tenderloin, that is, pork in the concave part at the junction of ribs and spine. The lean meat in this part is the most tender, not very tough, easy to chew, and is the most suitable for frying pork chops. In addition, I will tell you how to eat pork in other common parts.

1. Buttock tip meat, which is located above the buttocks, is also lean, fresh and tender, and can sometimes replace tenderloin and is suitable for frying and frying.

2. Sitting on the buttocks, which is located above the back and below the buttocks, is also lean meat, but the meat quality is relatively old and the fiber is very long. Generally, it is boiled meat or cooked pork.

3. Pork belly, which is located in the abdomen. The meat here is fat and thin, and it is suitable for braised pork, stewed pork and steamed pork.