Hello everyone
We got a lot of PMs recently
Many people say that they are interested in learning about pork butchering
So today, together with uncle
we grabbed a pig to share with you
how to cook each different cut, and...
And many people have no idea how each cut is named
or what the tips are for buying pork
So in this video, I'll share the tips with you
Welcome back, uncle
How heavy is the pig?
It was almost 200 jin when alive (jin = 500g)
Oh, 200 jin when alive. How about now?
Now it should be 150 to 160 jin
Let me try
Yeah, let us two have a try
Hang it over there
Drag it down. That's how we move it
Not heavy
1 2 3
This pig weighs over 150 jin
I mean, its meat weighs over 150 jin
after removing the organs and those kinds of things
And today, we'll use this pig
for an anatomy
Not actually anatomy. Just divide each part of it
so
Uncle will share with you
How to divide different cuts of pork, and how to buy
I'll share with you how to cook
and what are the good recipes for them
Now uncle is about to take of this pork head
Speaking of cooking, pork head is only good for a braising
We basically don't use it for other dishes
Or we take out the meat and use it as boneless meat
There is a very famous dish in Hunan cuisine
called "Xiaochao Chaigurou" ("stir-fried boneless pork")
which is meat from pork head
The pork face and ears can be made into a salad
Yeah, salad
Alright, now let's get started
Taking off the pork head
We cut off the ear first?
Oh...
Thought you are going to cut off the ear
You made it instantly
Any questions?
This part is good for a knuckle dish
There's a famous dish, Dongpo Pork Knuckle
And the trotter is very good for stew/soup
Must cut it round. Or it looks flat
Now, uncle is going to cleave it
Whoa
The bone breaks as you cleave it
Alright
This is the first front leg
Good
Speaking of a hind leg
Too much bone
As there is much bone, it's better for a stew/soup
Or braising
Not good for knuckle dishes
Because, as you see, less meat than bones
Now I'll share with you
Where is the "Er Dao Rou" ("second cut pork") we mentioned before for double-cooked pork
This is where "Er Dao Rou" is
Right here
- Is that correct? - Yeah
Right here
Speaking of tenderloin
From here, and goes all the way up
This is the "outer loin"
One thick strip on each side
About this thick
This is the tenderloin
Should be this long
Now let's divide it into "Bian Kou" (pig halves)
Uncle has accurate knife skills
He always cleaves at where he wants to
Eh, this is not bad for dividing a pig into halves
Before taking off the kidneys, let's first take off the "Bian You" ("side fat")
This is the part we buy to render lard in countryside
Now uncle single-handedly teared off the fatback
Very little?
This pig was slim
The kidneys are hiding in the "Bian You"
Now the kidneys are still in their original form
For those you can buy in the market
they slice it open and take the kidneys out
Why do some kidneys have slices on them?
This is how they are sliced
Oh, not for dividing it
We slice it not for dividing it
See? This fatty membrane
Oh, it's for opening the membrane
It's mostly for tearing off the membrane
Smooth, isn't it?
If you buy pork kidneys, it's best to buy those looking a little bit white
If there are red spots here and there, it's not good
Now, let's cut the real tenderloin for you
Actually, one pig has only a little tenderloin
The cut outside is called "Wai Liji" (outer loin)
"Outer loin"
This is the "inner loin" (tenderloin)
Yeah, there are outer and inner loins
This pig weighed 200 jin (jin = 500g)
when it was alive
but it has only about 1 jin tenderloin
So actually, it's really hard to buy pork tenderloin
Now uncle is cutting the ham
Also known as "Er Dao Rou" ("second cut pork")
which is the best cut for double-cooked pork
This is the femur bone?
This is the femur bone
The first cut. This is still the first cut
The first cut is not the "Er Dao Rou"
Why is it called "Er Dao Rou"?
Only the second cut counts as "Er Dao Rou"
This cut will be "Er Dao Rou"
The second cut now
The real "Er Dao Rou"
This "Er Dao Rou"...
What's the best part of it?
It's right here
It's here
Why do we say that?
