Our country is a major pork consumption country. According to relevant data, my country's pork production accounts for 44.09% of the world's pork production in 2021, ranking first in the world; my country's pork consumption accounts for about 46% of the world's pork consumption, and the per capita pork consumption is about twice the world's per capita level.
Chinese people love to eat pork, which is a dietary habit that has been engraved in their bones since their ancestors. The pork in different parts of has different meat quality and taste characteristics. Although many people love to eat pork, they know very little about it. If you compare the "tenderest" meat on the pig's body, the "tenderest" pork that everyone often eats is ranked as follows:
No. 4: pork belly
Pork belly is located on the abdomen of the pig, and this name is given because the fat and lean meat is layered with layers. There are many famous dishes with pork belly as the main ingredient, such as braised pork, Dongpo pork , steamed pork , etc. Although has a fat but not greasy taste, it is not very related to "tender" , so it can only be ranked fourth.
[Recommended recipe: stir-fried pork belly with garlic sprouts]
1. Wash the pork belly and cut the garlic sprouts into thin slices, wash the garlic sprouts into sections, and cut the garlic sprouts into pieces for later use;
2. Add a little oil to the hot pan, pour in the pork belly after the oil is hot, fry it over low heat until the pork belly is oily and the sides are slightly burnt, add minced garlic, add 1 spoon of bean paste to stir-fry it out red oil, then add garlic sprouts, stir-fry quickly over high heat until the garlic sprouts are broken, and you can turn off the heat.
Third place: Front leg meat
Pork leg meat is also one of the pork that people often eat. It is divided into front leg meat and hind leg meat. The one that is related to "tender" is the front leg meat of pigs. Due to the high amount of exercise, the meat of the front leg meat is more elastic. It can be used for stir-frying or as a dumpling filling, which has a tender texture without being tiring.
[Recommended recipe: Oyster mushroom stir-fried meat slices]
1. Wash the front leg meat and cut it into thin slices, add 1 spoon of cooking wine, 1 spoon of light soy sauce, 1 spoon of starch, and grind it evenly and marinate for 30 minutes; rinse the oyster mushrooms and tear it into strips with your hands;
2. Add oil in the pan, add minced garlic and stir-fry, then pour in the pork, stir-fry until the meat changes color, pour in the oyster mushrooms and green and red peppers, stir-fry quickly over high heat until the oyster mushrooms are broken, add 1 spoon of light soy sauce, 1 spoon of oyster sauce, and a little salt to the pot, stir-fry well and then leave the pot.
Second place: tenderloin
tenderloin is a strip-shaped tenderloin located on the inside of the pork spine, which is divided into large tenderloin and small tenderloin. The big tenderloin is connected to the ribs, and the small tenderloin is located on the inside of the spine, which tastes more tender to . The tenderloin is basically pure lean meat, and the meat is very tender and not suitable for cooking for too long, otherwise the taste will be easy.
[Recommended recipe: stir-fried tenderloin with chili pepper]
1. Wash and shred the tenderloin, add 1 spoon of cooking wine, 1 spoon of light soy sauce, 1 spoon of raw powder, grind and marinate for 30 minutes; remove the two ends of the peppers, and then cut into shreds;
2. Add oil in the pan, add minced garlic and stir-fry, then pour in the tenderloin, stir-fry over high heat until the meat changes color, pour in the green peppers, continue to stir-fry until the green peppers become cooked and soft, add 1 spoon of light soy sauce, 1 spoon of oyster sauce, and 1 spoon of water starch to the pot, stir-fry well and then leave the pot.
First place: plum blossom
When it comes to the "tenderest" part of the pig's body, the first place must be awarded to plum blossom stew. The plum blossom meat is located on the upper shoulder of the pig, only about 20 cm long, and A pig has only 5 or 6 kilograms of plum blossom meat, which can be said to be very scarce. When you go to the vegetable market to buy plum blossoms, you often have to try your luck.
There are a lot of fat shredded meat on the surface of the plum blossom meat, which looks very similar to plum blossom , and is very beautiful. Although plum blossoms contain fat, they are not as much like pork belly, and they will not feel fat when they taste, nor are they all lean meat like tenderloin. Therefore, there are more suitable methods and taste more tender.
[Recommended recipe: fried plum blossom meat ]
1. Wash the plum blossom meat, suck the surface moisture with kitchen paper, then cut it into thin slices, thorn it with toothpick, then add 1 spoon of cooking wine, 1 spoon of light soy sauce, appropriate amount of salt, pepper, and cumin powder, and marinate evenly for 30 minutes;
2. Add oil in the pan, add garlic cloves and stir-fry, then add plum blossom meat, fry it over and fry it over and fry the other side. After frying both sides, you can leave the pot. Remember not to fry it for too long, the meat will taste more tender.
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