Pork Shoulder
Fat evenly distributed within the meat.
Works well for wok-frying - little oil is needed.
Needs to be thinly sliced - prevent oiliness from overpowering the palate.
Light soy sauce can be added for extra fragrance.
Can be cut into steak-size as well to sizzle over a hot plate or grill over charcoal fire.
Pork Butt
Aka pork hind leg.
Largest part of the pig.
Suitable for mincing.
Has more lean muscle, fattier parts of the meat help keep cooked meat moist.
Pork Neck
Tender as its rendons are finer.
2/5 part of this meat is the finest - used to make char siew.
Remaining less tender trimmings are suitable for making char siew fillings for buns and pastries.
Submerge in iced water overnight for a crispier texture.
Pork Belly
Alternating fatty and lean layers.
Aka five-layer meat.
Commonly used for making roast pork.
Pork Trotters
Since this part is exercised, the meat have a tight constituent.
When made into soup, long hours of boiling bring out the sweet flavours of the meat.
Pork Ribs
Cuts closest to the bones tend to be too lean.
Cuts with no bones at all can be a bit tough.
Pork ribs - middle cut with the perfect balance of fattiness and leanness, tastes the most tender.