>>9108428well we call it "pork breast" and it's basically the meat that's right above the ribs, but without the ribs. it's boneless, although some cuts include cartilage. i just used the "pork belly" term because it's the closest term in english for that cut of meat. but pork belly seems to include the outer skin and our thing doesn't.
it's amazing imo. right along side pork knuckle as best cut of pork. it has a great meat/fat balance and it also releases some grease which adds flavor to whatever else you have in the pot or the pan. i might post pics tomorrow if i remember.
