Which part of the pork is suitable for stewing soup, and which part of the pork is best stewed

There are 10 types of pork depending on the part it is in. Different parts of pork vary greatly in terms of fat content and taste, making them suitable for different cooking methods.

Tenderloin. It is a strip of lean meat under the spine that is connected to a large rib. The meat has no gluten in it and is the most tender part of the pork. It has a lot of water content, low fat content, and small muscle fibers, so it is suitable for cooking methods such as frying, boiling, stir-frying, and exploding.

Rump Tip Meat: Located on the top of the rump, it is a lean meat with tender meat that can be used as a substitute for tenderloin when cooking.

Sitting buttocks: Located above the hind legs, below the buttocks tip. It is all lean meat, but the meat is older and the fiber is longer, so it is generally used when making white cut meat or back to the pot.

Pork belly: It is the meat of the elbow bone of the rib part, which is sandwiched by a layer of fat meat and a layer of lean meat, and is suitable for braised meat, white stew and steamed pork.

Foreleg meat: also known as sandwich meat, located in the upper part of the foreleg, half fat and half lean, with many old tendons and strong ability to absorb water, suitable for stuffing and meatballs. There is a row of ribs in this part, called small ribs, which is suitable for sweet and sour pork ribs.

or boiled soup. Front row meat: also called upper brain.

Meat is a piece of meat on the back close to the neck, lean meat and fat, the meat is more tender, suitable for making rice noodle meat.

and stew. Breast meat: in the abdomen under the ribs, connective tissue.

Many, all bubble-shaped, poor meat quality, generally made of bacon or refined lard, can also be burned, stewed or used to make crispy meat.

Marble meat: located on the hind legs, all are lean meat, the meat is delicate, the tendons are few, the muscle fibers are short, suitable for stir-frying, stir-frying, frying, etc.

Hoof: Located in the lower part of the front and rear legs, the hind hooves are better than the front hooves, and can be braised and stewed.

Neck meat: also known as blood neck, groove head meat, in the front of the front leg and the pig's head is connected, is the knife edge part of the pig slaughter, there is a lot of dirty blood, the meat color is red, fat and thin are not distinguished, the meat quality is poor, generally used to make stuffing and barbecued pork.

Pork knuckle soup, pork knuckle soup, pork skin soup.

Pork stew is generally made with pork belly, and the meat in this place is fat and lean, soft and delicious.

Steps:1First of all, we prepare two catties of pork belly and cut it into mahjong-sized pieces, don't cut it too small, because the meat will shrink after cooking, and it is easy to lose water and become dry and hard.

2 .A white section of green onion, cut into water chestnut slices, a piece of ginger, cut into thin slices, grab a star anise, a cinnamon section, a few bay leaves, a scattered grass husk, a small handful of dried chili peppers for later use, and prepare a handful of rock sugar and a can of beer.

3 .After all the ingredients are ready, we blanch the pork belly, add water to the pot, put the pork belly in cold water, add 10 grams of cooking wine to remove the smell, slowly heat it, and cook out the blood and impurities in the pork belly.

4 .After the water boils, beat the foam in the pot, pour out the water, and do not wash it with cold water after blanching, so that the meat will be tight and not soft enough.

5 .Add a little oil to the pot, moisten the pot, when the oil temperature rises to 50% hot, pour in rock sugar, turn on low heat to fry the rock sugar.

6 .Stir constantly, the rock sugar is completely dissolved, and when the sugar juice turns reddish brown, remove from the pan and pour in the pork belly that has been controlled for moisture.

7 .Stir-fry the pork belly evenly with sugar, add 3 grams of dark soy sauce to darken the base color and make the pork belly more ruddy.

8 .Pour 10 grams of cooking wine from the side of the pot, use the volatilization of cooking wine to take away the fishy smell, then add a spoonful of water, pour in a can of beer, beer also has the effect of removing the smell and increasing freshness.

9 .Add 10 grams of light soy sauce, 2 grams of salt and 2 grams of pepper, stir well, turn to high heat and bring the soup to a boil.

10 .Then put the prepared spices into a casserole, pour in the pork belly and soup, and simmer on low heat for 1 hour, until the pork belly is cooked and stewed to taste.

