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2 or 3 meals to cook today

Discussion in 'Cookery' started by tassiegirl, Feb 6, 2011.

  1. I'm about to go to the supermarket and need to buy food so I can make a few different meals to freeze as I'm too lazy to cook much during the week.

    I fancy some pork but can't remember what to best cut is that would be versatile enough to slow roast and use in things like a stir fry or fajitas etc? Is it a shoulder?
     
  2. I'm about to go to the supermarket and need to buy food so I can make a few different meals to freeze as I'm too lazy to cook much during the week.

    I fancy some pork but can't remember what to best cut is that would be versatile enough to slow roast and use in things like a stir fry or fajitas etc? Is it a shoulder?
     
  3. nick909

    nick909 Star commenter

    Leg or shoulder are most versatile.
    Cuts like loin or fillet are great for roasting or quick cooking, but will dry out in a slow braise, whereas hocks or belly are great for slow cooking but will still be tough after a quick cook.
     
  4. As nick said, leg or shoulder.
    Don't choose loin or fillet - they are only for quick cooking.
    Belly pork is a very cheap cut but you must cook it slowely.
    The basic rule to remember is which part of the body does the meat come from - if it was used a lot, cook it slow, it was used a little, cook it quick.
    i.e. shoulder or legs, cook them slow, fillet (from the back) and loin (top of the leg) need quick cooking.
    Belly has no muscles and more fat - cook it slow for maximum taste.
     

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