Published on: Mar 4, 2016
Transcripts - Popular pork
Popular PorkThe robust pig is an iconic figure in many gastronomies of the world.From Spain to Korea, dishes make use of pork and pork products. It ispart of everyday dishes, unusual delicacies and snack items (pork flossanyone?), and festive menus. From the snout down to the tail, nothinggoes to waste when a pig is slaughtered, sold to the market andcooked.Some popular pork dishes make use of tender pork cuts, such as theBoston butt for the pulled pork sandwiches and the pork belly for Italianporchetta. The whole pig itself can become a main dish—roasting it is abig tradition in Cuba, Puerto Rico, Hawaii and the American deepsouth, China, United Kingdom, and the Philippines (Wikipedia).While fresh pork is preferred, cured and salted pork also figuresprominently in many cuisines. Render the pork fat and fry the pork skinand you get lard for use in the kitchen and pork rind as a tasty, crispysnack at all hours.Pulled Pork SandwichesPork made into a sandwich gets its name from how tender the porkgets after a long, slow braise in sauce—you pull it apart, fill a bun withthe meat and some barbecue sauce and enjoy.Roasted Suckling PigThe whole roasted pork is not your ordinary, everyday dish. It takeshours to prepare and cook so in most cuisines of the world, it is aspecial occasion dish where people gather to share the gloriousness ofpork.Pork Barbecue on SkewersIn many countries, the easiest and tastiest way to eat pork is onskewers. The pork meat is cut into cubes, marinated, hooked onbamboo or metal sticks, grilled and basted in sauce. It is also known askebabs, satay, souvlaki, and pinchitos.Pork FlossKnown as rousong in China where it originated, the pork floss hasbecome quite popular in other countries as well—as a snack ortopping to the ubiquitous bread roll.Pork RindCrisp and addicting, pork rind is made by frying the dried skin until itpuffs up and gets a bit crisp.Pork Lard
Lard refers to the fat rendered from the pig. An important source oflard, the leaf lard, is taken from the fat surrounding the pig’s kidneys. Itis often used in suet pastry and other flaky pie crusts as shortening.