Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Pork  Pork is the meat from hogs  Hogs are usually butchered before reaching one year of age  Americans consume more pork than any other meat  Pork is leaner and healthier due to advances in animal husbandry  Pork is generally very tender with a delicate flavor

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved History In 1539 Spanish explorers brought hogs to Florida Hogs were shipped by the British to the colonies as early as 1639 During the war of 1812 the government shipped pork to hee soldiers in barrels stamped “US” This meat was obtained from a meat packer named Sam Wilson The troops called this meat “Uncle Sam’s Meat” which led to the nickname “Uncle Sam”

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Figure 17.2 The primal cuts of a hog.

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Primal and Sub-Primal Cuts of Pork  Shoulder Lower portion of the hog’s foreleg Known as the picnic ham Often smoked  Boston Butt Square cut located just above the primal pork shoulder Cut into steaks or chops Smoked Boston butt also known as cottage ham

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Primal and Sub-Primal Cuts of Pork  Belly Pork belly is located below the loin Produces spareribs and bacon  Loin Directly behind the Boston butt and includes the entire rib section, loin, and a portion of the sirloin area Lean, tender eye muscle Tenderloin Fatback

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Primal and Sub-Primal Cuts of Pork  Fresh Ham Primal fresh ham is the hog’s hind leg Accounts for 24% of the carcass weight Roasted fresh, or cured and smoked Shank portion is called the ham hock

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Pork  Pork can be cured, processed, or fresh  Pork products blend well with many different seasonings  Pork lends itself well to any dry-heat, moist-heat, or combination cooking method  Properly fabricated and prepared pork can be a nutritious meat

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Cuts to Cooking Methods  Shoulder Dry-roast or bake  Boston Butt Dry – broil, grill, or saute Moist - simmer  Bacon – dry –saute, moist-simmer combination-braise  Spareribs – combination – steam then grill  Loin- dry – roast, combination - braise  Fresh Ham

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Cuts to Cooking Methods cont.  Tenderloin – dry – broil or grill, saute, roast  Back ribs – combination – steam then grill  Loin chops – dry – broil or grill – combination – braise  Fresh ham – dry - roast

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Primal and Subprimal Cuts of Pork Pork Spareribs

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Primal and Subprimal Cuts of Pork Pork Back Ribs

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Primal and Subprimal Cuts of Pork Boston Butt

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Primal and Subprimal Cuts of Pork Pork Loin

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Primal and Subprimal Cuts of Pork Pork Tenderloin

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Primal and Subprimal Cuts of Pork Pork Loin Chops

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Primal and Subprimal Cuts of Pork Fresh Ham

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Procedure for Cutting a Center-Cut Pork Chop 1 Cut through the meat with the knife.

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Procedure for Cutting a Center-Cut Pork Chop 2 Use the cleaver to chop through the chine bone.

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Procedure for Cutting a Pocket in a Pork Chop Use the tip of a boning knife to cut a pocket.

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Recipe 17.7 Pork Loin with Prunes 1 Butterfly the pork loin.

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Recipe 17.7 Pork Loin with Prunes 2 Rolling the pork loin around in the filling.