Pork Belly is the piece of flesh that runs around the "belly" of the pig and surrounds the stomach. It is NOT the stomach.  It is one long cut of meat with plenty of fat worked into the meat, which is why it is prized for curing and turning into bacon or pancetta. This is where BACON comes from. How about that?

You can cook it many ways, but braising it may be the most popular.

ABOUT THE MEAT ON THE PORK BELLY

Note that the Pork Belly is relatively thin, just like in the picture. The belly is a natural fall item. It is pulled directly from the hog without any further fabrication. The only thing they do is square it off to create a uniform shape. We cut the full belly into three more manageable-sized pieces that make it more retail-friendly but no meat is removed or trimmed after it is removed from the hog.

If you want more meat on your Pork Belly you would need to order a "Pork Middle" which is the cut butchers use to make a Porchetta which is the pork belly but still has a piece of the loin attached to it. The Pork Belly is used for bacon, burnt ends, etc... This may be what Momofuko uses. This would be a custom request.