How to choose pork
1. It should be a nice reddish pink color to a purplish red. Many people think you want to pick lighter colored pork, but it is the opposite. The darker the pork is the better it will taste if cooked properly.
2. Also look at the fat inside the cut of meat. The fat inside the cut of meat is called marbling. The marbling will make the meat more juicy and tender if cooked properly.
Cuts of meat
Pork Shoulder Picnic
The portion of the front leg above the hocks and below the Pork Butt Roast (Boston Butt). This cut is often roasted intact, skin-on and bone-in. It is a fairly lean cut with plenty of meat and big bones through the center.
Pork Shoulder Boston Butt
This is the top portion of the shoulder from the backbone down to the top of the Picnic Shoulder, including the shoulder blade. It is commonly sold without skin and without bone. If boneless it may be rolled up and secured with netting.
Pork Leg (HAM)The back leg of a pig, this cut is the lower part of the ham section but is not the whole section. There'a a lot of meat between this cut and the aft end of the loin but it has relatively complex bones so is usually boned and sold as "boneless leg".
Pork Loin Because of its large size markets generally sell half loins, bone in and boneless. Normally separated into baby back ribs, tenderloin, chops and ribs before it is sold.
Prime rib cost : $9.95/450grams from sheng siong
Loin rib Cost : $4.95/250grams from sheng siong
Spare rib Cost : $4.95/250grams from sheng siong
Boneless chop Cost : $4.95/200grams from sheng siong
Cost : $4.95/250grams from sheng siong
A very precise blog to show each part of the pork. I'm now able to know which part of the pig contains higher amount of fats or even meat. However, should some dishes be suggested on how each different part of the meat can be cooked. Overall, it's a descriptive blog. Well done:D
ReplyDeleteWhat are the Hokkien words for each cut? I only could find twee bah is pork shoulder. Hope you can help.
ReplyDelete