Skip to content
Tool·Lifes /Meat Atlas
Apps
Explore Guides Search
PORK · Cut

Belly

Samgyeopsal · pancetta · side pork

Belly
Rainer Zenz · CC BY-SA 3.0

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.

Profile

Tenderness64
Marbling92
Umami90
Price70

Pairs with

Grilling95
Braising88
Curing85

Recommended cooking

Slow, then hotCrisp the outside

Braise or steam first to soften the fat, then finish over fierce heat. Doing only the second step leaves the fat chewy.

How to pick it

Count the layers: three or more clean bands of fat and lean is what the Korean name literally describes.

Signature dishes

Grading & naming

Count clean fat–lean layers; grading stamps are rare — geometry and smell decide quality.

Grading systems →

Nutrition · Per 100 g raw edible portion

331kcalCalories
17.2gProtein
28.4gFat
10.5gSaturated fat

Calories & protein →

Next steps

Compare with

→Belly vs Jowl→Belly vs Loin→Belly vs Shoulder→Belly vs Tenderloin

Keep exploring

→Jowl→Loin→Shoulder

Find a cut by cooking

→Grilling→Braising→Curing

Signature dishes

→Samgyeopsal→Dongpo pork→Crispy pork belly

→Pork Primals

All cuts

Beef Primals

→Chuck→Ribeye→Striploin→Sirloin→Round→Brisket→Short plate→Flank→Shank→Head & cheek→Oxtail

Pork Primals

→Jowl→Shoulder→Picnic shoulder→Loin→Tenderloin→Leg→Hock & trotter

Lamb Primals

→Neck→Shoulder→Rack→Loin→Leg→Shank→Breast

Chicken Portions

→Breast→Wing→Thigh→Drumstick→Tenderloin→Oyster

Beef Offal Map

→Tongue→Heart→Liver→Rumen→Omasum→Abomasum→Small intestine→Large intestine

Bluefin Tuna Cuts

→Kama→Akami→Otoro→Chutoro→Tail belly

← Back to the chart

Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.