What is the original cut pork belly?

Pork is a very common food in our life. The nutritional value of pork is relatively high, and the price is relatively affordable compared with beef and mutton, so many people are willing to buy pork to eat. Pork is divided into many portions, and each portion has a different method. Today I will tell you a little knowledge about pork belly.

As we all know, pork belly is generally used to make braised pork, which is fat and thin, fat but not greasy, but many people don't know that there are two kinds of pork belly, one is upper pork belly and the other is lower pork belly. Do you know the difference between upper pork belly and lower pork belly? The old butcher told the truth, and it turned out that he had been buying the wrong one.

Pork belly is located in the belly of a pig, and generally has five layers, two layers of lard, two layers of lean meat and one layer of pig skin. The common practice is braised pork, which is bright in color, mellow in taste and fat but not greasy. Even for girls who don't like fat meat, lunch is to resist the temptation of pork belly.

The old butcher revealed that the pork belly is in the belly position, which can be said to be the best pork belly, and it is most suitable for cooking or braising. Pork belly is the meat close to ribs, which may contain more fat. It is most suitable for chopping stuffing and wrapping jiaozi or steamed stuffed buns.

After reading these, I know why the pork belly I bought sometimes is not delicious, but I have always bought the wrong one. We can choose pork belly according to our own practice, so as to make better dishes. Of course, when choosing, it still depends on the freshness of pork. If pork is not fresh, it is best not to buy it in any part. what do you think?

1. tenderloin is lean meat connected with big ribs under the spine. There is no tendon in the meat, which is the most tender meat in pork. You can slice, shred, dice, fry, fry, and fry best.

2. The buttocks are located above the buttocks. They are all lean meat and the meat is fresh and tender. Generally, it can replace the tenderloin and is mostly used for frying, frying and frying.

3. Sit on the buttocks above the hind legs and below the buttocks. They are all lean meat, but the orientation is older and the fiber is longer. Generally, it is mostly used as white-cut meat or cooked pork.

Pork belly is the meat of elbow bone in the rib area, with a layer of fat meat and a layer of lean meat in the middle. Suitable for braised pork, white stew and steamed meat.

5. The sandwich meat is located in the upper part of the front leg, which is old and strong in water absorption. Suitable for stuffing and meatballs. There is a row of ribs in this part, called small ribs, which are suitable for making sweet and sour ribs or soup.

6. The meat in the front row is also called brain meat. It is a piece of meat with the back near the neck. It is thin and fat, and its meat is tender. Suitable for rice flour meat and stew.

7. The breast meat is in the abdomen below the ribs. There are many connective tissues, all of which are bubble-shaped and have poor meat quality. They are used for cooking oil.

8. Marble meat is located in the hind legs. It is all lean meat and very tender. It can be sliced and diced instead of tenderloin.

9. The hoof is located at the lower part of the front and rear legs, and the rear hoof is better than the front hoof. Braised in soy sauce is ok.

10. Neck meat is also called blood neck. This piece of meat is fat and thin, and the meat quality is poor. Usually used for stuffing.