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Some different Cuts of Pork
Published 1965
Add a little imagination
Good plain cooking is not beyond the ability of any man, woman or child above the age of twelve. And yet, add a little imagination, a surprise ingredient, or a new cooking method, and everyday food can become gourmet fare. Experiment with pork, both fresh and cured - you’ll find that many of the recipes in chapter 12 will be new to you. Let them add interest to your menus.
Worthy of a Chinese war-lord, this noble porker is on display at the Au Petit Riche restaurant in Paris, ready to be cooked in any number of appetising ways. Almost every part of the pig can be used for some succulent food preparation: stuffed pig’s tail, pig’s trotters, tête de porc, brawn, pig’s liver and kidneys, as well as the more usual loin, leg and belly, are eaten fresh - either roasted, grilled or fried, or simmered lovingly en casserole.
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