National pork belly (kg)

Pork belly comprises the skin and lower layers of the belly or lower part of the animal. It comes from the fattiest parts. It is a boneless cut of pork that is fresh, not smoked or cured. Properties and benefits: Pork belly meat is known for its proteins and B-group vitamins, as well as niacin, thiamine, and riboflavin. Part of the fat in pork belly is stearic acid, which converts to oleic acid in our bodies. It contains iron and calcium, making it good for people with anemia or bone problems. Nutritional value per 100 grams: Calories 541 Total fat 42 g Saturated fatty acids 14 g Trans fatty acids 0 g Cholesterol 110 mg Sodium 1,717 mg Potassium 565 mg Carbohydrates 1.4 g Dietary fiber 0 g Sugars 0 g Proteins 37 g Storage and tips: Pork belly is a part of the pig that keeps better and lasts longer in the refrigerator. One way to make it last longer is to salt or smoke it, allowing it to last for months in the fridge. Recipe and uses in the kitchen: Pork belly is a food that can be integrated into many dishes but can also be grilled, baked, or pan-fried. If you want it to be crispy in the oven, make small cuts in the skin in a square shape. Preheat the oven to the highest temperature and when you put in the pork belly, lower it to 180 degrees Celsius. In the last 5 minutes, switch on the grill.