Pork: Different Cuts for Noodle Dishes
Chinese noodles pair with just about any cut of pork you can find in your market or your local Chinatown. Let’s talk about the most common.
Pork Cuts
Pork is a staple in Chinese cooking, and the Chinese utilize cuts from all over the pig.
Ground Pork is great for noodle dishes. It’s also a go-to for dumpling fillings; coarsely ground pork with a high percentage of fat is key to the juiciest fillings, so buy it at the butcher counter.
Lean Chops, Country-Style Ribs, and Pork Tenderloin are ideal for stir-frying.
Pork Belly is suited for slow braising.
Pork Butt is the base for char siu, or Cantonese barbecued pork, the endlessly versatile meat that goes into countless Chinese dishes.
Chinese Sausage
Also called lap cheong, this thin cured sausage with a slightly sweet and spiced flavor is often cut into small pieces and rendered—just a small amount provides extra meaty flavor to fried rice and many other dishes. Look for good distribution of fat throughout the sausage and some alcohol in the ingredient list. Spam luncheon meat can be a good substitute in stir-fries and braised applications.
Chinese Cured Pork Belly
Also called lap yuk, it is similar to bacon, except it's not smoked but marinated and air-dried. Cantonese-style lap yuk typically includes soy sauce, rice wine, salt, sugar, and five-spice powder. Similar to lap cheong, it can be folded into stir-fries and other dishes for meaty flavor. Country ham can be used as a substitute.
Pro-Tip for Softening Preserved Meat: Because they have been preserved, lap cheong and lap yuk are quite firm. Just 10 seconds in the microwave softens them and makes them easier to slice.
