Pork: We introduce the characteristics of each part of pork and recommended recipes that make use of each of the characteristics!

Introduction

Pork is used in many dishes due to its rich flavor and diverse cooking methods. Pork has different characteristics for each part, so you can make even more delicious dishes by choosing the part that is suitable for each part. Here we will introduce in detail the main parts of pork and its characteristics, and propose the best cooking methods and recipes for each. Enrich your daily dining table by grasping the key points to bring out the most of the pork charm.

About the various parts and characteristics of pork

Pork loin (for kama)

Pork loin is one of the most flavorful parts of pork. The tender meat and well-shaped make it perfect for pork cutlets and sauteing. Choose high-quality loin meat with white fat and a beautiful pink color and a shiny meat.

Pork shoulder loin (thin slices)

Pork shoulder loin is characterized by moderate fat mixed in with a rich flavor. It can be used in a variety of dishes, including boiled pork, steak, sour pork, and sour pork, and is the most commonly used part. Good products are those with a balanced amount of fat.

Pork thigh (for steak)

Low fat pork thighs are especially low-energy and are suitable for people on a diet. You can enjoy it as a pork steak.

Pork spare ribs

This is the part where the pork ribs are cut off with the meat. It is rich in fat and has a unique flavor, and is recommended to cook it by adding spices to it.

Pork shoulder (thin slices)

Pork shoulder is a lean part with a relatively coarse texture and low fat. The meat is slightly firm and is suitable for thinly sliced ​​and grilling, or chop and simmering slowly.

Pork tender meat

This is the most tender pork part, with fine meat quality and high quality. The fat is less than 10% of the loin, and the taste is elegant and easy to eat. It is suitable for deep frying and sauteing, and the key is to choose one with little streak.

Pork belly (thin slices)

This is a part where fat and lean meat overlap in three layers, and is characterized by its high fat content. The good and bad taste of the fat is important, so it's best to choose one that's pure white. Thin slices are suitable for adding flavor to stir-fry.

Each part of pork has its own unique characteristics, so it is important to choose the most suitable part depending on the dish. By learning about the characteristics of each part, you can expand the range of pork dishes and enjoy a more delicious meal.

Recommended recipes using pork

Here we will introduce some recommended recipes that make use of pork.

Pork ginger pork recipe

Ingredients (serves 4, energy about 500kcal)

• Pork loin (thin slices): 500g
• Ginger: 40g
• Cabbage: 240g
• Seasonings: Soy sauce, sake, mirin, salad oil

How to make it

1. Preparing pork:
   • Spread the pork loin meat, cut into two, and make it easy to eat.
2. Ginger preparation:
   • Scrape the ginger off the skin, cut it into 1cm wide pieces, then slice it thinly.
3. Preparing seasonings:
   • Mix 6 tablespoons of soy sauce and 2 tablespoons of sake and mirin to make the combined seasonings.
4. Preparing the cabbage:
   • Chop the cabbage, soak in cold water to make it crispy and drain. Wash the parsley and pick the tips.
5. Pork cooking:
   • Heat 3 tablespoons of salad oil in a frying pan, add the pork and stir-fry.
6. Add ginger and seasonings:
   • Once the meat changes color, add ginger and stir-fry. Add the combined seasonings and fry so that it is mixed with the meat.
7. Serving:
   • Place chopped cabbage and pork in a bowl and serve with parsley.

This recipe is a popular Japanese dish that combines the juicy pork loin with the flavor of ginger. The cabbage on the side adds a refreshing accent, resulting in a well-balanced dish. This is a classic, delicious dish that can be easily made at home.

Pork shave recipe

Ingredients (serves 4, energy about 150kcal)

• Thinly sliced ​​pork (lean meat): 300g
• Rush or clamming powder: Suitable
• Ginger (thin slices): Half slices
• Green Shiso: 8-10 sheets
• Cucumber: 1 bottle
• Celery: 1 bottle
• Myoga: 2-3
• Carrot: 1 small
• Plum Sauce (Ingredients: 3-4 umeboshi (light salt), 1 cup of pork boiled juice, 1 tablespoon of thin soy sauce, 1 teaspoon of sugar, 1/2 teaspoon of vinegar, 2 tablespoons of white sesame seeds)

How to make it

1. Preparation of pork:
   • Cut the pork into bite-sized pieces and sprinkle with scraps.
2. Boiled meat:
   • Put ginger, a little sake and a little salt in boiling water, and when it boils, add one slice of meat at a time. Once the color changes, cool it with ice water and drain it. Store the boiled soup.
3. Vegetable preparation:
   • Chop the vegetables other than green shiso, crisp them with ice water, and drain them.
4. Creating plum sauce:
   • Remove the umeboshi seeds and tap them finely and combine the boiled soup with the other ingredients.
5. Serving:
   • Lined with green shiso, assorted meat and vegetables, and served with plum sauce.

This recipe is a pork dish that features a refreshing plum sauce. The ginger flavor and sourness of the plum enhance the flavor of the pork, making it a perfect dish for hot days.

