INTRODUCTION TO PORK COOKERY

• Anatomy and Butchery
• Fabrication
• Cream soups, brown sauce derivatives
• Marinades and meat cookery

PORK OVERVIEW

• Butchered at young age so tender meat
• Americans consume pork more than any other meat
• - 1) chicken 2) beef 3) pork

PIGS BRED FOR SPECIFIC CUTS

• Bacon, fat and prosciutto
• Prosciutto- iberico
• Kurobuta- asian pig

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PORK SHOULDER

• Aka- picnic (lower portion foreleg)
• 20% of weight of carcass
• Cooked any method
• Least tender cuts of pork
• Purchased smoked or fresh

BOSTON BUTT

• Used mostly for sausage- good fat ratio
• 7% of carcass weight
• Cut into steaks and chops
• Small amount of bone
• Moist and dry cook methods

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HAM

• 24% of weight. Large muscles, small connective
• Shank- smoked ham hocks
• Often cured and smoked
• Loaded with Nitrates

LOIN

• Includes entire rib section- full half, baby back
• Directly behind boston butt
• Most tender cut- not smoked or cured typically
• Moist and dry cook methods
• Ribs, Loin (canadian bacon)

FABRICATED CUTS FROM LOIN

• Pork chops
• Pork tenderloin
• Pork back ribs (- Baby, St. Louis, Spare

SOUPS

• cream soup is puree + cream
• Bisque is shellfish, tomato and cream
• Clear soup- consome
• Chowder- chunky- different types
• Cold soups- vichyssoise

BROWN SAUCE DERIVITES

• Leading sauce + additive = derivitive
• Demi glace- reduced by 1/2
• Glace- reduced all the way. Classic way?
• Alcohol- cook out
• Marinade- includes acid. Sauce? Brine?