See more writing by Division of Applied Life Science Graduate School (BK21 plus), Gyoungsang National University, Jinju, 660-701 South Korea.
Department of Nutritional Science and Food Management, Ewha Womans University, Seoul, 120-750 South Korea Find articles by
Fresh pork belly is a very popular meat in South Korea. It makes up about 559.20% of the roughly 1010 grams of meat that each person eats every day. Fresh pork belly has a lot of good micronutrients, like fat-soluble vitamins and minerals, and high-quality protein from the lean cuts. It is important to note that fresh pork belly usually has about 20–30% fat, with saturated fatty acids making up half of this value. Too much saturated fat raises total cholesterol, low-density lipoprotein cholesterol, and triglycerides while lowering high-density lipoprotein cholesterol. This makes people worry about an increased risk of hyperlipidemia, which is followed by cardiovascular diseases. This review talks about the health problems and changes in South Koreans’ eating and production habits when it comes to fresh pork belly. The goal is to show how pork is produced and how it affects people’s lives.
Pork is the most highly consumed meat in the world (Fig. [1, 2], and new free trade agreements between two countries have made the global pork market grow and become more competitive [3]. South Korea is one of the world’s top pork eaters [2], and the country’s pork consumption has been steadily rising over the past few years [4]. However, pork production in South Korea does not satisfy consumer demand [4, 5]. The way people in South Korea eat is also very different, and they really like high-fat cuts like belly and Boston butt [5–7]. Pork belly (called Sam-gyeop-sal in South Korea) is the most favored primal cut among the various pork cuts. Therefore, the supply of pork belly depends on importation. Primal low-fat cuts, on the other hand, like loin, tenderloin, picnic shoulder, and ham (pork leg), have problems with having too much inventory because customers don’t like them and they’re hard to export [5, 8].
Not only does pork belly have a lot of flavor, it also has a lot of good protein, vitamins, and minerals. Additionally, it is known that pork belly is the most fattening of the different primal pork cuts. Eating too much of it may have negative effects on humans, such as raising the risk of heart disease and the metabolic syndrome [9–14]. So, the point of this article is to look at how pork belly is eaten and raised in South Korea, as well as what pork belly is like in general, and to talk about how eating too much of the high-fat pork belly could be bad for your health.
Pork stomach also known as pork tripe is a unique cut of meat that offers some nutritional benefits along with a few downsides to consider. Let’s take a closer look at what pork stomach is, its nutrition profile, the potential health benefits it provides, and the possible downsides to keep in mind.
What is Pork Stomach?
Pork stomach refers to the stomach lining or tripe from a pig. It’s a thin, tough cut that requires long cooking times to become tender. Pork stomach is popular in many cuisines around the world, including Asian, European, and South American dishes.
Some examples of dishes featuring pork stomach include:
- Menudo – A Mexican tripe soup
- Dim sum – Chinese steamed or fried tripe dishes
- Chitterlings – Fried or stewed pig intestines popular in soul food cooking
- Trippa alla Romana – Italian tripe dish
Pork stomach has a very distinctive texture and flavor. When cooked properly, it becomes gelatinous and has a mild, irony taste. The stomach lining has a honeycomb-like appearance from the many folds in the stomach.
Nutrition Profile of Pork Stomach
While not the most nutritious cut of pork, pork stomach does provide some nutritional value:
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Protein: Pork stomach contains a moderate amount of protein, with around 13 grams per 3-ounce serving. This makes it a decent source of this important macronutrient.
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Iron: Pork stomach provides about 1.5 mg of iron per serving. This equates to around 8% of the recommended daily intake for iron, making pork stomach a pretty good source of this mineral.
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Collagen: Pork stomach is high in collagen, the connective tissue protein. Collagen intake has been associated with many health benefits, including improved skin health and joint support.
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Fat: With about 15 grams of fat per 3-ounce serving, pork stomach is a high fat cut of meat. Much of this fat is saturated fat, at around 5 grams per serving.
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Calories: A 3-ounce serving of cooked pork stomach contains around 245 calories. For those watching their calorie intake, portion sizes should be monitored.
Overall, while pork stomach does contain beneficial protein and iron, it is high in fat and calories compared to other pork cuts. Moderation is key when incorporating it into your diet.
Potential Benefits of Pork Stomach
In addition to its nutritional content, here are some of the evidence-based benefits that may be associated with eating pork stomach:
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Joint health: The collagen in pork stomach may help support joint health and alleviate arthritis symptoms. According to some research, collagen supplements can reduce joint pain and improve mobility.
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Skin health: As a rich source of collagen, pork stomach may improve skin’s moisture content, elasticity, and appearance. Oral collagen supplements have been shown to reduce wrinkles and dryness.
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Muscle maintenance: The protein in pork stomach supports the growth and maintenance of muscle mass. This makes it a good option for those looking to preserve or build muscle as they age.
