The appearance is different, the taste is different, and the scope of application is different.

1. Taste

The meat of buttocks is firm, but the meat is a bit hard, the muscle fibers are long, and it tastes a bit fat.

Pork belly itself already has enough fat, and the taste is usually not too dry. Moreover, the fat of pork belly melts easily when heated, and lean meat does not burn when cooked for a long time.

2. Appearance

The buttock meat is a piece of meat close to the skin of the hind leg. It is all lean meat and is shaped like a trapezoid.

Pork belly is located under the ribs of the pig. There is a lot of fat tissue in the abdomen of the pig. The lean and fat layers are clearly separated, and the fat and lean meat are separated. The thickness of the fat and lean meat is about the same. The thickness of a whole piece of pork belly is about one inch. Also often called three-layer meat.

3. Scope of application

Rump meat is generally used as plain meat or twice-cooked meat.

Pork belly has always been the best protagonist in some representative Chinese dishes, such as braised pork with plum vegetables, braised pork with southern milk, Dongpo pork, twice-cooked pork, Lu pork rice, melon pork, steamed pork with rice flour and so on. Even snacks such as meat dumplings would be missing without the fat of the plump pork belly.

Baidu Encyclopedia - Pork

Baidu Encyclopedia - Pork Belly