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
PORK
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
PORK
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
PORK
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
PORK
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
PORK
The Skeletal Structure of a Hog

7
PORK
Primal Cuts
 Shoulder
 Boston butt
 Belly
 Loin
 Fresh ham

8
PORK
The Primal Cuts of Pork

9
PORK
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
PORK
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
PORK
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
PORK
Fabricated Cuts from the
Loin
Pork Back Ribs
Pork Chops
Pork Tenderloin

13
PORK
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
PORK
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
PORK
Boning a Pork Loin
3 Trim around the blade bone on the shoulder end of the loin and remove it.

16
PORK
Boning a Pork Loin
The fully boned loin consists of (from left to right) cartilage, the tenderloin, boneless
loin and loin bones.

17
PORK
Cutting a Chop from a Pork
Loin
1 Cut through the meat with the knife.

18
PORK
Loin
2 Use the cleaver to chop through the chine bone.

19
PORK
Loin
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
PORK
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
PORK
Roast
2 Make a loop and slide down over the roast to approximately 1 inch (2.5
centimeters) from the first knot.

22
PORK
Roast
3 Make another loop and slide it down. Continue in this fashion until the whole roast
has been tied.

23
PORK
Roast
4 Turn the roast over and cut the string, leaving enough to wrap lengthwise around
the roast to the original knot.

24
PORK
Roast
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
PORK
Roast
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
PORK
Roast
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
PORK
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
PORK
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
PORK
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

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