This is the red meat section. The meat is a uniform shade of pink, not too pale or too red. Each hip is divided into three pieces, or you can call it separating the hips like a coconut shell. One pig has two hips, each weighing approximately 6.5-8.5 kg. The meat in this hip area lacks tenderness and is somewhat firm. It is suitable for slow-cooking or braising, such as roasted pork with soy sauce, pork stew, or as an ingredient for soups. Cooking it this way enhances its sweetness. There are also various pork meat types that can be prepared for different dishes, such as pork ribs or pork spare ribs