The Pork Belly: A Cut Above the Rest
The best part of the pig
Pork is a familiar food for many families and is used in daily meals. Different parts of the pig can be cooked in a variety of ways: the bones are used for soups and broths, the shoulder and butt can be stir-fried, the ham is boiled or braised with herbs, the bacon is grilled or roasted, and the lean loin and butt are made into ruốc (a type of Vietnamese pâté)…
There is one particularly delicious part of the pig that not many people know about, and that is the jowl or cheek meat. This cut is quite rare, so unless you go to the market early or request it from your butcher, it can be difficult to find.
The jowl meat is found in the head, separated from the rest of the meat, with the tough, thick skin still attached to the jawbone. However, when cooked, the skin becomes crispy, and while the fat is hard, it is not as greasy as other fatty cuts.
The jowl is made up of two parts: the outer jowl and the inner jowl or “má đào.” The outer jowl is also tasty but has more fat. The inner jowl is leaner, softer, and more tender, but there is less of it.
Inner jowl pork: a delicious and easy-to-cook cut
The inner jowl has a marbled texture with interspersed tendons, giving it a unique tenderness and crispness. While some markets sell this cut, it is not always available due to its limited quantity.
The inner jowl can be steamed or boiled to perfection, retaining its natural sweetness and crispy tendons. Alternatively, it can be sliced thinly and stir-fried or added to vegetable soups. It can also be braised. In Hanoi, there is a famous sticky rice dish that features inner jowl pork. Those who arrive early get to taste this delicacy, as the limited supply usually runs out quickly.
Other delicious cuts of pork
– Front shank meat
The front shank is lean and firm, with a darker color than other cuts. It has a tender, crispy, and aromatic texture, making it ideal for boiling, stewing, or braising.
– Hind shank meat
The hind shank, also known as the thigh or biceps, is located near the butt, close to the ham. This cut is lean, tender, and flavorful, without being dry. It can be steamed, boiled, stir-fried, or added to hot pot.
– Shoulder meat
The shoulder is located on the top, near the backbone of the front leg, right next to the jowl. It has a mix of lean meat and fat, with more lean meat. The meat is tender, easy to cook, and not dry or greasy. It can be prepared in various ways, such as boiling, steaming, frying, or mincing.
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