A pig is made up of many parts, so when you go to a vegetable market to buy pork, you will be overwhelmed by the dazzling variety of pork and not know where to start. Below, you can choose the most suitable parts according to your own needs:
1. Crispy pork shoulder
Crispy pork shoulder is the part of the meat on the pig’s shoulder, which is the most delicious part of the pig. On average, each pig only weighs about five or six kilograms, so the price is relatively expensive.
Crispy shoulder meat is the meat with layers of fat interspersed inside the meat, not separated into distinct layers of meat and fat. Many people prefer to use this meat because it doesn’t become too dry when cooked and doesn’t become too fatty. This meat can be used to make braised dishes, fried dishes, or charred dishes with lemongrass.
When buying meat, be straightforward and tell the seller that you want crispy shoulder meat. The seller will know that you understand this type of meat and naturally won’t deceive you with other types of meat.
2. Pork loin
Pork loin is the only long piece of meat cut from the meat muscle; it is located at the front, running along the spine and just below the hind leg of the pig. Pork loin is quite tender because its main function is to keep the pig’s body straight.
Pork loin is pure lean meat with low fat content and small meat fibers. It is the softest part of pork, suitable for preparing dishes such as fried dishes, grilled dishes, braised dishes, and making shredded meat. It is easy to recognize pork loin because it is a strip of meat with a uniform color, no bones, no fat, and no tendons.
3. Pork belly
Pork belly is located in the abdomen of the pig, consisting of layers of meat and fat stacked on top of each other. Therefore, when cooking, pork belly is rarely dried out.
The pork belly is the easiest and most distinguishable part among all types. The fat part is moderate, but it can be overwhelming if the fat ratio differs too much from the lean part. You can use pork belly to stew, roast, grill, or stir-fry. They are all delicious.
4. Front trotter
Pork trotter, also known as pork knuckle, is the part of the meat on the pig’s leg without the hoof. The characteristics of pork trotter are the many layers of rolled meat fibres, which are very popular for making dishes such as smoked pork trotters and salted pork trotters.
When buying pork trotter, it is recommended to choose the meat from the front leg. The front leg is also called the anterior plank, located at the top of the front leg of the pig. The front leg has less fat due to more movement, and it has meat fibres, making it tender and flavorful.
5. Pork rib
Pork rib is also a popular dish during the Lunar New Year. It can be made into sweet and sour ribs, braised ribs, or stewed ribs, which are loved by everyone.
Pork ribs have large bones and short sizes, and there is little meat but many bones, making them suitable for simmering soups. Pork loin, also known as ribs, has more meat and fewer bones. The bones are crispy, making them ideal for making sweet and sour ribs, braised pork ribs. Please choose correctly!
According to Giaitri.thoibaovhnt
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