Different cooking methods can change the fat content and fatty acid composition in pork. Therefore, this assay use the longissimus dorsi muscle as the raw material, through four common cooking methods: steaming, boiling, microwave， baking， to explore the fatty acid changes, and then guide people’s cooking methods. Extraction of fat from cooked pork by improved Folch method, NH2 solid phase extraction cartridge was used to separate triglycerides and phospholipids from fat. The fatty acid composition was analyzed by gas chromatography with methyl thirteen methyl ester as the internal standard. The results showed that there was no significant effect of steaming, microwave， cooking and baking on fatty acid composition of triglyceride in pork fat compared with the control group. However， the composition of fatty acids in phospholipids was significantly changed by microwave, cooking and baking, the contents of saturated fatty acids （SFA） and trans fatty acids（TFA） in phospholipids were increased while the content of monounsaturated fatty acids （MUFA） and polyunsaturated fatty acids （PUFA） were significantly reduced， the most obvious change is baking; the steaming has the least influence on the fatty acid composition of phospholipid， but only SFA and PUFA change to a certain extent. The total fatty acid composition are significantly different， its change is mainly caused by the changes of phospholipids. Conclusion: cooking has a significant effect on phospholipids. Steaming is the best protection for fatty acids of pork fat, and roasting is easy to destroy fatty acids， thereby reducing nutritional value.