BROIL: Smoked ham slices; bacon and Canadian-style bacon. Chops, steaks, patties and Frenched tenderloin are best cooked by braising or panfrying, since these methods assure meat that is well done, tender and juicy throughout by the time it is browned on the outside.
PANBROIL: Smoked ham slices; bacon and Canadian style bacon. Chops, steaks, patties and Frenched tenderloin are not panbroiled for the same reason that they are not broiled.
PANFRY: Shoulder steaks; rib and loin chops; patties; Frenched tenderloin; smoked ham slices; bacon; Canadian-style bacon and liver.
BRAISE: Shoulder steaks; rib and loin chops; tenderloin; spareribs; hocks; patties; cubes; liver; hearts and kidneys.
COOK IN LIQUID: Spareribs; hocks; smoked ham; picnic; shoulder butt and shank; heart and kidneys.
Other Facts About Pork
For tenderness and appetite appeal, all pork should be cooked well done. Cuts marketed as cured meats are hams, bacon, Canadian-style bacon, shoulder butts and hocks. Frozen fresh pork may be stored at 0° F. or lower, 3 to 6 months; freezing is not recommended for smoked pork.
Recipes for PORK
