How to cut pork

The cooking method of pork is much more complicated than that of other vegetables, and when choosing pork, everyone must also enhance their selection ability. After buying the pork home, cutting the pork has also become a difficult problem facing everyone. Because pork is a meat product, it becomes very difficult to cut pork if the kitchen knife at home is not good. So when cutting pork, what are some little ways to make it easier to cut pork?

How to choose pork?

When buying pork, you can judge whether the quality of the meat is good or bad based on the color, appearance, smell, etc. of the meat. High-quality pork has white, firm fat and a fragrant aroma. There is often a slightly dry membrane on the outside of the meat. The meat is firm and elastic, and the depressed area will recover immediately after being pressed with fingers.

The color of second-rate meat is darker than that of fresh meat, and it lacks luster, and the fat is grayish white. The surface is sticky and has a slightly rancid and moldy smell. The meat is soft and has little elasticity, and the concave areas cannot recover in time after light pressure. After the meat is cut, the surface is moist and turbid gravy will ooze out. Spoiled meat is very sticky, has a relatively dry surface, and is gray-brown in color; the meat is soft and inelastic, and the concave areas cannot recover after pressure from the fingers, leaving obvious marks.

The first thing to look at is the color. Good pork is light red or bright red in color, while unsafe pork is often dark red or purple in color. The thickness of the pig fat layer is appropriate (generally it should account for about 33% of the total) and it is pure white without any yellow fat color. Pork with an inspection stamp on the carcass is healthy pork. In addition, it can also be identified by cooking. Bad pork will have a lot of water when put into the pot, and it will not have the fresh fragrance of pork. There will also be no thin layer of fat in the soup. When you bite it with your mouth, the meat will be very hard and the muscle fibers will be coarse.

The skin of fresh pork is milky white and the fat is white and shiny. The muscle is evenly red in color, with a slightly dry or slightly moist surface, but it is not sticky and has good elasticity. The depression caused by finger pressure will recover immediately, and it has the inherent fresh and fragrant smell of pork. Normal frozen meat feels firm, and after thawing, the muscle color, smell, water content, etc. are normal and have no peculiar smell.

Poor-quality meat caused by feed has the smell of wastewater or medicine; poor-quality meat caused by pathology has the smell of grease, feces, corruption, strange sweetness, etc. The muscles of breeding boars and sows are redder, have more connective tissue, are more tough, are not easy to cook or fry, and have a poor taste.

The water-injected meat is grayish white, light gray or light green, with water oozing out of the surface of the meat. The surface of the meat is not sticky when touched by fingers. After the frozen pork is thawed, a large amount of light red blood will flow out.

The skin of dead pork carcasses is purple-red due to congestion, the fat is gray-red, and there are black clots in the blood vessels. The odor varies depending on the length of time since death.

How to cut pork to make it tasty

The pork should be cut along the grain of the meat. In other words, the texture of the meat is horizontal, and the texture of the cut meat slices is in the shape of the Chinese character "川". If you cut it horizontally, it will become messy and broken after frying. If you cut it diagonally, it will not break and will not get stuck in your teeth when you eat it.