1. BELLY PORK
Belly pork is one of the most popular cuts of pork, taken from the pig’s belly. It is generally leaner than other cuts of pork. Belly pork has a good mix of fat and lean meat, usually with three to five, or even seven, alternating layers of fat and lean meat of higher quality. It is tender and has a moderate amount of fat, making it very tasty.
However, it’s important to note that belly pork has a high-fat content, so it’s not advisable to consume it in large quantities as it may impact your health.
Belly pork is versatile and can be used in a variety of dishes such as stewing, grilling, charring, and making Chinese barbecue pork. Each dish made with belly pork delivers a rich, yet extremely fragrant and delicious flavor.
2. LOIN
Loin is the most delicate part of the pig, located in the muscle tissue above the pig’s spine. Compared to other pork cuts, loin is softer, has less fat, and is relatively high in protein. During cooking, spices are more easily absorbed into the meat, enhancing its flavor. As loin is naturally lean and reasonably priced, it is a popular choice.
Because it is so lean, loin is ideal for those who don’t like fatty meat. You can use loin for stir-frying, making meat floss, dicing and then deep-frying before sweet and sour sauce, cooking pork porridge, or minced pork soup.
3. FRONT TROTTERS
Usually, the front legs of a pig are used more, so this part of the meat has more tendons, and is fattier, with less meat, but it is tender. Although there is less meat on the front legs than on the hind legs, the flavor is slightly more refined, purer, sweeter, and fragrant, with a hint of crispness.
Therefore, the front trotter is perfect for boiling, making braised pork with five-spice powder, or using as a filling for steamed buns. Dishes made from front trotter have a more delicious flavor.
4. TENDERLOIN
Tenderloin is the part of the meat closest to the pig’s heart, and it is the most fragrant, with a chewy membrane layer. It is also a precious and rare cut, as there is only one tenderloin per pig.
Pork tenderloin is best grilled, but it can also be braised with various types of tubers, resulting in a very tasty and tender dish.
5. CRACKLING SHOULDER
Crackling shoulder is located on the pig’s back, along the spine, and is characterized by an alternating distribution of lean meat and fat. This cut is crispy, tasty, and not greasy at all, making it a favorite for many.
This cut is great for stewing, grilling, and stir-frying, delivering an appealing dish every time.
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