Pork can be difficult to get right and the meat can quickly turn from juicy and succulent to dry and inedible with just the slightest overcooking. So, what you need is a handy guide showing you exactly how to cook pork, from roast ham to chops, to sirloin.
Broil or Braise?
This pork infographic from the US National Livestock and Meat Board, which has something of a retro feel and reminds us of the sun–faded posters you sometimes see in butchers’ windows, lists 43 cuts of pork, where they come from on the animal and the best cooking method for each.
Did you know, for instance, that loin, rib, blade and butterfly chops can be broiled, braised, pan–broiled or pan–fried, whereas a sirloin should only be braised? Or that diced pork is better braised?
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