Front leg meat: also known as sandwich meat, it is located on the upper part of the front leg, half fat and half thin, with many old muscles and strong ability to absorb water, and is suitable for stuffing and meatballs. There is a row of ribs in this part, called small ribs, which are suitable for sweet and sour ribs or cooking soup.
Pork can be roughly divided into 10 species according to different parts. Pork in different parts has great differences in fat content and taste, so it is suitable for different cooking methods.
Tenderloin: It is a lean meat under the spine that is connected with big ribs. There is no muscle in the meat, which is the most tender part of pork. Moisture content is high, fat content is low, muscle fiber is fine, and cooking methods such as frying, frying, frying and frying are all suitable.
Hip tip meat: It is located on the hip, and it is all lean meat with fresh and tender meat. It can be used to replace tenderloin when cooking.
Sitting on the buttocks: located above the hind legs and below the buttocks. All are lean meat, but the meat is older and the fiber is longer. Generally, it is used when making boiled meat or cooked pork.
Pork belly: it is the meat of the elbow bone in the rib, which is sandwiched by a layer of fat meat and a layer of lean meat. It is suitable for braised, stewed and steamed pork.
Front row meat: also known as upper brain meat, it is a piece of meat with the back close to the neck. The lean meat is fat and tender, which is suitable for making rice flour and stew.
Breast meat: In the abdomen under the ribs, there are many connective tissues, all of which are bubble-shaped and have poor meat quality. Generally, it is used to make bacon or refined lard, and it can also be burned, stewed or used to make crispy meat.
Marble meat: located on the hind legs, all are lean meat, with tender meat, less tendons and short muscle fibers, suitable for frying, stir-frying and frying.
Hoof: located in the lower part of the front and rear legs, the rear hoof is better than the front hoof, and it can be braised or stewed in brown sauce.
Neck meat: Also known as blood neck and groove head meat, it is connected with the pig's head at the front of the front leg. It is the knife edge when slaughtering pigs. It is stained with blood, red in color, fat and thin, and poor in meat quality. It is generally used for stuffing and barbecued pork.