ANSWER: Pork belly, like bacon, starts out from the underside or the belly of the pig. At that point it is time to either cook it or freeze the meat. Chashu is the Japanese interpretation of BBQ pork.

Also, if you look up the recipes for samgyupsal and bossam, the flavor of the pork belly is enhanced with pungent sauces or other side dishes that you wrap with the pork belly, or it the case of samgyupsal, it can be eaten with dipping the pork belly pieces in something as simple as toasted sesame seed oil and salt (pour some sesame seed oil over a small spoonful of salt) and eating it with rice. You don't need to wash the pork before you cook it. When the pork belly is tender, take the skillet from the oven and transfer the pork belly to a cutting board; cover with foil to keep warm. Aussie pork does not taste the same as other pork, no doubt, but I don't think I have ever really noticed it witha urine smell.

The meat of the pork belly has a mild taste, much like the loin. However you cook your pork belly, take special care not to overdo it—keep it rich and fall-apart tender, not rubbery. Perhaps I don't notice because I grew up with the smells of cooking pork and a urine stained mattress. User #363658 4207 posts. The uncured, undried pork belly is like a hunk of tenderloin absolutely draped in rich, delicious pork fat. Since most pork belly is skin on, we like to describe it as a very rich, moist meat that is offset by a snappy exterior.

Pork chops don't taste like ham, and ham doesn't taste like pork loin & none of them taste like bacon, so.....Pork is as versatile as chicken & beef, and it does usually have a mild flavor that picks up whatever seasoning or marinades you use-like, barbecue sauce, or sweet and sour sauce, or just plain old salt and pepper. If you search on yelp for "pork belly" or "kakuni", you should get some good options.

Use Bacon if You’re: In Japanese cuisine, it's often "kakuni" -- stewed pork belly. In Chinese food, it's often "hongshao rou" - red cooked pork. The rich, unctuous flavor comes from the layer of fat that breaks down and enrobes the meat. My better half always marinates it in soju (Korean rocket fuel) before cooking because she reckons it is too strong. What Does Salt Pork Taste Like? Because of this, bright fresh ingredients like citrus, fresh herbs, scallions, lettuce, and cucumber often accompany pork belly dishes to offset the richness. It is a intense pork flavor without the smoke aspect. Personally, I love bacon. Pork is less gamey, a softer, more mild flavor; like chicken in that it's more adaptable to the seasonings placed on it than red meats, but doesn't really taste anything like chicken.

Bacon and ham are heavily salted.

Per the USDA, the cooking process will destroy any bacteria on the surface of the meat. A big factor in what determines the taste of pork belly comes down to having the skin on or skin off. When you cook it, it is recommended that you use a food thermometer to determine that it has crossed 145 degrees F. Organ meats need to cross an internal temperature of 160 degrees F to be considered safe for consumption. Jason132. The taste of salt pork, once salt pork has been prepared by soaking out excessive salt. Like any food, pork has a finite shelf life. Salt pork tastes a small amount like bacon. If you've had corned beef, they're somewhere in that ballpark, but less strident. Lots of places serve it. Imagine a perfectly moist bite of pork that’s wrapped in a saltier crunch. Pork belly, meanwhile, is delicious braised, roasted, fried, and grilled.

You’ll find lots of different worldly preparations, like Chinese braised pork belly, or crispy deep-fried Filipino lechon kawali.

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