This is the lean meat from the pig’s cheeks, selling for up to half a million VND per pound, yet still hard to come by.
Pork cheek is the meat from both sides of the pig’s face, after the fat has been trimmed away. The lean meat is marbled with thin, translucent streaks of fat, resulting in a tender and crispy texture. Especially when cooked, the meat becomes juicy without being greasy, cooks quickly, and has a sweeter flavor compared to other cuts of pork.
While grilling pork tenderloin can easily dry out the meat, grilling pork cheek allows the marbling of fat to keep the meat moist and tender, without sacrificing crispiness. For this reason, pork cheek is always in high demand and often sold out.
Although pork cheek was not well-known in the past and rarely consumed, it is now quite challenging to find. Each pig only yields approximately 1 to 1.5 kg of cheek meat. The market price for pork cheek ranges from 400,000 to 500,000 VND per kg. Additionally, the cheek meat from Iberico Legado pigs (a black pig breed imported from Spain) can cost up to 700,000 to 800,000 VND per kg.
In addition to knowing the characteristics of fresh and delicious pork, it is essential to be aware of the signs that indicate the pork is diseased, ensuring you select the freshest and safest meat.
Some basic identification features include:
The most noticeable characteristic is an unpleasant, putrid odor. The surface of the meat feels slimy, and the color appears unusual.
The pig’s skin exhibits spots of various colors, such as red, purple, or reddish-purple, in different sizes.
Large blood clots, bruises, or petechiae on the skin indicate salmonellosis or septicemia.
When cutting into the meat, the presence of small, rice-shaped granules indicates the presence of parasitic larvae, which are dangerous to human health if consumed.
Meat with a pale color, soft texture, and fluid discharge when touched, becoming paler and more putrid-smelling when washed, indicates the use of sodium nitrate as a preservative.
Tiny red spots resembling mosquito bites under the skin or on the ear rim suggest swine fever.
The ultimate pork indulgence for early morning shoppers is to opt for tender, juicy, and nutritious cuts like loin chops, sirloin roasts, and tenderloin. These cuts offer a balance of flavor and health benefits, making them a perfect choice for those who want to treat themselves without compromising on nutrition.
Loin chops, sirloin roasts, and tenderloin are considered indulgent due to their tenderness, juiciness, and flavor. They come from the loin region of the pig, which is a relatively lean and flavorful area. The meat from this region is known for its tenderness, making it a desirable and somewhat premium choice for pork enthusiasts.
The recommended cuts are a great source of high-quality protein, offering all the essential amino acids needed for a healthy body. They also contain important vitamins and minerals such as thiamin, selenium, phosphorus, and zinc. Additionally, these cuts are relatively lean, meaning they have a lower fat content compared to other parts of the pig, making them a healthier option.
To maximize taste and juiciness, it is recommended to first bring the pork to room temperature before cooking. For chops, a simple pan-frying or grilling technique can be used, with a quick sear on each side to lock in the juices. For roasts, a slow-roasting method at a low temperature helps maintain moisture and tenderness. Adding a flavorful rub or marinade can also enhance the taste experience.
Yes, these tender pork cuts pair well with a variety of side dishes and sauces. For a classic combination, try serving them with mashed potatoes and a rich gravy. For a lighter option, a fresh salad with a tangy vinaigrette can complement the pork’s flavor. Fruit chutneys, apple sauces, and mustards are also great choices to enhance the taste experience.
To avoid mistakenly buying “dirty” pork at a high price, you need to learn some tips to distinguish between clean pork and pork that has been artificially fattened, which is less safe.
The ability to distinguish between fresh pork and diseased pork is a concern for housewives preparing delicious dishes for the upcoming Lunar New Year.