Directions: |
Directions:ALWAYS use a meat thermometer as indicated in time and temperatures tables in roasting or using the rotisserie. Insert the thermometer at a slight angle so the tip is in the center of the roast but not resting in fat or on the bone or on the rotisserie rod. The meat should be removed from the heat and the rotisserie rod taken out when the thermometer registers about 5 degrees below the desired doneness.
TO ROAST:
1. Season with salt and pepper, if desired.
2. Place meat fat side up on rack in an open roasting pan.
3. Insert meat thermometer.
4. Do not add water. Do not cover. Do not baste.
5. Roast in slow oven 300º.
6. Roast to desired degree of doneness.
TO BROIL:
1. Set oven regulator for broiling. Preheat broiler, if desired.
2. Broil meat 4 to 6 inches from heat.
3. Broil until meat is brown on one side.
4. Season with salt and pepper, if desired.
5. Turn meat and cook until done.
6. Season, if desired. Serve at once.
TO PANBROIL:
1. Place meat in a heavy frying pan.
2. Do not add fat or water. Do not cover.
3. Cook slowly, turning occasionally.
4. Pour fat from pan as it accumulates.
5. Brown meat on both sides.
6. Season, if desired. Serve at once.
PORK MEAT (continued)
TO PANFRY:
1. Brown meat on both side in a small amount of fat
2. Season with salt and pepper, if desired.
3. Do not cover.
4. Cook at moderate temperature until done, turning occasionally.
5. Remove from pan and serve at once.
TO BRAISE:
1. Brown meat on all side in fat in heavy utensil.
2. Season with salt and pepper, if desired.
3. Add a small amount of liquid, if necessary.
4. Cover tightly.
5. Cook at low temperature until tender.
TO COOK IN LIQUID:
1. Brown meat on all side in own fat or lard, when desirable.
2. Season with salt and pepper, if desired.
3. Cover with liquid; cover kettle and cook below boiling point until tender.
4. Add vegetables just long enough before serving to be cooked.
|
This recipe for Pork Meat is from