![Cuts of Pork - 8 Types [ Pork Belly, Tenderloin, Loin, Jowls, Ribs, Belly, Hind Leg, Forelegs ]](https://i0.wp.com/scspbk.com/wp-content/uploads/2023/06/cuts-of-pork-8-types-pork-belly-tenderloin-loin-jowls-ribs-belly-hind-leg-forelegs-.jpg?fit=600%2C400&ssl=1)
Cuts of Pork – 8 Types [ Pork Belly, Tenderloin, Loin, Jowls, Ribs, Belly, Hind Leg, Forelegs ]
Do you eat a lot of pork?
There are probably not many people who don’t like pork.
Today, we will explain in detail the usage and characteristics of each pig part.
Index
- Pork Foot [ Pig Forelegs ]
- Pork Tenderloin
- Pork Loin
- Pork Neck [ Jowls ]
- Pork Ribs
- Pork Belly
- Pork Foot [ Pig Hind Leg ]
Pork Foot [ Pig Forelegs ]
The front leg meat is the part including the shoulder blade, and it is the part left after separating the front flesh.
The forelimbs are very muscular and low in fat.
The texture of the meat is good due to the dark color of the meat, the flavor of the meat, and the rich gravy.
It is sold at 1/3 the price of pork-belly and neck meat, and is widely used in school lunches and restaurants.
It is used in dishes such as stir-fried pork, boiled pork, and kimchi stew, and used as a part for making pig’s feet.
Dish made with foreleg meat
It is widely used for ham, bulgogi, pork, stews, pork feet, and yukgaejang.
Pork Tenderloin
It is a muscle located in the middle of the inside of the lower back.
It is a fat-free, high-protein part.
Therefore, it is often used as a diet food.
Tenderloin comes out only about 1Kg from one pig.
Because it contains no fat, it is high in protein and rich in iron.
In Korea, we eat a lot of jangjorim with pork-tenderloin.
Add the cooked tenderloin to the seasoned soy sauce and leave it for 2-3 days.
The seasoned soy sauce permeates the meat, making the meat even more delicious.
Dishes made with pork-tenderloin
It is often used for sweet and sour pork, grilled skewers, steak, stewed in soy sauce, and suyuk.
Pork Loin
Sirloin refers to the flesh of the back, and is not tough due to the low amount of exercise.
It is a cut that weighs about 7kg per pig and is wrapped in fat.
It is a part that has a low fat content and gives a prickly feeling.
It is high in protein and is often used as a dietary ingredient.
Sirloin is used to make steak or sweet and sour pork.
If you make sweet and sour pork with sirloin rather than cheap pork, you can make delicious sweet and sour pork without the smell of pork.
dish made with pork loin
It is widely used in steak, seasoned bulgogi [ Bulgogi part ], sweet and sour pork, and pork cutlet.
Pork Neck [ Jowls ]
The well known pork neck [ Shoulder ] is made up of several muscles.
The fat and meat are properly distributed, so it is often used for grilling.
People who hate the fat of pork belly roast pork neck [ Shoulder ] instead.
Each pig has about 7kg of pork neck [ Shoulder ] meat, and it is marinated in soy sauce and made similar to pork ribs to be used for grilling.
University students eat a lot of pork neck [ Shoulder ] meat and pork belly at MT.
Pork Ribs
For pork ribs, separate the meat between the ribs and use it.
Pork ribs are wrapped in fascia, so if you cook without removing the fascia, it will taste fishy.
It is composed of flesh and fat, and the taste is savory and soft.
Put ribs in kimchi stew and boil it. You can cook more delicious kimchi stew than other pork parts.
a dish made with ribs
I eat it a lot for braised short ribs, jjok ribs, kimchi stew for pork ribs, grilled short ribs, and grilled marinated short ribs.
Pork Belly
Samgyeopsal is one of the famous cuts.
It refers to the belly of a pig and has more fat than flesh.
The savory taste of the fat and the harmony of the meat are well-balanced, so it is often eaten grilled.
Pork belly comes out about 13kg from one pig.
Minerals and vitamins are appropriately contained, and it has a soft texture due to fat.
In Korea, consumption of samgyeopsal is high. If you go to a meat restaurant, there is a well-established culture of eating pork-belly with a glass of soju.
Samgyeopsal is often eaten as an after party when making kimchi.
Boil chunks of pork-belly in hot water, drain the oil, and wrap in freshly made kimchi to eat.
Pork Foot [ Pig Hind Leg ]
A pig’s hind leg is the area from the pork butt to the knee to the ankle.
Not only the front legs, but also the back legs have a lot of muscles because they have a lot of exercise.
The hind legs are less popular than the front legs, so the price is formed at a low price.
It is inexpensive and is widely used in school lunches and restaurants.
When a pig’s skin is removed, it’s mostly made up of muscle, so it’s often used as spam or sausage.
