In terms of taste and cooking methods, the following are the differences between 12 common types of pork:

1. Plum pork: Plum pork is the upper shoulder meat of the pig. The meat is delicious and will not age after being cooked for a long time. Suitable for roasting, frying, stewing, etc.

2. Pork belly: Pork belly is pork belly fat and lean meat with alternating fat and lean meat. It is suitable for roasting, stewing, boiling, etc.

3. Tenderloin: Tenderloin is a strip of tender meat on the inside of the pig spine, suitable for sweet and sour, stir-fried, salt and pepper and other cooking methods.

4. Foreleg meat: Foreleg meat is the meat from the front leg of the pig. The meat is relatively tender and elastic. It is suitable for making dumplings, stews, braised vegetables, etc.

5. Hind leg meat: Hind leg meat is the meat from the leg to the hind leg of the pig. It has thick skin, lean meat and tendons. It is suitable for stewing, roasting, stir-frying and other methods.

6. Pork knuckle: Pork knuckle is the leg meat of pig, also called pig trotters. It has thick skin, many tendons and heavy gelatin. It is suitable for roasting, grilling, sauce, stewing, stewing, making soup, etc. practice.

7. Pork ribs: Pork ribs refer to pig ribs. They contain high-quality protein, fat, etc. necessary for the human body. They are suitable for stewing, braised, steamed, roasted, soup and other methods.

8. Pork neck: Pork neck refers to the neck meat of the pig, known as the "golden six taels". The meat is fresh and tender, smooth and refreshing in the throat, with moderate texture, suitable for frying, roasting, Stir-fry and other methods.

9. Buttock meat: The buttock meat is located on the upper part of the hind legs. Its meat is firm and elastic, mostly lean meat, and is suitable for cooking, cooking minced meat, etc.

10. Pork head meat: Pork head meat is the meat from the head of the pig. The meat is older, but it is rich in collagen and is suitable for making soups, stews, etc.

11. Pig ears: Pig ears are the auditory organs of pigs. They are rich in collagen and elastin and are suitable for salad dressing, roasting, soup, etc.

12. Pig tail: Pig tail is the end part of the pig's body. It is rich in collagen and is suitable for stewing soup, porridge, etc.

The above are the differences between 12 common types of pork. According to different tastes and cooking methods, you can choose the pork part and cooking method that suits your taste.