What part of a pig is pork chops made of?

Pork chops are generally made of tenderloin.

And pork chops are not what we usually call pork ribs.

Pork chops: It is the backbone of the loin, the nutritional value of pork chops in addition to protein, fat, vitamins, but also contains a lot of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly.

Selection method: When buying pork chops, you should choose ribs and small chops, the meat is tender, the color is ruddy, and there is no peculiar smell.

For the same pork, the redder meat color indicates that the meat is older, and this kind of meat is both coarse and hard, so it is best not to buy it, while the color is light red, the meat is softer and the quality is better. When buying pork, pluck one or several pig hairs, carefully look at the hair roots, if the hair roots are red, it is a sick pig, if the hair roots are white, it is not a sick pig.

Pork chops are the ribs on the body of a pig, and there are two types of pork chops, small pork chops, and large pork chops. And not artificially.

The pork chop should be the rib part of its front breast, and the pork rib is separated from the bone.

Pork chop. Where is the pig made, it is pork ribs. It can be braised or stewed.

It is the inner bone of the two pigs called pork chops, which can be stewed, and can also be braised sweet and sour pork ribs.

Tonkatsu is tenderloin, sweet and sour pork ribs, braised pork ribs refer to ribs (ribs).

I think he is a pig's rib, a bone that grows on either side of the pig's belly. This is pork ribs.

Of course, it's made of pig ribs.

Pork chops are tenderloin. Pork chops generally use tenderloin, and if you fry lean meat in your daily life, you will buy it, and those who have bought it know that tenderloin is completely lean and has no bones, so it is very suitable for adding to dishes.

Pork chops are not the pork ribs we usually eat, in fact, it is a flat piece of pork, and there are no bones and not too much fat, it can be eaten very conveniently without any "block". Pork chops in general use tenderloin.

The tenderloin is better at the tenderloin near the ribs, and you can also use the tenderloin near the pork loin. There is a kind of pork chop called plum pork chop, this kind of pork chop is fat and thin, but also has a good taste, this kind of pork chop is made of plum meat in the front part of the red lean meat embedded in the linear white oil, the tenderness is suitable and not easy to fry and age.

First, decide whether you want to make it plain or pickled.

Second, it is better to eat the kind that has a circle of fat on the outside, so that it tastes better when it is matched with fat.

Third, it is to smash with a loose meat hammer, remember, to smash from ** to the periphery, do not use too much force.

Fourth, when frying, both sides should be done at the same time, which will lock in the moisture of the meat. Generally, 3 or 4 times can be turned, so 6 or 7 minutes of ripeness is just right. To eat, sprinkle with a pinch of salt and pepper and add a lemon.

Ingredients: 500g pork chops, 3 chives, 4 slices of ginger.

Seasoning: dark soy sauce, light soy sauce, vinegar, sugar (the ratio of these four seasonings is: 2:4), cooking wine, chicken essence, wet starch appropriate amount.

Method: 1. Cut the pork ribs into small pieces;

2. Wash, blanch (cold water into the pot), then take out and rinse off the foam with running water;

3. Put the small chops into the pressure cooker, put in the cooking wine, green onion knots, ginger slices, cover the lid, and change to medium-low heat pressure for 15 minutes after the pressure cooker is vented;

4. Take out the small chops and drain the water, fry them in an oil pan over high heat until the surface is golden brown, and remove them for later use;

5. Take a small bowl, add dark soy sauce, sugar, vinegar and chicken essence, mix well;

6. Leave a little oil in the pot, put in the fried small chops, pour in the seasoning from Method 5, and fry quickly over medium heat until the seasoning is completely adsorbed on the small chops;

7. Add a little wet starch, stir-fry quickly, then pour in a little oil for fried short ribs, stir evenly and sprinkle with cooked sesame seeds.

Hello! The preparation of pork chops is:

Preparation of garlic pork ribs:

Material:

Ingredients: 300 grams of pork ribs, accessories: 100 grams of eggs, seasoning: 10 grams of salt, 5 grams of white garlic, 5 grams of monosodium glutamate, 10 grams of sugar, 30 grams of vegetable oil, 10 grams of cooking wine, 8 grams of green onions, 8 grams of ginger.

Method:

1.Adjust the ribs to size and wash. Wash the green onion and ginger and cut them into minced pieces. Peel and wash the garlic and chop it into minced garlic.

2.Put the minced garlic into the hot pan and quickly remove the grease.

3.Add 10 grams of garlic powder to taste the pork ribs, add egg mixture, refined salt, sugar, cooking wine, and monosodium glutamate to marinate (3 to 4 hours).

500 grams of pork ribs; 1 tablespoon of cooking wine (1 tablespoon is a 15 ml tablespoon); salt 3 g; 2 tablespoons of soy sauce (1 tablespoon is a 15 ml tablespoon); 3 tablespoons of rice vinegar (1 tablespoon is a 15 ml tablespoon); 4 tablespoons of sugar (1 tablespoon is a 15 ml tablespoon); Sliced ginger.

Method 1: Clean the pork chops, dry them and set them aside.

2. Pour a small amount of oil into the pot, heat it, and stir-fry the ginger slices until fragrant.

3. Put in the pork ribs and stir-fry until the ribs change color, and the surface is golden and slightly charred.

At this time, you can put the seasoning in the ** ratio, the order is: first put a tablespoon of cooking wine, then two tablespoons of soy sauce, three tablespoons of rice vinegar and finally four tablespoons of sugar, stir-fry well.

4. Pour in boiling water that can cover the ribs, turn down the heat and simmer for 20 minutes.

After a few minutes, add salt, turn on high heat to collect the juice, when the juice is thick and bright, sprinkle in sesame seeds to garnish and you can get out of the pot (throw away the remaining ginger slices in the pot, and finally turn the ribs in the pot more when collecting the juice on high heat to avoid burning!). ）

Pork chops are tenderloins, usually located on the tenderloin of the ribs, and some also use tenderloin near the pork loin.

nbsp;Pork chops are nutritious and have a great taste. The most common is tonkatsu or pan-fried pork cutlet, which is loved by many people. So where are pork chops located in the pig? Let's take a look.

Details:

Common pork chops refer to a piece of meat, boneless and lean, and generally use pork tenderloin, near the rib cage of pork tenderloin, where the meat texture and taste are the best. You can also choose tenderloin near the pork loin.

There is also a type of pork chop called plum pork chop, which is fat and thin, and the taste is also good. This pork chop is made from plum meat in the front wing, and the red lean meat is embedded with thread-like white fat.

Pork chops are not the pork ribs we usually eat, in fact, it is a flat piece of pork, and there are no bones and not too much fat, so it can be eaten very conveniently; However, pork ribs refer to the bones on the pork ribs.

Pork chops contain a large amount of calcium phosphate, bone collagen, bone mucin, etc., which are good ingredients for calcium supplementation, and pork chops can provide heme and cysteine to promote iron absorption, which has a strong blood tonic effect.

There are many ways to prepare pork chops, and among them, deep-fried is the most common and has the best taste. Tonkatsu is made by frying and is relatively high in calories. Therefore, foods such as tonkatsu are easy to catch fire, and at the same time, it is easy to gain weight when eaten in excess.

Therefore, it is recommended that people with obesity and high blood lipids should not eat more.