Is bacon fat better or lean better

There are different preferences for the texture of lean and fat cured meat. Fat cured meat is rich in oil and suitable for stir frying to enhance flavor, while lean cured meat has tight fibers and is suitable for steaming and slicing.

Fat bacon can release a large amount of oil when cooking at high temperature, which can enhance the overall flavor level when paired with vegetables, and is especially suitable for making cured Little pan rice or dry pot dishes. The saturated fatty acids in animal fat can form special aromatic compounds after prolonged pickling and air drying, but cardiovascular disease patients need to control their consumption. Thin cured meat has a higher protein content and distinct muscle fibers. After slicing, the texture is clear and chewy. It is commonly used in cold dishes or steamed dishes to preserve its original flavor. The traditional technique of alternating fat and lean pork belly with five flowers has two advantages, which can meet the taste requirements and balance the nutritional ratio.

When choosing cured meat, it is recommended to adjust the fat to lean ratio according to the cooking method and health needs. People with hypertension should prioritize lean meat parts and consume them with high fiber vegetables. Daily storage requires vacuum sealing, avoiding light and moisture. Adequate soaking and blanching before consumption can reduce nitrite residue. A weekly intake of less than 200 grams is more in line with the principle of dietary balance.