Pork belly is also called "ribs", and ribs are one of the ribs. In short, pork belly is pork covered on ribs.
Because it is mainly divided into five layers, namely: the first layer of pigskin, the second layer of lard, the third layer of thin pork lean meat, the fourth layer of lard and the fifth layer of deep pork lean meat. So it's called pork belly. However, the legendary best pork belly has ten layers. Normally, 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 equivalent. The thickness of a whole piece of pork belly is about one inch.
The difference between the upper five flowers and the lower five flowers
1, Shangwuhua
The location of the upper five flowers is the meat picked from the pork ribs. This part of pork has more fleshy fat and less lean meat, which is fatty and not suitable for frying. It is more suitable for chopping and filling, including jiaozi, steamed stuffed bun, pie or fried into meatballs.
2, the next five flowers
The next five flowers are below the last five flowers, which are the meat on the pig's stomach. Although the pig's belly is fat, it also has "abdominal muscles", and there are a lot of lean meat mixed with fat, which is the real pork belly. There are at least five layers of meat in this part, that is, pigskin, fat meat, lean meat, fat meat and lean meat. The better one can have seven layers, and the best pork belly has as many as 10 layers. The fat of the next five flowers melts when it is heated, and the lean meat does not age for a long time. It is suitable for almost all cooking methods. Buy it when cooking braised pork or braised pork.