pork belly


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pork belly

n.
A fatty cut of fresh pork from the underside of a pig.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

pork′ bel`ly


n.
a side of fresh pork.
[1945–50]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.pork belly - side of fresh porkpork belly - side of fresh pork      
side of pork - dressed half of a hog carcass
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
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Why not a vodka-rose hip tea cocktail with your fava bean crostini, or gin and rhubarb syrup with your pork belly? Absinthe ($$$; 415/551-1590), Bong Su ($$$$; 415/536-5800), and Coco500 (closed Sun; $$; 415/543-2222) all do cocktail and food pairings on request.
To make a grilled pork chop with braised pork belly and cassoulet of chorizo sausage for six guests you will need: 700g (1 1/2 llb) pork belly with the skin scored with a sharp knife, 7g ( 1/4 oz) coarse sea salt, 250g (9oz) dried haricot beans, one bouquet garni (fresh thyme, rosemary and sage), one large onion, sliced, one medium carrot, halved, one small chorizo sausage or a 170g (6oz) piece, olive oil for frying, one medium onion, diced, two celery sticks, finely sliced, one bulb of garlic cloves, separated and peeled, 100g (3 1/2 oz) tomato passata, a good pinch of paprika, salt and pepper and six pork chops weighing approximately 170g (6oz) each.
This is an idea I stole from Gary Rhodes, because he has a brilliant recipe for pork belly and black pudding patties, but I prefer them more burger like so I like to make them larger.
Along with these dishes, they also serve their newest barbecued meat selection-which includes Soy Chicken, Roasted Pork Belly, and Roasted BBQ Pork
Premium meats and seafood, including Steaks, Angus Beef, Pork Belly flavour, Shrimps, and Calamari - best paired with bottomless wine!
While this wasn't as dreamy as the pork belly, the pate portion was plentiful, smooth and meaty and had a real kick thanks to the chilli, and that made the dish for me, especially when you slather it in chutney too.
Take the pork belly, sprinkle generously with salt and pepper, drizzle with olive oil and rub in.
In the first, young cutters will be given a whole top rump of Welsh Beef, a shoulder of PGI Welsh Lamb, a whole pork belly and a whole chicken.
Ingredients (Serves 5-6) 1kg pork belly, ribs removed 3 thyme sprigs, leaves only 1 rosemary sprig, leaves chopped Olive oil, for cooking 1 small onion, roughly chopped 1 carrot, roughly chopped 2 celery stalks, roughly chopped 3L chicken stock 3 fresh or dried bay leaves 3 rosemary sprigs 5 thyme sprigs 1tsp peppercorns 2tbsp butter Sea salt and ground black pepper Seasonal vegetables, to serve For the Black Apple Butter: 500g Granny Smith apples, peeled, cored and chopped 150ml cider 100g black treacle 50g demerara sugar 2tsp mixed spice Juice of 1 lemon Method 1 Place ingredients in a large pan and stew until apples are broken down.
Other dishes on the menu include Tokyo Ramen with soy marinated pork belly and chicken; Shimeji, Shiitake & Miso Ramen, as well as handmade Gyozo - Chinese dumplings with various fillings.
Stephen's favourite is beef, I like cooking pork belly. You've got to make sure the fat on top has been scored with a really sharp knife or it doesn't cook down enough, put loads of salt on it and it tastes really good with fennel seeds.