Your butcher can butterfly the pork loins for you (slice them in half lengthwise almost all the ... a thin log that runs along the center of each loin. Roll up the pork loins and tie them with ...
These boneless ribs come from where the pork loin and shoulder meet ... These ribs are actually created by splitting a chuck ...
Pork rib roast (also called rack of pork) is taken from the rib section of the loin, which is an area that contains a substantial amount of fat. The pork comes bone-in with about eight ribs that ...
If the butcher does not remove the backbone or the rib bones, the pork roast ... it’s best to prepare a half-pound of ...
With a very sharp knife, cut the loin lengthwise to within 1/2 inch of the bottom of the pork, cutting to but not through the other side. Open the cut pork like a book and repeat with each half.
Have the butcher cut the pork spare ribs into pieces ... Cut the bird’s-eye chilli in half lengthwise and scrape out and discard the seeds. Slice the chillies into 3mm (⅛in) pieces.