What parts of pork are there? Which are used for frying and which are used for stewing?

Different parts of pork have different meat quality, which can generally be divided into four grades. Super grade: tenderloin; Level 1: loin and hind leg meat; Level 2: front leg meat, pork belly; Grade 3: blood neck meat, breast meat, front elbow and back elbow. When cooking, different meats have different ways to eat. The following are the names of the parts, but there are some slight differences:

1, tenderloin is the 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, hip tip meat is located in the hip, all lean meat, fresh meat, generally can replace the tenderloin, mostly used for frying, frying, frying.

3. The sitting buttocks are located above the hind legs, and the buttocks 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.

4. Pork belly is the meat of elbow bones in the rib area. Is a layer of fat, a layer of lean meat. Suitable for stewing, stewing and steaming pork.

5, sandwich meat is located in the upper part of the front leg, old and strong, strong water absorption, suitable for stuffing, 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 front row of meat is also called upper brain meat, in fact, it is pig neck meat. It is a piece of meat with the back close to the neck, thin inside and fat outside, and tender meat, suitable for rice flour meat, stewed meat and charcoal burning.

7. The meat in the chest is in the abdomen under 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, all of which are lean and tender. You can slice and cut into pieces instead of tenderloin.

9. The hoof (round 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, also known as blood neck, this piece of meat is fat and thin, with poor meat quality, and is generally used for stuffing.

1 1, pig's head is suitable for sauce, burning, boiling and pickling, and is mostly used to make cold dishes, among which pig's ears and pig's tongue are good dishes to accompany wine.

12, trotters? Rich in collagen, suitable for marinating, braising, sweet and sour, stew and so on. It is a beauty product. Guangdong people call the front hoof a pig's hand, because the bones are smaller than the back hoof and sell well.