Send the link below via email or IMCopy
Present to your audienceStart remote presentation
- Invited audience members will follow you as you navigate and present
- People invited to a presentation do not need a Prezi account
- This link expires 10 minutes after you close the presentation
- A maximum of 30 users can follow your presentation
- Learn more about this feature in our knowledge base article
Transcript of Pork
By: Valentina Romano
Honey-Garlic Pork Ribs
10 Min Cook Time: 1 Hr 30 Min Ready In: 1 Hr 40 Min
Original Recipe Yield 6 servings
4 pounds pork spareribs
1 cup honey
1 cup packed brown sugar
1/3 cup soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 teaspoon ground mustard
Cut ribs into serving-size pieces; place in a large resealable plastic bag. Combine remaining ingredients; pour half the marinade over the ribs. Seal bag and turn to coat; refrigerate for several hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade.
Drain and discard marinade from ribs. Place ribs on a rack in a greased shallow baking pan. Cover and bake at 350 degrees F for 1 hour. Drain. Pour reserved marinade over ribs. Bake, uncovered, for 30-45 minutes or until meat is tender, brushing occasionally with pan juices.
Homemade Pork Sausage
10 Min Cook Time: 10 Min Ready In: 20 Min
Original Recipe Yield 8 servings
2 pounds ground pork
2 teaspoons ground sage
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon brown sugar
In a bowl, combine all ingredients; mix well. Shape into eight 4-in. patties. In a skillet over medium heat, fry patties for 3-4 minutes per side until browned or until no longer pink in the center.
Roasted Pork Loin
20 Min Cook Time: 2 Hrs Ready In: 2 Hrs 20 Min
Servings: Yield 8 servings
3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper to taste
2 pounds boneless pork loin roast
1/4 cup olive oil
1/2 cup white wine
Preheat oven to 350 degrees F (175 degrees C).
Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.
Pork is not grated by the USAD, like for beef. Beef can get a grating of Prime, Choice, Select and ect. Pork is graded on size and gender of the animal.
Butcher Hog-Male or female raised strictly for meat. Weighs 195 to 320 pounds.
Barrow-Male butcher hog.
Gilt-Female butcher hog.
Sow-Female breeding hog. Weighs 300 to 700 pounds.
Stag-A castrated male hog. Darker meat. Weighs up to 700 pounds.
Boar-An uncastrated male used for breeding purposes. Darker meat. Weighs up to 1,000 pounds.
The normal hog of about 250 pounds can produce a 184 pounds carcass and about 140 pounds of retail cuts.
- They are about 45 pounds, have about 24% of the carcass, 26 pounds of cured ham, 2.3 pounds of fresh ham, 6 pounds of trimmings and 11 pounds of skin, fat, and bone.
- They can be about 35 pounds, 19% of the carcass, 19 pounds of cured bacon, 6 pounds of spareribs, 9 pounds of trimmings and 1 pound of fat. About 25 pounds are made into bacon.
- 34 pounds, 18% of the carcass, 3 pounds of baby back ribs, 11 pounds of boneless loin, 8 pounds of country style ribs, 6 pounds of sirloin roast, 2 pounds of tenderloin, 2 pounds of trimmings and 3 pounds of fat and bone.
- 16.6 pounds, 9% of the carcass 12.6 pounds of boneless picnic meat and 4 pounds of skin, fat, and bone.
- 14.7 pounds, 8% of the carcass, 4.4 pounds of blade steaks, 7.8 pounds of blade roast, 1.7 pounds of trimmings and 0.8 pounds of fat.
- 39.2 pounds, 22% of the carcass, 15.4 pounds of jowls, feet, tail, neck bones, etc., 22 pounds of skin, fat and bone and 1.8 pounds of shrink and miscellaneous loss.
- Trimmings and fat from all the cuts are ground into about 11 pounds of sausage.
Slaughtering depends on what the pig is used for. They are usually slaughtered between the ages of six to ten months. This depends on the breed and what the meat is going to be used for.
A suckling pig is a pig that has been fed by it's mother's milk. They are slaughtered by the ages of two to six weeks and they weigh 10 to 17 pounds.