The front leg pork actually refers to the meat from the front half of a pig.
Usually, the front legs of a pig move a lot, resulting in less fat in the front leg meat. This forms an alternating pattern of fat and lean meat, giving it a juicy but not greasy taste, and a tender texture, making it ideal for stir-fries, stews, or dumplings, as well as various other dishes.
The hind leg meat, on the other hand, comes from the back half of the pig, towards the tail. Typically, this part of the pig moves less, resulting in a clear separation between the lean meat and fat, which can make the meat tougher and less juicy.
Hind leg pork is usually better for stews and braises, where slow cooking can tenderize the meat.
The secret to choosing between front and hind leg pork lies in the cooking method: if you’re stir-frying or making dumplings, the front leg pork is the way to go. Using hind leg pork for these dishes will result in an inferior taste.
Next time you’re buying pork, keep in mind the dish you’re planning to cook. Even experienced butchers emphasize the importance of choosing the right cut of meat for the right dish to ensure the best flavor.
Tips:
1. If you can’t tell the difference between front and hind leg pork by appearance, don’t hesitate to ask your butcher. Generally, front leg pork will be more expensive.
2. However, if you suspect that a seller is intentionally overcharging for hind leg pork, observe the fat layer. Front leg pork tends to have a thinner fat layer, while hind leg pork has a thicker one.
Choosing the right cut of pork for your dish is essential to ensuring a delicious meal. Buying the wrong cut can lead to a disappointing culinary experience.
Tips for Choosing the Best Pork
Meat Thickness and Texture
Look for pork with a firm texture and good elasticity. It shouldn’t be too soft, and it should be dry and properly packaged. Fresh pork has a solid and elastic appearance, with a high degree of elasticity when pressed with a finger, leaving no indentations and no stickiness.
Meat Color
Fresh pork will have a dry outer membrane and a bright red or dark red color. The fat will also have a normal color and texture. If you notice any brown, gray, dark red, or light green colors, or if the meat is slimy, it’s spoiled.
Fat Distribution
Meat with visible fat marbling tends to be more flavorful. Look for pork with a clear separation between lean meat and fat.
Color and Smell
According to Khoevadep
Professional chefs always choose delicious meat using these methods, why don’t you learn from them quickly
Meat is a familiar food that appears in many family dishes. So, do you know how to choose a delicious piece of meat?
