Moroccan Style Scotch Fillet Steaks Pork in Black Bean Sauce Pork Stir Fry

Books for Cooks and Cooking Books Tasty recipes for Pork, Ham and Bacon Cooking Pork Quickly Pork is available in a number of cuts. Tender cuts like medallion and schnitzels can be cooked quickly by grilling, pan frying or pan grilling Grilling Preheat the grill. Use the highest heat possible when grilling as lower temperatures dry and toughen the meat Cut through the layer of connective tissue along the edge of medallions and butterfly steaks at about every 2 cm to prevent curling Place the pork on a very lightly greased grill rack and slide under the grill. Pork 1 cm to 4 cm thick should be grilled about 5 cm from the heat, thicker cuts at 8 cm to 10 cm away and for longer Turn to finish cooking, use a longer time for thicker cuts Check that the pork is cooked, it should feel firm when pressed and the juices should be clear. Serve immediately Pan Grilling Heat a heavy based frying pan. If the pan does not have non-stick finish, grease the surface very lightly Add the pork and cook over a moderate heat Turn and cook on the other side. Serve immediately Pan Frying Preheat a small amount of oil or butter (preferably clarified butter) in a heavy based pan Dry the surface of the pork or coat with flour or bread-crumb. Add the pork to the pan and cook over a moderate heat, turning once, until golden brown Stir Frying Slice or dice the pork. Marinate if liked. Heat a little oil in a wok or heavy based frying pan. Add the pork. Cook over a high heat for about 2 to 5 minutes, depending on the thickness of the meat. Stir the pork continuously www.searchspa.com | terms / contact us Edmonds Cook Book Buy the Edmonds Cook-Book. Every NZ home should have one