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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
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
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
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
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.
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
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
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
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
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
The Skeletal Structure of a Hog
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Labensky • Hause • Martel
Primal Cuts
Shoulder
Boston butt
Belly
Loin
Fresh ham
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Labensky • Hause • Martel
The Primal Cuts of Pork
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Labensky • Hause • Martel
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
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
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
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Labensky • Hause • Martel
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
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Labensky • Hause • Martel
Fabricated Cuts from the Loin
Pork Back Ribs
Pork Chops
Pork Tenderloin
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Labensky • Hause • Martel
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.
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
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.
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publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Boning a Pork Loin
3 Trim around the blade bone on the shoulder end of the loin and remove it.
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Boning a Pork Loin
The fully boned loin consists of (from left to right) cartilage, the tenderloin, boneless loin and loin bones.
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publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Cutting a Chop from a Pork Loin
1 Cut through the meat with the knife.
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Labensky • Hause • Martel
Cutting a Chop from a Pork Loin
2 Use the cleaver to chop through the chine bone.
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publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Cutting a Chop from a 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.
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Tying a Boneless Pork Roast
1 Wrap the loose ends of the string around the pork loin and tie it with a double knot.
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Labensky • Hause • Martel
Tying a Boneless Pork Roast
2 Make a loop and slide down over the roast to approximately 1 inch (2.5 centimeters) from the first knot.
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Labensky • Hause • Martel
Tying a Boneless Pork Roast
3 Make another loop and slide it down. Continue in this fashion until the whole roast has been tied.
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Tying a Boneless Pork Roast
4 Turn the roast over and cut the string, leaving enough to wrap lengthwise around the roast to the original knot.
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Tying a Boneless 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.
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Tying a Boneless 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.
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Tying a Boneless 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.
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
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
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
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
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publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
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