PORK

Nicole Server
Pam Acha
Chingkay Gonzales
Patricia Prudon
Keith Luansing
 Pork is the culinary name for meat from the
domesticated pig.
 The term, as it refers to the flesh of the pig dates
from the middle English, derived from the
French word “porc” and the latin word “porcus”
which means pig.
 Pork is generally produced from young pigs (4-7
months old)
 Pork from male pigs can have a “gamey” taste
and scent that pork from sows don’t have.
 Much of pork is cured and made into ham,
bacon or sausage. Uncured meat is called
“fresh pork”.
 History
 The pig is one of the oldest forms of livestock
(having been domesticated as early as 5000BC
either in the near east)
 Pigs were mostly used for food but their hide was
used for shields and shoes, their bones were
used for tools and weapons and their bristles
were used as brushes
 All pigs descended from the wild boar
 Classification of Pigs
 Boar: An adult male pig kept for breeding
purposes
 Barrow: A male pig that has been neutered
or castrated
 Market Hog: A barrow or gilt raise for meat
production. It weighs 50-110 kg.
 Sow: An adult female pig
 Farrow: To give birth; For breeding purposes
 Gilt: A female pig that has not farrowed
 Piglet: A newborn pig. It weighs 1-2 kg
 Litter: A group of piglets born at
one time from the same sow
 Feeder Pig: A piglet after it is
weaned from the sow. Also
known as “weaner” pig
 Runt: The smallest piglet in the
litter
 Suckling Pig: A very young
piglet. Usually slaughtered at
<2 months old. Generally
weighs <15 kg
 Porker: A pig being fattened for
slaughter
PRIMAL CUTS
PRIMAL & FABRICATED CUTS
TAGALOG TERMS
 Boston Butt = Paypay
 Picnic Shoulder = Kasim
 Loin = Lomo
 Belly = Liempo
 Spare ribs = Tadyang
 Ham or Leg = Pigue
 Tenderloin = Solomilyo
 Hocks = Pata
 Trotters = Paa

Picnic Shoulder
 Includes foreleg and shoulder of the
hog, has high fat content
 Primary Cooking Method: Moist Heat
 Braising or roasting
 Fresh and smoked picnic shoulder –
smoked picnic shoulder also called
picnic ham
 Hocks “ankle” – lower meaty portion
of the front leg, ideal for flavoring
soups and stews
 Ground Pork
 Sausage meat
Boston Butt
 Pork that comes from the upper part of the shoulder
from the front leg.
 Primary Cooking Method: Dry & Moist Heat
 Braising or grilling

 Blade Steak – a.k.a. pork steak, a steak from a

roast cut that’s been sliced, rich in marbling,
 Shoulder Roasts (Boston Blade Roast) – a well-
marbled cut that becomes tender and flavorful
either roasted, braised or barbecued
 Ground pork – ground meat from Boston butt
 Sausage meat – seasoned ground pork often
enclosed in a casing
 Loin
 Primary Cooking Method: Dry & Moist Heat
 Grilling

 Loin roast – area of the pig between the shoulder and

the beginning of the leg
 Pork rib roast – aka. Rack of pork, from the rib area of
the loin which contains a bit more fat
 Tenderloin – most tender cut of pork, mild in flavor and
comes from the full pork loin
 When sliced crosswise the result would be
medallions
 Country-style ribs – meatiest variety of ribs, cut from
the sirloin or rib end of the loin
 Canadian-style bacon – comes from the lean, tender
eye of the loin, located in the middle of the back
Loin
 Chops – most popular cut from the pork
loin.
 Tagalog: Costillas
 Loin chops – from the lower back,
characterized by a T-bone shape with a bit
of tenderloin
 Rib chops – from the center of the loin in the
rib area
 Sirloin chops – came from the area around
the hip include the hip bone
 Top loin chops – above the loin chops toward
the head, T-bone chops with no tenderloin
 Blade chops – usually thicker and more
marbled and often butterflied.
Loin
 Crown roast –
formed from a
pork rib roast/
rack of pork that
is tied into a
circle, ribs up
 Back ribs – from
the blade and
center section of
the pork loin,
referred to as
baby back ribs
 Moremeatier than
spareribs
Ham
 Comes from a hog’s
underside after the
loin and spareribs
have been
removed
 Primary Cooking
Method: Dry &
Moist Heat
 Braising or grilling
 Fresh Ham
 Smoked Ham
 Ham Steaks

Belly
 Primary Cooking
Method: Dry &
Moist Heat
 Grilling

 Bacon – cured and

smoked pork
belly
 Pancetta – cured
pork belly
Spare Ribs
 Primary Cooking
Method: Moist
Heat
 Stewing

 Spareribs – comes
from the belly of
the hog
 Least meaty
variety of ribs
 Larger and
heavier than
baby back ribs
Jowl
 Primary Cooking
Method: Moist
Heat
 Jowl bacon
 Handling and Storage
 Fresh Meats:
1.Check purchases on arrival to ensure good
quality.
2.Do not wrap tightly to allow air circulation
between pieces (but cover cut surfaces to
prevent excessive drying.)
5.Do not open vacuum-packed meats until
ready to use.
6.Store at 32o to 36oF (0o to 2oC).
7.Keep meats separated in cooler and
worktable to avoid cross-contamination.

6.Use as soon as possible. Fresh meats keep well
for only 2 to 4 days. Ground meats keep even
less well because so much surface area is
exposed to bacteria. Cured and smoked
products may keep up to one week. Frequent
deliveries are better than long storage.
8.Don’t rescue meats that are going bad by
freezing them as it will not improve the quality
10.Keep coolers clean.

 Dishes
Bagnet
Baby Back Ribs
Sinigang na Baboy
Weiner Schnitzel
Sweet and Sour Pork