PORK MEAT
PORK:
Fresh prok is at its heart from September to April in the cooking period,great care must be taken
The part of pork's meat and its uses:
sn. part/cut uses /method of cooking
1 leg roasting,boiling frying
2 loin " grilling, "
3 spare rib roasting,grilling
4 belly boiling,grilling,bbg
5 shoulder boiling,roasting,baking,stewing
6 head boiling
9 kidney grilling,saweeing
10 liver grilling
QUALITY
-Flesh should be pale pink
-bones must be small and pink kish white
-fat should be white and firm
-skin should be smooth
by santosh
Fresh prok is at its heart from September to April
The part of pork's meat and its uses:
sn. part/cut uses /method of cooking
1 leg roasting,boiling frying
2 loin " grilling, "
3 spare rib roasting,grilling
4 belly boiling,grilling,bbg
5 shoulder boiling,roasting,baking,stewing
6 head boiling
9 kidney grilling,saweeing
10 liver grilling
QUALITY
-Flesh should be pale pink
-bones must be small and pink kish white
-fat should be white and firm
-skin should be smooth
by santosh
LINK REFER.SANTOSH
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