The pork belly is frozen for two hours just enough to be sliced.

Pork belly is the meat on pork ribs. The structure of pork belly is one layer of lean meat and one layer of fat meat. Its fat meat melts easily when exposed to heat, and lean meat does not need firewood when cooked for a long time. It is the best choice for braised pork or braised pork. It is the legendary top quality. The pork belly is 10 layers.

Choose high-quality pork belly, which can be touched with your hands. It will feel slightly sticky. There is no blood on the meat. The fat and lean meat are red and white, and the color is bright. The best pork belly is near the tip of the pig's rear hip. The pork belly here has three distinct layers. The fat and lean meat are equally thick. The thickness of a whole piece of pork belly is about one inch.

Pork belly is cooked with its skin on. The skin can thicken the soup and make the meat shiny, allowing different flavors to develop in it. Pork belly has always been the best protagonist in some representative Chinese dishes, such as braised pork with plum vegetables, braised pork with southern milk, Dongpo pork, twice-cooked pork, pork rice, melon pork, steamed pork with rice flour and so on. Even snacks such as meat dumplings would be missing without the fat of the plump pork belly.

Nutritional value:

Meat is rich in protein, generally between 10-20%. Lean meat contains more protein than fatty meat. The protein contained in meat food is high-quality protein. It not only contains a comprehensive and large amount of essential nitrogen acids, but also has an appropriate proportion, which is close to human body protein and is easy to digest and absorb.

The average fat content in meat is about 10-30%, mainly various fatty acids and triglycerides. There are also small amounts of lecithin, cholesterol, free fatty acids and fat-soluble pigments. Meat fat can provide more calories. For example, 100 grams of fatty pork can provide 830 kcal.