Cooking Methods Of Pork And Beef

1. Cooking Methods Of Pork And Beef

2. Pork

3. Cuts of Pork

4. Jowl(豬頸肉) Characteristics • Much muscle activity • Contains little fat • Meat is elastic • Delicious to eat Cooking Methods • Suitable to use: Baking, stir-frying, shallow-frying, roasting

5. Jowl(豬頸肉) Dishes Barbecued Pork Jowl (炭燒豬頸肉) Stir-fried Shredded Pork Jowl with Assorted Vegetables (豬頸肉炒雜菜)

6. Collar Butt/ Blade (上肩肉/ 梅頭) Characteristics • Little muscle activity • Equal amount of meat and fats • Tender Cooking Methods • Suitable to use: Deep-frying, stir-frying, shallow-frying, steaming, roasting

7. Collar Butt/ Blade (上肩肉/ 梅頭) Dishes Honey Glazed Barbecued Pork (蜜汁叉燒) Steamed Minced Pork with Salted Duck Egg (鹹蛋蒸肉餅) Sweet and Sour Pork (咕嚕肉)

8. Loin (豬脊肉) Characteristics • Little muscle activity • Contains a moderate amount of fat • Tender • Easy to digest Cooking Methods • Suitable to use: Deep-frying, stir- frying, shallow-frying, steaming, roasting • Can also use: Boiling

9. Loin (豬脊肉) Characteristics Dishes • Often used to make tenderloin, filet and pork chop Tenderloin/ Filet (柳枚) Pork Chop Cutlet (吉列豬扒) Pork Chop (豬扒)

10. Loin (豬脊肉) Dishes Steamed Minced Pork with Preserved Vegetables (梅菜蒸肉餅) Congee with Preserved Egg and Pork (皮蛋瘦肉粥) Stir-fried Sliced Pork with Vegetables (雜菜炒豬柳)

11. Rumps And Leg Cuts(豬腿肉) Characteristics • Some muscle activity • Contains less fat • Quite tender • Often used to make ham Cooking Methods • Suitable to use: Deep-frying, stir-frying, shallow-frying, roasting, baking • Can also use: Boiling

12. Rumps And Leg Cuts(豬腿肉) Dishes Roasted Pork Leg (煙燻豬腿肉) Sliced Pork With Garlic Sauce (蒜泥白肉)

13. Spare Ribs(排骨) Characteristics • Some muscle activity • Contains more bones, less meat Cooking Methods • Suitable to use: Steaming, deep-frying • Can also use: Braising, stewing, boiling

14. Spare Ribs(排骨) Dishes Sweet & Sour Pork Ribs (糖醋排骨) Steamed Rice with Spare Ribs and Chicken Feet (排骨鳳爪飯)

15. Shank ( ) Characteristics Cooking Methods • Some muscle activity • Contains little fat • Tender • Suitable to use: Boiling

16. Shank ( ) Dishes Soup with Pork Shank and Sea Coconut (海底椰煲 湯) Carrot and Sweet Corn Soup with Pork Shank (紅蘿蔔粟米 湯)

17. Belly (豬腩) Characteristics • Contains a lot of fat • Tough Cooking Methods • Suitable to use: Braising, stewing • Can also use: Roasting

18. Belly (豬腩) Dishes Stewed Pork Belly with Taro (香芋炆扣肉) Braised Pork Belly with Tofu (火腩豆腐煲)

19. Pig Trotters(豬蹄) Characteristics Pig Trotters • Much muscle activity • Has a lot of skin but little meat • The top part of the pig trotter is known as the hock Hock (豬踭) Cooking Methods • Suitable to use: Stewing, boiling • Can also use: Roasting, baking

20. Pig Trotters(豬蹄) Dishes German Style Pork Knuckle (德國鹹豬手) Stewed Pork Hock with Red Fermented Bean Curd (南乳炆豬手)

21. Pig Trotters(豬蹄) Dishes Braised Pork Trotters (紅燒豬蹄) Boiled Pork Hock with Chinese Marinade (白切豬踭肉)

22. Beef

23. Cuts Of Beef

24. Chuck (牛肩肉) Characteristics • Much muscle activity • Has a lot of tendons and a moderate amount of fat • Firm, tough and elastic • Often used to make minced beef Cooking Methods • Suitable to use: Stewing, braising, boiling • Can also use: Roasting

25. Chuck (牛肩肉) Dishes Roasted Beef Chuck (烤牛肩肉) Beef Daube Provencal (紅酒燴牛肉) Rice with Minced Beef and Egg (免治牛肉飯)

26. Ribs(牛肋骨肉) Characteristics • Some muscle activity • Fats are evenly spread • Tender • Often used to make prime ribs and rib eye rolls Cooking Methods • Suitable to use: Roasting, shallow-frying • Can also use: Stewing, boiling

