1, the first layer: pigskin;
2. The second layer: lard;
3. The third layer: thin lean pork;
4. The fourth layer: lard;
5, the fifth floor: deep pork lean meat, so it is called pork belly.
Choose high-quality pork belly, which can be touched by hand, with a slight feeling of touching hands. There is no blood on the meat, and the fat meat and lean meat are clearly red and white, with bright colors. The best pork belly is near the tip of the pig's rear buttock. The pork belly here has three distinct layers, and the thickness of fat and lean meat is quite the same. The thickness of a whole piece of pork belly is about one inch.
Extended data:
Pork belly is red and white, which is even better with a thin and tender skin. Pork belly with a longitudinal section like shale mica is a good piece of pork belly. A thousand people have a thousand kinds of pork belly practices. The most unpredictable thing is braised pork, which can be called the housekeeping dish of China people.
Pork belly is practiced everywhere. Buckling meat is festive and local. In the whole Yangtze River valley, from Sichuan to Huguang, the Taigong in any village can tell a bunch of tricks to buckle meat. The trick to buckle meat is steaming. Plum vegetables, lobster sauce, taro and Yibin sprouts, which are buckled with meat, are vegetarian at home, but they are very compatible with the fat in the meat, so a steaming campaign to equalize the rich and the poor can end happily.
China is not the only one who loves pork belly. West Renye Fang loves pork belly. A bunch of countries derived from the British colonial system are all addicted to bacon, literally translated as Bacon. Bacon is also pork belly, but it is smoked and salted. It is different from our home-cooked bacon, but it has some similarities with Jinhua ham. Pink bacon is cut thin, and the pattern of fat is like a map of the world. There are many ways to do it, but compared with the pork belly culture in China, it is indeed a little dwarfed.
References:
Baidu encyclopedia-pork belly (pork belly)