Did you know that pork belly and bacon are different products? I’m sure you didn’t. But that’s right. They come from the same area of the pig, the fat, but their elaboration is different.
In this article we will show you all the peculiarities of pork belly, as well as the differences existing between bacon and fat. And last but not least, where to buy this kind of products, as well as many others, if you live outside Spain and you can’t find these delicacies of our gastronomy there. Click here and you will find a wide catalogue of typical Spanish products.
What is pork belly?
Pork belly is a meat product which comprises the skin and the lower layers of the skin of the pig or pork, precisely from their ventral muscles. There comes the name of pork belly.
The pork belly comes from one of the meatier parts of pork. Their high content in fats provides it with much flavour. As much fat that, when it leaks it, every dish gets soaked with a delicious flavour.
This part of the pig is also known as fat or bacon. Many of you may be asking if they are the same product: they are not the same product, even though their origins are. Now we are going to explain the differences among these three products in detail.
Differences among pork belly, bacon, and fat
As we have said before, both pork belly and bacon come from pig, precisely from its fat and of its fattier part. These three products are very similar, and that’s why they are easily confused.
Pork belly
Pork belly has a wider meaning than just bacon and fat. There are two kinds of pork belly: the lean pieces of bacon and the fattier parts of pork belly itself. Thus, we would find them in the middle ground of fat proportion.
Moreover, this term sometimes makes also reference to the raw and non-processed piece. This way, it is considered to be bacon, in the case that it undergoes the process of smoking.
For the same reasons, pork belly is considered to be of the highest quality, as its meat is fresher, no matter it is natural or marinated.
Bacon
As well as pork belly, bacon comes from fat. But when preparing it, the first difference appears, as pork belly makes reference to its natural and raw state, whereas bacon is smoked.
It is usually the most common among these three products, and its consumption is typical for breakfasts and in other kinds of recipes such as pasta and sautés.
Fat
With regards to fat, it is the amount of fat which is under the skin of pig. It is the fattier part which covers the whole body of the animal. Its use for food consumption is low, despite its characteristics. It is mostly used in industrial plants of fat melting.
How to prepare pork belly
For those of you who are the most curious, we are going to explain how pork belly is prepared. Easy and simple, I assure you.
Firstly, the ingredients named before are mixed, so the salty pork belly is prepared. This mix is divided in parts, so we reserve a part for its later use.
Then, the meat is perforated with a fork, and then we sprinkle the preparation over both sides of meat.
Using gloves, rub the pork meat energetically. Once rubbed, place this product in a plastic bag. Leave the entrance of the bag open and let it freeze for 4 days at 14ºC.
Once these days have passed, the pork belly is extracted from the bag and it is rinsed with cold water for over 20 minutes, approximately, in order to remove the excess of salts in the surface.
Finally, the pork belly is hung in a hook and there it is dried outdoors until it loses all the humidity.
This way, you will get a tasty and delicious pork belly, perfect for its consumption.
Different treatments for fat
This fat which is going to be consumed undergoes a simple treatment process, this way it is preserved, and the flavour of the product is boosted. Now, we will show you the different usual treatments.
Salting
Pork belly is made dry, only by applying coarse salt. The stages of the treatment are:
- Rub both sides with salt.
- Stack the leaves in the salting recipient, covered by salt and pressed by weights.
- Preserve them during 8-10 days in salting.
- Finally, preserve it in dark, fresh, and clean locations.
Marinade
In the process of marinated pork belly a traditional marinade is prepared with fresh and natural products such as paprika, salt, garlic, and natural spices.
After being in the marinade the necessary time so the flavours and scents of the spices are absorbed, it is hung in the hook for the drying. This way, and after some days, it will be perfect for its consumption.
But you should take into account that pork belly must be perfectly aired, as it is one of the secrets to spice a good rasher. We will talk about it later in detail.
Preparation of pork belly at low temperature
- Prepare the soak at 75ºC
- Prepare the marinade combining the soy sauce, vinegar, mirin, honey, and sesame oil in a small bowl.
- If it has a rind, it must remain intact, so it provides it with more flavour. It should be taken into account that the stage of sous-vide will soften its skin.
- Place the pork belly in a bag and seal it, add the marinade, vacuum it, and seal it again. Once this process is carried out, distribute the marinade in order to cover the meat and submerge the bag in water.
- Finally, grill it. Place the skin upwards and then, flip it until the rind gets crunchy.
Scrumptious!
Rasher
This product is perfect for rashers. It is a strip of fried, sautéed, or grilled pork belly. Usually, rashers are crunchy and brown in the side of the skin, what makes them appetising for consumers. Their consumption is as a tapa or side dish.
In Gastronomic Spain we offer delicious rashers, traditionally made and crunchy in their own fat. They are 100% natural, without added colourants nor preservatives.
Moreover, rashers are considered to be gastronomic heritage of humanity according to UNESCO.
Such a luxury that your palate must taste! Check here our offer.
Where can I buy marinated pork belly?
Are you looking and looking without finding the marinated this product that you want?
SPOILER: Gastronomic Spain is at your disposal. In our online shop you will find the best pork belly available. We offer it in two different formats: sliced and marinated.
But if you want to go further and your palate is claiming for an Ibérico ham… be quiet! Because you can also find all kind of hams, as well as other incredible typical products of Spanish gastronomy and with FREE delivery to all Europe. Check our terms.
