Which meat is better pork belly or tenderloin?

Tenderloin. Refers to vertebrates such as pigs, cattle, and sheep.

The strips of tender meat on the inside of the vertebrae. Tenderloin is usually divided into large tenderloin and small tenderloin, the large tenderloin is the lean meat connected to the large ribs, and the outside is covered by tendons. The small loin is a muscle on the inside of the vertebrae, which is relatively small and tender, and is suitable for making soups.

If you usually fry the tenderloin with green vegetables, try to choose the tenderloin to fry, because the tenderloin itself is relatively lean and has no fat, and the taste will be better, and it will not be greasy, but it is not fragrant enough compared with pork belly, and it is not as fatty as pork belly. Pork belly is the part with a high fat content, and the tenderloin is the part with a low fat content.

Pork belly (also known as rib meat, three-layer meat) is located in the belly of pigs, which have a lot of fatty tissue, which is sandwiched with muscle tissue.

The fat and lean interval is called "pork belly".

This part of the lean meat is also the most tender and juicifier. Pork belly has always been the best protagonist of some representative Chinese dishes, such as Jinan pork with sauce.

Plum cabbage button pork, braised pork, Dongpo pork.

Back to the pot meat, rice fragrant.

Meat, tamales, and more. Its fat meat is easy to melt when heated, and the lean meat is not firewood when cooked for a long time. Braised pork is one of the hot recipes.

With pork belly as the main ingredient, it is best to choose a three-layer meat (pork belly) with fat and lean sides. The cooking technique of braised pork is mainly in a casserole, which is fat and thin, sweet and fluffy, and melts in the mouth. Pork belly is the part with a high fat content, and the tenderloin is the part with a low fat content.

When stir-frying meat, what is the difference between pork belly and tenderloin? Understand the characteristics of different meats, and the dishes are fragrant but not greasy.

Let's talk about pork belly first, pork belly is the meat of the belly of the pig, this part of the fat is very much, so the meat is more greasy, tender, the better pork belly is fat and thin, there is a layer of white and a layer of red, such meat quality is tender and fragrant. But the pork belly is not suitable for all dishes, more suitable for braised pork and plum cabbage buckles, meat handles and other kinds of food, and in the process of cooking, you must continue to use oil to stir-fry, stir-fry out the fat inside, so that after the release of the fat, it will be fat but not greasy, and the taste is better, if it is not done well, the pork belly is very fatty.

Tenderloin is a section of meat connected to the pork ribs, the tenderloin is divided into large tenderloin and small tenderloin, the lean meat connected with the large ribs is the large tenderloin, the small tenderloin is a muscle on the inside of the spine, the small tenderloin is relatively small, but this meat is very tender, and lean, it tastes very strong, but not greasy, especially delicious. The fried tenderloin we usually make can be made with this meat, and if it is usually fried with green vegetables, try to choose the tenderloin to fry, because the tenderloin itself is relatively lean and has no fat, and the taste will be better and will not be greasy, but it is not fragrant enough compared with pork belly, and it is not as fatty as pork belly.

The other is to choose tenderloin to make the filling is better, plus different green vegetables to match, fragrant but not greasy, very delicious, but some people just like to eat fat greasy feeling, feel that it is fragrant, then you can also choose pork belly to wrap dumplings, so that the oil and water will be bigger, and the corresponding oil should be put a little less, so that the taste will be very good.

You can choose different meats to cook according to your own cooking, and the dishes that come out of this are the most perfect and delicious.

Pork is rich in nutritional value, containing protein, fat, calcium, iron and other elements. It has the effect of replenishing weakness and strengthening the body and supplementing nutrition. It is often used in meals, and it is more delicious than fatty and lean pork belly, and tenderloin with a smooth texture.

The tenderloin selected today is made into cumin toothpick tenderloin, one bite at a time, the meat is so fragrant that you will drool just thinking about it.

A simple version of cumin toothpick tenderloin].

Ingredients to prepare: pork tenderloin, cumin, oyster sauce, light soy sauce, dark soy sauce, olive oil, toothpicks, cumin powder.

Start making] The first step is to prepare all the above ingredients, and then the pork loin selected is best fresh, wash the rest and cut it into slices, or cut it into pieces, remember to put salt and chicken essence to marinate it to taste; (The main thing is that the toothpick is good and skewered).

The second step is to soak and clean the toothpick in advance to avoid sticking some stains, wash the toothpick, and then drain it to dry. Before you start grilling the tenderloin, add an appropriate amount of olive oil and stir well;

The third step is to skewer the tenderloin one by one with a toothpick, put it in the air fryer, set the temperature at 180 degrees Celsius, and the time is five minutes, which needs to be fully preheated. Pour the toothpick skewers into the fryer and spread evenly. Then add all the tenderloin and start frying for 15 minutes.