11 .After 1 hour, the lid is opened, and the soup in the pot is very thick, and the boiling heat is wrapped in the rich aroma of sauce, and then poured the original juice of the stewed meat to eat.

It should be the leg meat (tendon meat) that is better.

Various cuts of pork.

1. Pig's head meat: It includes upper and lower teeth and jaws, ears, upper and lower mouth tips, eye sockets, walnut meat, etc. The pig's head meat has thick skin, old texture and heavy gelatin. It is suitable for cold dressing, marinating, pickling, smoking, sauce, etc.

2. Crested scalp meat: the meat here is thin, slightly brittle, thin and fat, and the meat is tender. It is suitable for marinating, steaming, boiling and making soup, or returning to the pot meat.

3. Groove head meat (also known as neck meat): its meat texture is old, fat and thin, suitable for making buns, dumpling filling, or braised and steamed. (Contains more lymph, should not be eaten.) Cheapest. The charcoal-grilled pork neck of Southeast Asian cuisine is taken from here).

4. Foreleg meat: The meat in this part is half fat and half lean and the meat is older. It is suitable for cold dressing, marinating, roasting, pickling, sauce, salty roasted white (sprouts and meat), etc. (This is also commonly used in dumplings).

5. Forebow (also known as front hoof): its skin is thick, tendon is many, and the gum is heavy. It is suitable for cold dressing, boiling, soup, stewing, marinating, simmering, etc.

6. Front feet (also known as front hooves, pig hands): the quality is better than the hind hooves. There are only skins, tendons, and bones, and the gum is heavy. It is suitable for burning, stewing, marinating, simmering, etc.

7. Tenderloin meat: The meat here is tender, fat and thin. It is suitable for marinating, cold dressing, pickling, sauce or boiled meat slices, and the fat parts can be made sweet and roasted white.

8. Zhengbao ribs: The meat here is thin, fat and thin, and the meat quality is good. It is suitable for steaming, marinating, burning, simmering, pickling, and can cook sweet roasted white, steamed pork, braised pork, etc.

9. Pork belly: The meat in this part is called pork belly because one layer is fat and one layer is thin, with a total of five layers. Its meat is tender, fat and thin, and the skin is thin. The amount is suitable for roasting, steaming, salty roasting white, braised pork, Dongpo meat, etc.

10. Breast meat (also known as lower pork belly, mud meat, etc.): It is located in the belly of the pig, the meat quality is poor, more bubble meat, more fat and less lean. Generally, it is suitable for roasting, stewing, and frying crispy meat.

11. Hind leg meat: The meat here is good, tender, fat and thin, fat and thin, fat and thin are connected, and the skin is thin. It is suitable for making white meat (cold salad), marinating, marinating, soup, or returning to the pot meat.

12. Hind elbow (also known as hind hoof): The quality is worse than that of the front hoof, and its use is the same.

13. Hind feet (also known as hind hooves): the quality is worse than that of the front hooves, and its purpose is the same.

14. Buttocks: The meat is tender, fat and thin. It is suitable for cold salad (white meat), marinated, marinated, made into soup, or back to the pot meat.

15. Pig tail: more skin, less fat, heavy gelatin, suitable for roasting, marinating, cold dressing, etc.

Each part of pork has different characteristics, so there will be certain differences in various aspects such as taste, so it is necessary to choose the most suitable one when choosing what to dish, so let's take a look at the cooking method of each part of pork.

Pork + portion selection.

Refer to the 9th correction of the Korean National Standard Food Ingredient List with 100g as the standard.

What kind of dishes are suitable for each part of the pork.

The left is the foreleg meat, and the right is the hind leg meat.

1.Foreleg meat.

Protein content.

Calories 151kcal

Cooking: Meat cut, pan-fried, Korean barbecue, stew, curry.

The foreleg meat is considered to be a shoulder area, and it has less fat, more muscle, and chewy texture, which is very suitable for making white cuts or stews. This part has a great flavor, and even if you don't add another sauce, you can eat it directly.

The foreleg meat needs to be cooked slowly so that the fat melts between the muscles and the texture becomes softer. It is recommended that you dispose of the whole piece of oil and the relatively tough fascia before cooking.

point】

Remove the white oil lumps.

