Pork can be roughly divided into 10 species according to different parts. The fat content and taste of pork in different parts are very different, which is suitable for different cooking methods.
1, tenderloin: It is lean meat connected with big ribs under the spine. There is no muscle in the meat, which is the most tender part of pork. High moisture content, low fat content, fine muscle fiber, frying, frying, frying and other cooking methods are suitable.
2, hip tip meat: located in the buttocks, is lean meat, fresh meat, can be used to replace tenderloin when cooking.
3, sitting on the hips: located above the hind legs, below the hips. They are all lean meat, but the meat is older and the fiber is longer. Usually used when cooking boiled meat or cooked pork.
4. Pork belly: it is the meat of the elbow bone in the rib area, with a layer of fat meat and a layer of lean meat in the middle. Suitable for braising, stewing and steaming.
5, front leg meat: also known as sandwich meat, located in the upper part of the front leg, half fat and half thin, old muscles, strong water absorption, suitable for stuffing and meatballs. There is a row of ribs in this part, called Xiao ribs, which are suitable for making sweet and sour ribs or cooking soup.
6, the front row of meat: also known as brain meat, is a piece of meat near the neck of the back, lean meat with fat, tender meat, suitable for rice noodles and stew.
7, chest meat: the abdomen below the ribs, there are many connective tissues, all are bubble-shaped, and the meat quality is poor. Generally, bacon or lard is made, and it can also be burned, stewed or used to make crispy meat.
8. Marble meat: it is located in the hind legs, all lean meat, tender meat, less tendons and short muscle fibers. Suitable for frying, frying and frying.
9. Hoof: Located in the lower part of the front and rear legs, the rear hoof is better than the front hoof, which can be braised or stewed.
10. Neck meat: also known as blood neck and groove head meat, it is connected with the pig head at the front end of the front leg and is the knife edge when slaughtering pigs. Usually used for stuffing and barbecued pork.