Pin the doneness and method you just left against the pick on this cut’s sheet. Last-versus-now stays on this device — teaching temperatures, not a diagnosis.
Not medical advice, a food-safety certificate or a guarantee. Use the published sheet temps and your own thermometer.
Last cook—
This cook—
Cook sequence from this cut sheet
Follow published Belly — teaching, not a thermometer app.
Name the cut — Confirm Belly on the sheet.
Pick doneness — Target Medium rare ~57°C.
Pair first method — Lead with Grilling.
Keep safety note — Braise or steam first to soften the fat, then finish over fierce heat. Doing only the second step leaves the fat chewy.
Last-vs-now is a pin — Cook-pair is a bookmark, not a certificate.
Belly: Medium rare (57°C) via Grilling.
Editorial butchery teaching only. Not HACCP or medical advice.
Substitute cut and safety stop
After the cook sequence for Belly, a second sheet pass: published swap cut plus the safety line already on this page.
Name the printed substitute — If Belly is missing at the counter, the sheet points to related cut Jowl — same atlas, not inventing a new primal.
Check shared method fit — Prefer a published method that still fits the substitute; lead method on this sheet is Grilling.
Hard stop on safety — Braise or steam first to soften the fat, then finish over fierce heat. Doing only the second step leaves the fat chewy.
Keep cook-pair as a pin — Saving a cook-pair bookmarks this sheet; it is not a food-safety certificate.
Belly → swap toward Jowl; stop on the printed safety line before plating.
Editorial butchery teaching only. Not HACCP or medical advice.
Cook, swap, or skip
Kitchen teaching. Not a food-safety certificate.
Doneness and method on this cut
What temperature does this page recommend for this cut?
The cut sheet already prints Slow, then hot (Crisp the outside) for Belly. That is the published recommendation on this page, not a live thermometer reading.
Which cooking method fits this cut?
This sheet lists Grilling · Braising · Curing with fitness scores. Pair one of those methods with a doneness from the published scale (Blue 46 C through Well done 77 C). The cook-pair block pins last versus now — teaching, not a diagnosis.
Can I serve this cut pink?
Follow the sheet note already on this page: Braise or steam first to soften the fat, then finish over fierce heat. Doing only the second step leaves the fat chewy. Connective-tissue cuts ask for time; tender steaks ask for a rest after the published temp. The safety note at the bottom still applies.
Is the doneness scale a food-safety certificate?
No. The pair tool and the recommended temp are teaching numbers from this atlas. Use the printed sheet and your own thermometer. This page is not a medical or hygiene certificate.
Rainer Zenz · CC BY-SA 3.0
Alternating strata of fat and lean with no connective tissue to fight — the most straightforwardly delicious geometry on any animal. Cured and smoked it is bacon, sliced thick and grilled it is samgyeopsal, braised whole it is dongpo pork. Three cuisines, one slab.
Profile
Tenderness64
Marbling92
Umami90
Price70
Pairs with
Grilling95
Braising88
Curing85
Recommended cooking
Slow, then hotCrisp the outside
Braise or steam first to soften the fat, then finish over fierce heat. Doing only the second step leaves the fat chewy.
How to pick it
Count the layers: three or more clean bands of fat and lean is what the Korean name literally describes.