What kind of dishes are suitable for each part of the pork.

After removing the blood, cut off the white oil cubes so that the meat will be softer and fresher.

2.Hind leg meat.

Protein content.

Calories 113kcal

Conditioning stew, seasoning barbecue, miso roast.

The hind leg meat of the pig is the part with more exercise, moderate fat and leanness, and less fat. It may be dry because of the lack of oil, but the taste of the hind leg meat is refreshing, so it is perfect for seasoning grilled meat or stew. It is recommended to add meat sauce to reduce the loss of meat juice instead of frying it, which is the secret to making the hind leg meat more delicious!

point】

Marinate in the sauce to soften the meat.

What kind of dishes are suitable for each part of the pork.

Marinate the hind leg meat in a sauce to make it soft and delicious.

What kind of dishes are suitable for each part of the pork.

The left is the inner muscle, and the right is the rib.

3.muscles.

Protein content.

Calories 114kcal

Conditioning Pan-fried, sweet and sour pork, cold salad, miso roast, fried pork cutlet.

The rib muscle is a lean meat with a beautiful texture and a soft texture. The meat is soft and difficult to handle, so if you need to cut the meat into thin strips like a coleslaw, it is recommended that you buy the processed meat directly according to the application. The flesh color of the muscles is darker than other parts and the fat content is lower, so it is also suitable for cooking.

point】

Cut the texture of the meat vertically when the knife is lowered.

What kind of dishes are suitable for each part of the pork.

Most of the muscles are lean and tough, and if you cut them in the direction of the vertical meat lines, the meat will be softer.

4.Ribs.

Protein content.

Calories 125kcal

Cooking Korean barbecue, stir-fry, stew, tonkatsu, curry.

Rib meat is the first part of the pig's back, with light color and less oil, and it is a well-known low-fat, high-protein food. The meat is soft and tastes great when chewed. But if you cut it too thickly, it will.

After being cooked thoroughly, the color is brown and yellow, the surface is shiny, there is no burning, no teeth, and the sauce is fragrant and delicious.

1) Raw material selection and finishing Select fresh and frozen beef that has passed the veterinary health inspection. After removing dirt, impurities and taboo food, rinse it with water, cut it into about 750g square pieces of meat, control the blood water, and wait for the pot.

2) Cooking First put water in the boiling pot, light the fire, and then put the yellow sauce and salt into the pot according to the amount, stir vigorously with a grate, after the yellow sauce is ready, according to the traditional method, use the fine basket to filter out the dregs in the yellow sauce soup, and use the clear sauce soup.

Generally, this method is not used, only a few times of dense netting and fence, such as no impurities. Then put enough water to submerge the beef. Boil the soup with a strong fire, first beat the sauce pan, that is, skim off the foam of the soup, then put the pad pot grate into the bottom of the pot, and press it with a shovel or a long fence to prevent the left and right floats on the pad pot grate.

The pad pot grate is made of bamboo boards with left and right widths woven into a bamboo grate of 85cm square. After the pad pot grate is placed, according to the degree of beef tenderness and the degree of eating hot pot, the meat is old, the big one is put on the bottom layer, the meat is older, the big one is put down first, the meat is tender and the size is put on the upper layer, and the soup is still boiled with a strong fire, about 60min.

3) Flip the pot After boiling for 60min, skim the blood foam first, and then put in the auxiliary, and at the same time turn the beef over and mix it with the old soup, and press the pot after the old soup is ready.

The pressure cooker is to press the pressure cooker grate to prevent the beef from floating, the phenomenon of dry meat, the soup should not be more than 5cm of beef, and the old soup should be supplemented with water, and the pot should be changed to simmer after boiling.

4) Braised beef should be slowly put on the head of the pot every 60min during the stewing process, and after turning, still press it with a grate, and continue to simmer with a simmer.

5) Cook the beef out of the pot for 4 5h and when most of it is cooked, scoop up the beef with a fence. When scooping, first put the meat in the soup to clean the dregs of the accessories, and gently put the meat in the drawer, paying attention to keeping the beef intact.

