allonlinenovel Chapter 114: Drinking Pork
Chapter 114: Drinking Pork
The three of them came to a table and sat down.
The service staff from the Fule Pig Farm nearby immediately brought over several plates of sliced meat.
Li Chongzuo glanced at the prepared plates of meat, his eyes showing satisfaction, and said to Xu Le: "Not bad, Xiao Xu, you have selected five major parts and cut them into slices. The preparation work is good!"
"Thank you for the compliment, President Li. This is what we should do." Xu Le said with a smile.
The selection of the meat parts is also very particular!
The taste and quality of meat from different parts of the pig are also different!
To put it simply, the meat on a pig can be divided into five parts, which are the five major parts mentioned by Li Chongzuo!
The comprehensive consideration of the quality of these five parts of meat is the basis for measuring the quality of the entire pork!
Among them, the best is pork belly!
Plum blossom meat mainly grows above the pig's neck, which is what we often call shoulder meat, so it is also called shoulder meat. Because the meat is mixed with white tendons and a little fat, it looks like a plum blossom pattern, hence the name.
The meat in this area can be said to be the best tasting piece of meat on the pig, and its texture is close to that of steak!
A whole pig has only about 5 or 6 pounds of pork belly, which can be said to be the essence of the pig!
The second part is what we often call tenderloin!
The tenderloin is the most tender part of the pig. In fact, it can be divided into tenderloin and tenderloin!
The tenderloin is the lean meat connected to the ribs. This piece of meat is relatively thick and covered with tendons on the outside. Although it is also lean meat, it has a relatively dry texture.
The tenderloin is a muscle on the inside of the spine. This piece of meat is not big, smaller than the pork tenderloin. It is the rarest meat on the pig and has a very tender texture.
The third part is the pork belly.
The pork belly we usually talk about is actually the meat in the pig's abdomen, which is also the part that people eat most often! Pork belly is evenly distributed with fat and lean meat. Although the fat content is high, it can be cooked in a variety of ways, such as braised pork, braised pork with bean curd or twice-cooked pork.
In fact, pork belly is divided into two types: upper and lower pork belly! The upper pork belly has a part of the tenderloin, so it has a harder and woodier texture!
The pork belly is fat and lean, and is the best meat for making braised pork!
The pork belly melts in your mouth and is the most delicious of all!
The last two parts are the front leg meat and the hind leg meat! Although they are both leg meat, there is a big difference between the two.
The pig's hind legs are more active, therefore, the meat has less fat, has tendons, and a piece of shank in the middle. The meat is very elastic and is a part that many people like to eat.
The front legs have relatively less activity, relatively more fat content, and the meat is a mixture of fat and lean, and is often used as filling for dumplings or buns!
Therefore, different parts of meat have different uses, and only by cooking according to the ingredients can the flavor of pork be fully brought out!
The staff at the Fule Pig Farm brought out several plates of meat slices, which were made from these five major parts of meat!
Li Chongzuo observed it for a while, picked up a plate of meat first, and said: "This tenderloin looks good, the whole body is bright red, and the meat is shiny. The surface is slightly dry or slightly moist, and the cut surface is delicate, tight, and elastic."
Li Chongzuo lowered his head and sniffed it again, saying: "It has the unique aroma of fresh pork, very good!"
Xu Le, who was listening nearby, was in amazement. He was indeed an expert, and could see many things at a glance.
"Come on, let's try it together!" Vice President Gao couldn't wait any longer!
The three judges picked up a piece of pork slice one by one, put it in boiling water, boiled it for a while, until the bright red color of the meat faded and turned grayish white, and after boiling for a while, the pork slice was cooked!
Simply dip it in a little bit of seasoning and take a bite, the aroma of the pork will instantly fill your mouth, the meat is so tender and very soft!
"Well, it's good. The tenderloin is particularly tender and delicious. It's smooth and fragrant. It shows that the quality of the pork is good!" Vice President Gao nodded with satisfaction.
"Rongchang pigs are famous for their fine and soft pork fibers, less connective tissue, and tender meat! As the most tender tenderloin, it is naturally extremely tender!" Li Chongzuo praised.
Xu Le was delighted. Judging from the performance of the two judges, they seemed to be very satisfied with the quality of the pork!