The Fattest Cut of Pork: An In-Depth Look at Pork Belly

Pork is a versatile meat that can be prepared in endless ways. From pork chops to tenderloin, there are many delicious cuts to choose from. But when it comes to fat content, one cut reigns supreme – pork belly.

In this comprehensive guide, we’ll take an in-depth look at pork belly, the fattiest cut of pork available We’ll explore what pork belly is, its fat content, how to cook it properly, and how it compares to other fatty pork cuts

Pork belly comes from the underside or belly of the pig – hence the name It consists of alterating layers of fat and lean meat, with more fat than meat overall The high fat content is what gives pork belly its signature rich, succulent flavor when cooked correctly.

Some common uses of pork belly include:

• Bacon – Pork belly is used to make bacon through a process of curing, smoking, and slicing.

• Pancetta – Italian pancetta is dry cured pork belly.

• Braising and roasting – Cooking pork belly slowly at a high temperature creates wonderfully crispy skin with tender, juicy meat.

While delicious, it’s important to note that pork belly should be eaten in moderation as part of a balanced diet due to its high saturated fat content.

The Fat Content of Pork Belly

Of all the pork cuts, pork belly contains the highest percentage of fat. On average, it contains about 45-55% fat. To put this in perspective:

• Pork shoulder contains 18% fat
• Pork loin contains 10% fat
• Pork tenderloin contains 2% fat

Clearly, pork belly is in a league of its own when it comes to fat! The majority of the fat is saturated fat. A 3 ounce serving of pork belly contains about 7 grams of saturated fat, which is around 30% of the daily recommended intake.

While saturated fat has gotten a bad reputation, emerging research shows it may not impact cholesterol levels as once believed when eaten as part of a diet low in refined carbs. But it should still be consumed in moderation.

How to Cook Pork Belly Perfectly

Cooking pork belly properly is key to achieving crispy, melt-in-your-mouth results. Here are some tips:

• Choose a high-quality pork belly – Heritage breed, pasture-raised pork contains healthier fats. Industrial pork is very high in inflammatory omega-6’s.

• Score the skin – This helps the fat render and the skin get crispy. Use a sharp knife to cut slashes across the skin.

• Cook low and slow – Whether roasting or braising, cook pork belly between 250°F and 300°F to slowly melt connective tissue and render fat.

• Finish with high heat – At the end, blast pork belly at 450°F to achieve crackling.

• Rest before serving – Let pork belly rest for 10-15 minutes before slicing to allow juices to redistribute.

When cooked properly, the end result is tender, fall-apart meat enveloped by crunchy, golden brown skin. A true delicacy!

Comparing Pork Belly to Other Fatty Pork Cuts

While pork belly takes the cake for the fattiest cut, there are other high-fat pork options to consider:

Pork shoulder – With marbling from fat and connective tissue, pork shoulder isflavorful and best for slow cooking. At around 18% fat, it has less than half the fat of pork belly.

Spare ribs – Taken from the belly side, spare ribs are fatty and contain rib bones. They have slightly less fat than pork belly at around 40% fat.

Pork back fat – This is pure fat from the back of the pig, containing 90% fat or more. It adds moisture and flavor when ground into sausage or used to bard lean meats.

Fatback – Similar to back fat, this is a thick layer of fat from the back and belly of the pig. With little to no meat, it is used for seasoning, not for eating alone.

While fatty, these cuts don’t quite compare to pork belly in total fat content. If you’re looking for the true king/queen of fatty pork, belly is the clear winner!

Choosing the Right Cut for You

The fattest cut isn’t necessarily the best choice for every recipe or diet. Here are some guidelines for selecting the right pork cut:

• If limiting saturated fat, choose extra lean cuts like loin or tenderloin.

• For slow cooking, pick shoulder or ribs for added moisture and flavor.

• If you don’t mind the indulgence, choose belly for the richest taste and texture.

• For adding fat to lean meats, use back fat or fatback.

No matter what you choose, opt for high-quality pork from Heritage breed pigs when possible. This pork contains a healthier balance of fatty acids compared to conventionally-raised pork.

At the end of the day, pork belly stands out as the undisputed fattest cut of them all. Cooked properly, it becomes the ultimate crispy, fatty, savory treat. But consume this rich cut in moderation and balance with leaner options for your healthiest lifestyle. What’s your favorite way to indulge in pork belly?