Although you can grill the following cuts, we recommend cooking
in the oven for two reasons:
1. We have found that meat cooks more evenly and will be more
tender.
2. You don’t have to stand over it, leaving you to do
something else.
• Pork chops, rind on,
bone in.
• Loin of pork steaks,
boneless & rindless.
• Chump of pork steaks,
equal to rump steak.
• Pork tenderloin.
• Pork kebabs, with or
without a Chinese glaze.
Roasting
• Leg of pork.
• Shoulder of pork.
• Loin of pork, on or off
the bone.
Chefs tip: We have found that a nice way to cook
this is to loosen the pork away from the bone and re-tie it
so you get the flavour of the bone but it falls away when
you need to carve it.
• Chump of pork.
• Belly pork, scored and
all crispy.
Casseroling
• Diced
shoulder of pork.
• Pork leg steaks.
• Minced pork, perfect
for making your own meatballs.
• Chump of pork steaks.
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