While scooping up the meat, use bamboo chopsticks to check the ripeness of the beef piece by piece. The ripe meat is soft and fluffy, and it can be touched with chopsticks, and the internal and external elasticity is the same. The unripe flesh is hard, the color is red, and some of the cut surfaces can see bloody tendons.

Uncooked beef should continue to be cooked until it is cooked. After the beef is out of the pot, it should be sent to the meat drying room in time, turn on the air conditioner, and cool the beef to cool, which is the finished product.

Cook lean broth. The main ingredient is pork front trough meat.

That is, the lean meat of the front half of the pig.

Because the loin meat is fatter, and the Houqiu meat is more chai, it is relatively compared.

The front groove meat is the best.

1.Undoubtedly a stick bone. The stick bone is the leg bone of the pig, especially the back leg bone.

The two ends of the stick bone are large and the middle is small, the bone is big and the meat is pitiful, but it is hollow, it contains a large amount of bone marrow, when making soup, break the stick bone, let the bone marrow slowly integrate into the soup, the soup will become smooth and greasy, rich in aroma, and delicious in taste.

The second is the pork backbone, the backbone is also more bone and less meat, but it also contains bone marrow, although the soup is not as delicious as the stick bones, but the taste is good.

2.Then there are pork ribs, the pork ribs are well-proportioned, the bones contain meat, which is suitable for cooking, and the soup does not taste great, but it can only be said to be very healthy, because there is less bone marrow and less fat.

3.Finally, there is the shoulder blade.

This bone is the cleanest part of the meat. The bones of the shoulder blades are not as hard as the stick bones, but the bone marrow content is small, and the soup is relatively clear and has a light taste, which is suitable for making health soup.

There are many ways to stew pork soup, we can add beans, we can put potatoes, we can put some mustard, etc. The following is a method of stewing pork white meat with mustard:

Step 1: Prepare the ingredients.

First of all, let's prepare the ingredients:

Take a handful of dried vermicelli and soak it in a basin with warm water.

Clean a handful of shallots, cut them into green onion segments, and cut a piece of ginger into ginger slices.

Take a small basin, grab 20 grams of Sichuan peppercorns, and add 30 grams of salt.

Step 2: Stir-fry the peppercorns and salt until fragrant.

After the pot is heated, add the pepper and salt to fry slowly, fry for three minutes on low heat, fry the pepper and salt thoroughly, fry the pepper until it changes color, we first call the fried salt "pepper salt".

Put the slightly fatter pork belly on a plate, pour the fried "pepper and salt" on top of the pork belly, after the pork belly is covered with pepper and salt on several sides, put the pork belly skin facing up, boil water in the pot and steam the pork belly for half an hour.

Cut a piece of mustard into shreds, put it in a small basin, pour water to soak, and soak it to reduce the excessive saltiness of the mustard.

After half an hour, take out the pork belly, be careful not to get burned by the steam, and use chopsticks to easily pierce the pork belly, the pork belly is already cooked. Wash the pork belly with salt and pepper.

Cut into slices of pork belly. Steamed pork belly cuts have less greasy feel.

Step 3: Blanch the mustard.

Blanch the soaked mustard again:

Boil water in a pot, put in the mustard, boil out the excess salt in the mustard, and after the water boils, pour out the mustard to control the moisture.

Step 4: Cooking.

Heat oil in the pot, put in green onion and ginger, grab 2 star anise, 2 grams of dried chili peppers and stir-fry together, put in the mustard to continue stir-frying, then put in the pork belly slices and stir-fry evenly, put in a few pickled peppers, and then pour a little pickled pepper water in the pickled peppers.

Then put in an appropriate amount of water, the amount of water should not exceed the pork belly slices, and the water should be added enough at one time, and no water should be added in the middle.

Add 2 grams of salt, 4 grams of pepper, 2 grams of sugar, 5 grams of cooking wine, and bring to a boil over high heat, then add 3 grams of white vinegar.

After the vermicelli is soaked, drain the vermicelli and pour it into the pot. When the vermicelli is cooked, pour out the soup and put it in a dry pot. Finish with a sprinkle of coriander for garnish.

This soup is delicious and the mustard stewed white meat is ready, when eating, the fire is lit under the dry pot, and a pot is made in winter, eating warms the heart and stomach, fat but not greasy, and is very comfortable.