Flip the tenderloin and sprinkle with cumin powder to taste;

The fourth step is to put the cumin on it and it is basically ready, but it will take another three to five minutes to fry it, and finally the cumin toothpick loin is completed, and it is served on a plate and eaten;

In this way, the dry and delicious toothpick meat is ready, and you can do it with an oven or a fryer, or you can fry it with oil, and after frying, pour out the oil from the pan. After the toothpick meat passes, put cumin, sesame seeds and other seasonings, fry it dry, and the delicious is ready. The best thing to do is to use the oven better.

Olive oil, vegetable olive oil for home consumption, a delicious choice for stir-frying with 5L olive oil.

Pork belly and tenderloin are two completely different states of meat, and the cooking methods they adapt to are different, and the dishes they make have different tastes, so there is no question of who is more delicious for these two types of meat, only whether they can make delicious dishes according to the specific state of these two kinds of meat.

Pork belly and tenderloin are quite different in terms of state.

Its specific manifestations are:

1. The meat quality is different.

Pork belly is a combination of fat and lean meat.

Specifically, it is a layer of lean meat, a layer of fat, and a state of fat and thin.

Whereas, tenderloin is comparatively leaner and has a higher lean content.

2. The fat content is different.

Pork belly has a different fat content than tenderloin.

Pork belly is higher in fat because it contains fatty ingredients.

Whereas, tenderloin is relatively low in fat because it is leaner.

3. The meat quality is different in terms of softness and hardness.

The pork belly itself is fat and lean, so the meat is relatively soft and has a more tender texture after cooking.

Tenderloin is more lean because it is more lean, so the meat is relatively hard and more chewy when cooked.

Because these two types of meat are in different states, they are suitable for different types of dishes.

For example, pork belly is more suitable for the following dishes:

1. Braised pork.

It is a very famous dish and is very delicious and fragrant.

2. Stew. 3. Stir-fry the meat.

4. Barbecue. Tenderloin, on the other hand, is more suitable for frying cooking.

For example, soft-fried tenderloin, such as dry-fried tenderloin, are both very delicious tenderloin recipes.

Therefore, there is no question of who is better for pork belly and tenderloin, only when a delicious dish is made with the right cooking method......As long as you cook it properly, you can make the most delicious dishes.

Pork belly, also known as abdominal ribs, can be seen by listening to the name, which is the part of the abdomen and the outer part of the ribs.

Abdominal ribs, abdominal ribs, we are talking about the pork belly of the ribs, and part of it is abdomen, which should also be seen through the picture above, in fact, it is a place where there is no alternation of fat and thin textures, which is called belly belly.

Pork belly is relatively tender, and due to the popularity of Dongpo meat, braised pork, and pork in various places, it has always belonged to the ranks of high-premium pork, so to speak, in most cases, pork in the traditional sense of a pig (I will talk about what is pork in the traditional sense), in addition to lean meat, he is the most expensive.

Pay attention to three fat and three thin, which has certain requirements for varieties and breeding cycles. But this, this is the same as when you are looking for a boyfriend and girlfriend to choose a beautiful and good figure, in fact, when you are a little older, you will find that the "Tiger Tank" is also driven.

Because pork ribs are considered a high premium product, reluctant to put on it, and Chinese eating "chops" is also a matter that has only started in the past two years, we have large ribs to grill and eat, if you want to go out to barbecue, you can buy a little to try.

Because the tenderloin is a load-bearing support, the meat is relatively firm, and it is generally used as a stir-fry and fried. Like some crispy pork in hot pot, boiled pork slices are more famous dishes.

This question is a drooling question for me, a person who has been trapped by the epidemic.

Personally, I usually like to roast braised pork, if you braised pork, of course, you need pork belly, cut into small pieces of meat, first fried and then stewed, fragrant and delicious, comfortable. Of course, I couldn't eat a few pieces at a time.

I usually use tenderloin to stir-fry with celery and green peppers, which is a very home-cooked dish, and it is much easier to make than pork belly.

But friends who want to eat meat know that eating a large piece of meat feels like a thief, so I voted for pork belly. Hahahahaha.

After the epidemic, I must make braised pork to eat!!

We have worked hard for our epidemic prevention staff, and I hope you can come to a piece of braised pork to replenish your energy after you are busy!

1. The pork belly is better, the dumpling filling with a little fatty meat will make the taste better, and the tenderloin is mostly lean meat, which will feel older and harder when eaten, making the taste worse.

