What is the part of pork plum meat?

Pork plum meat is the top piece of meat at the back of the pig's neck, that is, the upper shoulder meat of the pig. The plum blossom meat on each pig is only five or six catties, and the lean meat accounts for 90% of the cross-section, and there are several thin fat shreds criss-crossing during it, so it is particularly tender and fragrant when eating. The meat is delicious, and it is the best ingredient for dishes such as char siu with honey sauce and pan-fried plum meat.

Pork plum meat is the upper shoulder part of the pig.

The upper shoulder of the pig and the upper part of the pig's neck, the scientific name is "plum meat", fat and thin, the meat is delicious, it is not old for a long time, there are many parts of pork, such as front leg meat, two knife meat, pork belly, tenderloin, etc., and plum meat is also a name, because the portion is too small, so it is very uncommon.

The reason for the benefits of plum blossom meat is that it has a great relationship with its location, when the pig walks and exercises, this muscle will follow the movement, it is different from the abdomen, there is no exercise, only full of fat. The "plum meat" is composed of 90% lean meat and 10% fatty meat, and the combination is just right, and the skin looks red and white, just like plum blossoms.

Preparation of pork plum meat

1. After the pork plum meat is thawed, use kitchen paper to absorb the water, a small amount of salt, black peppercorns, olive oil (no olive oil is replaced by cooking oil) to spread evenly, the olive oil under the pot, garlic, rosemary slightly fragrant, plum blossom meat.

2. Fry for one to two minutes on each side and turn over three to four times, depending on the thickness of the meat.

3. Fry it, put it on the tin foil, add rosemary and an appropriate amount of lard to the meat, and prepare to put it in the oven.

4. The temperature of the oven is 180 at the top and 210 at the bottom, bake for 6 minutes, take out the meat and let it rest for three to five minutes, add a small amount of salt and ground black peppercorns, and continue to bake in the oven for five minutes.

5. When baking for the second time, by the way, put the cutie into the pan and fry it, sprinkle a little salt and put it out of the pot.

One stop to the end: the "plum blossom meat" we often eat, which part of the pig meat is actually it?

Pork plum meat is the upper shoulder meat of the pig, located on the back of the pig's neck. It is said that the meat on each pig is only five or six catties, about 20 centimeters long, and the lean meat accounts for 90% of the cross-section, among which there are several thin fat filaments criss-crossed, so it is particularly tender and fragrant when eating, and it is not greasy at all, its meat is delicious and delicious, and it is not old for a long time. <

Pork plum meat is the upper shoulder meat of the pig, located on the back of the pig's neck. It is said that the meat on each pig is only five or six catties, about 20 centimeters long, and the lean meat accounts for 90% of the cross-section, among which there are several thin fat filaments criss-crossed, so it is particularly tender and fragrant when eating, and it is not greasy at all, its meat is delicious and delicious, and it is not old for a long time.