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. Add: Then choose any one.