Talk:Pork belly

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"boneless"[edit]

The article states "Pork belly is a boneless cut of fatty meat from the belly of a pig". Meanwhile, the picture literally shows bones. Which is it? Sbjf (talk) 17:15, 17 December 2020 (UTC)[reply]

Nutritional Information[edit]

The USDA food database lists 15g of fat and only 2g of protein per serving for raw pork belly. This 7:1 ratio of fat to protein seems completely off, especially when you compare it to the nutritional labels of processed pork belly products such as bacon.

On the other hand, the Korean RDA Standard Food Composition table entry for raw pork belly (which is referenced in several research papers) has a more believable fat-to-protein ratio, yet lists 8g of carbohydrates per 100g serving. This too makes little sense as it is a cut of meat and should have ~0g carbs.

I'm having a difficult time finding nutritional information for this cut that makes sense.

205.175.240.244 (talk) 22:11, 23 September 2016 (UTC)[reply]

Most of the fat renders off when you cook the pork belly. The final ratio gets somewhere in between 1:1 and 2:1. And no there are no carbohydrates in fresh pork belly. Iikigaii (talk) 22:42, 24 March 2020 (UTC)[reply]

Untitled[edit]

The lack of citations seems harmless in articles like this. The facts listed here are uncontroversial and certainly well known to anyone knowledgable in the field. —Preceding unsigned comment added by 66.167.49.39 (talk) 23:48, 14 March 2010 (UTC)[reply]

Regional variations?[edit]

The described variations are more like particular recipes, and neither traditional nor typical. For instance in the UK "a sweet chilli baste or sauce" is neither common nor traditional.Royalcourtier (talk) 07:08, 5 February 2016 (UTC)[reply]

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