Pork bellies have reportedly become a part of trendy meats in upscale restaurants in America, after having apparently occupying a prominent position in Japanese and Korean cuisines. Facts provided claim that the fat and meat layer present in the pork belly is what makes it popular as it seemingly caters to the choice of juiciest, tender and cheapest cut of meat available in the market.
But the point that makes a special mention is the quality of fat in pork bellies such ass Kurobuta or Duroc, which apparently renders a gourmet edge after braising the meat. Earlier research shows that breeders in order to cater to the health trend cut down the fat content in the pork meat, which makes it taste it taste like chicken.
Doubtless a higher lean meat to fat ratio is ideal to the current obesity crisis, yet the quality of creaminess in the fat and the resulting juiciness in the meat, makes for a good mouth feel, when the pork bellies are braised in flavourful liquids.
