Pork+part selection refers to the 9th revision of Korean National Standard Food Composition Table/based on 100g.
The picture shows the front leg meat on the left and the rear leg meat on the right.
1. Front leg meat
Protein content → 20.56g.
Calories → 15 1 kcal
Conditioning → white-cut meat, deep-frying, Korean barbecue, stew, curry
The front leg meat can be regarded as the shoulder, with less fat, more muscle and chewiness, which is very suitable for making white-cut meat or stew. This part tastes excellent, even if you don't put much sauce, it's delicious to fry it directly.
The front leg meat should be cooked slowly, so that the fat will melt between the muscles and the taste will become soft. It is suggested that the whole piece of oil and tough fascia can be disposed of before cooking.
main points
Remove white oil.
After removing the blood, cut off the white oil so that the meat will be softer and fresher.
2. hind leg meat
Protein content → 21.30g.
Calories → 1 13 kcal
Conditioning → stew, seasoning barbecue, sauce burning
Pig's hind leg meat is a part with more exercise, moderate fat and less fat. It may be dry because there are few oil flowers, but the taste of hind leg meat is very refreshing, which is very suitable for seasoning barbecue or stew. Compared with frying, it is suggested to add meat sauce to reduce the loss of gravy, which is the secret to make the hind leg meat more delicious!
main points
Marinate the sauce to soften the meat.
Pickling the hind leg meat with sauce first can make the meat soft and delicious.
On the left is the internal muscle, and on the right is the rib.
3. Internal muscles
Protein content → 22.2 1g
Calories → 1 14 kcal
Conditioning → fried, sweet and sour pork, cold salad, sauce roast, fried pork chops.
Pork muscle is lean meat with beautiful lines and soft meat quality. Because the meat is soft and difficult to handle, if you need to cut it into filaments like a cold salad, it is suggested that you can buy the processed meat directly according to the purpose. The muscles in the kitchen are darker in color and lower in fat content than other parts, which is also suitable for slimming dishes.
main points
Texture cutting of vertical meat during cutting.
Most muscles are thin and tough. If they are cut along the direction perpendicular to the meat line, the meat will be softer.
4. loin
Protein content → 24.03g.
Calories → 125 kcal
Conditioning → Korean barbecue, stir-fry, stew, fried pork chop, curry
The tenderloin is the central part of the pig's back, which is light in color and low in oil. It is a well-known low-fat and high-protein food. The meat is soft and tastes great when chewed. However, if it is cut too thick, it will be tough. If you want to fry or make fried pork chops, it is recommended to beat them with a meat hammer first to soften the meat before use. Pork tenderloin, which covers the front and upper sides of rib tenderloin, is also called "mitral valve muscle".
main points
Flatten the meat with a hammer.
Use a meat hammer or the back of a knife to make it wider, so the meat will not be too tough, which is a good way to process it into a convenient entrance thickness.
The picture shows the pork belly on the left and the scapula on the right.
5. Pork belly
Protein content →13.27g.
Calories →373 kcal
Conditioning → frying, steaming and smoking
This is the most popular part when frying pork. The fat and muscle in the pork belly overlap each other. Although there is a lot of fat, it is not too greasy and has excellent flavor. It is the first choice for super popular fried shredded pork. When buying pork belly, please choose meat and lean meat with uniform oil distribution. Too much fat will produce a lot of oil when frying. It is suggested that the excess oil can be cut off before frying.
main points
Cut some thicker pieces of meat first.
If the pork belly is too thick, you can cut it several times every once in a while to make it evenly cooked.
6. Scapular meat
Protein content → 17.5438+0g.
Calories →2 14 kcal
Conditioning → frying, stewing, Korean barbecue, sauce conditioning.
Shoulder blade meat is recognized as the most pork-flavored pork part, extending from the rib ridge to the neck. The fat content is less than that of pork belly, but because the fat layer is evenly distributed, it is also very suitable for frying, and its popularity is second only to that of pork belly. It is suggested that you should cook with thick cuts in order to enjoy the real flavor of scapular meat.
main points
When the sauce is ready, you need to draw lines with a knife.
When you want to season the shoulder blade meat with sauce, you can cut a few knives on the meat first. The sauce can go deep from the knife pattern to make the meat softer.
The picture shows the first frost meat on the left and the pork chop on the right.
7. Frozen meat for the first time
Protein content →17.98g.
Calories →29 1 kcal
Conditioning → frying, steaming, curry
Also known as pig neck meat, each pig is only about 600g, so the quantity is small and the price is high. The muscle and fat layer are fine in texture, evenly distributed and excellent in taste, and are very popular high-grade barbecue parts. The Dali oil flower in the meat is very beautiful, and the meat is soft and tender. The more you chew it, the more fragrant it is, and children like it. Also known as "Matsuzaka Meat".
main points
Cut along the texture
When cutting the first piece of meat for cooking, it should be cut along the grain. It is recommended to fry the whole piece once, cut it again before eating, and keep rich gravy.
8. Pork chop
Protein content →17.88g.
Calories →224 kcal
Conditioning → frying, Korean barbecue, shabu shabu, soup.
The part where the meat between ribs is treated together also belongs to three layers of meat from the position. Each pig can take out about1.2kg. When the ribs are cooked, they will give off a unique fragrance, which is very delicious and is a part that children will like. It is recommended to remove the fascia attached to the back of meat before cooking.
main points
First, soak in cold water to remove blood.
Soak in cold water first. 1? 2 hours to remove blood, according to the purpose of cutting into ribs or pieces.