Cookery _ of pork different positions cooks the skill

Cookery _ of pork different positions cooks the skill
The intersection of pork and the intersection of family and essential lines of cooked food, but different pork of position method that cook its to have difference, have only grasped the characteristic of every part, can bring the delicious food of the pork into full play while matching the appropriate cuisine.

Cookery of pork different positions
The meat of different positions of the pork is different, there are different ways to eat while cooking, have the following positions according to the need pork cooked:
1,Lean pork taken from under the spinal column of a hog: It is a red meat linking with big sparerib under a backbone. Have muscle is most tender meat under pork, can slice, shred, dice, make, fry, saute, fry, explode use best in the meat.
2,The meat of pork rump: The above located in buttock is all red meat, meat is tender, can generally replace the lean pork taken from under the spinal column of a hog, used for bombing, sauting, frying more.
3,The meat of buttocks sits: Lie above the back leg, the buttock below of the meat of pork rump, are all red meat, but meat is relatively tough, the fiber is relatively long, generally regarded as the meat boiled pork sliced or twice-cooked stir-frying more.
4,Streaky pork: It is the meat of the bone of elbow of rib position, it is a layer of fat, a layer of red meat was inserted, suitable for stewing in vain and Steamed pork with rice braising with soy sauce,etc. to use.
5,Pig's head: Should be in the sauce, burn, boil, salt down, used for making Cold Platters more, among them pig's ear, pig's tongue are the good dish going with wine.
6,Front-seat meat: Also order the meat of brain. It is the back that nears a meat of the neck, it is fat to insert the red meat, meat is relatively tender, are suitable for using as steamed pork in ground rice, stewed meat.
7,The chest meat of milk: Belly under the rib. There are much connective tissues, it is vesicular, meat is bad, boil more oil and use.
8,The meat of pellet shot from a slingshot: On back leg leg, it is the red meat, meat is relatively tender, can slice, dice, can replace the lean pork taken from under the spinal column of a hog.
9,Upper part of a leg of pork: Lie in legs front and back underpart,upper part of a leg of porks back than before upper part of a leg of pork fine,braising with soy sauce and if you can't stew in clear soup, will doing.
10,Pig's neck: Also called the blood neck, this meat is too fat and thin to divide, meat is bad, are generally used for fillings more.
11,Sandwich meat: Lie in the top of foreleg, the quality always has muscles, it is relatively strong to absorb moisture ability, are suitable for making fillings, make meat ball. There are a row of ribs on this position, call the small sparerib, is suitable for doing the sweet and sour spareibs, or boil the soup.

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