1. How to Choose the Best Pig’s Trotter
There are two types of pig’s trotter meat: front and hind legs. The front legs are shorter, and those in the know opt for these as the meat is more tender, softer, and has a thin layer of fat. This is because pigs primarily use their front legs for movement, so the meat quality is superior. The hind legs, on the other hand, have larger bones, giving them a bigger overall size. Additionally, as the hind legs move less, the lean meat is relatively thicker and tends to be a little drier.
The meat from the front and hind legs is easily distinguishable. Front leg meat consists of one-third fat and two-thirds lean meat, whereas the hind leg meat has more layers and a squarer shape.
Notes on buying pig’s trotter meat:
- Choose a firm, meaty trotter with even muscle fibers. The cut surface should be dry, and the meat should be bouncy when pressed.
- Opt for trotter cuts with a fresh pink color and no unusual markings. The cut surface should have a natural, bright, and dry appearance. The meat should be free from any strange odors or stains and should not have any foreign particles on it.
2. How to Select the Best Pork Ribs
There are two types of ribs, and they are both delicious. When choosing, keep the following in mind:
– Loin ribs: These ribs have larger bones and less meat. The meat layer is thin but relatively tender and aromatic, making it ideal for stewing, braising, or sweet and sour stir-frying. It also looks beautiful.
– Tail ribs: This part is very tasty, with a good mix of fat and lean meat, making it tender and perfect for soups.
Pork ribs are considered one of the most delicious parts of the pig. However, there are differences between the various rib sections. Knowing how to choose the best ribs will ensure your dish turns out perfectly.
Not only are ribs highly nutritious, but they are also considered one of the tastiest parts of the pig. According to experienced butchers, pork ribs can be divided into three main sections: the front (near the front legs), middle, and back (near the hind legs). Each section has unique characteristics in terms of tenderness and flavor. Depending on the dish you want to prepare, you should choose the appropriate rib section.
The front section of the ribs has longer and harder cartilage that runs along the bones. If you enjoy eating cartilage, then this section is ideal for your cooking needs.
Another distinctive feature of the front section ribs is that the surrounding meat is quite soft and elastic. While there is tasty meat in this section, the meat layer is very thin and scarce. The front ribs also have a relatively low amount of marrow. Therefore, front pork ribs are not suitable for making soup. Instead, they are ideal for braising, roasting, salt and pepper seasoning, or sweet and sour spare ribs.
The middle section is considered the most desirable part of the ribs. The ratio of cartilage, meat, and marrow in this section is extremely harmonious. It is suitable for almost all rib recipes, especially the more intricate garlic-roasted pork ribs, which typically require this specific cut.
Compared to the middle section, the back ribs are not as premium, but they have their unique advantages. Specifically, they contain a lot of marrow, and while the meat is thin, it is firm, sweet, and slightly chewy, making it ideal for soups or stews.
While it is easy to identify the middle section ribs, distinguishing the front and back sections can be more challenging. To differentiate, butchers reveal that you should pay attention to the following points:
In terms of color, the front section ribs are the darkest. In contrast, the back section ribs are usually lighter in color.
Regarding shape, in addition to containing a large amount of cartilage and less meat, the front section ribs are also thicker and shorter. Conversely, the back section ribs have more meat and a lower bone density.
In addition to selecting ribs by their position, you should also pay attention to their smell, color, and elasticity to determine whether they are fresh or have been stored for a long time.
Typically, fresh ribs have a fishy smell but are not putrid. They have a bright red or light pink exterior. When you press on the ribs with your finger, the meat should indent and then quickly return to its original shape.
If the ribs feel soft and mushy, have a foul odor, are discolored, or lack elasticity, do not purchase them. Using stale ribs for cooking will not only affect the taste of your dish but may also be harmful to your health.
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