It is divided into front meat (front legs connected) and rear meat (rear legs connected).
Cooking skills of pork
1, pork should not be soaked in water for a long time;
2. Pork should be cut obliquely. Pork meat is thin and has little gluten. It won't break if you cut it diagonally, and it won't plug when you eat it.
3. Pork is usually washed with cold water instead of hot water. Hot water will pyrolyze the myolytic protein in pork and affect the taste.
Sometimes there are parasites in pork. When eaten raw or inadequately conditioned, hookworms may parasitize the liver or brain, and pork should be cooked at will;
5. It is not advisable to drink a lot of tea after eating pork. Tannic acid in tea will synthesize protein tannic acid with protein, which will slow down intestinal peristalsis and affect digestion.
Extended data
Among livestock meat, pork has the lowest protein content and the highest fat content. The protein content of lean pork is very high, and it can contain as much as 29g protein and 6g fat per 100g.
After stewing, the fat content of pork will be reduced. Pork is also rich in vitamin B, which can make the body feel more energetic. Pork can also provide essential fatty acids for human body.
Pork is sweet, nourishing yin and moistening dryness, which can provide heme (organic iron) and cysteine to promote iron absorption and improve iron deficiency anemia. Pork chop nourishes yin, pork belly supplements deficiency and strengthens spleen and stomach.
References:
Baidu Encyclopedia: Pork