The 2 Juiciest Parts of Pork That 90% of Us Don’t Know About: You Have to “Line Up” Early to Buy Them!

Pork is a type of meat that we eat almost every day, every week. Sometimes we even have two meals of pork. However, if you still think that pork ribs or pork belly are the best parts, then you are mistaken! These are just two delicious and quickly sold out parts, you have to go to the market early in the morning to buy them!

1. Cheeks

– Characteristics: Cheeks are the inner part of the pig’s cheek, the remaining part is called the outer cheek! The outer cheek is also delicious but slightly fatty and not as tasty as the inner cheek. Cheeks have many tendons, the tendons are interspersed with meat but the tendons are very soft, not hard or chewy.

– Cooking method: It is best to steam. Steaming instead of boiling or stir-frying will help the cheeks retain their natural sweetness, and the layer of tendons will not become mushy. However, if you have steamed cheeks too many times, you can thinly slice the cheeks and stir-fry or cook soup with other vegetables according to your preference!

2. Pork collar meat

– Characteristics: As the name suggests, pork collar meat is the bottom part of the pork collar. Usually, this part of the meat is separated from the fat to be sold separately because this meat is neither dry nor too fatty like the whole pork collar.

– Cooking method: Thinly slice the pork collar meat, dip in hot pot or simmer with fish sauce for an extremely delicious dish. In addition, you can also use the pork collar meat instead of beef when cooking pho, it will be equally delicious as beef!

Cheeks and pork collar meat are the two fastest-selling parts in the meat counters or meat sections in supermarkets! If you have the habit of going to the supermarket or market around noon or in the afternoon, chances are you still don’t know that these two parts are sold separately.

With this information and suggestions, I hope you will have more tips to choose the most delicious pork!