Pork belly or belly pork is a boneless and fatty cut of meat from the belly of a pig. Pork belly is particularly popular in Hispanic, Chinese, Danish, Norwegian, Korean, Thai and Filipino cuisine. Regional dishes France In Alsatian cuisine, pork belly is prepared as choucroute garnie. China In Chinese cuisine, pork belly () is most often prepared by dicing and slowly braising with skin on, marination, or being cooked in its entirety. Pork belly is used to make red braised pork belly () and Dongpo pork () in China (sweet and sour pork is made with pork fillet). Latin American and Caribbean In Dominican, Colombian, Venezuelan, and Puerto Rican cuisine, pork belly strips are fried and served as part of bandeja paisa surtido (chicharrón). In Venezuela, it is known as , not to be confused with (pork skins) (although the arepa uses fried pork belly instead of skins). Local tradition uses tocineta as one of the fillings of traditional ham bread (pan de jamón), and some use it for the typical hallacas. Denmark In traditional Danish cuisine, whole pork belly is prepared as flæskesteg (literally 'pork roast'), traditionally eaten at Christmas. The dish is called (literally 'rib roast') when prepared from pork belly. It is typically oven roasted with the skin on, seasoned with salt and bay leaves. The skin turns into a crispy rind, which is eaten with the meat. Prepared in individual slices as stegt flæsk, it is the national dish of Denmark. Germany In German cuisine, pork belly is used as an ingredient in schlachtplatte. Italy In Italian cuisine, pancetta derives from pork belly. Korea In Korean cuisine, pork belly with the skin removed is known as samgyeop-sal (), while pork belly with the skin on is known as (). The literal meaning of is 'three-layered meat' as (; ) means 'three', () means 'layer', and () means 'flesh', referring to what appears to be three layers that are visible in the meat. The word (; ) in means 'five', referring to the five-layered pork belly meat with the skin. According to a 2006 survey by National Agricultural Cooperative Federation, 85% of South Korean adults stated that their favourite slice of pork is the pork belly. The survey also showed 70% of recipients eat the meat at least once a week. The high popularity of pork belly makes it one of the most expensive parts of