2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
There are no two opinions on the issue that pork is preferred by all Bulgarians. Despite the typical Bulgarian fairy tale, with which we often characterize the winter table with "pork with wine", this does not prevent us from preparing it in the summer. Served not necessarily with red wine, but with white or cold beer.
Regardless of which season you consume pork, it is important to know which part of the pig is suitable for whatso as not to make steaks "like soles". This is the purpose of our current article.
We start with the most dietary part of the pig, namely the pork fillet.
Pork loin
Pork loin or bon fillet are suitable even for dieting, because this part of the pig has virtually no fat. For this reason, it will be quite difficult for you to prepare steaks from it. But not impossible. It is important to be very careful not to keep the steaks on the fire for too long (grill, barbecue, pan) so that they do not dry out, as well as to marinate them.
However, if you do not want to risk wasting meat, which is the most expensive part of the pork, it is better to cook it in the oven with sauce, pork soup, or in a casserole with pork.
Pork Fish
You have probably heard the saying "my favorite fish is the pork fish" and there is nothing strange in such a statement. This is the meat from the front of the back of the pigwhich is located just behind the neck and is especially delicious. The fish is especially suitable for steaks, as well as for the preparation of the famous Viennese schnitzel. Apart from the name pork fish, you can also find it as a pork chop.
Pork Neck
Hmmm, grilled neck steaks - we just anticipate their taste. As this meat also has fat, it is especially suitable for grilling or barbecue, because it is the fat that makes it both juicy and protects the meat from drying out. It is also suitable for soups and stews.
Pork shoulder
The shoulder is the preferred meat for cooking, but it is not so suitable for grilling. You can safely use it for soups and broths, for pork with leeks and rice and for everything else that comes to mind. It is also suitable for larding, marinating, etc. After such processing you can serve it either whole or together with a suitable garnish (mashed potatoes, potatoes, stewed vegetables, rice, etc.). Enjoy!
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