27. Ribs(牛肋骨肉) Dishes Roasted Prime Ribs (烤肋骨肉) Dry-aged Rib Eye Steak (安格斯肋眼牛排) Stewed Beef Ribs in Korean Style (韓式炆牛肋骨)

28. Strip Loin (牛前腰脊肉) Characteristics • Little muscle activity • Equal amount of fats and meat • Very tender • Often used to make T-Bone steak and sirloin steak Cooking Methods • Suitable to use: Roasting, grilling, stir-frying, shallow-frying

29. Strip Loin (牛前腰脊肉) Dishes Charcoal Grilled Sirloin Steak (炭燒西冷排) Charcoal Grilled T-Bone Steak (炭燒T骨牛排)

30. Tenderloin(牛柳) Characteristics Cooking Methods • Very little muscle activity • Contains less fat • Most tender part of the cow • Often used to make fillet mignons, tournedos, chateaubriands • Suitable to use: Roasting, grilling, shallow-frying, stir-frying

31. Tenderloin(牛柳) Dishes Beef Tenderloin with Mushrooms (白菌牛排) Filet Mignon (香煎菲力牛排)

32. Tenderloin(牛柳) Dishes Poached Sliced Beef in Hot Chili Oil (水煮牛肉) Beef Fillet in Chinese Style (中式牛柳)

33. Sirloin(牛後腰脊肉) Characteristics Cooking Methods • Less muscle activity • Contains some fat • Tender • Often used to make sirloin steak • Suitable to use: Roasting, grilling, shallow-frying, stir-frying

34. Sirloin(牛後腰脊肉) Dishes Beef Steak in Black Pepper Sauce (黑椒牛排) Beef Skewers (牛肉串燒)

35. Rump (牛臀肉) Characteristics Cooking Methods • Much muscle activity • Contains less fat and has no ribs • Firm, elastic, and a little bit tough • Often used to make rump steak and minced beef • Suitable to use: Braising, stewing, boiling • Can also use: Roasting, stir-frying, shallow-frying

36. Rump (牛臀肉) Dishes Steamed Beef Balls (山竹牛肉丸) Roasted Beef Rump (烤牛腿肉) Beef and Tomato Soup (蕃茄牛肉湯)

37. Brisket (牛胸) Characteristics • Much muscle activity • Contains less fat but more lean meat • Firm, elastic, and a little bit tough Cooking Methods • Suitable to use: Braising, boiling

38. Brisket (牛胸) Dishes Corned Beef (鹹牛肉) Rice Noodles in Soup with Beef Brisket Slices (紅燒牛肉湯河)

39. Flank (牛腩) Characteristics • Much muscle activity • Contains more fat • Tough Cooking Methods • Suitable to use: Stewing, braising, boiling

40. Flank (牛腩) Dishes Stewed Beef Flank with Turnip (蘿蔔炆牛腩) Curry Beef (咖喱牛腩)

41. Shank/ Shin ( ) Characteristics Cooking Methods • Much muscle activity • Contains less fat and more tendons • A little bit tough • Suitable to use: Boiling, stewing, braising

42. Shank/ Shin ( ) Dishes Osso Buco (義大利燉小牛膝肉) Soup with Beef Shank, Apple and Lily Bulbs (蘋果百合 湯) Spicy Beef Shank Slices (五香 )

43. Oxtail (牛尾) Characteristics Cooking Methods • Much muscle activity • Contains a lot of tendons and skin • The oxtail meat has a unique texture • Suitable to use: Stewing, braising, boiling

44. Oxtail (牛尾) Dishes Oxtail Soup (牛尾湯) Braised Oxtail (紅燒牛尾)

45. How To Choose And Cook Meat? • One should choose meat that is fresh

46. How To Choose And Cook Meat (1) Beef Fresh  Meat is red in colour  Fat is white in colour  The surface of the meat has some lustre  The meat is firm and elastic Not so fresh  Meat has turned black  Fat has turned yellow  Some blood or water is given out from the meat  Has a bad smell  Cannot bounce back after it is pressed, and with traces left behind

47. How To Choose And Cook Meat (2) Pork Fresh  Meat is pink in colour  Fat is white in colour  The surface of the meat has lustre  The meat is firm and elastic Not so fresh  Meat is dark red in colour  Meat is not elastic and soft  Has a sticky feeling after touching the meat  Has a bad smell

48. How To Choose And Cook Meat • Pork is more likely to have parasites than beef so it has to be completely cooked. • Choose cooking method according to the texture of meat, and the proportion of meat and fat.

49. End