Which part of the pork on your shopping list would you choose? Is it the plumpness of the five flowers, or the leanness of the loin? Or, like most people, feeling lost in the face of the various parts of the butcher stall? If you have such troubles, come on! This article awaits you to explore, which will unravel all your doubts about pork cutouts and teach you how to skillfully apply them in cooking. Let's start this delicious journey of discovery! 
Foreleg meat: This part is mobile, the muscles are flexible, fat and lean, the fat content is twice that of the hind legs, and the fascia is more. Suitable for steamed bun filling, dumpling filling, braised pork, and meatballs. Hind leg meat: The meat is firm, the taste is slightly hard, the fascia is less, it is a load-bearing part, so the fat content is less, and it is suitable for stewing broth, braised meat, and making bacon. Tenderloin: Known as flat meat, it is the most tender meat in pork, no tendon and no fat, full of elasticity, can be fried, boiled, fried and exploded. "Shredded and diced, it is best used for frying, boiling, stir-frying, and exploding"。
Key meat: It is also what we often say about the muscles on the calves of pigs, the meat is delicate, the hardness is moderate, and the grain rules are obvious, so it is a good choice to use braised meat, sauce meat, stew, and cold dressing. Pork belly: Pork belly, also known as three-layer meat, fat but not greasy, lean meat is not firewood after long-term cooking, the meat quality is exquisite and delicate, it is the best raw material for braised pork, button meat, barbecue meat, and Dongpo meat. If the pork belly is a poem of meat, then the theme of its poem is fragrant. 
Plum meat: Also known as shoulder blades, the fat and lean pork in this part is evenly distributed, the meat is tender and the taste is the best. It is suitable for stewing, braising and shabu-shabu. Each pig on this piece of meat is only five or six catties, it is called"Proportions", its value is even more obvious. Sitting on the buttocks: Most of the sitting plate meat is lean meat, the meat is firm, but a little hard, and the fiber is long, so it will be an excellent choice to make back to the pot meat, white cut meat, cold salad, and braised meat. Buttocks tip meat: Of all the pork parts, the tenderloin is undoubtedly the tenderest, followed by the rump meat, which is usually cut into shredded meat and diced meat for deep-fried or stir-fried meat. 
Upper brain meat: Also known as front row meat, it is located on the back near the neck, with a medium texture, lean meat mixed with some fatty meat, suitable for stir-frying, rice noodle meat, and stewing. Pork knuckle meat: This is the joint that connects the thigh and calf, and is divided into the front and back elbows. The skin of the front elbow is thick and meaty, the gelatinous weight is heavy, and the lean meat is more, which is suitable for braised elbow and braised elbow in sauce; The back elbow is slightly inferior and is mostly used to make stewed soup. After reading the introduction of various parts of pork, do you feel that your eyes are bright, and your heart is suddenly brightened? Let's take a look at the unique features of the pork that netizens have eaten! 
Netizen Xiaohua"The ratio of fat to lean pork belly is about six fat and four lean, and the sausage that comes out of this way has a moderate soft and hard taste. ”Netizen Nobita"The sandwich meat is perfect for stuffing and meatballs, and the sweet and sour pork ribs are amazing!" ”
Netizen fatty: Tenderloin is suitable for soup, pork belly is suitable for braising meat, plum meat is suitable for barbecue, tendon meat is suitable for spicy stir-frying, front legs are suitable for mincing dumplings, back buttocks are suitable for slicing starch to make soup, pork knuckle is suitable for marinating, ribs are suitable for stewed soup braised soup, leg bones are suitable for boiling broth, keel is suitable for soup.That's great! It seems that the world of pork is really ever-changing, and it is surprising.
Each pork cut has a unique personality that no other part can replace, and they complement each other on the big stage of cooking. Remember, knowing it, you can cherish it better, and the dishes you cook will be more enjoyable. 
There is an ancient poet who said: "Pork hides verses", so let's work together to better understand pork and find the poetic taste!