Culinary term for boneless rib meat, especially pork or beef. Often used in compound words like バラ肉 (ばらにく) or 豚バラ (ぶたばら). It is an abbreviation of 肋肉.
See also: バラ肉
Tonight I'll make braised pork belly.
At yakiniku, boneless rib is popular along with short ribs.
Hiragana spelling is also used, though katakana is more common in menus and recipes.
Kanji spelling is rare and may not be recognized by all readers; lists it but the word is usually written in kana.
Abbreviation of 肋肉 (ばらにく, 'rib meat'). The kanji 肋 means 'rib', and the reading ばら is a kun'yomi associated with this character in culinary contexts.