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C H A P T E R SIXTEEN                                                      PORK                              “   But I wil...
After studying this unit                                                                           2                      ...
Pork Overview                                                                                    3                        ...
Niche and Heritage Pork                                                                            4                      ...
Primal and Subprimal Cuts ofPork                                                                                          ...
The Skeletal Structure of a Hog                                                                 6                         ...
Primal Cuts                                                                                        7                      ...
The Primal Cuts of Pork                                                                         8                         ...
Shoulder                                                                                           9                      ...
Boston Butt                                                                                       10                      ...
Loin                                                                                              11                      ...
Fabricated Cuts from theLoin                                                                                              ...
Boning a Pork Loin                                                                                      13                ...
Boning a Pork Loin                                                                                   14                   ...
Boning a Pork Loin                                                                                15                      ...
Boning a Pork Loin                                                                                       16               ...
Cutting a Chop from a PorkLoin                                                                                            ...
Cutting a Chop from a PorkLoin                                                                                            ...
Cutting a Chop from a PorkLoin                                                                                            ...
Tying a Boneless PorkRoast                                                                                                ...
Tying a Boneless PorkRoast                                                                                             21 ...
Tying a Boneless PorkRoast                                                                                                ...
Tying a Boneless PorkRoast                                                                                               2...
Tying a Boneless PorkRoast                                                                                                ...
Tying a Boneless PorkRoast                                                                                               2...
Tying a Boneless PorkRoast                                                                                                ...
Fresh Ham                                                                                         27                      ...
Brining Pork                                                                                      28                      ...
Nutrition                                                                                         29                      ...
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Chapter 16

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On Cooking
Pork

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Chapter 16

  1. 1. C H A P T E R SIXTEEN PORK “ 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) ” Copyright ©2011 by Pearson Education, Inc.On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint]Labensky • Hause • Martel
  2. 2. After studying this unit 2 PORK 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 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  3. 3. Pork Overview 3 PORKSince 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. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  4. 4. Niche and Heritage Pork 4 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 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  5. 5. Primal and Subprimal Cuts ofPork 5 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 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  6. 6. The Skeletal Structure of a Hog 6 PORK Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  7. 7. Primal Cuts 7 PORK Shoulder Boston butt Belly Loin Fresh ham Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  8. 8. The Primal Cuts of Pork 8 PORK Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  9. 9. Shoulder 9 PORK 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 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  10. 10. Boston Butt 10 PORK 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 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  11. 11. Loin 11 PORK 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 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  12. 12. Fabricated Cuts from theLoin 12 PORK Pork Chops Pork Back Ribs Pork Tenderloin Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  13. 13. Boning a Pork Loin 13 PORK1 Starting on the sirloin end of a full pork loin, remove the tenderloin in one piece bymaking smooth cuts against the inside of the rib bones. Pull gently on the tenderloin as you cut. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  14. 14. Boning a Pork Loin 14 PORK2 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. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  15. 15. Boning a Pork Loin 15 PORK 3 Trim around the blade bone on the shoulder end of the loin and remove it. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  16. 16. Boning a Pork Loin 16 PORKThe fully boned loin consists of (from left to right) cartilage, the tenderloin, boneless loin and loin bones. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  17. 17. Cutting a Chop from a PorkLoin 17 PORK 1 Cut through the meat with the knife. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  18. 18. Cutting a Chop from a PorkLoin 18 PORK 2 Use the cleaver to chop through the chine bone. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  19. 19. Cutting a Chop from a PorkLoin 19 PORK3 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. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  20. 20. Tying a Boneless PorkRoast 20 PORK1 Wrap the loose ends of the string around the pork loin and tie it with a double knot. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  21. 21. Tying a Boneless PorkRoast 21 PORK 2 Make a loop and slide down over the roast to approximately 1 inch (2.5 centimeters) from the first knot. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  22. 22. Tying a Boneless PorkRoast 22 PORK3 Make another loop and slide it down. Continue in this fashion until the whole roast has been tied. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  23. 23. Tying a Boneless PorkRoast 23 PORK4 Turn the roast over and cut the string, leaving enough to wrap lengthwise around the roast to the original knot. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  24. 24. Tying a Boneless PorkRoast 24 PORK5 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. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  25. 25. Tying a Boneless PorkRoast 25 PORK6 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. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  26. 26. Tying a Boneless PorkRoast 26 PORK 7 The finished roast. Note the even intervals at which the strings are tied. Theyshould be just snug enough to hold the shape of the roast; they should not dig in or cut the meat. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  27. 27. Fresh Ham 27 PORK 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 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  28. 28. Brining Pork 28 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 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  29. 29. Nutrition 29 PORK 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 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel

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