Hello everyone~ Pork is the most important meat on the daily table. It can be said that the whole body is a treasure. Many people buy pork every day and don’t know which part of the pig it is. They just ask the butcher to cut it for you, so it is easy to buy.

Bad tasting meat.

In fact, there is a lot of knowledge in choosing pork, because the meat quality and taste of different parts are different.

Today I will share with you that when buying pork, choose these 5 pieces of meat. The meat is of the best quality. The butcher will think you are a knowledgeable person and will not dare to fool you.

1. Tenderloin Pork tenderloin is the essence of pork, the muscle tissue located above the pig spine. Compared with other pork parts, pork tenderloin has tender meat, soft texture, low fat content, and relatively high protein content.

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During the cooking process, various seasonings and juices can be absorbed more easily, and the taste will be better.

And because the tenderloin itself doesn't have much fat and is relatively affordable, it is very popular.

Under normal circumstances, pork tenderloin is more suitable for slicing or dicing. It can be fried, grilled, braised, or boiled in soup. Different methods can give the tenderloin different delicious textures.

2. Pork belly Pork belly is one of the common parts of pork. It is a pork product made from the connection between the fat layer on the back of the pork and the three layers of muscles.

Pork belly is characterized by its tender texture, rich texture, and rich fat, which makes it richer and more delicious.

However, it should be noted that pork belly has a high fat content and should not be eaten in large quantities to avoid affecting health.

There are hundreds of ways to make pork belly, the more traditional way is roasted pork or braised pork.

The preparation method is as follows: first cut the pork belly into small pieces, put it into a pot and add water to cook until it is cooked, take it out and rinse it with clean water; add water to the pot, add ginger slices, green onion segments, star anise, cinnamon, pepper and other northern seasonings.

Then add an appropriate amount of soy sauce, sugar, cooking wine, dark soy sauce, salt and other condiments, then add the pork belly and cook until it is delicious.

In addition, pork belly can also be used for stir-fries and fillings, such as stir-fried pork belly tofu, pork belly soup dumplings, etc.

3. Front leg meat. Front leg meat is also called "front leg meat" and is located on the front leg of the pig.

It won't be overly greasy, has no odor, and has a delicate taste. Compared with hind leg meat, front leg meat is more expensive.

Suitable for various cooking methods, whether it is braised in braised oil, braised in oil or boiled, its taste and nutritional value can be fully brought out, making it a delicious food.

Recommended method: Braised pork front leg meat in oil: Cut the front leg meat into small pieces of about 2cm, add an appropriate amount of oil, stir-fry and add soy sauce, sugar, cooking wine, dark soy sauce and other seasonings, then stew for about 1 hour.

This method can lock in the meat juice and make the meat taste better.

4. Plum-blossom meat Plum-blossom meat is located on both sides of the spine on the back of the pig. It is a part where lean meat and fat meat are alternately distributed. The lean meat and fat meat are staggered in a plum blossom shape, so it is named plum blossom meat. It has a fresh and tender taste due to its alternating fat and lean meat.

It is rich in nutrients and has been widely favored by consumers. Every time you buy it, you have to go there early so that you can buy it.

Plum pork is suitable for a variety of cooking methods, including soup, stir-fry, roasting, and braised. You can choose different methods according to the taste characteristics of the dish.

5. Heart-protecting meat Heart-protecting meat is also a high-quality meat part of pork. There is very little heart-protecting meat on a whole pig.

It is located on both sides of the pork loin and is close to the internal organs. It is named after its shape like a "heart guard" that protects the heart.

Because this part is constantly moving, the proportion of fat and muscle is coordinated and the texture is chewy.

There are many ways to cook pork heart meat, such as fried pork heart with pepper, pork heart with mashed garlic, etc. The most common one is pork heart in sauce. It is simple to make. Just simmer it for 50 minutes with various seasonings. No need

Use a pressure cooker to fully release the nutrients of the gravy, and the taste is comparable to beef brisket.

In general, choosing good pork can enhance our appetite and improve the quality of our diet.

According to the characteristics of different parts and different cooking methods, we can bring us more delicious and healthy dishes.

When purchasing, pay attention to the color and elasticity of the meat. Fresh pork meat is bright red, very elastic, and not loose.