Pork belly and "three-layer meat" are different names for the same cut, both referring to the pork belly rib meat, which has alternating layers of fat and lean meat.

Number of layers and structure: Usually 3-5 layers, with the first layer being pork skin, followed by alternating layers of fat and lean meat. The more layers and the more evenly distributed they are, the better the quality.

1. Differences between "three-layer meat" and pork belly
2. Morphological characteristics
3. Cooking performance
4. Regional culture

Selection and cooking: When selecting, look for clear layers and evenly distributed fat and lean meat. Suitable for various cooking methods such as braising, twice-cooked pork, grilling, etc. The fat is not greasy, and the lean is not tough.

Tips: Dip your knife in cold water when cutting fatty meat to prevent slipping; don't wash with hot water before cooking to avoid nutrient loss.

Do you need a pork belly selection cheat sheet? I can help you quickly pick high-quality meat with more layers and evenly distributed fat and lean!