Pork

Pork

By
From
Encyclopedia of Food and Cookery

Pork sold in butchers’ shops is from young animals and is a tender meat. Good pork should have pale pink, fine-grained flesh, pearly white fat and thin, smooth skin.

It used to be considered essential to cook pork thoroughly but modern commercial methods of feeding and raising pigs have made this unnecessary. Small cuts, grilled (broiled) and fried, are more succulent if not cooked too well done; however, most people still enjoy a larger cut best if it is served traditionally well cooked.

See Meat for amount to buy, factors determining tenderness, testing meat for doneness, carving, etc.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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