Because it doesn't break down when we cook a double-cooked pork
The layers don't detach
If we use the lower part
the fat and lean parts may detach after cooking
which is not good
Alright, now let's cut out the ribs
After taking off the ribs, what remains is pork belly
Now uncle has taken off the ribs
Let me show you what the whole ribs of a pig looks like
Actually, if you buy pork ribs in the market
you won't see the front part of the ribs
or the rear part from here
This part is chopped off
And this part is chopped off
And the middle part is super expensive
The most expensive part of a pig
Ribs should be the most expensive cut of pork
This strip is the "outer loin"
After removing this trip
- This part is pork belly - Pork belly
Red braised pork
is mostly made from this part
Red braised pork, "Kou Rou" pork
Yeah, "Kou Rou" also uses this part
And "Yingtao Rou" (with an accent)
[Explaining uncle's accent]
Yeah
This chunk is the loin. Uncle cut it off together with fat
And this strip is the real tenderloin
This strip is the "outer loin"
They are very different
Very different in weight
And no matter how you cook this strip
whether to marinate or not, it's always very tender
However, for this strip
The larger the strip goes
the tougher it is to chew
If you didn't marinate or process it in advance
then it doesn't taste as good
Now this chunk
Good for stir fry
Can you guys see it?
There's a "Ban Jin" ("hard ligament") on it
We can cut out the "Ban Jin"
and make a "Xiangla Banjin" spicy dish
or a dry-fried dish
Now uncle is handling the front shoulder
Removing the shoulder blade
Why do we call it the "fan bone" in Chinese?
Looks like a fan
Now uncle will explain to you
how should each part be cooked
and most importantly, what the current price is
Come on, uncle
This pork head can be cured
- And for salad - braised
Yeah, braised
How much is it?
Those meat curers buy it in bulk at 9 yuan/jin
That's in bulk
How much is it in the market?
In the market, it's 12 yuan/jin
Now let's talk about this
This is the front knuckle, as we said
Yeah, front knuckle
Good for Dongpo Pork Knuckle
And stew
How much is it?
26 yuan/jin
This is 30 yuan/jin in the market, when retailed
This is the pork tongue
This one
This femur bone can be used for a soup stock
The current market price is 18-20 yuan/jin
The front shoulder
can be stir fried
This can be...
used for "Bai Rou"
Or stir fried juliennes
Stir fried juliennes, and "Bai Rou"
This fat part can be used as "Tiao Rou"
For rendering lard
This is at the same price as front shoulder
However, the retail price is 30 yuan/jin
Retail
This pork belly is at 25 yuan/jin
25
Now pork belly is popular
Pork belly gets really popular
and also gets hard to buy
Pork belly has many uses
For example, "Shao Bai" or "Jia Sha Rou"
Red braised pork
and "Yingtao Rou"
And the ribs
The two ends are cheaper
Two ends are cheap, and the middle part is expensive
The big ribs in the middle are expensive
Big ribs
The big ribs, just those in the middle
can cost 30 yuan/jin
30 yuan/jin in the middle
How about the two ends?
25-26 yuan/jin
25 or 26
Let me introduce this chunk
This chunk is the real tenderloin
How much is it?
This costs 32 yuan/jin
32 yuan/jin
A few yuan more expensive than that one
Yeah, yeah, yeah
And also hard to buy
This is hind leg
Hind legs can be cured
Can also be cooked, but not as good as front shoulder
It's a bit dry after cooking. Less tender than front shoulder
So this cut is a bit more dry
Yeah, a bit dry after cooking
This is the "Er Dao Rou" ("second cut pork")
- How much? - This is the same as front shoulder, 25 yuan/jin
This is "Er Dao Rou"
This is the essential part for double-cooked pork in Sichuan
After cooking, the lean meat is tender, while the fat makes it very rich
Can also be cured
How much is it?
This is one yuan more expensive. About 26 yuan/jin
26 yuan/jin
How about the kidneys?
Kidneys... It used to be 5 yuan each
Now it can be 26 yuan/jin
Weighed
The next one is
This is the fatback
Pork fatback
This was at 28 yuan/jin a few days ago
Now it's at 24-25 yuan/jin
This is the "pork ass" in the leg
We call it "pork ass" in Sichuanese, which is the part at the back of the ass
It's at the tip of the ass
How much?
Same, 25-26 yuan/jin
Still 25-26 yuan/jin
Now let's talk about the hind leg
Hind legs are cheaper than front legs
Front legs are at 26. This is only 25 yuan/jin
25 yuan/jin
How about this?
This is more expensive
This is 35 yuan/jin
Regular people can't buy this
Alright, that's all for this video
We've talked about some knowledge about pork, and about the price
And cuts
Cuts, yeah. That's all, yeah
Bye bye