Nanbanzuke pork recipe

Ingredients (serves 4, energy about 300kcal)

• Pork shoulder loin (thin slices): 300g
• Large green onion: 1
• Carrots: 4-5cm
• Ginger (large): 1 sachet
• Tomato ketchup: 3 tbsp
• Dobanjiang: half a teaspoon
• Hard flour, vinegar, soy sauce, sugar, deep-fried oil

How to make it

1. Preparation of pork:
   • Cut the pork into two or three pieces, make it easy to eat, spread it one by one, sprinkle it with hard flour, and peel off any excess flour.
2. Vegetable preparation:
   • Slice the onion diagonally thinly from the root.
   • Peel the carrots and chop them into 4-5cm long pieces.
   • Scrape the ginger off the skin and chop it into shredded pieces.
3. Preparing seasonings:
   • Put tomato ketchup and bean paste in a small pot, add 4 tablespoons of vinegar and 2 tablespoons of soy sauce and sugar, mix and bring to a boil.
4. Pork cooking:
   • Heat the frying oil to 170°C, fry the pork until crispy and drain the oil.
5. Completed Nanbanzuke:
   • Arrange the fried pork in a bat, spread the green onions, carrots and ginger all over and place.
   • Pour hot seasonings over it and let it blend for about 10 minutes.
   • Mix the whole thing lightly and serve.

Nanbanzuke, which combines the crispy texture of pork shoulder loin and the spicy flavor of tomato ketchup and bean paste, is a popular side dish that can be easily made at home. You can enjoy the crunchy taste of the vegetables and the deliciousness of the pork. It is also recommended to eat it wrapped in meat, with lettuce or salad vegetables.

Spicy stir-fried pork and cabbage recipe

Ingredients (serves 4, energy approx. 360kcal)

• Pork belly (thin slices): 200g
• Cabbage: 150-200g
• Ginger (small): 1 sachet
• Garlic: 1 clove
• Dobanjiang: half a teaspoon
• Soy sauce: 1 tablespoon
• Sweet bean sauce (Tianmen Jian): 1 tablespoon
• Salt, alcohol, sugar, vinegar: small amount
• Rose pepper: A little
• Salt, pepper, alcohol, hard flour, salad oil

How to make it

1. Preparation of pork:
   • Cut the pork into large bite-sized pieces, add salt, pepper, sake, hard flour, and salad oil, and leave for about 10 minutes to season.
2. Preparing the cabbage:
   • Peel off the leaves of the cabbage one by one and remove the hard part of the stem.
   • Boil, drain the water, and cut into 4-5cm cubes.
3. Boiled pork:
   • Add the pork little by little to the boiled boiled water, cook it until it changes color, and drain the water.
4. Preparing seasonings:
   • Chop the green onions, ginger, and garlic, and combine the bean paste, soy sauce, sweet bean paste, sake, sugar, and vinegar to make a seasoning.
5. Stir-fried:
   • Heat salad oil in a wok, fry the garlic, and when it smells, add the green onions, ginger, and bean paste jelly, and stir-fry again.
   • Turn high on heat and add the pork and cabbage in order and stir-fry quickly.
   • Spin the seasonings from the pot, quickly tangle and stir-fry.
6. Serving:
   • Once it's ready, crush the rose pepper and sprinkle on top.

This recipe is a spicy stir-fried dish that brings out the delicious flavor of pork belly and the crispness of the cabbage. It features a deep flavor of bean paste and sweet bean paste, making it perfect as a side dish for rice or as a snack with alcohol. The rose pepper scent adds an accent to the dish, making it an appetizing dish.

Pork and fried soybeans recipe

Ingredients (serves 4, energy about 300kcal)

• Pork shoulder loin (thin slices): 200g
• Ginger (thin slices): 4 pieces
• Fried oil
• Sugar, mirin, sake, soy sauce, miso
• Soybeans (dried)

How to make it

1. Preparation of pork:
   • Cut the pork into bite-sized pieces.
2. Fried soybeans:
   • Heat the frying oil to a low temperature (about 160°C), add the dried soybeans, and fry on low heat for 5 minutes, stirring occasionally.
3. Preparation of the broth:
   • In a pot, bring to a boil 1 cup of water, 2 tablespoons each of sugar, mirin, and sake, and 1 tablespoon of soy sauce.
4. Including boiled soybeans:
   • Add the fried soybeans to the broth, add the green onions and ginger, and simmer over a heat lower than medium heat for about 15 minutes.
5. Add miso and pork:
   • Once the beans have become flavorful, dissolve 2 tablespoons of miso, add the pork and simmer until the juices are gone.
6. Serving:
   • Place the finished stew in a bowl.

This stewed pork and fried soybeans is a hearty dish that combines the richness of soybeans and the flavor of the pork. Frying soybeans absorbs the flavor of the broth and gives it a deeper flavor. The miso flavor adds to this dish, allowing you to enjoy traditional Japanese flavors.

summary

The pork is suitable for a variety of dishes due to its tenderness and rich flavor. In the recipes introduced this time, we used different cooking methods to bring out the diverse appeal of pork. These recipes make the most of the tenderness and variety of flavors of pork, all of which are easy to make at home. Why not try adding a variety to your dining table with a pork dish? Each recipe brings out the charm of pork and enriches your meal.

We also introduce special recipes using pork

Rape blossom omelette

Fry the rape flowers thoroughly and remove the moisture until they become soft.

Rape blossom omelette

Fry the rape flowers thoroughly and remove the moisture until they become soft.

Rape blossom omelette

Fry the rape flowers thoroughly and remove the moisture until they become soft.