1. Front leg meat

Pork front leg meat is located above the pig’s front hoof. The pig’s front leg has the largest amount of activity, so it has less fat and alternates between fat and lean. Snowflake meat is also generally located on the top of the pig’s front hoof. This part has more lean meat and is tender and tender. Because of the high amount of exercise, the meat is tight and elastic with less water. This part of the pork is the most fragrant and is very suitable for making dumplings.

However, pig front leg meat has a lot of activity and the meat is elastic, so the meat will have more fascia. The fascia is distributed inside the pork, which is very troublesome to remove and difficult to clean. The membrane remains in the pork and is chopped into dumpling fillings. It cannot be chewed until the meat is chewed, which greatly affects the taste.

So if you buy pork front leg meat to make dumplings, you must spend more time to remove the fascia, otherwise the dumplings will be unpalatable.

2. Pork belly

Pork belly is located under the pork belly and is generally divided into five layers, one layer of fat and one layer of lean meat, alternating between fat and lean. If you can see pig breasts on the pig skin, it means you are buying pork belly. Pork belly is very suitable for making braised pork or braised pork. It is also the most popular part of the pig. It is very delicious when made into dumplings.

Pork belly has less activity, so the meat is softer, has more water, and has more fat than lean meat. This is also the reason why farmers want pigs to move more. Activity can reduce fat, make the meat tighter and more elastic, and taste better.

Pork belly is fat, soft and has a lot of water, so the dumpling filling will be very thin. This is also the reason why some meat fillings do not absorb water. Although dumplings made with pork belly are delicious, they will also taste unpalatable if not handled properly.

So if you use pork belly to make dumplings, you can add some lean meat as the filling. If you make dumplings filled with vegetables and meat, pork belly is the most suitable choice. With the combination of meat and vegetables, the dumplings will not taste greasy.

3. Buttock meat

Buttock meat is the meat on the butt of the pig, also called Erdao meat. It looks very beautiful in color. Because pork butt has a lot of activity, less fat and thin skin, it is most suitable for making twice-cooked pork and garlic white meat. Housewives also like to buy this part of pork for cooking. Since the hip meat has no fascia and is easy to cut into pieces, the most important thing is that the fat-to-thin ratio is very suitable for making dumplings.

Notes:

1. Whether you are using front leg meat, hip meat or pork belly to make dumplings, you must cut off the pig skin and clean the fascia before chopping the stuffing.

2. Every part of pork can be made into dumplings, but the focus must be clear. Only when the pork is processed properly can the dumplings be delicious.

3. If you open a dumpling shop, it is still recommended to use hip meat. It has no fascia, is easy to handle, and is more suitable for fat and thin meat.