| basic: |
|---|
- get a nice pork loin 8 lb or so
- take off all the fat
- where the meat is at the edge of a strip of fat, after discarding
the fat, chop the lean for minced pork dishes
|
| cutlets: |
|---|
- cut 1/8 inch slices for pork cutlets
- jeff smith recommeds putting each cutlet between two plastic
boards, about 1/4 inch thick each, and pounding on the top one to
flatten the cutlet
|
| chops: |
|---|
- cut 1/2-3/4 inch slices for pork chops
|
| roast: |
|---|
- if desired, keep a 3 or 4 lb chunk for roasting
- roast on round rack in suitable skillet, at 350 deg F for
1 1/2 hrs, or until internal temperature reaches 170 deg F
|