Pork Loin (돼지 등심/ dwae-ji deung-sim)
I followed a Korean cut classification that aligns with how these meat cuts are organized in Korean standards. Some cuts of meat may be next to or near the main classification but still be considered to fall under that category.
Korea uses over 100 meat cut classifications. Some meat cuts that fall under this cut are the following:
Pork Loin Meat (돼지 등심살/ dwae-ji deung-sim-ssal)
Location On Animal: This cut is located along the back of the pig from the shoulder to the hind legs.
Uses: This cut is best used for 구이 (Grilling), 스테이크 (Steak), 카레 (Curry), 짜장밥/면 (Black bean rice/noodles), 탕수육/돈까스 (Deep Fried), 불고기 (Seasoned Thin Sliced Grilled), 고추잡채 (Stir-fried), 육전 (Pancake), 잡채 (japchae,)
Special Prep: Before using, remove any outside excess fat to make it completely lean.
Pork Center Loin/Top Loin (돼지 알등심살 / dwae-ji al-deung-sim-ssal)
Location On Animal: This cut is located in the middle of the pig’s back.
Uses: This cut is best used for 구이 (Grilling), 스테이크 (Steak),돈까스 (Deep Fried)
Pork Loin Cap (돼지 등심덧살 / dwae-ji deung-sim-dot-ssal)
Location On Animal: This cut is rarer because there is less of it per pig.
Texture/Fat: This cut has fat and is tender.
Uses: This cut is best used for 구이 (Grilling)
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