The back seat of a pig refers to the hind leg of a pig, commonly known as the elbow of a pig. Pig's elbow is the joint between pig's leg and body, which is characterized by thick skin and heavy gum, and is one of the rare delicacies. There are many ways to make pig elbows. Common dishes are braised elbow, braised elbow, rock sugar elbow ring, braised trotters, braised elbow, Dongpo elbow and sauce elbow.

How much is the back seat of the pig?

The back seat of the pig is about 20-25 kg. The back seat of a pig refers to the part where the hind leg of the pig is connected with the body, commonly known as the hoof and elbow. There is more meat here, the meat is fat but not greasy, and the pigskin is thin, which is generally suitable for stewing with the skin for a long time, or cutting into pieces, braising and stewing.

Illustration of pork part name

Pork can be roughly divided into 10 species according to different parts. The fat content and taste of pork in different parts are very different, which is suitable for different cooking methods.

The muscle calories in pigsty are the lowest.

Different parts of meat have different calories! Experts pointed out that the "small muscle" in pork (commonly known as "tenderloin") has the lowest calorie in all parts of pigs, with only 90 calories per 100 g. At the same time, experts also announced three secrets of eating pork: picking parts, degreasing and frying less.

In all parts, the muscle (loin) in the small room has the lowest calorie, only 90 calories per100g.

"hind leg meat" and "front leg meat" have only 1 14 and 1 15 calories per100g, respectively.

Small muscle: it is lean meat connected with big ribs under the spine. There is no muscle in the meat, which is the most tender part of pork. High moisture content, low fat content, fine muscle fiber, frying, frying and other cooking methods are suitable.

Buttock tip meat: located in the buttocks, all lean meat, fresh and tender meat. It can be used instead of tenderloin when cooking.

Sit on the hips: above the hind legs and below the hips. They are all lean meat, but the meat is older and the fiber is longer. Usually used when cooking boiled meat or cooked pork.

Pork belly: it is the meat of the elbow bone in the rib, with a layer of fat meat and a layer of lean meat in the middle. Suitable for braising, stewing and steaming.

Front leg meat: also known as sandwich meat, located in the upper part of the front leg, half fat and half thin, with many old muscles and strong water absorption capacity, suitable for stuffing and meatballs. There is a row of ribs in this part, called Xiao ribs, which are suitable for making sweet and sour ribs or cooking soup.

Front row meat: also called upper brain meat, it is a piece of meat on the back near the neck. Lean meat is tender and suitable for making rice noodles and stews.

Chest meat: there are many connective tissues in the lower abdomen of ribs, which are all bubble-shaped and have poor meat quality. Generally used to make bacon or refined lard, it can also be burned, stewed or used to make crispy meat.

Marble meat: located in the hind legs, all lean meat, tender meat, less tendons, short muscle fibers, suitable for frying, frying and frying.

Hoof: located at the lower part of the front and rear legs, the rear hoof is better than the front hoof, and can be braised or braised.

Neck meat: also known as blood neck and groove head meat, it is connected with the pig head at the front end of the front leg. It's a knife edge when killing pigs. Stained with blood, red in color, fat and thin, with poor meat quality. Usually used for stuffing and barbecued pork.

Rough meat, high vitamin B 1 content and high nutritional value. Can be cut into minced meat, thin slices, cut corners, and made into meatballs, curry or braised pork.

(2) Through ridge and outer ridge

The oil content is moderate and the pork flavor is excellent. Can be used for frying or frying large pork chops, and is also suitable for various pork dishes.

(3) sirloin

Soft meat, more vitamin B 1, less fat, is the favorite of dieters or the elderly.

(4) Through ridge and outer ridge

The first-class pork, second only to tenderloin, is full of flavor and can be cut into large pieces, which is most suitable for fried pork chops.

(5) "Pork belly" is the part of "three layers of meat" in Taiwanese.

The meat is hard, with less protein, so it is suitable for stewing or marinating, or slicing to make pork soup.

(6) the inside of the leg.

The meat is soft and contains a lot of protein. Suitable for all kinds of dishes, favorite of toads in caves.

(7) the part of the lateral muscle of the leg.

Less fat, harder meat and more red meat. Thin cut or corner cut, used for barbecue and frying meat.