meatballs, a well-known delicacy, can always arouse people's appetite, whether it's steamed meatballs in clear soup or braised meatballs in thick sauce. Whether meatballs are delicious or not, the selection of pork is very important. Different parts of pork have different meat quality, taste and flavor. Only by choosing the right part can you make delicious and juicy meatballs.

To make fresh and juicy meatballs, the choice of pork is particularly critical. Generally speaking, pork parts suitable for meatballs mainly include front leg meat, hind leg meat, plum blossom meat, pork belly and tenderloin.

The front leg meat and the back leg meat are the parts of pigs with more activity, and the meat quality is compact and the fascia is less, so they are used to make meatballs with Q-elastic and chewy taste. The proportion of lean meat in front leg meat is slightly higher than that in rear leg meat, and the meatballs made are more compact. The fat ratio of hind leg meat is slightly higher than that of front leg meat, and the meatballs made are more fragrant, tender and juicy.

Plum blossom meat is located above the shoulder blades of pigs. It is tender and thin, and it is used to make meatballs with tender and smooth taste. The fat of plum blossom meat is evenly distributed, which can lock the water well when mincing the meat, making the meatballs more tender and juicy.

Pork belly is a fat and thin part of pigs, with high fat content. Pork belly is used to make meatballs, which are fat but not greasy and delicious. The fat part of pork belly can provide rich oil for meatballs, making them softer and tender.

tenderloin is lean meat on both sides of pig spine, with fresh meat and low fat content. Meatballs made of tenderloin have a delicate and smooth taste and are moderately fat and thin. The tenderloin has a high proportion of lean meat, and the meatballs made are delicate in texture and suitable for steaming or stewing.

When choosing pork parts, we should not only choose according to the taste of meat, but also pay attention to the freshness and hygiene of pork. Fresh pork is bright red in color, milky white in fat, and has no peculiar smell. When purchasing, you should choose formal channels and pay attention to check the quarantine certificate of meat.

which part of pork is good for making meatballs needs to be selected according to personal preference and the way of making meatballs. Front leg meat, back leg meat, plum blossom meat, pork belly and tenderloin are all good choices, each with its own advantages. As long as you choose the right part and add appropriate seasoning and cooking skills, you can make delicious meatballs.