Korean housewives pay more and more attention to the differences in nutrition and taste of different parts of the meat when they buy pork. In China, many people will pick and choose meat. However, there are so many types of pork that we can hardly distinguish from each other. A simple introduction here can help you understand how pork should be selected.
There are pure black, pure white, red sauce or black and white mixed pork color. The excellent varieties of pigs in China include Habai, Jinhua, Kedong, Dahuabai, Beijing Black, Shanghai White, Yorkshire, Subai, and Buckak. Delicious,
Wide range of edible methods, can be divided into a variety of flavor foods and food.
According to the needs of cooking, pork is usually divided into the following 14 parts, including the head, hoof, and tail.
1, the blood neck is the ear to the neck of the shoulder sacrum, was bar, fat and thin the same, toughness. Suitable for making crispy pork, pork roast, meat filling and so on.
2. The olecranon is located on the back of the blood neck and a square piece of meat on the upper part of the front leg. The meat is delicate, and the first half is suitable for making crispy meat, cutting pork and meat slices, and the latter half is suitable for making cherry meat, oil, meat, fried quail, etc.
3. The meat of the Khaliba on the fan-shaped bones of the front legs (with fan-shaped bones) is more than the old ones. Suitable for clams, stews, sauces, braised, etc.
4, loin, also known as small loin. A long strip of meat between the waist and the sub-bone, with a slightly finer, reddening flesh. This piece of meat is the most tender piece of pork, suitable for simmering, frying, and frying.
5, Ridge also known as the outer ridge. A strip of meat that lies parallel to the spine outside the spine. The flesh is white and the meat is tender. It is suitable for sliding, soft-frying and making mud.
6, the back of the floor meat lower leg, a piece of rectangular meat close to the skin of the buttocks, one end thick, one end is thin, the meat is older. It is suitable for making pan-fried meat, clear sauce and sliced ​​pork.
7. A triangular meat between the sacrum and the vertebrae. The meat is tender. Suitable for cooking, cooking and cutting pork, meat and so on.
8, hip tip close to sitting on the buttocks of the meat, light red, delicate meat. Suitable for diced meat, meat and cut pork, meat and so on.
9, fist meat, also known as taro meat. The lean meat wrapped around the hind legs, round like a fist. The meat is delicate. Suitable for cutting meat, meat and fried, leeks and so on.
10, cucumber meat close to the floor of a long oval meat, the shape of cucumber, texture is older, suitable for cutting pork.
11. A lean meat between the front and the lower part of the lower back of the flank of the flank is connected with the fat and thin, and the meat layer is thin. Suitable for stewing, braising, frying and so on.
12, Luo trochanter is connected with a circle of lean pork meat, with a layer of fat skin. Suitable for stewing, braising or making fillings.
13, pork belly is located in front of the hind legs, the back of the front waist of the meat, fat and thin was spent three-tiered, ribs are better known as the five flowers, also known as hard ribs, there is no ribs part of the poor called the next five flowers , also called soft ribs. Five flowers are suitable for white meat, and the next five flowers are suitable for stewing, mashing, and filling.
14. The south of the elbow is called knuckle, which is thigh meat. There are many connective tissues, hard and tough texture, suitable for sauce, bran, and cooking.
There are pure black, pure white, red sauce or black and white mixed pork color. The excellent varieties of pigs in China include Habai, Jinhua, Kedong, Dahuabai, Beijing Black, Shanghai White, Yorkshire, Subai, and Buckak. Delicious,
Wide range of edible methods, can be divided into a variety of flavor foods and food.
According to the needs of cooking, pork is usually divided into the following 14 parts, including the head, hoof, and tail.
1, the blood neck is the ear to the neck of the shoulder sacrum, was bar, fat and thin the same, toughness. Suitable for making crispy pork, pork roast, meat filling and so on.
2. The olecranon is located on the back of the blood neck and a square piece of meat on the upper part of the front leg. The meat is delicate, and the first half is suitable for making crispy meat, cutting pork and meat slices, and the latter half is suitable for making cherry meat, oil, meat, fried quail, etc.
3. The meat of the Khaliba on the fan-shaped bones of the front legs (with fan-shaped bones) is more than the old ones. Suitable for clams, stews, sauces, braised, etc.
4, loin, also known as small loin. A long strip of meat between the waist and the sub-bone, with a slightly finer, reddening flesh. This piece of meat is the most tender piece of pork, suitable for simmering, frying, and frying.
5, Ridge also known as the outer ridge. A strip of meat that lies parallel to the spine outside the spine. The flesh is white and the meat is tender. It is suitable for sliding, soft-frying and making mud.
6, the back of the floor meat lower leg, a piece of rectangular meat close to the skin of the buttocks, one end thick, one end is thin, the meat is older. It is suitable for making pan-fried meat, clear sauce and sliced ​​pork.
7. A triangular meat between the sacrum and the vertebrae. The meat is tender. Suitable for cooking, cooking and cutting pork, meat and so on.
8, hip tip close to sitting on the buttocks of the meat, light red, delicate meat. Suitable for diced meat, meat and cut pork, meat and so on.
9, fist meat, also known as taro meat. The lean meat wrapped around the hind legs, round like a fist. The meat is delicate. Suitable for cutting meat, meat and fried, leeks and so on.
10, cucumber meat close to the floor of a long oval meat, the shape of cucumber, texture is older, suitable for cutting pork.
11. A lean meat between the front and the lower part of the lower back of the flank of the flank is connected with the fat and thin, and the meat layer is thin. Suitable for stewing, braising, frying and so on.
12, Luo trochanter is connected with a circle of lean pork meat, with a layer of fat skin. Suitable for stewing, braising or making fillings.
13, pork belly is located in front of the hind legs, the back of the front waist of the meat, fat and thin was spent three-tiered, ribs are better known as the five flowers, also known as hard ribs, there is no ribs part of the poor called the next five flowers , also called soft ribs. Five flowers are suitable for white meat, and the next five flowers are suitable for stewing, mashing, and filling.
14. The south of the elbow is called knuckle, which is thigh meat. There are many connective tissues, hard and tough texture, suitable for sauce, bran, and cooking.
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