Best Belly
Inihaw na liempo is a Filipino dish of grilled pork belly marinated in a mixture that typically includes soy sauce, calamansi juice, garlic, and other seasonings. It is a common preparation for outdoor grilling and is widely sold as street food and served at home in the Philippines.
Pancetta Piacentina is a dry-cured Italian pork belly product originating from the Piacenza province in the Emilia-Romagna region. Unlike flat varieties of pancetta, this specific type is tightly rolled into a cylindrical shape and is typically consumed raw and thinly sliced, rather than cooked. It...
Smoked chashu is a Japanese braised pork belly notable for its soy-based marinade, serving as the classic topping for ramen, which gained widespread popularity in 20th-century Japan.
Kraška panceta is a dry-cured meat product originating from the Karst region of Slovenia, holding Protected Geographical Indication (PGI) status from the European Union. It is prepared by curing strips of pork belly with a traditional mixture of salt, pepper, and garlic, without the use of artificia...
Pancetta arrotolata is an Italian cured meat made from pork belly that is salted and seasoned, then rolled tightly into a cylindrical form and aged. The rolled construction distinguishes it from pancetta tesa, which remains flat during curing, and produces round slices with alternating spirals of fa...
Pancetta tesa is a traditional Italian cured meat made from pork belly that is seasoned and dried flat, distinguishing it from rolled pancetta arrotolata. The meat is typically cured with salt, black pepper, garlic, and a blend of regional spices such as fennel or nutmeg before undergoing a dry-agin...
Boczek is the Polish term for pork belly and commonly refers to belly that has been cured, smoked, or both, making it broadly comparable to bacon. It may be served cold in slices, fried for breakfast, or cut into pieces to add fat and savory flavor to cooked dishes. Boczek appears in many Polish sou...
