Pork Belly Vs Bacon: What's The Difference?

Whether it's a tender rack of ribs or a juicy serving of pan-seared chops, pork appeals in many forms. If you're after a part of the pig with an especially fatty and savory flavor, there's no better option than pork belly. It's one of the animal's foundational cuts, coming in an easy-to-recognize appearance of layered fat and meat. But you may have noticed that pork belly looks similar to another pantry favorite: bacon. Perhaps you've wondered if the cuts are the same or, at the very least, interchangeable; well, the two pork products pack in some noted differences. 

Pork belly refers to a raw, primal region that's a delicious canvas for recipes. Bacon encompasses a variety of cuts put through a curing process that imparts bacon's beloved salty and smoky notes. The two both come from identical or similarly fatty regions of the pig, hence their common confusion. Yet you want to keep an eye on their compositions to avoid culinary mixups.

What is pork belly?

The fattiest part of the pig, pork belly comes from the underside of the animal. It's a region devoid of bones and connective tissue, instead defined by several large fat layers enclosing marbled meat. Butchered into slender strips or broad slabs, pork belly intentionally emphasizes fat to yield a rich flavor and succulent consistency. It's the base for some forms of bacon and other products such as pancetta, chicharron, and salt pork (a secret ingredient to better soups and stews). Pork belly is typically slow-cooked; it's essential to render the fat, thereby intensifying the flavor and further enhancing juiciness. The cut is fairly forgiving, and possible to prepare via roasting, frying, smoking, braising, curing, and more.

With such malleable qualities yet an affordable price tag, it's no surprise pork belly is essential to many classic dishes. It's the basis of Asian specialties including Filipino roasted lechon liempo, Chinese braised hong shao rou, and tender, braised Japanese kakuni. The cut is also foundational in European classics such as Ukrainian cured salo or French-style pork confit, and it's the star of Latin American dishes such as Mexico's crispy tacos de Castacán. So don't sleep on the delicious cut; pork belly offers global appeal.

What is bacon?

Bacon refers to a style of processed pork created through curing and oftentimes smoking. The meat style incorporates a range of cuts. In the United States, it's typically made from pork belly or a large slab that hails from the pig's side. Meanwhile, the U.K. favors bacon crafted from the less-fatty loin, a type sometimes differentiated as Canadian bacon. The foodstuff can also be crafted from pork cheeks and shoulder, plus modern producers have turned to pork-free protein alternatives such as turkey, tofu, and even eggplant.

All the cuts are subject to a similar method of preservation: curing with nitrates, nitrites, salt, and sugar. However, since the late 20th century, nitrate preservatives have raised health concerns, so producers turn to alternatives composed of salt and celery powder. Oftentimes, bacon is also subsequently smoked with wood chips such as mesquite, maple, or alder to impart its distinct flavor. 

In addition to the delectable flavor, there's more appeal due to bacon's ease of cooking. Unlike other pork products, all it takes is an oven roast, microwave session, or quick pan fry to craft a batch. This makes the meat easily integrated into a tasty breakfast, a delicious burger or sandwich, or as a flavor foundation in a range of recipes.

Bacon's processing lends it a distinct flavor and texture

Bacon's cured composition, as opposed to pork belly's raw form, is the central difference between the two cuts. The preservation process lends a saltiness that defines culinary applications. Plus, the strong flavor is furthered by the smoking step and optional spices added during the curing process. As a result, raw pork belly only contains natural meat flavors while bacon is a much more aromatic ingredient. Bacon's curing process also transforms its texture. While both cuts feel squishy to the touch when raw, exposure to heat transforms their consistency. Pork belly turns meaty and juicy with only the skin crisping up. Meanwhile, due to curing, bacon quickly gets crunchy under heat, lending its beloved character. 

In part to account for such a textural difference, bacon's available in a larger array of formats in stores. The cured product ranges from thick and thin slices built for frying to whole slabs and irregularly shaped cuts such as the cheek or shoulder. Furthermore, bacon can be sold in fully-cooked form, either as ready-to-use crunchy strips or small bits. On the other hand, raw pork belly is only sold as a slab or in strips. So, while pork belly presents a clean culinary slate, bacon offers a greater packaged variety.

The two products each offer unique culinary uses

To account for such differences in flavor and texture, it's no surprise pork belly and bacon each come with their own culinary applications. Pork belly functions as other fresh pork cuts and is often a meaty centerpiece. Most often, pork belly is seasoned on the exterior then slowly rendered into a dense, juicy treat; flavors can be further accentuated through cooking techniques such as grilling or smoking. Regardless, mouth-watering notes meld into a decadent fat-heavy composition that still offers enough meatiness for standalone consumption.

On the other hand, bacon packs more salty-smoky flavor and requires a shorter cooking time. While it can be a centerpiece in classics such as eggs and bacon, the food often functions in more supplementary fashion. The cured product can be utilized in everything from stew recipes to a fat source for vegetables or even a crispy bacon bit garnish. Bacon's meatier side can take a supporting role in a medley of ingredients, such as in an over-the-top BLT pasta salad. Strips can also be prepared then enjoyed standalone while the fat gets reserved for dishes such as bacony mashed potatoes. So, while pork belly satisfies as an entrée centerpiece, bacon's less-rich flavor, thin size, and easily melted fat make it more malleable.

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