Pork Belly

When selecting pork belly, knowing which part to pick is essential to ensure you get the most delicious and tender cut for your cooking needs. Pork belly comes from the lower chest and abdomen of a pig, which includes the ribs and belly. Here’s everything you need to know to choose the perfect piece.

Pick Pork Belly with Cartilage!

One of the best tips for choosing pork belly is to look for pieces with cartilage. This part is connected to the ribs and usually provides a better balance of fat and meat. The rib section, where cartilage is found, is highly prized for its tender texture and the way it melts in your mouth when cooked. This area also tends to cook evenly, making it ideal for grilling, roasting, or slow cooking.

Why Cartilage Is a Sign of Quality

If you purchase pork belly and notice cartilage attached, consider it a sign of good quality. The presence of cartilage usually means the pork belly is fresh and cut from the rib section. This part is not only flavorful but also versatile for various recipes. Whether you’re making crispy pork belly, braised dishes, or barbecue, the rib section will often yield the best results.

What About Pork Belly Without Cartilage?

The portion without cartilage comes from the belly. While some people prefer this section because they don’t enjoy the texture of cartilage, it’s worth noting that the lower belly can be tougher. This is because the meat and fat layers are more separated, which may result in a less tender texture when cooked. If you like leaner cuts, the belly section might be your choice, but be prepared to adjust your cooking method to maintain tenderness.

Pro Tips for Buying Pork Belly

• Look for marbling: Good pork belly should have a balance of fat and meat, with no excessively thick layers of fat.
• Check the color: Fresh pork belly should be pinkish-red with white fat. Avoid pieces that look grayish or have an unpleasant odor.
• Touch the meat: It should feel firm and not sticky. Sticky or slimy meat might indicate it’s not fresh.
• Choose the right size: Depending on your recipe, pick pork belly that’s thick enough to retain moisture while cooking.

Why the Right Cut Matters

Pork belly is a popular ingredient worldwide, used in dishes like Korean samgyeopsal, Chinese roasted pork (siu yuk), and Western-style pork belly roasts. The texture and flavor of your dish can vary greatly depending on the part you choose. Cuts with cartilage add a delightful chewiness and ensure your dish is juicy and flavorful.

Conclusion

When buying pork belly, keep in mind that the section with cartilage—near the ribs—is often the best choice for a tender and flavorful meal. If you prefer leaner meat, the belly without cartilage can also work, but you may need to use different cooking techniques. Always prioritize fresh, high-quality pork belly for the best results in your dishes.