Pork belly is surrounded by numerous myths, many of which are inaccurate. Let’s break down six common misunderstandings about this popular cut of meat.
1. Unclear Origins of Pork Belly Popularity
The exact moment when pork belly gained popularity is unclear. Some claim it became popular in the 1960s as a cheap snack to accompany drinking, mainly when soju prices dropped. Another theory is that pork belly became popular in the 1970s due to miners frequently eating it after work. Despite these claims, it’s difficult to pinpoint when exactly pork belly became a staple in Korean cuisine.
2. Undercooked Pork Belly is Safe
It’s partially true that undercooked pork belly may not be as problematic as it once was. Historically, pork had to be cooked thoroughly to avoid parasites, as pigs were raised in less than hygienic environments. However, today’s pigs are generally raised in cleaner conditions, reducing the risk of infection. Still, cooking pork belly thoroughly, mainly due to its high fat content, is important to enhance its flavor.
3. Pork Belly Fat is Always Bad for Health
While it’s true that consuming too much pork belly can raise blood cholesterol levels due to its high saturated fat content, moderate consumption is generally safe. One serving of pork belly provides approximately 15g of saturated fat, within the recommended daily intake. However, if grilled at excessively high temperatures, the fat can oxidize and produce carcinogens, so cooking pork belly at a controlled temperature is important.
4. Pork Belly is Only Eaten in Korea
Pork belly is enjoyed in many countries, not just Korea. In China, it’s prepared as Dongpo pork, stewed with spices, alcohol, and soy sauce. It’s grilled as yakiniku in Japan and served with sauce and ginger. In the U.S. and Europe, pork belly is often marinated, smoked, and turned into bacon. While grilling pork belly is a popular method in Korea, it is enjoyed in various ways worldwide.
5. Pork Belly Helps Expel Fine Dust
No scientific evidence supports the belief that pork belly helps expel fine dust from the body. According to the Korea Centers for Disease Control and Prevention, fine dust particles are too small to be eliminated by food. Instead, consuming water-rich vegetables or drinking plenty of water may be more effective in helping the body flush out harmful substances.
6. Eating Pork Belly Before a Haircut is Beneficial
There is a myth that eating pork belly before a haircut helps clear dust from the throat, but this claim is untrue. The idea originated from miners in the 1970s, who supposedly ate pork belly to clear dust from their bodies after working in coal mines. However, while pork belly may provide some relief when consumed with meat and alcohol, it does not have the magical dust-clearing effect it’s believed to have.
How to Eat Pork Belly Deliciously
To enjoy pork belly at its best, you must pay attention to both grilling techniques and the accompaniments. The texture of pork belly changes depending on how it’s cooked, and improper cooking can result in undercooked meat inside or overly greasy, burnt skin.
Grilling Techniques
- Thin Pork Belly (2-3mm): Cook quickly over high heat to maintain moisture.
- Medium Pork Belly (5-7mm): Cook over medium heat for a crispy texture.
- Thick Pork Belly (1 cm or more): Cook over low heat until thoroughly cooked, then finish with high heat for a crispy exterior.
Seasoning and Accompaniments
Seasoning Order: Always add pepper before salt to prevent the pork belly from becoming tough and dry. Salt should be added only after the meat is cooked through.
Aging Pork Belly: Aged pork belly, which has been left for 1-2 days, offers a richer flavor and a chewy, juicy texture.
Perfect Side Dishes: The sourness of garlic leaves balances the fattiness of the pork belly. Wasabi neutralizes the oiliness, leaving a cool aftertaste, while aged kimchi adds savory depth. Green onions add a sweet and sour balance, and chives enhance the savory taste.
By adjusting your cooking method and pairing pork belly with the right sides, you can enjoy its full flavor and texture while maximizing its health benefits.
