Which part of pork is delicious for steamed buns

Pork's front leg meat, pork belly, pork tenderloin, plum blossom meat, hind leg meat and other parts are suitable for making baozi fillings, each with unique flavors and taste differences.

1. Front leg meat

The proportion of fat and lean in the front leg meat is moderate, with a lot of fascial tissue. After being crushed, it can form a viscous minced meat. This type of meat tends to gain strength when stirred, which helps maintain good cohesiveness of the bun filling. Front leg meat contains an appropriate amount of fat, and the melting of fat during steaming can make the filling more tender and juicy, making it suitable for making steamed buns with rich soup.

2. Pork belly

Pork belly has distinct layers, alternating fat and lean, and a high fat content. When using pork belly as filling, steaming the fatty part will form a rich meat juice, while the lean part provides a solid texture. This combination can achieve the effect of instant melting of baozi filling, especially suitable for making sauce meat buns and other varieties that require oil aroma.

Thirdly, pork tenderloin

Pork tenderloin is the most tender part of the pig's body, almost free of fascia, and has a delicate texture. Pure pork tenderloin has a dry taste and usually needs to be paired with other fatty ingredients. Mixing pork tenderloin with a small amount of lard or jelly can maintain a tender and smooth texture while avoiding the filling from becoming stale, making it suitable for making buns that pursue delicate texture.

4. Plum Blossom Meat

Plum blossom meat is located in the shoulder and neck of pigs, with evenly distributed fat texture in the muscle fibers, resembling a plum blossom. This type of meat has both the chewiness of lean meat and the aroma of fat, and when crushed, it can form a filling with distinct particles. The baozi filling made from plum blossom meat has a rich taste, with both elasticity and lubrication.

Fifth, hind leg meat

The hind leg meat has well-developed muscles, a high proportion of lean meat, and thicker fibers. When used alone, it is necessary to thoroughly chop or mechanically beat and damage the fibrous tissue. Leg meat is suitable for pairing with vegetables or mushrooms, as its strong flavor absorption ability can fully absorb the freshness of ingredients, making it suitable for making buns with mixed vegetable and meat fillings.

When choosing the filling for baozi, it can be determined according to personal taste preferences. If you like a juicy texture, you can choose pork belly or pork belly. If you pursue a healthy and low-fat diet, you can choose pork belly with vegetables. All meat fillings should be thoroughly chopped or beaten until delicate, and an appropriate amount of scallion ginger water or broth should be added to enhance the freshness. Meat filling is recommended to be made and used immediately. If it needs to be stored, it should be refrigerated and used up on the same day. When pairing with dough, the fermentation time can be appropriately increased to make the bun skin softer and form a better taste balance with the filling.