What is your favourite cut of pork?!


Question: And how do you cook it?
I love gammon ,boiled on Coke ,then roasted-something that God
himself would love!


Answers: And how do you cook it?
I love gammon ,boiled on Coke ,then roasted-something that God
himself would love!

The tenderloin is my favorite.

I take mine and cut away the little bit of fat that s on it. I then slather it down with honey and mustard and sprinkle it generously with garlic powder. I place it in a baking dish and seal it tight with foil and bake it for about 4-5 hours on 250 degrees.

Once I take it out I let it sit about ten minutes and then I proceed to pull it with a fork. I let all the meat rest in the drippings to soak them up and then I drain the remaining drippings.

I then add my favorite BBQ Sauce, which happens to be Sweet Baby Ray's Chipotle and mix well. I make sure to have extra on the table for people to add if they want to.

Ready for sandwich's or just on the plate with a side of slaw and brunswick Stew.

loin roasted or grilled

i like the Quorn cut

Ribs, slowcooked with a dry rub.

Tenderloin grilled with adobo, lime, and honey is pretty good also.

The country style ribs, either barbecued, or braised with sauerkraut and dried mushrooms.

Leg of pork roasted
Shoulder casseroled in cider
Spare rib grilled

This is close to what I do, but a bit fancier.

PINEAPPLE PORK CHOPS
Printed from COOKS.COM

4 lean pork loin rib chops, about 1/2-inch thick
Salt
1 (8 oz.) can pineapple slices in juice, drained (reserve juice)
2 tbsp. brown sugar, packed
1/4 tsp. ground nutmeg

Heat oven to 350 degrees. Trim fat from pork chops. Lightly sprinkle both sides of pork with salt. Place pork in ungreased square pan or baking dish. Mix 2 tablespoons of the juice with the brown sugar and nutmeg; spoon half of the mixture over pork. Top with pineapple slices; spoon remaining mixture over pineapple. Cover and bake for 30 minutes. Uncover and bake, spooning sauce over pork occasionally, for 15 more minutes. Makes 4 servings.

PORK FILLET:

The pork FILLET is the best part: lean, easy to cook and lovely taste.

You can make casseroles with it, adding wine, species and cooking the meat - cut in small biting pieces - at first in a "bed" of garlic and onions in butter, then adding the rest of ingredients, i.e. some vegetables, perhaps some half peaches in syrup, tomato sauce, baked beans, 1 pint of liquid with some meat cube disolved, for example.

You can improvise. The important thing is that when you taste the liquid in which the casserole is going to cook, it has to be delicious.

Always give it a slow cooking time, 1 to 1 and half hour, just simmering. You can use a heavy casserole pot or use one of those casserole pots you can put in the oven.

Add some wine or other liqueur at the end...mmmm!

You can also cook this meat straight into a pan, with no added fat, and you will have a delicious "pork stake" to go with salads, potatoes or rice. Very healthy stuff!

Belly of pork,roasted till the skin is nice and crackly.

I like country style ribs and pork steak on the barbeue grill hope this helps





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