Pork belly is primarily used to make bacon due to its fatty layers mixed with meat. It undergoes curing, which is an ancient preservation method that enhances flavor and longevity. The mild flavor of pork belly makes it a versatile ingredient adaptable to various cooking styles worldwide. Cooking techniques such as slow braising transform its tough connective tissue into tender consistency. This cut can be prepared in various ways, retaining its rich texture and flavor, ideal for both traditional and modern dishes.
Pork belly, the cut used to make bacon, has a tender texture and is cured through salt and seasonings, transforming it into a delicacy.
Salting pork belly as a preservation method is ancient, originating in China and adapted into various culinary traditions around the world.
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