Carnivores say that pork belly is one of the common ingredients. Because it is fat and thin, it has a good taste and tastes fat but not greasy. Not only that, there are many ways to make pork belly, whether it's braising in soy sauce or stir-frying, it can meet the needs of families.
Let's take pork belly, which is also called hard rib in some places. Usually, the meat outside the pork ribs is called the pork belly after the ribs are removed. The biggest feature of the pork belly is that it has more fat meat and less lean meat, which tastes particularly fragrant, but the taste is relatively greasy. Usually, the pork belly is suitable for making meat stuffing. Some parts of the pork belly are also called kick-down, which usually refers to the meat above the pig's abdomen. The meat color in this part will be darker, and the meat fiber is thicker, so the distribution of fat meat and lean meat will be more uniform. It is also very good to make such a delicious food as braised pork.
Finally, when choosing pork belly, you must remember to look at its color. I suggest that you choose pink pork, and it is best not to choose dark red or very pale pork. Most of these two kinds of pork belly are processed manually and then processed later. Then you can look at the number of layers. Pork belly is basically three layers of lean meat and two layers of fat meat.
Personally, the difference between streaky pork and flowers is quite big. According to everyone's different needs, you can choose different parts of streaky pork.