spare ribs or baby back ribs. The cut's composition—typically 70% fat and 30% lean meat—makes it exceptionally suited to slow-cooking methods that allow the connective tissue to break down while the fat renders.
In culinary practice, pork belly is sold either with or without skin (rind), with the skin-on version offering additional textural interest when crisped. Cured and smoked pork belly yields bacon, one of the world's most versatile cured meats.
Culinary Uses
Pork belly is a foundational ingredient across numerous cuisines, particularly in Chinese, Korean, and Southeast Asian cooking. It is braised whole or in thick slices in dishes such as Chinese red-braised pork belly (hong shao rou), Korean samgyeopsal, and Vietnamese thit kho. The cut is also ground for forcemeats, diced for stocks and broths, or rendered for lard. Its high fat content makes it ideal for dishes requiring extended moist cooking, where the fat bastes the meat and creates unctuous sauces. When skin-on, it can be scored and roasted until the rind crisps to crackling. Pork belly also serves as the source material for cured products including pancetta, guanciale, and various regional bacon styles. European charcuterie traditions make extensive use of pork belly in terrines and pâtés.