The duration required for simmering pork belly on a stovetop is a critical factor in achieving optimal tenderness and rendering the fat. This timeframe directly influences the texture of the final product, determining whether it is melt-in-your-mouth soft or undesirably tough. For example, a piece of pork belly weighing approximately 1 kilogram may require a simmering period of at least 2 hours to become sufficiently tender.
Appropriate cooking time offers several advantages. It allows the collagen in the pork belly to break down, resulting in a succulent and flavorful dish. Inadequate simmering can lead to a chewy, unappetizing outcome. Historically, extended cooking times have been employed to tenderize tougher cuts of meat, a practice still relevant in modern culinary techniques. This method also helps to distribute flavors throughout the meat more evenly.