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Iron for anemia: The iron in pork stomach makes it a potential food for helping prevent iron-deficiency anemia, which can cause fatigue, dizziness, and headaches.
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Provides variety: Pork stomach can increase the diversity and novelty of protein sources in your diet. Variety helps ensure intake of a broad range of vitamins and minerals.
While these benefits are promising, more research is still needed on pork stomach specifically. But its nutritional content suggests it may impart similar benefits as other collagen and protein-rich foods.
The Potential Downsides of Eating Pork Stomach
Pork stomach also comes with a few downsides to keep in mind:
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High in saturated fat: With about 5 grams per serving, pork stomach is high in saturated fat, which in excess may negatively impact heart health. Those with heart disease risk factors may want to eat pork stomach sparingly.
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High in cholesterol: Pork stomach contains about 100 mg of cholesterol per serving, a significant amount compared to many other protein foods. High cholesterol intake can increase heart disease risk.
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May cause digestive issues: Some people may experience bloating, gas, and diarrhea when eating pork stomach and other organ meats. These cuts are harder to digest for some.
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Risk of foodborne illness: Like any meat, pork stomach can harbor bacteria that cause food poisoning if it is undercooked. Always cook it thoroughly to an internal temperature of at least 160°F.
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Not suitable for some diets: Pork is restricted on certain diets like kosher, halal, and vegetarian/vegan diets. Pork stomach wouldn’t be included in these diets.
While pork stomach can be enjoyed in moderation by most, those with certain digestive sensitivities or following restricted diets may want to avoid it.
Is Pork Stomach Healthy Overall?
Moderation and proper cooking are key when incorporating pork stomach into your diet.
In reasonable amounts, pork stomach can provide beneficial protein, iron, and collagen. However, it is high in saturated fat and cholesterol, so intake should be limited, especially for those with heart disease or cholesterol concerns.
Preparing pork stomach thoroughly and choosing leaner pieces can help reduce the downsides. Avoid eating it multiple days per week to limit saturated fat and cholesterol exposure.
For most people without special dietary needs or restrictions, enjoying some pork stomach along with a diet focused on whole foods can be perfectly healthy. Just be mindful of your overall calorie, fat, and cholesterol consumption when eating higher fat meats like pork stomach.
Tips for Cooking and Eating Pork Stomach
Here are some tips for selecting, cooking, and serving pork stomach:
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Choose firmer, leaner pieces and trim off any thick fat or membranes. This reduces fat and cholesterol.
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Simmer pork stomach on low heat for 1-2 hours until very tender. Extended cooking breaks down the tough connective tissues.
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Fry or sear briefly to develop flavor. Braising and stewing also work well.
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Finish cooked pork stomach dishes with bright, acidic flavors like lemon juice, vinegar, tomatoes, or pickled vegetables. This provides balance.
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Eat pork stomach in moderation as part of a diet focused on fruits, vegetables, whole grains, lean proteins, legumes, and healthy fats.
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Pair with side dishes like a green salad or cooked greens to increase fiber, nutrients, and balance.
Enjoying some pork stomach occasionally can add culinary variety. Just be mindful of your overall diet, and limit intake if you have specific health conditions or concerns.
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General features of pork belly fat for production in South Korea
About 12% of chilled pig carcass is pork belly, but about 15% of the total carcass’s value is pork belly (Fig. ) [4, 15, 16], which means pork belly is an economically principal part of the pig. On the other hand, it’s clear that pork belly is one of the driest primal cuts. This is a problem because too much fat is bad for most people and is a contributor to many metabolic syndromes and chronic diseases. A previous study found that pork belly has a much higher fat content (about 2040–950%), and this is true no matter the genetic background, diet, sex, slaughter weight, or sampling location [17]. Also, all of the pig breeds that can be found in South Korea have more than 20% more fat than the average pork belly [18]. As a result, the demand for leaner pork cuts has been growing in many countries for years [19], which has led to a drop in the amount of fat in pork belly for almost two decades [20, 21]. In conclusion, the most important things about pork belly have to do with its fat, such as its fat content and fatty acid makeup.
Regarding the fat content of pork belly, large differences exist between breeds [22]. Berkshire and Tamworth, two traditional pig breeds, have more fat, thicker backfat, and less lean meat than Duroc and Large White, two modern breeds [23]. Similarly, the belly cut from Berkshire pigs have a significantly higher fat content [18]. Furthermore, thinner backfat is generally correlated with lower fat content of the pork belly [24]. Genetic selection and/or cross-breeding also made the animals grow faster and have carcasses with less fat and more lean meat [25]. Also, pig breeds like Landrace, Large White, Pietrain, and Hampshire that are chosen to produce leaner pork have better carcass composition than traditional breeds like Tamworth, Saddleback, and Gloucester Old Spot [22]. They have lower fat levels and higher lean levels. The amount of fat in pork belly is also affected by things like sex, growth rate, and slaughter weight. Barrows have more belly fat, thicker belly and back fat, and more total fat in their bodies than gilts [26, 27]. When compared to pigs with a slower growth rate and lighter slaughter weight, those with a fast growth rate and heavier slaughter weight also have more belly cuts and more fat in those cuts [17, 23, 27–30].
