The Pork Belly Tradition

Traditions are interesting and can include various aspects such as food, dance, and medicines to name a few. Traditional food and recopies are some of the tastiest and sought after in some countries. There are even festivities or great events hosted in the honour of such traditional foods. Pork is one such meat item that has its own traditional recipes from world over.  No doubt it is the most consumed meat item globally.

Delicious cuts

When talking about this tradition and this delicious meat, a name that comes to mind is “pork belly”. It is a cut taken from the boneless meaty part of the pig. This particular cut is sought after in many dishes from household recipes to big time celebrity chef recipes. For an example pork belly dishes are traditional delicacies in countries such as China, Korea, Italy, France, England & Holland to name a few. There are also trends that are developing surrounding this particular dish indicating its level of demand. In Korea for example there is a dish called “palsaek samgyeopsal” which means “rainbow pork”. It gets this name because of the different colours the dish has. The colours are achieved by the eight different flavours used.  The dish is made by taking large fresh pork in Taiwan cuts, cutting them in to smaller pieces and using different marinades for each, such as garlic, soya bean sauce, ginseng to name a few. They are usually served with an edible leaf or a salad.

Another tradition is “Hollandse speklappen” which is Dutch pork belly made to a traditional recipe. The Dutch are another group of people who are famous for their recipes. Like other countries they too have different cuts that are famous. For example; back fat for bacon, meat from the head to make head cheese, quality belly meat for traditional recipes and shoulder cuts to name a few. This particular belly dish has a unique and refined taste and many people who travel there are informed not to miss out on tasting it. This finesse in taste is achieved by the sauce and garlic that is used quite generously. The sauce is actually a traditional Indonesian recipe called “kejap manis” which is a form of soy sauce. But how is the Indonesian version different? This version is sweeter while normal soy sauce is saltier. To make this dish, one has to first get cuts of the belly and marinade it in salt pepper and garlic. Then it is fried until very crisp without adding any oil or butter. The next step is the sauce, which is applied generously with water to make rich tasty gravy. Once thick and ready it is served with potatoes and fresh greens. 

So if it a pork belly you are craving, trying out one of these recipes are sure to tickle your taste buds.