Streaky pork, or three-layered pork, is the belly of the pig where lots
of fatty tissues are sandwiched between muscular tissues. Pork belly has juicy
fat layers wrapped around the meat. There isn't much meat, but once cooked it
becomes tender. Braised Pork Belly (hong shao rou) is a very famous dish in
China. Everyone knows it, and there are many versions and twists based on the
original like Mei Cai Kou Rou (braised pork belly with preserved vegetables)
and Dongpo Rou (made by pan-frying and then braising pork belly). The fat melts
with heat, and the lean meat doesn't lose texture after long-time boiling.
Streaky pork can be cut into thin or thick pieces suitable for braising,
simmering and stewing.
Ribs are a hog abdominal cavity near the belly part of the ribs, a relatively thin layer of meat, meat thinner, more tender texture. Fresh red ribs exterior colors, preferably pink, not too red or Bai. Since the ribs is relatively large, it can be divided into a bone cavity, and other sub-row for purchase. Cooking ribs like a lot of practice, after layer of meat cut into small pieces picked thicker portion can be used to steamed, fried, stewed, it is suitable for large roast.
Pork tripe is actually the stomach of the pig, with the thick flesh and chewy texture. Tripe serves as a source of protein, fat, carbohydrate, vitamins, iron, calcium and phosphorus that can help restore vitality and strengthen the spleen and stomach. Furthermore, pork tripe can be used to cook many appealing dishes: the ingredient of fried, roasted and stirred pork tripe dishes and assorted hotpot; cut the cooked pork tripe into long or square pieces, place them into the bowl and add some soup before setting on the pot to steam. The steamed pork tripe will inflate twice, tender and delicious in taste.