Pork Cheek Meat
Pork Flower FatPork Flower Fat
Pork flower fat is not actually fat, but rather is the pig’s mesentery. It’s a fold of the pig’s cavity wall that helps hold the small intestine in position. It is best used for making chicharon bulaklak, a famous Filipino appetizer. The pork flower fat is cleaned, chopped, seasoned with salt and pepper, boiled, then deep fried to produce a beer-lover’s treat.
Pork ChopPork Chop
Pork chops are taken from the back of the pig. To prepare the chops, you can season them with your favorite spices, then either grill, fry, or roast the meat pieces. You’ll need to be careful when cooking them, though, since overcooking can cause the meat to lose its tenderness and juiciness. Serve the chops with some barbecue or soy sauce.
Pork Shoulder Boneless SkinlessPork Shoulder Boneless Skinless
Pork shoulders are large, tough pieces of meat. It is also inexpensive compared to other cuts of meat. It is used by food processors and restaurants. Cooking Pork Kawali? This cut is perfect for you. With the right amount of meat and fat, this will give your dish rich flavor. It is tough to start, but cook low and slow, and you will get a flavourful tender meat.
Pork Back Fat Skin OnPork Back Fat Skin On
Taken from the back of a pig, this cut features a good amount of fat that makes it a great ingredient for dishes that require the addition of luxurious pork fat. It can be ground up to make ground pork, then used in sausages, burger patties, or meatballs. It can also be salted and deep-fried if a simpler cooking method is preferred.
Belly SliceBelly Slice
The pork belly is typically a long slice of meat that has plenty of scrumptious, decadent fat. The meat is taken from the underside of a pig’s belly. It’s used for making bacon or its Italian equivalent, the pancetta. There are many ways you can prepare a pork belly slice such as braising, frying, or grilling. Just season it with some salt and pepper and you’re already good to go.