https://www.wikifood.cz/en/Pork-Belly?action=history&feed=atom 2026-09-21T07:49:39Z Historie editací této stránky MediaWiki 1.45.4 https://www.wikifood.cz/en/Pork-Belly?diff=127535&oldid=prev 2026-09-12T22:24:50Z

<p>i18n EN pilot vareni-na-velikonoce-completion-002; source page 7366</p> <p><b>Nová stránka</b></p><div>{{Potravina<br /> |název=Pork Belly<br /> |popis=Pork belly is a succulent cut from the underside of a pig, with alternating layers of meat and fat. During roasting, the fat renders and adds flavor to the meat.<br /> |obrazek=https://www.wikifood.cz/images/0/0a/7366_Vep%C5%99ov%C3%BD_b%C5%AF%C4%8Dek.jpg<br /> |typ=meat<br /> |sezona=year-round<br /> |puvod=Pork belly comes from the underside of pigs raised in many countries, including the Czech Republic.<br /> |kalorie_100g=300<br /> |bilkoviny_100g=20<br /> |tuky_100g=25<br /> |sacharidy_100g=0<br /> |vlaknina_100g=0<br /> |vitaminy=B1, B3, B6, B12<br /> |mineraly=iron, zinc, phosphorus<br /> |gi_index=0<br /> |pouziti=Pork belly is often roasted, grilled, or smoked and is a popular ingredient in Czech cuisine.<br /> |jak_vybrat=Look for pieces with evenly alternating layers of meat and fat and no signs of spoilage.<br /> |skladovani=Keep refrigerated and use within 3-5 days, or freeze for longer storage.<br /> |nahrazky=It can be replaced with other cuts of pork, such as pork neck or shoulder.<br /> |zdravotni_prinosy=Pork belly provides protein and fat and is energy-dense.<br /> }}<br /> <br /> &#039;&#039;&#039;Pork belly&#039;&#039;&#039; is a cut from the underside of a pig, where layers of meat alternate with layers of fat. During roasting, this marbling allows the fat to render gradually and helps keep the meat juicy.<br /> <br /> == Description ==<br /> <br /> Pork belly consists of several layers: skin, subcutaneous fat, muscle, another layer of fat, and further meat. It is sold with or without the skin and with or without the ribs. It is available fresh, smoked, or marinated.<br /> <br /> == In Czech cuisine ==<br /> <br /> Pork belly is a staple of Czech pubs. It may be grilled and served with mustard and horseradish, roasted with garlic and onion, or pickled in vinegar with spices. Raw pork belly is also rendered to make lard and pork cracklings.</div>

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