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PORK AND BACON � General preparation and cooking times

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PREPARING PORK

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Always rinse raw meat under cold running water then dry well on kitchen paper.

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It has become popular to trim all fat from various cuts of meat, both at the point of sale and in the home, however, we would recommend not doing so until after cooking has taken place as the fat adds enormously to both the cooking� process and the taste.

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The same goes for adding salt and other flavourings where pork is concerned. Whilst the old saying about �one always being able to add salt but not being able to take it out�� is true (there�s nothing worse than over salty food), the taste of� Pork, as with all foods, is enhanced by seasoning before and during cooking.� Adding salt afterwards just doesn�t produce the same taste. Pre salting doesn�t apply to bacon, as the curing process often eliminates the need to add extra salt during cooking.

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Always thoroughly cook Pork.

Basting during cooking is advantageous though not always absolutely necessary.

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CUTS, COOKING TIMES AND ALLOWANCES PER PERSON

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Roasting

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Suitable cuts: ���������� ��

�� ������������ �� ������������ Pork��� ����������������������� ��������������� Bacon

�� ���������������������������� Loin��� ������������������� �� ����������������� Sweet Cure Gammon

������������������������������� Whole or half Leg���� ����������� ��� Middle Gammon

�� ���������������������������� Spare Rib����������������� ����������������� Back and Ribs (Prime�

������������������������������������������������������������������������������������ Back)

����������������������� ����������������������� ����������������������� �����������

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Allowances: ������� 225-350g/ 8-12oz per person (with bone)

����������������������� ������ 175-250g/ 6-9oz per person (without bone)

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Cooking time: �

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Roasting Pork

Quick Roasting -� 200C, 400F, Gas mark 6

25 minutes per 450g/1lb� plus an extra 25 minutes

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Slow Roasting�� -� 180C, 350F, Gas mark 4

35 minutes per 450g/1lb� plus an extra 35 minutes

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NB��� When using a covered tin or wrapping in foil, increase the cooking time by 15-30 minutes.

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Roasting Bacon

Cover with foil for most of the cooking time - 180C, 350F, Gas mark 4

30 minutes per 450g/1lb� plus an extra 30 minutes

Uncover for the last 20-30 minutes

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Grilling and Frying

Pork

Grilling and frying Bacon

Always preheat the grill before cooking commences.

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Suitable cuts:����������

�� �������������������� Pork��� ����������������������� ������������������������ Bacon

����������������������� Cutlets��������������������������������������������� �� Gammon Steaks (Grill)

����������������������� Loin Chops������������ ��������������������������� Bacon Rashers

����������������������� Sausages�����������������������������������������

����������������������� Fillet��

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Allowances:������

�� �������������������� Pork��� ����������������������� ������������������������ Bacon

�� �������������������� 2� Cutlets per person������������������������ 1 Gammon Steak per�

������������������������������������������������������������������������������������� person

����������������������� 1-2 Loin Chops per person�������������� Bacon Rashers� 2-4 per�

������������������������������������������������������������������������������������� person

����������������������� 2-3� Sausages per person����������� �����������������������

����������������������� Fillet - 125-175g/5-6oz per person���

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Cooking time:

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Cutlets and Chops
4-5 minutes per side on high, reduce the heat, then cook for a
further� 5-7 minutes per side.
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Fillet
4-5 minutes per side on high, reduce the heat, then cook for a�
further� 5-7 minutes per side.
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Sausages
Prick with a fork to prevent the skins bursting. 10-15 minutes
turning frequently
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Bacon�������������������

Gammon Steaks

Snip the rind/fat in several places. 5-8 minutes per side under a�

moderate grill

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Bacon Rashers

2-4 minutes each side

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Boiling

Bacon

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Suitable cuts:�����������

�� �������������������� Bacon Joints

����������������������� Gammon

����������������������� Forehock

����������������������� Collar ����������������������������������������������� �����������

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Allowances:���

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100-175g/4-6oz per person without bone

225-350g/8-12oz with bone

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Cooking time:��������

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45 minutes per 450g/1lb plus 45 minutes extra in liquid which is barely simmering. This produces very tender meat.� If time is short, boil for 20 minutes per 450g/1lb plus 20 minutes extra.

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Casseroling or Stewing

Pork

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Suitable cuts: ����������

�� ������������������� Pork

����������������������� Belly of Pork

����������������������� Top of Leg

����������������������� Mince

����������������������� �����������

Allowances:��

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125-200g/5-7oz� per person

Mince� -� 100-175g/4-6oz per person

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Cooking time:

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1 � -3 hours depending on the dish

30 minutes to 2 hours depending on the dish for Mince

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Key techniques required to make this recipe

Chop to � To cut into pieces of approximately the same size.
Boil� - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Saut�� - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

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Freezing/Make ahead

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Tips, Options and Substitutions

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Main equipment required to make this Recipe

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Chopping Knife

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes�

General Pork Prep & Cooking Times

Pork Cuts

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