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Pork Belly

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This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (December 2007) Uncooked pork belly, with rind (skin)

Pork belly is the meat derived from the belly of a pig. In the United States, bacon is made most often from pork bellies.

This cut of meat is enormously popular in Chinese cuisine and Korean cuisine. In Chinese cuisine, it is generally marinated and cooked as a whole slab. Pork belly is used to make sweet and sour pork and dongporou (東坡肉) in China. Koreans cook Samgyeopsal on a grill with garlic and green peppers, often accompanied by soju. Uncured whole pork belly has more recently become a popular dish in Western cuisine, especially at high end restaurants.

Pork belly futures

Pork bellies and pork belly futures contracts have been traded on the Chicago Mercantile Exchange since 1961. The unit of trading is 20 tons of frozen, trimmed bellies. Pork bellies can be kept in cold storage for an extended period of time, and generally it is the frozen bellies that are most actively traded.

Trading in frozen pork bellies futures was developed as a risk management device to meet the needs of meat packers who processed pork and had to contend with volatile hog prices as well as price risks on processed products held in inventory. The futures contracts were useful in guiding inventories and establishing forward pricing.

Bellies typically weigh around 14 pounds (6.4 kg). Prices vary depending on the amount of inventory in cold storage and the seasonal demand for bacon. They also depend on the origin of the pork.

See also

Food portal Samgyeopsal Rullepølse Pancetta

External links

Purdue University 2003 Swine Research Report