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Korean Specialty
Pork
The pork of Korea is soft and has large amount oil, which produces higher calories, and is widely used in the various recipes. The kind of pork recipe in Korea includes pressed pork after boiling, barbecue, roasting, steaming short-ribs or foot, and boiled pork slice with head. Unlike the beef, which has a lot of different names for each part, the parts of pig is classified into only four kinds; shoulder flesh, fillet, three-fold flesh and back foot. back foot is the high level quality, shoulder flesh is middle grade pork, and three-fold pork is the lowest level quality pork. Pork has high ingredients of protein like other meats, but has especially a high level of vitamin B1. The amount of heat can be generated per 100g is 125kcal.

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