pork belly(삼겹살) one of the best food in Korea (Culture)

Introduction

In the realm of pork, one succulent cut stands out – the beloved "삼겹살" or Samgyeopsal in Korean, known as English pork belly. This tantalizing part of the pig earns its name from the three layers it consists of: lean meat and fat, beautifully intertwined.

A Closer Look

In practice, Samgyeopsal often comes with not just three, but four layers, expertly prepared with the skin removed. It's both a specific pork cut and a mouthwatering culinary delight. A whopping 10 kilograms of this deliciousness can be harvested from a 110-kilogram pig!

Korean Delight

Samgyeopsal is, without a doubt, the most preferred pork cut among Koreans. It's so cherished that March 3rd is unofficially celebrated as "Samgyeopsal Day" in Korea. On this special day, a delightful cultural tradition involves savoring Samgyeopsal in various forms.

Pork Belly Varieties

Variety is the spice of life, and Samgyeopsal is no exception. There's a Pork Belly Alley in Cheongju, showcasing diverse Samgyeopsal variations such as sliced pork belly, sheath pork belly, pastor pork belly, green tea pork belly, wine-infused pork belly, and five-layer pork belly.

Revolution in Dining: A Portable Gas Burner

The 1970s marked a significant shift in Korean dining culture when propane gas became readily available. The introduction of gas burners on dining tables revolutionized the culinary experience. Gone were the days of cumbersome charcoal or briquettes. Now, diners could cook and boil their food right at the table. In 1980, Fujika Korea launched the "portable gas burner," leading to a Samgyeopsal frenzy.

Perfect Pairing: Pork Belly and Soju

Since the 1990s, Samgyeopsal paired with soju has become the go-to menu for office workers. There's even a saying that the best seat at a company dinner is next to the colleague manning the meat grill. A 2002 survey by the American Meat Export Association revealed that Koreans adore grilled pork belly. A 2013 survey of office workers ranked pork belly first, only behind chicken. Soju took the top spot for drinks, followed by beer, soju mixed with beer, and makgeolli.

Versatile Cooking

Samgyeopsal is incredibly versatile. Whether grilled, stir-fried, or boiled, the quality of the fat makes it tender and delectable. For those watching their fat intake, boiling and cooling Samgyeopsal, then removing any solidified fat from the surface, is a healthy option. Pair it with red pepper paste, soybean paste, onions, garlic, mushrooms, perilla leaves, salted shrimp, or ripe kimchi to enhance flavor and enjoy the benefits of protein decomposition, fat oxidation, sterilization, and odor removal.