Moreover, above factors influencing fat deposition exert modifications on fatty acid composition in pork belly [25]. Studies in the past have shown that barrows have more fat around their bellies than gilts and boars [24]. Moreover, higher fat deposition is generally associated with higher degree of fat saturation [31]. So, trying to get more lean meat in carcasses lowers the amount of fat that is deposited and raises the amount of fat that is not saturated. This makes the belly thinner and softer [21, 25]. While gilts and slow-growing pigs have less saturated fatty acids (SFAs) like palmitic acid (C16:0) and stearic acid (C18:0) in their belly fat, they have more linoleic acid (C18:2n-6) and total polyunsaturated fatty acids (PUFAs). Consequently, the belly cuts from gilts and slow-growing pigs have higher PUFA/SFA ratio and n-6/n-3 ratios [21].
Western countries and South Korea have interestingly different ideas about pork belly (or bacon). This is because the fatty acid profiles of pork belly are aimed at different marketability. A lot of pork belly is turned into bacon in Western countries. Bacon is a cured and processed form of belly. South Koreans, on the other hand, like grilled or roasted bellies more than cured or processed bacon [32]. This difference led producers in each region to established distinct production strategy, i. e. Western consumer preferred higher saturation in pork belly. In fact, the belly cut from a thick belly had the highest processing yields when it came to smoking and cooking. On the other hand, thin belly bacon was the least useful for slicing and wasn’t crispy [20]. While processing pork, a leaner belly with less saturated fat can cause issues like more trouble with handling, processing, and slicing; less bacon yield; and making bacon that doesn’t look good [33, 34]. It is especially clear that the firmness of belly fat is strongly linked to the amounts of palmitic acid and stearic acid, while it is strongly linked to the amounts of linoleic acid, linolenic acid, and other PUFAs in a negative way [21, 33, 35]. Also, foods that have a lot of unsaturated fats are more likely to go bad while they’re being stored, which shortens their shelf life [18, 21]. Based on these features, increasing unsaturation of pork belly is not desirable in Western countries. But strategies for lowering the amount of fat in pork bellies and raising the amount of unsaturated fat don’t change how well they sell in South Korea.
Consumption and production of pork belly in South Korea
Pork consumption in South Korea is ranked seventh in the world and third in Asia (Table ) [2]. There are seven main cuts of pork in South Korea: the Boston butt, the picnic shoulder, the loin, the tenderloin, the rib, the belly, and the ham. In South Korea, people like the belly cut the most, followed by the Boston butt and the rib [5, 8]. The common characteristic of these pork parts, especially pork belly, is a high fat content (Table ). South Koreans, on the other hand, have eaten less loin, tender loin, and ham cut, which are parts of the animal that are low in fat. This preference is unique to consumers in South Korea [6, 7]. People in the US like tenderloin, loin, Boston butt, and rib, while people in Japan like tenderloin, loin, Boston butt, and ham. Also, Chinese consumers favor pork ribs and loin [5].
