Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson...

Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved

Pork Pork is the meat from hogs Hogs are usually butchered before reaching

one year of age Americans consume more pork than any

other meat Pork is leaner and healthier due to

advances in animal husbandry Pork is generally very tender with a delicate

flavor



History In 1539 Spanish explorers brought hogs to

Florida Hogs were shipped by the British to the colonies

as early as 1639 During the war of 1812 the government shipped

pork to hee soldiers in barrels stamped “US” This meat was obtained from a meat packer

named Sam Wilson The troops called this meat “Uncle Sam’s Meat”

which led to the nickname “Uncle Sam”



Figure 17.2 The primal cuts of a hog.



Primal and Sub-Primal Cuts of Pork Shoulder

Lower portion of the hog’s foreleg Known as the picnic ham Often smoked

Boston Butt Square cut located just above the primal pork

shoulder Cut into steaks or chops Smoked Boston butt also known as cottage ham



Primal and Sub-Primal Cuts of Pork Belly

Pork belly is located below the loin Produces spareribs and bacon

Loin Directly behind the Boston butt and includes the

entire rib section, loin, and a portion of the sirloin area

Lean, tender eye muscle Tenderloin Fatback



Primal and Sub-Primal Cuts of Pork

Fresh Ham Primal fresh ham is the hog’s hind leg Accounts for 24% of the carcass weight Roasted fresh, or cured and smoked Shank portion is called the ham hock



Pork

Pork can be cured, processed, or fresh Pork products blend well with many

different seasonings Pork lends itself well to any dry-heat,

moist-heat, or combination cooking method

Properly fabricated and prepared pork can be a nutritious meat



Cuts to Cooking Methods Shoulder

Dry-roast or bake Boston Butt

Dry – broil, grill, or saute Moist - simmer

Bacon – dry –saute, moist-simmer combination-braise

Spareribs – combination – steam then grill Loin- dry – roast, combination - braise Fresh Ham



Cuts to Cooking Methods cont.

Tenderloin – dry – broil or grill, saute, roast

Back ribs – combination – steam then grill

Loin chops – dry – broil or grill – combination – braise

Fresh ham – dry - roast



Primal and Subprimal Cuts of PorkPork Spareribs



Primal and Subprimal Cuts of PorkPork Back Ribs



Primal and Subprimal Cuts of PorkBoston Butt



Primal and Subprimal Cuts of PorkPork Loin



Primal and Subprimal Cuts of PorkPork Tenderloin



Primal and Subprimal Cuts of PorkPork Loin Chops



Primal and Subprimal Cuts of PorkFresh Ham



Procedure for Cutting a Center-Cut Pork Chop1 Cut through the meat with the knife.



Procedure for Cutting a Center-Cut Pork Chop2 Use the cleaver to chop through the chine bone.



Procedure for Cutting a Pocket in a Pork ChopUse the tip of a boning knife to cut a pocket.



Recipe 17.7Pork Loin with Prunes1 Butterfly the pork loin.



Recipe 17.7Pork Loin with Prunes

2 Rolling the pork loin around in the filling.

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson...

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Transcript of Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson...