Different parts of pork to eat
Different parts of pork meat, cooking is different to eat, in accordance with the needs of cooking pork has the following parts: < br / >
1, tenderloin: is the spine below one piece is connected with the large pork meat. No rib meat, is the most tender in pork meat, slice, shred, Cetin, fried, fried, leavened, burst with the best.
2, haunch of meat: at hip level above, lean meat, meat is tender, instead of the tenderloin, used for fried, fried, fried.
3, a sitting rump: at the top of the hind legs, the haunch of meat under the buttocks, the lean meat, but fleshy older, long fiber, and more generally as white meat or pork with.
4, pork: rib joints and elbow bone meat, is a layer of fat, a layer of lean meat clip, suitable for braise in soy sauce, white stew and tamales.
5, meat sandwich: located in the upper leg, the old tendons, water absorption ability, and is suitable for filling, for meat balls. There is a row of ribs at this site, called small ribs, suitable for Tangcu Paigu, or soup.
6, front meat: also called on the brain meat. Is a piece of meat back near the neck clip, lean meat fat, meat more tender, suitable for Mifen, stew with Rou.
7 milk, dried meat: in the abdomen below the ribs. Connective tissue is more, are bubble like, meat quality is poor, more than the use of oil.
8, spring: located in the hind leg, meat is meat, meat more tender, sliced, diced, can replace the tenderloin.
9, located in the lower part of the leg hock: before and after, later than the previous good hock hock, braised and stewed can.
10, Porkneck: also known as blood neck, the meat is fat, meat is poor, generally used for stuffing.
11, for the sauce, burning: PigHead, boiled, salted, used to produce cold dishes, including pig ear, pig tongue is the wine of good food.
