Chapter%20 cd16%20pork%20pdf

Copyright ©2011 by Pearson Education, Inc.

publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e

Labensky • Hause • Martel

”“But I will place this carefully fed pig Within the crackling oven;

and, I pray, What nicer dish can e’er be given to man.– Aeschylus, ancient Greek poet (ca. 525-456 b.c.e)

PORK

C H A P T E R SIXTEEN

2

PO

RK




After studying this unit

You will be able to:

– Identify the primal, subprimal and fabricated

cuts of pork

– Perform basic butchering procedures

– Apply appropriate cooking methods to several

common cuts of pork

3

PO

RK




Pork Overview

Since hogs are butchered at a young age, their meat is generally very tender with a delicate flavor.

After beef, Americans consume more pork than any other meat.

Hogs are slaughtered at a young age, making their meat tender.

4

PO

RK




Niche and Heritage Pork

Specific breeds of hogs may produce different

flavors of pork products

– Berkshire, Duroc, Tamworth

Particular ways of feeding hogs such as free-

range may alter the taste of pork products made

5

PO

RK




Primal and Subprimal Cuts of Pork

After a hog is slaughtered, it is generally split

down the backbone, dividing the carcass into

bilateral halves

It is then further broken down into primal cuts

6

PO

RK




The Skeletal Structure of a Hog

7

PO

RK




Primal Cuts

Shoulder

Boston butt

Belly

Loin

Fresh ham

8

PO

RK




The Primal Cuts of Pork

9

PO

RK




Shoulder

Known as the picnic ham

Lower portion of the foreleg

Approximately 20% of carcass weight

Relatively high ratio of bone to lean meat

Can be cooked by any method

One of the least tender cuts of pork

Can be purchased smoked or fresh

10

PO

RK




Boston Butt

Square cut located just above the primal pork shoulder

Accounts for 7% of carcass weight

Good percentage of fat to lean meat

Contains a small amount of bone

Can be cut into steaks and chops

Can use moist or dry cooking methods

11

PO

RK




Loin

Located directly behind the Boston butt

Includes the entire rib section

Approximately 20% of the carcass weight

The most tender cut

Only part of pork that is not typically smoked or cured

Can use moist or dry cooking methods

12

PO

RK




Fabricated Cuts from the Loin

Pork Back Ribs

Pork Chops

Pork Tenderloin

13

PO

RK




Boning a Pork Loin

1 Starting on the sirloin end of a full pork loin, remove the tenderloin in one piece by making smooth cuts against the inside of the rib bones. Pull gently on the tenderloin

as you cut.

14

PO

RK




Boning a Pork Loin

2 Turn the loin over and cut between the ribs and the eye meat. Continue separating the meat from the bones, following the contours of the bones, until the loin is

completely separated from the bones.

15

PO

RK




Boning a Pork Loin

3 Trim around the blade bone on the shoulder end of the loin and remove it.

16

PO

RK




Boning a Pork Loin

The fully boned loin consists of (from left to right) cartilage, the tenderloin, boneless loin and loin bones.

17

PO

RK




Cutting a Chop from a Pork Loin

1 Cut through the meat with the knife.

18

PO

RK





2 Use the cleaver to chop through the chine bone.

19

PO

RK





3 To produce a cleaner chop, trim the meat from the end of the rib bone. Then, with the boning knife, separate the loin meat from the chine bones and separate the

chine bone from the rib with the cleaver.

20

PO

RK




Tying a Boneless Pork Roast

1 Wrap the loose ends of the string around the pork loin and tie it with a double knot.

21

PO

RK





2 Make a loop and slide down over the roast to approximately 1 inch (2.5 centimeters) from the first knot.

22

PO

RK





3 Make another loop and slide it down. Continue in this fashion until the whole roast has been tied.

23

PO

RK





4 Turn the roast over and cut the string, leaving enough to wrap lengthwise around the roast to the original knot.

24

PO

RK





5 Wrap the string around the end of the roast, then around the string that formed the last loop. Continue in this fashion for the length of the roast, pulling the string tight

after wrapping it around each loop.

25

PO

RK





6 Turn the roast back over. Wrap the string around the front end of the roast and secure it to the first loop at the point where you tied the first knot.

26

PO

RK





7 The finished roast. Note the even intervals at which the strings are tied. They should be just snug enough to hold the shape of the roast; they should not dig in or

cut the meat.

27

PO

RK




Fresh Ham

Hog’s hind leg

Approximately 24% of carcass

Large muscles and relatively small amounts of connective tissue

Often cured and smoked

Available in a variety of styles

Shank portion is called the ham hock

28

PO

RK




Brining Pork

Brine is a salty marinade used on meats that will be smoked

Lean pork and poultry can benefit from a light brine before grilling, roasting or sautéing

– 3-5% brine solution

– Soak for a few hours to overnight

– Do not make gravy from pan drippings of brined meat

29

PO

RK




Nutrition

Good source of protein, B vitamins and other

essential nutrients

High in fat, especially saturated fats

– Lower fat content is result of new breeding and

feeding techniques

Sodium content is high in smoked, cured and

preserved products

Entertainment & Humor

Chapter%20 cd16%20pork%20pdf