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Pork Belly

Pork belly is a popular and versatile cut of meat taken from the underside of a pig, prized for its rich flavor, tender texture, and sumptuous layer of fat. It is an affordable and satisfying choice for home cooks, as it can be prepared in numerous ways, such as roasting, braising, or slicing into smaller portions for frying or grilling. Often used in various global cuisines, it imparts delicious flavor and succulence to dishes such as Korean Samgyeopsal, Chinese braised pork belly, and classic American bacon. Combining a balance of lean meat and fat, pork belly brings a depth of taste and pleasing mouthfeel to any recipe.
#16
IN PORK
518
CAL / 100G
$0.37
AVG / OZ
pork belly
0%
CARBS
85%
FAT
15%
PROTEIN
Pork Belly FAQ
Cooking with pork belly can be daunting due to its high fat content and long cooking time. However, knowing how to manage these factors can turn this cut of meat into a delicious and outstanding dish. The fat content in pork belly helps to keep the meat tender and juicy during the cooking process. Moreover, the long cooking time required for pork belly can be an advantage in recipes that call for slow cooking, as it allows the flavors to develop more intensely. Too often, people overcook pork belly, resulting to an overly tough or dry end-result. It's essential to remember that low and slow is the key when cooking pork belly. It is also important to score the skin for proper rendering of fat and to achieve a crispy and flavorful crust. Another common mistake is not seasoning the pork belly adequately; remember, this is a thick cut of meat – it needs enough seasoning to bring out its flavorful nature. Use a robust combination of seasonings and, if desired, marinate the pork belly for a few hours to penetrate the meat with flavors. Above all, remember to rest your cooked pork belly before slicing it, allowing the juices to redistribute within the meat.
How do I make pork belly crispy?
Should I remove the skin when cooking pork belly?
Why is my pork belly tough?
How to get rid of the porky smell from pork belly?
Can I grill pork belly?
Do I need to marinate pork belly?
How do I get my pork belly tender?
Should pork belly be covered in the oven while baking?
Is braising a good cooking method for pork belly?
Can I use smoked paprika on the pork belly?
Expiration & Storage Tips
When does pork belly expire?
Fresh, uncooked pork belly can last up to 1-2 days in the refrigerator if it's not used immediately after purchase. If it's vacuum-sealed and unopened, it tends to last a week past its sell-by date in the fridge. Once cooked, pork belly should be eaten within 3-4 days when stored in the refrigerator. If you chose to freeze your pork belly, it can extend its shelf life up to 6 months.
How do you tell if pork belly is bad?
Several signs can help you identify if pork belly has gone bad: if it has a sour or unpleasant odor, if its color has turned more grey than pink, or if there's sliminess to the touch. Remember, it's always better to be safe than sorry. If it doesn't smell right or look right, it's best to discard it.
Tips for storing pork belly to extend shelf life
• Always store your pork belly in the coldest part of your refrigerator (usually the back), unless you're marinating it. • If you need to store it for more extended periods, consider freezing it. Just make sure to wrap it well in heavy duty freezer paper, plastic wrap, or aluminum foil to avoid freezer burn. • If your pork belly is already cooked, keep the leftovers in a tightly sealed container to prevent them from drying out. • To defrost your frozen pork belly, the safest way is in the refrigerator. Depending on the size of the cut, it could take between one and three days, so plan ahead.
EXPIRES WITHIN
6 - 21
DAYS
Health Info
Macros
0g
CARBS
45g
FAT
7g
PROTEIN
Allowed on these diets
KETO
PALEO
WHOLE 30
MEDITERRANEAN
LOW CARB
LACTOSE FREE
GLUTEN FREE
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