벌집삼겹살 Beolzip SamGypSal 500g-NZ Pork Belly Skin Off / Honey Comb Cut,Female Pig, Korean BBQ Hand Cut
What is pork belly?
Pork belly is the part of the pig’s belly that is attached to the ribs. It’s called Samgyeopsal(triple pork belly) because it looks like three layers of fat.
In Korea, it’s the most favoured cut of pork, often ranked as the number one choice when dining out or at a dinner party.
Pork belly is delicious on its own, but if you grill the pork belly with gochujang sauce(chilli paste) and grill it again, it becomes an even more delicious dish. Especially when served with rice, the rice tastes better than plain pork belly.
However, it was not always popular in Korea, and until the mid-1990s, the price of 100 grams of pork belly remained around 600 KRW, and it was relatively inexpensive compared to other cuts of pork, making it a typical source of protein for the common people.
The demand for pork belly increased in the early 1990s, with the stovetop pork belly becoming a huge hit, and the price of pork belly fluctuated dramatically from the mid-1990s onwards.
It is usually made by grilling pork belly and wrapped in sesame leaves or lettuce.
How to eat pork belly
What makes pork belly so delicious is the abundance of fat. As it is grilled, it is fried on the outside thanks to the large amount of pork fat that is released from the meat.
This crispy exterior gives the pork belly an aroma of fire, which is very flavourful. This effect is greatly enhanced by the sheath. (Honey Comb Cut)
In particular, pork belly with a crisscrossed slit is fried to the core and the oil is flavoured with fire to maximise the savoury taste.
Pork Belly Report(Korean TV, KBS)
The history of pork belly in Korea