Recently I am a little obsessed with this niche piece of plum pork. Let’s answer it.

Plum pork refers to the meat from a special part of the pig. It's fat and thin, with a texture like marble, so much like snowflake beef that some people use it to pass it off as snowflake beef.

The fat texture is snow-white, as pleasing to the eye as winter plums facing the snow. So this piece of meat is called "plum meat".

Plum blossom meat is the best piece of meat in the pig body. It is both fat and lean, tender and juicy. A little more fat than tenderloin, a little more tender than tendon.

The parts of plum blossom meat are as shown in the picture.

Some people call plum pork "tau knife meat", which is actually inaccurate. Although it is close to the head meat, it is the essence of the upper shoulder blade meat.

It is similar to large tenderloin, but if you compare it carefully, the texture is different.

I found that some supermarkets casually sell plum meat as front leg meat, and there are also cases where the front leg meat is cut into small pieces and sold as plum meat.

Sometimes I go to the supermarket to wait for "missing" items, only to find that not every pig has the pleasing "marbling". Only those "sports-loving" pigs have wonderful plum meat.

The best way to eat plum pork is not stir-fried, not stewed, but fried.

My recipe for plum pork:

1. Cut into 1.5cm thick pieces, no need to marinate.

2. Sprinkle some oil on the electric baking pan and heat it.

3. The plum pork is fried on both sides and slightly discolored.

4. Sprinkle with salt and pepper.

5. Fry again and remove from the pan.

The delicious fried plum pork is ready. It only took less than 5 minutes.

You can eat it with green onions.

Plum pork is hard to come by, so order quickly if you find it!