Buying Pork Isn't Always About Lean Meat! A Full Breakdown of 18 Cuts and Their Textures, Pick the Right One and Become a Chef I

Going to the wet market to buy pork feels like a gamble on life. The same cut of pork from the same pig can make or break your dish if you pick the wrong part. Choosing the right cut means half the battle is won; choosing the wrong one means you'll be sadly chewing on it like a dog. First, let's talk about the naturally delicate 'speed demons.' Tenderloin and loin are the 'young bucks' of the pork world, with fine fibers and little fat. They're exquisite for quick stir-fries or pan-frying, but never stew them – they'll become as tough as chewing tree bark if cooked too long. Pork collar (neck) is the crowd-pleaser, with its marbled fat, it's tender but not tough, making it a versatile choice for pan-frying, grilling, or stir-frying. Front leg and buttock cuts are also quite springy, good for shredding and stir-frying or adding to soups. Next are the 'seasoned veterans' that need time to soften. Pork belly, with its alternating layers of fat and meat, is indispensable for braised or stewed dishes. Shoulder cut has a rich meaty flavor, suitable for braising and stewing. Trotters and shank are full of connective tissue and collagen, requiring slow simmering over low heat to achieve that soft, chewy, melt-in-your-mouth texture. The rib family is also a tough contender; rib chops and spare ribs, with bone and meat, become more flavorful the longer they're cooked in sweet and sour or clear broths. As for the head, ears, and tail, they are top-tier choices for cold appetizers and braised dishes. Interspersed with cartilage, they are chewy and springy – perfect with a cold beer. Absolutely amazing. Actually, buying pork isn't about choosing the leanest or the most expensive cut for tenderness. Remember these four tips: For tenderness, choose tenderloin and pork collar; for quick stir-fries, pick loin and hind leg; for braising, look for pork belly and shoulder; for long stewing, trotters, shank, and ribs are your best bet. Choosing the right cut and pairing it with the right cooking method is the highest wisdom in an adult's kitchen. There are so many cuts... I only know loin, pork belly, tenderloin, and the expensive Iberico pork 🤣🤣