Pork is one of the most consumed meats in the world, and there are different characteristics and cooking methods for each part. The taste and texture vary depending on the fat content and muscle tissue, and it is important to choose the appropriate cooking method for each part.
In Korea, pork belly, pork neck, and pork shoulder are especially popular, and they are cooked in various ways such as grilling, steaming, stir-frying, and frying. In addition, pork is rich in protein and vitamin B, so it is known to be a healthy food ingredient.
History and Origin of Pork
Pork is one of the meats that humans have consumed since the oldest time, and is widely loved around the world. Pigs are believed to have been domesticated in the Neolithic Age about 9,000 years ago, and were first raised in Mesopotamia and China. Pigs are relatively easy to raise, have excellent reproductive capacity, and can adapt to various environments, so they have become an important food resource in many civilizations.
In ancient China, pigs were considered a symbol of wealth, and the Chinese character for ‘family’ (家) ‘家’ originated from the shape of a pig (豕) below a house (宀). This shows that raising pigs symbolized the wealth of a household. In addition, pork was enjoyed in ancient Rome, and various cooking methods were developed that have continued to this day.
In medieval Europe, pork was a major source of protein, and was widely consumed, especially in the form of processed meat (ham, sausage, bacon). In each European country, salting and smoking techniques were developed to preserve pork, and these have influenced various pork dishes to this day.
In Korea, there are records of pork being used for food since the Three Kingdoms period. Pork consumption was active during the Goryeo Dynasty, and pork was preferred over beef, especially due to the influence of Buddhism. In the Joseon Dynasty, pork was also an important source of protein for the common people, and was cooked in various ways, such as boiled pork, braised pork, and steamed pork.
Description of pork cuts
1. Belly
Location: The belly of the pig
Characteristics: Layers of fat and lean meat, savory and chewy texture
Main dishes: Grilled, Bossam, Kimchi stew, Boiled pork
2. Neck
Location: The neck of the pig
Characteristics: Rich marbling, soft and juicy
Main dishes: Grilled, Steak
3. Loin
Location: The back of the pig
Characteristics: Low in fat, mild taste, firm texture
Main dishes: Pork cutlet, Grilled, Steak
4. Tenderloin
Location: The inside of the sirloin
Characteristics: The most tender lean meat with little fat
Main dishes: Steak, Fried food
5. Spare Ribs
Location: Around the ribs of the pig
Characteristics: Deep flavor with bones and meat
Main dishes: Barbecue, Braised ribs
6. Front leg (Shoulder / Picnic Shoulder)
Location: Front leg of the pig
Characteristics: Rich in muscle, chewy texture, moderately mixed with fat
Main dishes: Stir-fried pork, steamed pork, braised pork
7. Ham / Leg
Location: Back leg of the pig
Characteristics: Low in fat, rich in protein, suitable for diet
Main dishes: Boiled pork, ham, braised pork
8. Jowl
Location: Between the neck and jaw of the pig
Characteristics: Rich in fat, soft, and chewy
Main dishes: Grilled
9. Pork Loin Cap
Location: Between the sirloin and the neck
Characteristics: Moderate marbling and soft texture
Main dishes: Grilled
10. Baby Back Ribs
Location: Back ribs of the pig
Characteristics: Soft, savory, and small bones
Main dishes: Barbecue, braised pork ribs
11. feet
Location: Below the pig’s ankles
Characteristics: Rich in collagen and chewy texture
Main dish: Pig’s feet