Preferred Cuts of Pork

Pork butt with its fat ratio of about 15–20 percent fat to 80–85 percent lean is most successful in my recipes and to my taste. Any fattier is just too fatty for me (though not for many traditional Chinese tongues and in certain special dishes). Any leaner, such as a pork chop or loin, and the meat is generally too lean and not flavorful enough for stir-frying. It should be remembered that the fat that renders during the course of cooking is an integral and very tasty part of the final dish, and that if one uses too-lean pork one winds up needing more oil to cook with and producing a less flavorful dish.