Which part of pork is suitable for stew?

Pork can be roughly divided into 10 species according to different parts. The fat content and taste of pork in different parts are very different, which is suitable for different cooking methods.

Tenderloin: It is lean meat connected with big ribs under the spine. There is no muscle in the meat, which is the most tender part of pork. High moisture content, low fat content, fine muscle fiber, frying, frying, frying and other cooking methods are suitable.

Buttock tip meat: located in the buttocks, all lean meat, fresh and tender meat. It can be used instead of tenderloin when cooking.

Sit on the hips: above the hind legs and below the hips. They are all lean meat, but the meat is older and the fiber is longer. Usually used when cooking boiled meat or cooked pork.

Pork belly: it is the meat of the elbow bone in the rib, with a layer of fat meat and a layer of lean meat in the middle. Suitable for braising, stewing and steaming.

Front leg meat: also known as sandwich meat, located in the upper part of the front leg, half fat and half thin, with many old muscles and strong water absorption capacity, suitable for stuffing and meatballs. There is a row of ribs in this part, called Xiao ribs, which are suitable for making sweet and sour ribs or cooking soup.

Front row meat: also called upper brain meat, it is a piece of meat on the back near the neck. Lean meat is tender and suitable for making rice noodles and stews.

Chest meat: there are many connective tissues in the lower abdomen of ribs, which are all bubble-shaped and have poor meat quality. Generally used to make bacon or refined lard, it can also be burned, stewed or used to make crispy meat.

Marble meat: located in the hind legs, all lean meat, tender meat, less tendons, short muscle fibers, suitable for frying, frying and frying.

Hoof: located at the lower part of the front and rear legs, the rear hoof is better than the front hoof, and can be braised or braised.

Neck meat: also known as blood neck and groove head meat, it is connected with the pig head at the front end of the front leg. It's a knife edge when killing pigs. Stained with blood, red in color, fat and thin, with poor meat quality. Usually used for stuffing and barbecued pork.