2. Stuffing of pork belly dumplings.

3. Ingredients: 300 grams of pork belly, 5 grams of salt, 200 ml of green onion and ginger water, 10 grams of light soy sauce, 10 grams of oyster sauce, a little sesame oil, a little white pepper, and 2 grams of powder.

4 Method: 51 Beat the pork belly and place it in a bowl;

62Add an appropriate amount of salt to the bowl and stir with chopsticks in the direction until viscous;

73Add green onion and ginger water in batches, stir thoroughly, add a small amount first, and then continue to add until it is fully absorbed;

84Add white pepper and oyster sauce and stir well;

95 drops of sesame oil, stir well.

I think it depends on the specific method, the pork belly focuses on the fat treatment, and the tenderloin focuses on the processing of the meat quality.

For example, plum cabbage is used to absorb the oil and water of pork belly, so that the meat and vegetables can be taken together. ('ω' )

For example, if you want to fry the tenderloin, it is obvious that it represents the tenderness of the tenderloin, and you can try to preserve the gravy by wrapping starch or other methods.

Whether this meat is good or not depends on how you cook it. The tenderloin can be made into sweet and sour tenderloin, which is very delicious. Of course, if you have to be picky about the quality of the meat, I would choose the tenderloin. But it also depends on everyone's taste.

The state of meat is different.

Pork belly is a combination of fat and lean meat.

Specifically, it is a layer of lean meat, a layer of fat, and a state of fat and thin.

Whereas, tenderloin is comparatively leaner and has a higher lean content.

2. The fat content is different.

Pork belly has a different fat content than tenderloin.

Pork belly is higher in fat because it contains fatty ingredients.

Whereas, tenderloin is relatively low in fat because it is leaner.

The pork belly is delicious to make braised pork and tamales, the tenderloin is more tender, you can fry the shredded pork or sweet and sour tenderloin is more delicious, you can't say which kind of meat is delicious, the method is different, the taste of people is different, the pork belly that loves to eat the heavy flavor can be made back to the pot meat, and the one who loves to eat light can use the tenderloin to make the salt and pepper tenderloin.

Winter is a season to eat meat, and many people will eat meat unscrupulously in this season, why do they like meat so much? It is because the weather is very cold in winter, and the calories of meat are very high, so the whole body will feel very warm after eating, so many people will not taboo it, and will eat a lot in winter, pork is a kind of meat we eat the most, and the pork used for different dishes is also different. Let's talk about the difference between tenderloin and pork belly today?

Because there are many friends who always choose the wrong meat when cooking, either it is very greasy or it is not fragrant enough, talk about the difference between these two types of meat, and then cook it to be very delicious.

The pork belly is made into Dongpo meat, which is sticky, fragrant, and unstoppable.

The tenderloin is tender and delicious, and the soup is particularly delicious.

Small tenderloin is even tastier.

Of the three types of meat, pork belly, large tenderloin, and small tenderloin, the most expensive is the small tenderloin, because it has the most delicate and best meat quality, and the slightly more expensive is the large tenderloin, and the cheapest is the pork belly. Of course, if the three kinds of meat are fresh and good meat, there will be no big difference, there are still subtle differences, so you can cook different dishes according to yourself, choose different meat to cook, and the dishes that come out of this way are the most perfect and delicious.

Pork belly:

It is the meat of the belly of the pig, this part of the fat is very much, so the meat is more greasy, tender, the better pork belly is fat and thin, there is a layer of white and a layer of red, such meat quality is tender and fragrant. However, pork belly is not suitable for all dishes, and it is more suitable for braised pork and plum cabbage button pork.

This kind of delicacies such as meat, and in the process of cooking, you should constantly use oil to stir-fry it, stir out the fat inside, so that after releasing the fat, it will be fat but not greasy, and the taste is better, if you don't do it well, the pork belly is very fatty.

Tenderloin.

It is a section of meat connected to the pork ribs, and the tenderloin is divided into large tenderloin and small tenderloin, and the lean meat connected to the large ribs is the large tenderloin, and the small tenderloin is a muscle on the inside of the spine, and the small tenderloin is relatively small, but this meat is very tender, and thin, it tastes very strong, but it is not greasy, and it is particularly delicious. The fried tenderloin we usually make can be made with this meat, and if it is usually fried with green vegetables, try to choose the tenderloin to fry, because the tenderloin itself is relatively lean and has no fat, and the taste will be better and will not be greasy, but it is not fragrant enough compared with pork belly, and it is not as fatty as pork belly.

It is better to choose tenderloin to make when making fillings, plus different green vegetables to match, fragrant but not greasy, very delicious, but some people just like to eat fat greasy feeling, feel that it is fragrant, then you can also choose pork belly to wrap dumplings, so that the oil and water will be bigger, and the corresponding oil should be put a little less, so that the taste will be very good.