Pork Belly

Pork Belly



Pork Bellies

The pork belly comes from a pig’s ‘belly,’ or the side of the pig after the ham, shoulder, loin, fat back, and spareribs have been removed. Typically all bones have been removed. It has a NAMP number of 408 and 409. The 409 cut is skinless and has a smooth surface. Cuts associated with the pork belly: 408A is the fat back; 409A is skinless single ribbed belly; and 409B is skinless center cut belly.


Appropriate cooking methods for the pork belly include braising, and smoking long and low on the bbq – slow cooking methods to help keep this cut of meat tender. The cut is popular in Chinese and Korean cooking.

Renee Shelton’s love for tri tip almost surpasses her love for cake. When she’s not tasting BBQ, she can be found at Pastry Sampler.
Photo by Executive Chef John Shelton. You can find him sharing his fishing adventures at Dana Point Fish Company.
Dedicated to the art of grilling, smoking, and barbecuing.