How to cook delicious pork 1) tenderloin
Below the spine, a piece of lean meat connected with a big rib. It is the most tender meat in pork.
Suitable for: slicing, shredding and dicing; It is most suitable for frying, frying, frying and exploding.
2) Hip tip meat
Above the hips. It belongs to lean meat, fresh and tender, and can replace tenderloin.
Suitable for: slicing, shredding and dicing; Mostly used for frying, frying and frying.
3) Sit on your hips
Above the hind legs, below the hips. It also belongs to lean meat, but the meat is older.
Suitable for: slicing; Do more cook the meat or cooked pork.
4) Pork belly
Meat at the ribs of the elbow. Half the fat meat and half the lean meat.
Suitable for: braised in brown sauce, stewed in white and steamed. Such as Dongpo meat, dried meat, braised pork with plum vegetables, etc.
5) Plum blossom meat
The part of the shoulder muscle near the chest. There is fine fat between muscles.
Suitable for: barbecued pork, roasted meat and fried barbecue slices in hot pot will do.
6) Front row meat
A piece of meat on the back near the neck. Thin with fat, tender meat.
Suitable for: rice noodles, meat and stew.
7) front leg meat
The meat on the upper part of the front leg. It can absorb more water.
Suitable for: stuffing or making meatballs. Because there is a row of ribs in the middle, you can also make sweet and sour ribs and even make soup.
8) hind leg meat
On the hind legs. Most of them are lean meat and tender.
Suitable: Slice and cut into pieces instead of tenderloin, such as fried shredded pork, to make meat stuffing.
9) Marble meat
Above the hind leg meat. Most of them are lean meat and tender.
Suitable for: slicing and dicing can replace the tenderloin.
10) pork neck
The meat on the neck. It is characterized by fat and thin meat and poor texture.
Application: used for stuffing and ironing.
1 1) pig cheek
Meat on both sides of the mouth.
Suitable for: sauce, roasting, boiling and pickling, and can be used to make cold dishes or bacon.
How to make wine and meat jelly
Collocation point
Smooth and soft contrast thick, mature, dry white, fresh, soft and dry red.
Bean skin jelly of Beijing cuisine or Yaorou of Huaiyang cuisine all belong to this category. Aspic is made by freezing collagen extracted from pigskin. It tastes like jelly, but it is gluten-free, oily and greasy. Seasonings usually include soy sauce, vinegar and minced garlic.
Because the texture is smooth, it should be red and white depending on the sauce. For people with heavy tastes, they should drink some delicate, soft red wine with fresh fruit flavor, such as young black Pi Nuo and Camry. Lighter aspic is also suitable for strong dry white aged in oak barrels. Its rich and mellow wine body is integrated with the smoothness of aspic, and the fresh acidity of the wine makes the entrance of aspic fresher and smoother.
Wine suggestion
Merso Chardonnay in Burgundy, Paysac -L in Bordeaux? Ognam's Sauvignon Blanc and Semillon are mixed. Beaujolais Morgan, Maureen? Vent, Marburg Black Pi Nuo, Burgundy C? Bonn Hills, Black Pi Nuo, etc.
Sweet and sour pork ribs/ribs
Collocation point
Sweet and sour thick sauce VS round, thick dry white/semi-dry white
For sweet and sour pork or sweet and sour pork ribs with high acidity, the sauce is usually thick, and the texture of meat has taken a back seat. What is important is how to balance the taste dominated by acid and sweet. Many people like to match it with iced wine or expensive sweet wine to cater to its sweetness.
But in fact, this collocation is quite limited in reality, because the sugar content of sweet wine is often high. If the acidity is insufficient, it is easy to highlight the sour taste of vegetables and increase the heaviness of vegetables and wine. In fact, some dry white or slightly sweet wines with mellow body and certain acidity but strong intensity can better balance various flavors.
Wine suggestion
Germany Cabernet Riesling, Alsace Qiong Yao Pulp, Anju Shawnee? Res, wait
Bacon/bacon
Collocation point
Salted and dried VS full and supple.
Bacon and bacon are generally smoked or dried. In order to facilitate preservation, it is generally pickled with salt or soy sauce first, and then smoked and dried. It is characterized by salty taste and very dry and tight meat. This tight and even dry wood texture is unmatched by many red wines, and its salty taste has become a difficult point to match.
