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.