Normally to make pork chop, people use the tenderloin. However for my kids, it is pretty lean and without the fat, the chop is not that aromatic.
Learnt recently that the shoulder is also a great place to use for pork chop. It has a layer of fat on top and slightly in between. My mum takes the pork fat to extract the oil to make rice more aromatic for the kids.
This new part of the pig is the shoulder - 'kak lei' next to the 'sam' heart and 'tau' head. The skin has to be taken off.
That is how I remember this part.
The meat seller told me this part of best used for char siew. I can imagine....
Yummy!!!
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