Pork is a familiar and beloved protein in many households. It is versatile, affordable, and packed with essential nutrients.
Pork is a rich source of essential amino acids, which are crucial for maintaining muscle mass and preventing muscle degeneration and joint issues. It also provides easily absorbable iron and selenium, which support thyroid function. A 170g serving of pork can meet your daily selenium requirements, contributing to overall health and well-being.
While all cuts of pork have their unique flavors and uses, three particular parts are renowned for their exceptional taste, tenderness, and ease of preparation.
Cheek Meat
Pork cheek, or “má đào” in Vietnamese, is a hidden gem located deep within the pig’s head. Each pig yields only about 200-300g of this delicate meat, making it a rare treat. Cheek meat offers a harmonious blend of fine connective tissue, lean meat, and marbling. Its unique composition results in exceptionally tender and juicy meat, especially when grilled, creating an unforgettable dining experience.
In addition to its delectable taste, pork cheek is abundant in collagen, an essential component for maintaining skin elasticity and youthfulness. Collagen also benefits joint health and ligaments, enhancing flexibility and reducing the risk of premature aging.
The fat in pork cheek primarily consists of unsaturated fat, which is beneficial for cardiovascular health. It helps regulate cholesterol levels and promotes efficient blood circulation. Moreover, pork cheek is a rich source of vitamin B12, iron, magnesium, and zinc. These vital nutrients boost immunity, provide energy, and are particularly beneficial for the elderly, convalescing individuals, and those with frail health.
Tongue
Pork tongue is a cut that appeals to all ages, especially children. It has a uniquely tender texture and a subtle sweetness that sets it apart from other meats. When boiled or fried to perfection, pork tongue is irresistibly delicious and tender.
Not only is it tasty, but pork tongue is also highly nutritious, boasting significant levels of protein and vitamin B12. Its versatility in the kitchen is remarkable, as it can be transformed into a variety of mouthwatering dishes.
Tenderloin
The tenderloin, or “thăn chuột” in Vietnamese, is a cut of pork that stands out for its exceptional tenderness and leanness. This cut is taken from the muscle that runs along the pig’s spine and is biologically known as striated muscle tissue. Unlike other cuts, the tenderloin is remarkably soft and contains minimal fat.
Pork tenderloin is incredibly versatile and can be prepared in numerous ways, including frying, stir-frying, and grilling, always resulting in delectable dishes. In addition to its great taste, the tenderloin is a healthy choice as it is high in premium-quality protein, which aids in rapid recovery and the maintenance of good health. Its low-fat content also makes it ideal for those conscious of their fat intake while still wanting to enjoy the flavor and benefits of pork.
Due to its limited availability, with only a small amount obtained from each pig, the tenderloin can be challenging to find in markets. So, if you spot it, be sure to grab it quickly!
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