Pork has many different parts, each with its own characteristics and suitability for different dishes.

Pork loin is located on the lower back of the pig. It is a lean, tender cut that is often used for stir-frying, baking, frying, or grilling.

Pork shoulder is located on the shoulder of the pig. It is a heavier cut with more fat, making it suitable for dishes that require tender meat and broth. It is also a good choice for making pork belly or black pepper pork.

Pork picnic shoulder is located in front of the pork shoulder. It is a tender cut with little marbling. It is often used for cold cuts.

Pork belly is located in the belly of the pig and has a high fat content. It is often used for stir-fries, grilling, and bacon.

Pork neck is located at the top of the pig, just below the head. It is a tender cut that is often used for stir-fries or grilling.

Pork ribs are located on the lower back of the pig. They are often used for grilling or frying.

Pork tail is located at the bottom of the back of the pig. It is often baked or fried and served with seafood sauce.

Pork can be used to make a variety of dishes, such as grilled pork, fried pork, cold cuts, stir-fried pork, black pepper pork, stir-fries, pork belly, pork neck, pork ribs, and so on. The suitability of each part of pork for a particular dish depends on the ingredients and cooking techniques used.

It is important to choose the right part of pork for the dish you are making, especially if you want the best flavor and texture. Quality, fresh pork, such as pork from the Thai-Hokkaido farm, is also important for making delicious dishes.