Meat

Tender cuts like tenderloin and pork neck are best when cooked medium-rare for maximum juiciness and flavor. For cuts with more fat like ribeye or pork belly, cook until the fat is fully rendered or render it separately to avoid unpleasant textures and off-flavors. For cuts with thick fat layers or skin, cook at high temperature or for a long time to make them crispy and render out excess fat. Fat that isn't fully rendered and doesn't melt in your mouth creates an unpleasant texture. When serving, slicing perpendicular to the muscle fibers improves tenderness and makes the meat easier to chew.