Belly — Curing · 107

Count clean fat–lean layers; grading stamps are rare — geometry and smell decide quality. Cook Belly as Curing to 85° at the centre. Plate as Crispy pork belly. Angle 3: check thickness before the clock. Alternating strata of fat and lean with no connective tissue to fight — the most straightforwardly delicious geometry on any animal. Cured and smoked it is bacon, sliced thick and grilled it is samgyeopsal, braised whole it is dongpo pork. Three cuisines, one slab.

Count the layers: three or more clean bands of fat and lean is what the Korean name literally describes. Braise or steam first to soften the fat, then finish over fierce heat. Doing only the second step leaves the fat chewy. Cook Belly as Curing to 85° at the centre. Thick grain needs more time.

Cook Belly as Curing to 85° at the centre. Thick grain needs more time. A cut’s grain comes from how much the muscle worked. Belly needs heat through to 85° before “Curing” makes sense. 85 is a stage of that heat, not a luxury score. The same cut becomes a stew, a grill, or a braise, so a steak minute does not cover a pot. Thick connective tissue wants time, not a hard sear alone. This is not medical advice.