Pork Ham Boneless Skinless
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 Eardrums with PatePork Eardrums with Pate
Pork eardrums with pate are made from pig’s ears. These can be used in a variety of dishes, one of which is the well-known Filipino sisig. Pig’s ears are also used in Chinese suicide as an appetizer. First, it is boiled or stewed, then sliced into thin pieces and served with chili paste or soy sauce. The texture is gelatinous, making it chewy, though the ears can also be deep-fried.
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 Back SkinsPork Back Skins
Pork skin is popular simply because it is delicious when deep friend. The crunchiness of fried pork skin is simply satisfying, especially when paired with drinks. The skin on a pork back is highly delightful. For your pork back skin requirements, we can are here to help. Let us know your specifications and we will supply you with the best pork back skin!
Belly Boneless Skin OnBelly Boneless Skin On
Pork belly is one of the tenderest, most flavorful cuts of meat, and it’s also one of the easiest ingredients to cook. But if you truly want to stand out for your culinary prowess, try your hand at making the famous Italian pancetta. It’s pork belly with the skin on that’s been cured with sugar, pepper, salt, and herbs, and it’s a common addition to a lot of pasta dishes.