Pork Belly

Layered alternating bands of lean and fat ("three-layer meat"). The richest, fattiest pork cut — turns meltingly tender when slow-cooked. Star ingredient in kakuni, pork-kimchi, and yakiniku.

• Look for evenly layered lean and fat.

• Fat should be white, lean should be vivid pink.

• For sliced products, avoid pieces with pooled drip..

• Fat oxidizes quickly.

• Blocks last 2-3 days; slices 1-2 days.

• For longer storage, portion and freeze; pre-marinating helps preserve flavor..