Pork is a meat with a delicate, delicate taste. It goes well with sour, salty and even sweet ingredients. Pork carcass can be cooked whole or divided into parts. Everything goes into the "business", from the patch to the hooves. Depending on what kind of cut you are going to cook, you should also choose the dish that you serve.
How are pork chops made?
Chops are perhaps the most sought-after parts of pork. They are obtained from the lumbar part of the animal. The largest and medium-sized chops are sold on the bone, the smallest are only the flesh framed by fat. Pork cutlets are made from them, they are beaten off and escalopes are obtained, various fillings are put in them and rolled into roulettes. If you wish, you can stew the chops, pre-frying until golden brown. Grilled chops are often made. Chops cooked in a pan are often served with a sauce obtained by deglazing the dishes in which the meat was fried, with wine, balsamic vinegar, and apple cider. In such a gravy, you can put a little sour cream or butter, enhance the taste with mustard or spicy herbs.
Pork fillet dishes
Many housewives love pork fillet. Cooking this cut requires minimal effort, although it is worth overexposing it a little, the meat becomes not juicy and soft, but dry and tough. To avoid this, fillets are marinated before heat treatment, using various types of acids - lemon juice, wine, aromatic vinegars. Another way to preserve the juice is to "seal" the fillet, that is, pre-fry it in a hot pan from all sides until golden brown. The meat prepared in this way is baked in the oven as a whole. You can also cut the fillets into small slices - these are called medallions - and fry them like small chops for a few minutes.
What to cook from a ham
The ham is an impressive piece of carcass. Ham is prepared from it, salted, boiled and smoked over fragrant shavings. It is baked whole, pre-marinated, and then stuffed with pieces of such spicy-aromatic vegetables as carrots or garlic. Handsome - baked ham is a frequent decoration of the festive table.
What to cook with pork belly
Pork belly is one of the most inexpensive parts of the carcass. Chopped into pieces, they put it in a stew and make broths from it, which are especially suitable for sour cabbage soup or bean soups. Stewed over low heat, the brisket turns out to be fragrant and lean, because during this time all the fat contained in it can be melted. Smoked brisket is an ingredient in many gourmet dishes. Italians prepare a magnificent dish of pork belly - porcetta - for it they sprinkle this cut thickly with finely chopped spicy-aromatic herbs, roll it into a tight roll, tie it with twine and leave it in a warm oven overnight.
How to prepare a scapula
The meat from the shoulder of the carcass contains exactly as much fat as is needed for good minced meat. It is from the ground scapula that various hamburgers, meatballs, natural sausages and terrines, and pie fillings are prepared. Having cut this meat into pieces, you can put it in stews, casseroles, various dishes of Asian, Mexican cuisine. Bake the shoulder and whole, after generously greasing with oil, salt and pepper.
Dishes from other parts of the carcass
Pork ribs are in great demand. They are boiled, then marinated, and then fried on the grill. Sometimes the ribs are fried in a pan or stewed, chopped into pieces, with various vegetables. The delicate but oily part is the neck. This is the perfect meat for kebabs. Rich jelly is obtained from pork legs. The baked pork head is also especially tasty, but not every housewife can afford this dish.
