STORIES FROM THE CULINARIA - Day 5 to 6

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Day 5 to 6 : Pork

We were given small portions of pork rib loin to process and cut into pork rib eye steaks. The cuts on the skin and fat is done to make sure the pork is cooked evenly flat on the pan. The serving portions were about 1 inch in thickness.

I must say that the meat of the pig is easier to cook but harder to process compared to meat of cows. Beef is tougher but it is actually manageable on the hands. Wait till I post my experience on lamb meat!

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