pork tenderloin which part it is with picture how to make pork tenderloin delicious

Pork shoulder refers to the meat on the upper part of the pig's front leg, near the thigh, specifically located behind the neck, before the third rib. It is also known as "front leg meat."In simple terms, pork shoulder refers to the meat on the upper part of the pig's front leg or the front thigh meat. Pork shoulder has a high content of intramuscular fat, lean meat

with fine, interspersed fat, resulting in a clear marbling effect (as shown in the picture), making it ideal for stir-frying or braising.Pork shoulder can be used to make dishes such as home-style stir-fried pork, garlic and green onion stir-fried pork,

or chili stir-fried pork.

Pork shoulder is also suitable for making soups, such as meatball soup,enoki mushroom soup, and shiitake mushroom soup, all of which can be made with pork shoulder.Pork shoulder can also be used to make braised pork, which is also a good option, but the best choice for making braised pork is pork belly and tenderloin. When making pork soup with pork shoulder, you can separate the fat and lean meat, first fry the cut fat until it releases oil (the fat from this part is very fragrant and the cooked fat also has a good texture), then add the lean meat and stir-fry, then add seasonings and cook, and finally add water and bring to a boil.

When comparing pork shoulder with back leg meat, the fat content of pork shoulder is significantly higher than that of back leg meat, and the content of intramuscular fat is also higher.The texture of pork is proportional to the content of intramuscular fat, the higher the content of intramuscular fat, the more flavorful and tender the pork, and the better the texture. Meat broth and Tea mushroom Meat broth, etc. can all be used with pork belly. Pork belly can be used to make Braised pork This is also a good option, but the best choice for braised pork is Pork belly and Pork loin.

When making meat broth with pork belly, you can cut the fat and lean meat separately. First, fry the cut fat until it releases oil (the fat from this cut is very fragrant when fried, and the cooked fat also has a good texture), then add the lean meat and stir-fry, add seasonings and cook, then add water to boil.

If you compare pork belly with Pork hind leg The fat of the pork belly is obviously much thicker than the hind leg, and the intermuscular fat content is also higher than that of the hind leg. And the taste and intermuscular fat content of the pork are proportional. The higher the intermuscular fat content of the pork, the more fragrant, tender, and delicious it is.