The pork belly is far away from the pork ribs. The whole meat is delicate, but the middle part is fat. The fat and thin layering of pork belly is what people often say, and it is also the "two-knife meat" that meat sellers often say. Two knives of meat are fat and thin, fat and thin collocation, one knife is fat, two knives are fat and four are thin, which is accepted by most people.
Pick:
The first layer of "two-knife meat" is pigskin, the second layer is fat, the third layer is thin and lean, the fourth layer is mostly fat, and the fifth layer is full of lean meat. This is the standard "two knives meat" with five flowers and three layers.
The pork belly with good quality is fat and thin at all levels, and the fat is evenly distributed and in a proper position; Pork belly with poor quality has uneven distribution of fat and thin.