Pork Belly Nutrition Benefits and Facts

Nutritional summary

Pork belly is a source of high-quality protein containing all essential amino acids (the building blocks of protein the body cannot make on its own), though it is categorized as a red meat which major health institutions link to increased risks of cardiovascular disease and certain cancers .
The cooking method significantly alters the nutritional profile; for example, high-temperature grilling increases levels of saturated and trans fatty acids, while other methods like boiling can reduce total fat content .
While red meat is often associated with weight gain, a systematic review found that pork consumption specifically did not show a consistent link to increased body weight or abdominal adiposity when accounting for other lifestyle factors .
Early research in animal models suggests that the specific processing and cooking time of pork fat can influence its impact on lipid metabolism and liver inflammation, though human evidence for these specific effects is limited .

Interesting fact

Despite its modern association with luxury dining, pork belly is the traditional source of American bacon and was once considered a cheap 'throwaway' cut before the rise of global barbecue and gastropub culture.

Standout nutrients

SUPER

SOURCE

Thiamin (Vitamin B1)

ELITE

SOURCE

Niacin

ELITE

SOURCE

Selenium

ACE

SOURCE

Vitamin B6

344

kcal per 100g

Protein20.2g

Fat28.5g

Fat breakdown

Polyunsat3.98g

Monounsat12.2g

Saturated10.3g

Trans0.11g

Seasonality

Not available

Diet

Gluten FreeDairy FreeKetoPaleo

Sustainability

Moderate

Pork generally has lower greenhouse gas emissions than beef or lamb but higher than poultry or plant proteins.

Confidencehigh

Storage

Refrigerate

3–5 days

Keep in original packaging or wrap tightly

Freeze

3–6 months

Best if vacuum sealed to prevent freezer burn

Flavour

Data & Sources

Harmonized from 3 validated sources

French Food Database

1 contributing source food

McCance & Widdowson

1 contributing source food

USDA

USDA FoodData Central

1 contributing source food

Claim citations

Pork Meat Composition and Health: A Review of the Evidence - PMC

[1]pmc.ncbi.nlm.nih.gov

Effects of Dietary Pork Fat Cooked Using Different Methods on Glucose and Lipid Metabolism, Liver Inflammation and Gut Microbiota in Rats - PMC

[8]pmc.ncbi.nlm.nih.gov

WHO report says eating processed meat is carcinogenic: Understanding the findings • The Nutrition Source

[11]nutritionsource.hsph.harvard.edu

A Heatmap-Based Risk–Benefit Assessment of Traditional and Processed Meat Products - PMC

[12]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

41.3

Version

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