Which Cut of Pork is the Most Delicious? Don't Waste Your Money After All These Years!
Recently, the price of pork has been rising sharply, and pork is expensive, so when buying pork, it's important to choose a piece with good texture and tender meat.
Today, Mr. Genk will lead everyone to recognize which parts of pork are the most delicious, and also understand which parts of pork are more suitable for different dishes.
1Liverside Pork
Pork is undoubtedly liverside pork, renowned for its 'tenderness'! It's lean, with a rich and fragrant flavor and juicy, Liverside Pork, each pig has a thin strip, and two strips together are about 4-5 jin.
If you find liverside pork, even a novice can claim to be a master. Liverside Pork stir-fried, exploded, fried, pan-fried, braised, stewed, steamed, boiled, roasted, preserved, smoked – it's all delicious, and the most popular way to make it is sweet and sour liverside pork.
Sweet and Sour Liverside Pork
2Hip Meat
Hip meat is located on top of the hip, mainly lean meat, with tender and fresh meat, generally used to replace Liverside Pork, often used for frying, braising, and stir-frying.
Hip Meat
3Belly Meat
Belly meat, also known as three-line meat, is fat and lean, with a delicious taste and greasy but not greasy.
Belly meat can handle many dish requirements, representative dishes include braised pork belly, Dongpo pork, steamed meat, crispy fried pork, preserved bacon, and red braised pork.
4Shoulder Meat
Shoulder meat is the shoulder meat of the pig, with more lean meat, but rich in oil, with lean meat mixed with fat, shaped like a plum blossom, it's fragrant and tender, it's great for making char siu or pan-frying.
5Front Leg Meat
Front leg meat is relatively tender, with less fat and more lean meat, front leg meat is not only delicious when stir-fried, but also very suitable for making dumpling fillings. The flavor and texture of the dumplings will be better than other parts, it can also be made into preserved meat and bacon.
6Upper Brain Meat
Upper brain meat, also known as neck meat, is a piece of meat between the back and the neck, with lean meat sandwiched with fat, tender and suitable for making rice noodle meat and braising.
7Elastic Meat
Elastic meat is located on the top of the hind leg, all lean meat, tender cut into slices or diced, can replace Liverside Pork.
9Armpit Meat
Armpit meat is made of connective tissue, with a hard and tough texture, suitable for making sauce, braising, and stewing. It's located below the front and back legs, better than the front leg, it's great for red braising and clear stewing.
10Tail Root Meat
Tail root meat is the meat at the base of the tail (round tail), which is fragrant, a good choice for making stir-fried pork belly.
11Pig Head Meat
Pig head meat has thick skin, old texture, heavy collagen, it's suitable for sauce, braising, stewing, and preserving, often used to make cold dishes, with pig ears and pig tongues being good appetizers.
Pig head meat is very suitable for appetizers.
In the East and West, ancient people ate more pork than beef, just that nobles had time to mess around.
It's evident that pork is 'cheap meat' compared to pork.
Although pork's division information is not as much as beef, pork's cooking techniques are much more detailed, even many obscure and tricky parts are also loved by many people.
This illustrated guide teaches you how to buy meat, understand how to buy and cook pork.
