Pork is referred to in advertising campaigns as "the other white meat." Sometimes it can be leaner than chicken, and it's also one of the few meats that you can eat at every meal. Chef Jamie Gwen shares her tips regarding pork. There are different cuts of pork (figure A): - Pork ribs come from the side area of the pig and are delicious cooked a variety of ways.
- Pork chops, which come from the loin area of the pig, can be purchased with the bone in or boneless. (The leanest area, the loin has very little fat and cooks quickly.)
- The pork loin or pork tenderloin also comes from the loin area and makes a wonderful roast.
- The shoulder is fattier and tougher than the other cuts. It comes from the shoulder butt or picnic shoulder area. The pork shoulder is good for braising.
- Bacon, which comes from the side area of the pig, is good for more than the common breakfast treat. In fact, it's perfect for appetizers and many other dishes -- you can simply wrap it around your favorite stuffing.
Chef Lauren Groveman makes bacon crisscrosses by cutting a package of bacon in half and layering the pieces on a tray in a crisscross pattern (figure B) (Note: For those who don't eat pork, you can use turkey bacon.) Brush all the pieces with maple syrup or breakfast syrup. Place a ball of stuffing in the center of the crisscross and wrap up from the bottom and over on the side; repeat on the other side (figure C). Skewer with a toothpick and bake at 375 degrees 30 to 35 minutes, until they are golden brown. (Be sure to roast these on a broiler pan or rack over a shallow baking sheet.) These make wonderful appetizers (figure D).
Chef Jamie also likes to use bacon and scallops for an appetizer. She purchases the jumbo scallops and simply wraps a piece of bacon around each (figure E). Secure the wrapping with a toothpick. (Soak the toothpicks in a bowl of water for approximately 20 minutes first. You want to make sure the toothpicks don't burn.) Don't season the scallops with salt because the bacon is already salty, but do use some black pepper for extra flavor. Grill or broil until they're translucent.
- Other cuts include country ham, shaved or sliced ham for sandwiches and smoked ham hocks.
A great method for cooking pork is to coat it, which imparts a crisp crust while preserving a juicy inside. Dredging is lightly coating any meat, protein or vegetable before frying or baking. The three-step process consists of flour, then egg wash and finally, breadcrumbs. The trick is to season all the way through the process. Work the wet hand/dry hand method: First dip meat in the flour with your "dry" hand, then in the egg wash with your "wet" hand, and finally in the breadcrumbs with your "dry" hand (figure F). Shake off any excess breadcrumbs and refrigerate the coated pork chops for approximately 30 minutes before you fry them (this will make your coating adhere better).
Pork Do's and Don'ts: Don't buy pork if the fat is a yellow color. Be sure the meat is pale pink with a small amount of marbling. If you bring pork to an internal temperature of 160 degrees, it can be safely consumed. To extend pork's shelf life, transfer the meat from the store packaging to a plastic bag (figure G) and mark the purchase date on the bag. Also, keep it in the coldest part of the refrigerator. Web site resources for Pork: Reign Smothered Pork Chops from Food TV.com Roasted Loin of Pork with Fig and Chipotle Stuffing from Food TV.com Bacon Basil Shrimp on a Stick from Food TV.com Breaded Pork Chops from Food TV.com Ham Hock and Beans from Food TV.com We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
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