Pork belly
Pork belly
Pork belly (/pɔːrk ˈbɛli/) is a cut of meat from the belly of a pig. This meaty section is often used in various culinary traditions worldwide due to its rich, fatty flavor.
Etymology
The term "pork belly" is derived from the Middle English "pork", which is from the Old English "porc", both meaning "pig", and the Middle English "beli", which is from the Old English "belg", both meaning "bag, purse". The term is likely a reference to the shape and size of the cut of meat.
Culinary uses
Pork belly is used in a variety of dishes across different cuisines. In American cuisine, it is often smoked to make bacon. In Asian cuisine, it is commonly used in dishes like Korean barbecue and Chinese roast pork. It is also a key ingredient in the French dish cassoulet.
Health considerations
While pork belly is high in protein and essential vitamins, it is also high in fat and cholesterol, which can contribute to heart disease and other health problems if consumed in excess.
Related terms
- Bacon: A type of salt-cured pork, often made from pork belly.
- Pork rind: The skin of a pig, often fried or roasted as a snack.
- Pork loin: A cut of meat from the tissue along the dorsal side of the rib cage of a pig.
- Pork chop: A cut of meat from the loin section of a pig.
External links
- Medical encyclopedia article on Pork belly
- Wikipedia's article - Pork belly
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