PORK
AND BACON � General preparation and cooking times
PREPARING
PORK
Always
rinse raw meat under cold running water then dry well on kitchen paper.
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.
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.
Always thoroughly cook
Pork.
Basting
during cooking is advantageous though not always absolutely necessary.
CUTS,
COOKING TIMES AND ALLOWANCES PER PERSON
Roasting
Suitable
cuts:
Pork
Bacon
Loin
Sweet Cure Gammon
Whole or half
Leg
Middle Gammon
Spare Rib
Back and Ribs (Prime
Back)
Allowances:
225-350g/ 8-12oz per
person (with bone)
175-250g/
6-9oz per person (without bone)
Cooking
time:
Roasting
Pork
Quick Roasting
- 200C, 400F, Gas mark 6
25 minutes per 450g/1lb
plus an extra 25 minutes
Slow
Roasting
- 180C, 350F, Gas mark 4
35 minutes per 450g/1lb
plus an extra 35 minutes
NB
When using a covered tin or wrapping in foil, increase the cooking time
by 15-30 minutes.
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
Grilling
and Frying
Pork
Grilling and frying Bacon
Always
preheat the grill before cooking commences.
Suitable
cuts:
Pork
Bacon
Cutlets
Gammon Steaks (Grill)
Loin Chops
Bacon Rashers
Sausages
Fillet
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
Cooking
time:
Cutlets and Chops
4-5 minutes per side on high, reduce the heat, then cook for a
further 5-7 minutes per side.
Fillet
4-5 minutes per side on high, reduce the heat, then cook for a
further 5-7 minutes per side.
Sausages
Prick with a fork to prevent the skins bursting. 10-15 minutes
turning frequently
Bacon
Gammon
Steaks
Snip
the rind/fat in several places. 5-8 minutes per side under a
moderate grill
Bacon
Rashers
2-4
minutes each side
Boiling
Bacon
Suitable
cuts:
Bacon
Joints
Gammon
Forehock
Collar
Allowances:
100-175g/4-6oz
per person without bone
225-350g/8-12oz
with bone
Cooking
time:
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.
Casseroling
or Stewing
Pork
Suitable
cuts:
Pork
Belly of Pork
Top of Leg
Mince
Allowances:
125-200g/5-7oz
per person
Mince
-
100-175g/4-6oz per person
Cooking
time:
1
� -3 hours depending on the dish
30
minutes to 2 hours depending on the dish for Mince
|
