Chinese pork recipes & Cooking pork dishes

Chinese pork recipesPork is the culinary name for meat from the domestic pig (Sus domesticus). The word pork often denotes specifically the fresh meat of the pig, but can be used as an all-inclusive term which includes cured, smoked, or processed meats (ham, bacon, prosciutto, etc.) It is one of the most-commonly consumed meats worldwide,with evidence of pig husbandry dating back to 5000 BC.

Pork is eaten in various forms, including cooked (as roast pork), cured or smoked (ham, including the Italian prosciutto) or a combination of these methods (gammon, bacon or Pancetta). It is also a common ingredient of sausages.

Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork.Originally intended as a way to preserve meats before the advent of refrigeration, these preparations are prepared today for their flavors that are derived from the preservation processes. In 15th century France local guilds regulated tradesman in the food production industry in each city. The guilds that produced charcuterie were those of the charcutiers. The members of this guild produced a traditional range of cooked or salted and dried meats, which varied, sometimes distinctively, from region to region. The only “raw” meat the charcutiers were allowed to sell was unrendered lard. The charcutier prepared numerous items including pâtés, rillettes, sausages, bacon, trotters, and head cheese.

Cuts of Pork:
Fresh ham, which comes from the thigh, is very tender and lean. It is one of the most frequently used cuts of meat in Chinese cooking, often thinly sliced or cut into strips for stir-frying. Unlike many cuts of meat, fresh ham should be Pork recipessliced along (not against) the grain.Pork shoulder (shoulder butt and picnic shoulder) has more fat than fresh ham. It is also a very tender cut.Pork plate is also called belly pork or fresh, uncured bacon. It is a cut very much favored in Chinese cooking and has a distinctive flavor in boiled and steaming dishes. Pork plate consists of alternating layers of meat and fat. Its fat content is high, ranging from 45% to 68%. (Pork shoulder, in contrast, sometimes contains as little as 18% fat). People on low-fat diet should avoid this cut, but do not ignore recipes that call for it; simple substitute other leaner cuts of pork.

The entrails of pork are usually prized more than simple lean meat. Liver was considered a food in China long before Pork recipes people talked about vitamins. Kidneys, lungs, intestines, tripe, when rightly prepared, are very good indeed. Skin of pork can be cooked very tender and then it is food. Chinese cooks have a few simple ways to sweeten the entrails of pork further. Before cooking liver and heart, they place them in a bowl and pour running water over them for about 2 hours. They slice kidney thinly, dip in boiling water and then soak them in cold water for a little while.

  • Chinese Pork Recipes & Cooking Pork Dishes

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