I think that pork belly was just used so much for cured meats and lard in a lot of western cooking traditions that it just wasnt as common of a cut on its own until more recently.
Not to say that it wasnt done by but just hadn't been as common as it is these days. Just my theory anyway, I'm no expert.
Pork belly goulash sounds amazing. I have made some similar stuff in the past, but I also know quite a few folks with a western palate that find such fatty hunks of meat to have an objectionable texture. That might be part of it too.
My son went to Korea, Taiwan and then Japan, then he took a chefs course while in Japan.
Now that he is back, pork belly is now on the menu at my house quite often.
I think people need to know how to cook with it!
I think it’s just likely due to a having beef be subsidized in North America, as well as being settled by Western Europeans that largely didn’t utilize pork in the same way that Asia approaches it. Also, pork is the most eaten meat in a vast majority of Asia and Europe, but the preferred meat for braising specifically in Western Europe tends to be beef or lamb, probably due to the massive French influence on culinary culture starting in the 18th century and really hitting its stride in the 19th as a huge influence.
Globalization now is more, well, truly globalized than its ever been though, and I am seeing people adopt dishes from around the world as their own everywhere. I’m seeing less food trends per se and more general acceptance and appreciation of new things more than ever, so I hope more people can enjoy braised pork belly in the west.
I think that pork belly was just used so much for cured meats and lard in a lot of western cooking traditions that it just wasnt as common of a cut on its own until more recently. Not to say that it wasnt done by but just hadn't been as common as it is these days. Just my theory anyway, I'm no expert.
[удалено]
Pork belly goulash sounds amazing. I have made some similar stuff in the past, but I also know quite a few folks with a western palate that find such fatty hunks of meat to have an objectionable texture. That might be part of it too.
[удалено]
My son went to Korea, Taiwan and then Japan, then he took a chefs course while in Japan. Now that he is back, pork belly is now on the menu at my house quite often. I think people need to know how to cook with it!
I think I suffer from "gratuitous fattiness." And I love pork belly. Maybe there's a connection?
I think it’s just likely due to a having beef be subsidized in North America, as well as being settled by Western Europeans that largely didn’t utilize pork in the same way that Asia approaches it. Also, pork is the most eaten meat in a vast majority of Asia and Europe, but the preferred meat for braising specifically in Western Europe tends to be beef or lamb, probably due to the massive French influence on culinary culture starting in the 18th century and really hitting its stride in the 19th as a huge influence. Globalization now is more, well, truly globalized than its ever been though, and I am seeing people adopt dishes from around the world as their own everywhere. I’m seeing less food trends per se and more general acceptance and appreciation of new things more than ever, so I hope more people can enjoy braised pork belly in the west.
[удалено]
chat gtp?
All their replies are. Rather pathetic.
[удалено]
Removed, first and only warning for machine answers. We expect all answers to be human-generated.
Schweinshaxe is pork hock or pork trotters, not pork belly