Pork Belly (삼겹살/sam-gyop-ssal)
I followed a Korean cut classification that aligns with how these meat cuts are organized in Korean standards. Some cuts of meat may be next to or near the main classification but still be considered to fall under that category.
Korea uses over 100 meat cut classifications. Some meat cuts that fall under this cut are the following:
Pork Belly (삼겹살/sam-gyop-ssal)
Location on Animal: This cut is the fatty belly of the pig.
Texture/Fat: This cut is very high in fat.
Uses: This cut is best used for 구이 (Grilling), 수육 (Boiled), 볶음 (Thin Sliced Stir-fried), 베이킨 (Bacon), 조림 (Soy-braised), 찜 (Kimchi Steamed), 튀김 (Deep Fried).
Special Prep: Pork belly may be sold with the skin on. When grilled the pork skin can get a bit hard, so be careful when feeding kids.
Pork Skirt (돼지 갈매기살/gal-mae-gi-sal)
Location on Animal: This cut is a thin muscle below the ribs of the pig.
Texture/Fat: This cut has a chewy texture.
Uses: This cut is best used for 구이 (Fresh/Spicy Grilling), 볶음 (Stir-fried)
Baby Back Ribs/ Pork Back Ribs (돼지 등갈빗살/deung-gal-bit-ssal)
Location on Animal: This rib cut is cut along the ribs into finger-like rib pieces. The meat is attached to the bone. These are very common in America and have less meat attached to the bone compared to other varieties that I cover here.
Uses: This cut is best used for 구이/양념구이 (Grilling/Seasoned Grilling), 찜 (Steamed), 튀김 (Deep-fried), 조림 (Braised), 바베큐 (Barbecue).
Pork Hanging Tender/Hanger Steak (돼지 토시살/to-si-sal)
Location on Animal: This cut is located at the end of the pork skirt. It is in the upper belly area and there is a small amount of this meat cut per animal.
Texture/Fat: This cut has some chewy connective tissue.
Uses: This cut is best used for 구이 (Grilling)
Pork belly with Cartilage (오돌삼겹살/o-dols-am-gyop-ssal)
Location on Animal: This cut is at the end of the cartilage that is attached to the rib bone.
Texture/Fat: This cut has cartilage in the pork belly cut that gives a chewy texture.
Uses: This cut is best used for 구이 (Grilling), 찜 (Steamed), 조림 (Braised), 찌개 (Soup).
Bottom Pork Belly (미추리/mi-chu-ri)
Location on Animal: This cut is at the lowest part of the pork belly furthest away from the rib cage.
Texture/Fat: This cut is less desirable because it is closer to the leg and has a tougher texture than other parts of the pork belly.
Uses: This cut is best used for 구이 (Grilling), 찌개 (Soup).
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