First of all, you need an oily and full body to soften the hardness of the meat, while the salty taste needs fresh and full fruit to balance it. Too much tannin is a big taboo for this kind of dishes, because it will make the meat look dry. Therefore, dry white sour or round, smooth, full and fresh dry red or pink is ideal. If you insist on using magnificent dry red wines, such as Medoc in Bordeaux and Nebiolo, you might as well choose older wines with a certain degree of evolution, so that tannins are not only softened by time, but also echo the smoky taste.
Wine suggestion
Dry Riesling from Alsace or Mosel, Germany, pink from Provence or Langdoro Roussillon.
pig's foot
Collocation point
Crispy, plump VS fresh and full.
Pig's trotters and aspic have the same effect, both of which are rich in collagen. However, there are many ingredients such as tendons, bones, fat meat and lean meat, and the diversity of practices makes its taste more complicated.
If it is a cold dish, its taste is mainly reflected in the tight skin, crisp and chewy, with some fruity dry red and dry white.
If it is a hot dish, especially stewed pig's trotters, it can be paired with some round and fresh dry red. In order to get rid of greasy and smell the meat.
Wine suggestion
North Rhone Valley, Viona in Australia's Yarra Valley, marsanne Hushan in St. Joseph's North Rhone, Chardonnay in California, mixed wine in Bordeaux Saint Emilion, Kingfried in California, Merlot on the North Shore of New Zealand, etc.
fricassee
Collocation point
Fat and thin, sweet and salty, spices VS high alcohol content, ripe tannins and rich fruit flavor.
This kind of food generally uses pork belly, which has complex texture, skin, fat meat and lean meat. According to different regions and cuisines, the taste may be salty, spicy or sweet. All these bring difficulties to collocation. But in general, this dish is rich in oil, material and taste, and the fatty part needs to be matched with high alcohol content and mature tannins.
If it is salty braised pork in the north, it can be paired with French wine in the south, Merlot in Australia and the United States, malbec in Argentina and so on. These passionate wines can be combined with the fullness of braised pork.
If it is the sweet braised pork in Jiangnan, try to use a refreshing, sweet and mature sweet white without losing the sour taste, which can show its goodness. The refreshing acidity and body can make honey juice look refreshing and not greasy, and increase the flavor.
Wine suggestion
(Beipai braised pork): cahors or Madurand in southwest France, and C? tes du Rh？ Ne dry red, California gold powder.
(Nanpai braised pork): Riesling and Qiong Yao pulp were harvested late in Alsace, France.
Pig elbow
Collocation point
Crispy and juicy VS full, supple, dry red or
Tight dry red and strong mature dry red
Pig's elbow is a piece of meat in pig's hind leg, and it is also the tightest part of pork. Therefore, the general practice of pork elbow is to stew, stew the meat loosely, dip it in thick sauce to taste, and the meat is more juicy and soft. However, pork elbow cut into cold sauce is quite different. The meat is tight and firm, which is in sharp contrast to the crispy pigskin wrapped tightly.
For this dish, it is natural to match it with strong red wine. However, the texture of tannins is necessary. There are too many barrels, hard and thick tannins, and dry wine is more challenging, because it will make the meat drier.
Wine suggestion
(Full and supple): Bordeaux Saint Emilion, Burgundy Chambor Muccini Black Pi Nuo, etc.
(Strong Mature Type): malbec, Carmona, Cabernet Sauvignon, Jin Dian, etc.
meatball
Collocation point
Soft and juicy VS fresh and round
Dry fried meatballs in the north, stewed lion heads in Huaiyang cuisine and horseshoe patties in Cantonese cuisine are all made by chopping fresh meat according to a certain proportion of fat and thin. Its taste is soft and juicy, and it is full of meat. The main point of this kind of dishes with wine is to set off the delicious gravy and cover up the fat of pork.
The lion's head in the south is elegant in color, highlighting the original flavor of pork. It is more delicious with fresh, round and slightly woody dry white. If the northern meatballs are braised in brown sauce and served with fresh and full dry red, the gravy and wine juice blend together, dissolving the firewood feeling of the meatballs' lean meat, and the meat is spicy and fragrant.
Wine suggestion
Southern Maruko: Arnaez, Sauvignon Blanc, Martenburg, New Zealand.