The science of pork｜Which part of the meat is delicious?
One, the difference between the meat of various parts of the pig
1, the front leg meat: the meat on the front leg of the pig
Characteristics: there are fat and lean meat is more delicate lean meat than fat fat fat in the surface layer of a layer of sinewy membrane is more meat is older.
Fat: two stars
Lean meat: five stars
Common cooking methods: stir-fry, meat stuffing, braised, marinated meat.
2, hind leg meat: the meat on the hind leg of the pig
Characteristics: the role of the leg of the pig is to bear the weight of all the activities of the smaller and therefore this part of the meat is tight meat is more faggot, less sinew and less fat content.
Fat: one star
Lean meat: four stars
Common cooking methods: stewed marinated, meatballs, bacon, hot pot.
3, pork: pork belly meat
Features: fat and thin, cut the thickness of moderate skin thin and not greasy, and its fat meat is easy to heat lean meat cooked for a long time is not faggy meat is delicate.
Fat: four stars
Lean meat: two stars
Commonly used cooking methods: braised pork, stew, frying and grilling, Dongpo meat.
4, tenderloin: pork spine inside tender meat is divided into large tenderloin and small tenderloin
Features: the more tender part of the meat on the pig, a few flat does not contain fat applicable to dry a variety of ways of cooking meat delicate
Fat: one star
Lean: five stars
Commonly used in cooking methods: supplemental food, stir-fried meat, stir-frying, frying.
5, plum blossom meat: pig's upper shoulder meat like plum blossom
Features: this piece of meat on each pig is only five or six pounds, cross-section lean meat accounted for 90% of the fat and lean meat crisscrossing the fat and lean meat, uniform distribution of fat and fat meat is fragrant and tender and not old.
Fat: two stars
Lean meat: five stars
Common cooking methods: frying and grilling, stewing, stir-frying, hot pot.
6, pork ribs: pork ribs and vertebrae
Features: divided into front and back rows, front rows of crispy bones and less meat, suitable for braising back rows of bones and less meat, high bone content suitable for stew.
Fat: one star
Lean meat: four stars
Common cooking methods: braised, stewed, soup, sweet and sour.
7, pork neck meat: pork neck meat refers to the meat of the neck of the pig
Features: because of its scarcity and precious, so there is a "gold six taels," the name of this part of the meat fat such as snowflakes evenly distributed, the meat tender into the throat of the mouth smooth.
The taste is moderate.
Fat: two stars
Lean meat: four stars
Common cooking methods: stir-frying, frying and grilling.
8, pork tendon meat: pork leg muscle
Features: can be taken out of the amount of not much meat membrane wrapped, hidden tendons of meat, the meat is firm and chewy.
Fat: one star
Lean meat: five stars
Common cooking methods: stewed, marinated meat sauce meat, cold.
9, sitting buttocks meat: pork buttocks meat
Features: sitting buttocks meat meat firm but meat is a little hard muscle fibers longer, almost all lean meat three fat and seven lean eat up a little bit of firewood feeling.
Fat: two stars
Lean: four stars
Commonly used cooking methods: marinated meat, back to the pot meat, white cuts of meat.
10, hip tip meat: pork buttock top part of the meat
Features: tender meat, fat is divided into front and rear hip tip of the former meat is more stringy and tender latter harder, thick fiber.
Fat: two stars
Lean: three stars
Commonly used cooking methods: stir-fry, shredded meat / sliced meat, marinated stew.
11, pig cheek meat: pig chin and pig cheeks on both sides of the meat
Features: not much fat, meat with soft tendons taste soft, because the pig eating and chewing will continue to move to the mouth of the meat so the meat is soft in the chewy.
Fat: two stars
Lean meat: three stars
Common cooking methods: brined meat, barbecue.
12, pork elbow: joint position between the thigh and calf of the pig
Characteristics: when the front, also known as the front hoof bladder its skin thick tendons, gelatinous heavy lean meat, often with the skin cooking back elbow, the quality of the poorer than the front elbow soup is better.
Fat: three stars
Lean meat: two stars
Commonly used cooking methods: sauce elbow, braised elbow, marinated elbow.
Two, pork tenderloin is suitable for baby puree
Specific steps: bamboo chicken deodorized and beaten into puree, into the bowl of ginger steamed for 15 minutes, steamed pork again into the puree, put into the rice flour with a few drops of walnut oil can be eaten.