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Know Your Cuts - Pork

  • Know Your Cuts - Pork
Q Guild butchers sell some of the best pork the UK produces so get the best out of it by following some of these simple tips.

Grilling or BBQ`ing Cuts
- Chops
- Leg, Loin or Collar Steaks
- Fillet medallions
- Belly Slices

Cooking Tips
For a succulent steak or chop, don`t overcook or prod during grilling.

Grill for no longer than a few minutes each side, depending how thick and always allow to stand after cooking to keep those lovely juices inside and not in the pan!

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Stir-frying
- Mince
- Strips which can be from a fillet, loin steak or pork chop
- Fillet cubed

Cooking Tips
Use either pre-cut strips, or if using steaks cut them thinly across the grain into 1cm strips, this prevents shrinkage and helps to tenderise. Have all the vegetables prepared prior to cooking the meat. Allow about twice amount of veg to meat. Heat 5ml of oil, add meat first and fry for about 4 mins or until just cooked through, then add veg and sauce and stif fry for another 2 mins. This ensures veg are still crispy and meat is not overcooked.

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Roasting
- Joints from the shoulder, leg, collar or loin
- Whole fillets or tenderloin (as they are sometimes called) can be roasted, but keep it to approx. 30mins, as it can dry out. A good tip is to wrap it in bacon to keep it tender.

Cooking Tips
To calculate cooking time allow 25-30mins per 500g weight and then add an extra 25mins

To achive the perfect crackling, dry the rind and using a sharp knie score deeply. Rub well with oil (vegetable, rape seed or nut) and salt. Open roast, and dont baste, to ensure crackling stays crunchy.

When joint is cooked allow to stand out of the oven for at least 10 mins to ensure a more succulent roast.

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Slow Cooking
- Leg daubes
- Knuckle
- Shoulder joint
- Cubes from the collar, shoulder or leg

Cooking tips
Slow cooking provides a great way to tenderise a joint and can be done in the oven or on the hob along with some root vegetables. Also a good way to use up all those veg in the bottom of the fridge.

Use about a pint of vegetable stock or any liquid of your choice including cider or white wine to add extra flavour. Just ensure the meat and veg are coated in liquid to start with and the ovenproof dish is covered with a lid or foil. Then allow to simmer for about 3hrs, or more if its on a real low heat or on the hob. Just check the liquid levels to ensure it doesn`t dry out.

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