Pork belly, also known as "three layers of meat", is located in the abdomen of pigs. There is a lot of fat tissue in the belly of a pig, including muscle tissue, which is fat and thin, so it is called "pork belly". This part of lean meat is also the most tender and juicy. The pork belly selected above has the most perfect proportion near the front leg, and the fat meat and lean meat are intertwined and the color is pink. Pork belly cooked with skin, skin can thicken soup, brighten meat and produce different flavor changes. Pork belly has always been the best protagonist of some representative dishes in China, such as braised pork with plum vegetables, braised pork with south milk, Dongpo pork, braised pork with Sichuan style, braised pork with Shandong meat, braised pork with melon seeds, steamed pork with rice flour and so on. Even if snacks are like jiaozi with minced meat, the fat without pork belly is a thousand miles away. The first layer: pigskin, the second layer: lard, the third layer: lean pork, the fourth layer: lard, and the fifth layer: deep lean pork, so it is called pork belly, which is the meat on ribs. The structure of pork belly is separated by a layer of lean meat and a layer of fat meat. Its fat meat is easy to melt when heated, and the lean meat is not cooked for a long time. Is the only one who cooks braised pork or braised pork. The most delicious pork belly in legend is 10 floor. Choose a good pork belly, you can touch it with your hands, it feels a little sticky. There is no bloodshot on the meat, and the fat meat and lean meat are red and white, and the colors are bright. The best pork belly is near the tip of the pig's back buttock. The pork belly here has three layers of obvious pork belly, and the thickness of fat meat is equivalent to that of lean meat. The thickness of a whole piece of pork belly is about one inch.

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