Pork belly is located in the abdominal part of the pig's body, characterized by layers of fat and lean meat. Therefore, it is also called "three-layer meat" in Japan and is used to make bacon. Due to its high-fat content, it is suitable for braised and grilled dishes. It remains juicy even after long cooking times, making it a common ingredient in braised dishes and ramen toppings. In Korean cuisine, samgyeopsal is a type of grilled meat eaten with vegetables, mainly using pork belly. Its high-fat content allows it to be grilled to a crispy texture while remaining juicy. In Chinese cuisine, pork belly is used in various dishes such as hongshao rou (red-braised pork) and huiguorou (twice-cooked pork). Pork belly imparts rich flavor and umami to dishes due to its abundant fat content, making it an essential ingredient in many recipes. It is suitable for various cooking methods, including grilling, braising, and stir-frying. In Japan, common dishes using pork belly include braised pork, pork miso soup, and nikujaga (meat and potato stew), frequently appearing on household dining tables. Furthermore, thinly sliced pork belly is widely used in hot pot dishes and stir-fries. For example, in sukiyaki and shabu-shabu, thinly sliced pork belly is used, offering a tender texture and rich flavor. Especially in winter, it is popular as an ingredient in hot pot dishes, providing balanced nutrition and rich taste when cooked with vegetables and tofu.