Pork loin, also called loin or rib, is the pork with ribs between the pig's front shoulder and hind legs, but it is usually sold separately from ribs.

Because the loin is located at the waist of the pig, when it is sold, the ribs are first removed and cut into strips for sale, so people habitually call it loin.

Pork loin and pork belly are connected together. In the lower part of pork loin, pork near nipple is pork belly, so pork belly is also pork loin. That is to say, in the whole piece of pork loin, the lower part is pork belly near the nipple, and the upper part is pork loin near the back.

Many people think that pork loin refers to tenderloin, which is completely wrong! Tenderloin is lean meat that clings to the pig keel. It is usually sold with ribs, and sometimes it is sold separately. The biggest difference between tenderloin and loin is that loin is skinned, while tenderloin is pure lean meat without skin.

There are many ways to eat pork loin. Because it is very similar to pork belly, all dishes suitable for pork belly can be replaced by pork loin, such as pork braised with dried plum, Dongpo pork or rice flour meat.