Mid-Autumn Festival barbecues are especially delicious with pork belly. What are some recipes and cooking tips for marinating and preparing pork belly?

Pork belly (three-layer pork) is a must-try for meat lovers. Pork belly is a common dish in home-cooked dishes like braised pork rice, braised pork belly, and boiled pork belly, all of which are classic pork belly dishes. Pork belly (three-layer pork) is characterized by its rich fat content and tender texture, making it particularly suitable for grilling, pan-frying, air frying, and stewing.

Which part of the pork is pork belly (three-layer pork)?

Pork belly is the most recommended part of the pork for grilling or stewing. Pork belly is harvested from the pig’s belly, the area just below the spine. Because the belly is less active, it is rich in fat. Pork belly is characterized by alternating layers of fat and lean meat.

Because pork belly is rich in fat, it has a softer, less dry texture than other lean meats like loin and ham. It’s suitable for braising, grilling, pan-frying, and steaming. The fat in the pork belly blends into the dish after cooking, adding a rich aroma and flavor.

Representative pork belly dishes, such as braised pork belly, braised pork belly, roasted pork belly, and air-fryer pork belly, are all must-try.

How should pork belly be marinated before grilling to help it absorb the flavor?

Korean pork belly has become quite popular in recent years. With its blend of fat and lean meat, the fat melts and releases during grilling, making it tender, easy to chew, and bursting with flavor. Whether you’re grilling for Mid-Autumn Festival or making roast pork belly dishes on a regular basis, how can you help thicker cuts of meat absorb the flavor?

To prepare the pork belly, clean the strips and wipe them dry with a paper towel. Score the pork belly with a knife and evenly apply the marinade. Knead the pork belly with your hands and let it sit. You can also knead the pork belly in a plastic bag to avoid getting your hands dirty. The marinade also helps reduce any residual fishy odor. Marinating for a few hours or overnight will enhance the flavor.

Cooking Three Different Meat Marinades

To marinate pork belly, you can experiment with different marinades:

• Korean Spicy Marinade: Mix Korean gochujang, soy sauce, rice wine, honey, sugar, grated ginger, and black pepper. Apply to the raw pork belly and let it sit for at least half an hour or longer before grilling. The longer it sits, the more flavorful it will be.
• Curry Marinade: Mix onion puree, curry powder, soy sauce, black pepper, and sugar. This marinade is suitable for those who prefer a stronger flavor. Serve with raw onions or sliced ​​garlic for a slightly spicy flavor.
• Ginger Marinade: Use light soy sauce, grated ginger, black pepper, sugar, and applesauce to create a flavorful marinade. If you prefer a more gingery flavor, add more grated ginger.

Pork belly (three-layer pork belly) is high in fat. How should you choose and cook it?

When choosing pork belly, pay attention to its freshness. Choose meat with a bright red color, indicating freshness, a firm texture, and a balanced ratio of fat to lean meat. A trusted butcher with meat certification can help you choose the best quality.

Pork belly contains some protein and is rich in potassium, potassium, phosphorus, sodium, and magnesium. However, it is high in fat, with approximately 360 calories per 100 grams, making it one of the highest calorie cuts of meat. When enjoying barbecued meat, be mindful of your serving size.

It’s recommended to choose meat with a balanced fat to lean ratio, or with a higher lean meat content. Pair it with vegetables like romaine lettuce, escarole, bean sprouts, and mushrooms, either as a wrap or as a sandwich, to get the proper amount of dietary fiber for a more balanced meal.