pork belly
五花肉· wu hua rou
protein
Taste & Role
🍯 Sweet
The gold-standard cut for red-braised pork (hong shao rou).
What it is
Pork belly's layered fat-lean-fat structure is exactly what makes red-braised pork melt. Cut into 1.5-inch cubes, blanched, then simmered, the fat renders into the sauce while the meat stays succulent. Ask your butcher for skin-on, boneless belly sliced 1.5 inches thick.
Nutrition
per 100 g- Calories
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- Protein
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- Total fat
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- Carbs
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- Fiber
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- Sodium
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USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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