Pork (also known as rib meat, three layers of meat) is located in the abdomen of the pig, the belly of the pig fat tissue, which is mixed with muscle tissue , fat and thin intervals, so it is known as "pork". This part of the lean meat is also the most tender and juicy.

Five-flake meat has always been the material of some representative dishes, such as Jinan handle meat, plum vegetable buckle meat, breast meat, Dongpo meat, marinated meat rice, melon child meat, steamed meat and so on. Its fat meat is easily melted by heat, and the lean meat is not firewood even after a long time of cooking.

The structure of pork

The pork is the meat on the pork rib. The structure of pork is a layer of lean meat and a layer of fat at intervals, and its fat is easy to melt in the heat, and the lean meat is not firewood for a long time, to do braised meat or buckle meat are not it, the legend says that the best quality of pork is 10 layers.

Select quality pork, available hand touch, slightly stained feeling, no blood on the meat, fat, lean meat, red and white, color bright. The best pork in close proximity to the tip of the pig's rear buttocks, where the five-flower meat, five-flower three layers of clear, fat and lean meat thickness is equivalent to a block of five-flower meat thickness of about one inch.