| Rank | Country | Year | |||
|---|---|---|---|---|---|
| 2011 | 2012 | 2013 | 2014 | ||
| 1 | Montenegro | 45.1 | 46.7 | 38.6 | 44.6 |
| 2 | China/Hong Kong/Macau | 38.3 | 40.0 | 41.5 | 42.6 |
| 3 | European Union | 41.5 | 40.7 | 40.2 | 42.3 |
| 4 | Serbia | 38.0 | 38.6 | 39.5 | 40.0 |
| 5 | Belarus | 39.3 | 41.7 | 42.6 | 38.5 |
| 6 | Taiwan | 39.7 | 39.0 | 37.7 | 36.9 |
| 7 | South Korea | 29.9 | 30.9 | 32.4 | 32.9 |
| 8 | Switzerland | 32.5 | 31.6 | 32.6 | 32.8 |
| 9 | United States | 26.8 | 26.9 | 27.4 | 26.8 |
| 10 | Norway | 26.5 | 25.5 | 25.8 | 25.5 |
| Energy (kcal/100 g) | Water (g/100 g) | Protein (g/100 g) | Fat (g/100 g) | Ash (g/100 g) | Carbohydrate (g/100 g) | |
|---|---|---|---|---|---|---|
| Belly | ||||||
| Raw | 348 | 48.9 | 15.8 | 26.4 | 0.9 | 8.0 |
| Roasted | 493 | 32.7 | 21.9 | 41.1 | 1.0 | 3.3 |
| Ham | ||||||
| Raw | 235 | 63.6 | 18.5 | 16.5 | 1.1 | 0.3 |
| Roasted | 299 | 45.7 | 38.2 | 14.1 | 0.8 | 1.2 |
| Loin | ||||||
| Raw | 155 | 66.7 | 22.2 | 3.8 | 1.1 | 6.2 |
| Roasted | 242 | 57.9 | 27.3 | 13.9 | 1.4 | 0.0 |
| Tender loin | ||||||
| Raw | 186 | 70.8 | 14.1 | 13.2 | 1.4 | 0.5 |
| Roasted | 220 | 53.4 | 40.3 | 5.3 | 1.0 | 0.0 |
Meat consumption in South Korea has steadily increased, and pork has been the most highly consumed meat (Fig. ). Pork consumption, at 20. 9 kg per capita (total 1049 kt), comprised almost half of the total meat consumption (42. 7 kg per capita, total 2148 kt) in 2013, followed by chicken (11. 6 kg per capita, total 580 kt) and beef (10. 3 kg per capita, total 519 kt) (Fig. ) [4]. Interestingly, pork consumption in South Korea does not typically trend with pork price. Total pork consumption and per capita pork consumption have both gone up a little, but the wholesale price of pork has also gone up from 2002 to 2010 (Fig. ). Even though the wholesale price of pork went up a lot from 2008 to 2010, people still ate about the same amount of pork. South Korea’s pork belly inventory rate was consistently lower than the global average from 2003 to 2008, with the exception of 2005. Other parts of the animal, like loin, picnic shoulder, and ham, however, have always been higher than the global average. A high inventory rate means there is more pork in inventory than is consumed by the customer. Customers in South Korea ate more pork belly than any other part of the pig, as shown by the lower inventory rate of pork belly [5]. All of these facts show that South Koreans love pork belly more than any other part of the pig. Because of this, a lot of pork belly is imported from other countries because supply and demand are so out of balance.
Contrary to the strong preference and high demand for the high-fat cut in South Korea, pork belly (12. 2 %) and Boston butt (6. 2 %) are not a highest yield cut, comprising approximately 18. 4 % of a pork carcass (Fig. ). Low-fat pork cuts for which South Korean consumers have a low preference, comprise a higher proportion (about 37. 4 %) of a pork carcass (e. g. , ham 17. 7 %, picnic shoulder 11. 2 %, and loin 8. 5 %) [4, 5, 15]. Because of this, even though pork belly is not a low-yield cut, South Koreans love it so much that the supply and demand of pork belly are out of balance. Moreover, outbreaks of foot-and-mouth disease (FMD) have a negative effect on South Korea’s pork industry since 2000. It has become less profitable for small farms in South Korea because of FMD and higher feed costs. As a result, some farms have closed down and overall production efficiency has gone down [5]. Eventually, overall decrease in pork production efficiency have caused the price rise of pork belly. Additionally, the global supply of pork, especially the belly cut, is much higher than the global demand. This means that the South Korean pork market relies heavily on imports from other countries to meet the high demand for pork belly in South Korea (Fig. ). The domestic supply rate of pork in South Korea have a tendency to decrease, from 92. 8 % in 2003 to 72. 8 % in 2013. Furthermore, pork belly comprise approximately 50 % of all imported pork [5]. South Koreans care a lot about where their pork comes from, but because of the severe imbalance in the pork market in South Korea, pork belly has to be imported [5].
Why I Don’t Eat Pork
FAQ
Is Pig stomach unhealthy?
Is pork stomach high in cholesterol?
Is pork belly as unhealthy as bacon?
Is pork belly real fatty?
Is pork belly healthy?
Pork belly is known for its succulent flavor, versatility, and low cost — all of which help make it a staple ingredient in many world cuisines. However, compared with other cuts of pork, pork belly contains more calories, total fat, and saturated fat. Furthermore, it contains about half as much protein as other pork cuts.
Is pork good for You?
Pork is a rich source of certain vitamins and minerals your body needs to function, like iron and zinc. It’s also an excellent source of high-quality protein. Minimally processed, lean, fully-cooked pork eaten in moderation can provide certain benefits when added to your diet.
Is pork good for weight loss?
All the essential amino acids your body needs can be found in pork. High-quality protein is a crucial element of any healthy diet as it leads to feelings of fullness, boosts metabolism, and helps support strong muscles. The protein content of pork makes it an excellent option for those looking to build muscle mass or lose weight.
Is pork a good source of protein?
As a red meat, pork has a reputation for being unhealthy. However, it is a good source of certain nutrients, as well as high-quality protein. Consumed in moderation, it can make a good addition to a healthy diet. 100 grams (3.5 ounces) of cooked ground pork contains: Pork is a good source of: