also best way to cook .... cheers x
2006-12-05 22:44:10 · 13 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Well, it depends. On how many you are cooking for, and what you are cooking.
For long slow cooking, go for belly or shoulder
For stir fries, or a decent quick roast that'll be tender, go for a tenderloin fillet.
For 6 or more go for a fillet off a leg, any more than that go for a leg.
To cook, pork MUST be cooked through, no rare meat here please!
Leg - (get butcher to score skin for you) rub in oil and salt before cooking, aim for about 20-25 minutes per pound plus 20-25 minutes in a med oven gas 4-5, 180-200, let it rest. You can remove the skin for the last hour and put in at a higher temperature to get nice crispy crackling, you can always check cooking times on the aluminium foil box. Don't forget the stuffing and apple sauce! good luck
2006-12-05 22:53:27 · answer #1 · answered by merciasounds 5 · 1⤊ 0⤋
Spare rib pork chops as they are by far the cheapest and most versatile - fry, grill, stew, bake. They come with a small bone which is easily cut away. Enjoy! Mmm, might have some on Saturday when I finish my mutton!
2006-12-06 20:35:57 · answer #2 · answered by zakiit 7 · 0⤊ 0⤋
any kind of pork to me is grrrrreat.i love pork chops baked with shake and bake.i also like to take pork chops ,put them in a baking dish, cover with onion and a mixture of worchestershire sauce and bbq sauce. cover with foil and bake about an hour, depends on how thick they are.pork roasts are good too. they make grrrreat burritos.i cook mine in the pressure cooker and just shred it when its done and ad taco seasoning to it.
2006-12-06 00:50:52 · answer #3 · answered by ? 2 · 0⤊ 0⤋
Loin of pork is the best quality cut. You could baste it in a mixture of soy sauce and honey, or hoi sin sauce, slow-roast it, and serve with stir-fried veggies (also in hoi sin sauce) and boiled rice! Yummmmmy!
2006-12-06 12:53:22 · answer #4 · answered by Anonymous · 0⤊ 0⤋
Pork Lion -- roasted
2006-12-05 23:14:21 · answer #5 · answered by JusMe 5 · 0⤊ 0⤋
I assume you mean a roasting joint. If you want lots of crackling, you can't beat loin of point in my view. Half and hour per pound plus half an hour extra, 180 degrees C. I'm feeling hungry now!
2006-12-05 22:54:11 · answer #6 · answered by Andy 2 · 0⤊ 0⤋
I like Pork Chops with bone-in for grilling or pan fring
2006-12-05 22:47:20 · answer #7 · answered by Microstorm 2 · 0⤊ 0⤋
pork loin, roasted. score the skin and rub salt in it thst way u get the crackling.
2006-12-06 01:57:15 · answer #8 · answered by rebecca j 2 · 0⤊ 0⤋
What for? Roasting? Usually the shoulder has the nicest most tender and juicy meat.
2006-12-05 22:47:46 · answer #9 · answered by Cynical_Si 4 · 0⤊ 0⤋
i prefer the upper leg for roasting and crackling is always very nice
2006-12-05 22:53:03 · answer #10 · answered by srracvuee 7 · 0⤊ 0⤋