Pork belly is composed of multiple layers, including fat and lean meat, and fat and lean meat alternately, so it is called pork belly. Pork belly is the meat on pork ribs. There is one layer of lean meat and one layer of fat meat separated by one layer. The fat meat melts easily when exposed to heat, and the lean meat does not need to be cooked for a long time. It is the best choice for making pork belly or pork belly. The legendary top-quality pork belly has 10 layers. Choose high-quality pork belly that 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 pork belly. 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.
First layer: pigskin.
Second layer: lard.
The third layer: thin lean pork.
The fourth layer: lard.
The fifth layer: the deep lean pork, so it is called pork belly.
Pork belly is of course not a rib-like joint, but a red and white pork belly with a longitudinal section like shale mica is a good piece of pork belly.