cut of pork การใช้

• You can use any cut of pork or chicken.
• Among the leanest cuts of pork, for example, are the loins and tenderloins.
• I especially enjoyed the Parisian standby choucroute, sauerkraut served with different cuts of pork.
• It can be made from side and back cuts of pork or from pork belly.
• Dinuguan can also be served without using any offal, using only choice cuts of pork.
• Almost any cut of pork can be used, from the tenderloin to the shoulder or the loin.
• Pino slaughters pigs he raises near his home and sells cuts of pork at a Havana farmer's market.
• The tenders, the leanest cut of pork, usually come two to a package, each weighing about a pound.
• It began to refer to the cut of pork derived from the hind leg of a swine around the 15th century.
• It has a full supply of Italian groceries, and all other cuts of pork are properly lean and apple blossom pink.
• I assured him they were one and the same, but I could not identify what cut of pork he was considering.
• Her Italian-American meat sauce is made with extra virgin olive oil, San Marzano tomatoes and two cuts of pork.
• Fledermaus ( German for " bat " ) is a cut of pork from the ham bone which resembles the winged animal.
• Higher exports, particularly of more expensive cuts of pork, have kept pork prices high, said North Carolina State's Zering.
• MEATS _ All cuts of pork should be cooked to 160 degrees, although a fully cooked ham can be reheated to 140 degrees.
• Decent cuts of pork and beef cost from $ 2.57 to $ 3.43 a kilo, with good salami roughly double that.
• Combine it with water and sugar, and it convinces a lean cut of pork to retain its moisture as if it were marbled with fat.
• Choucroute garni, with its pungent, pale blond sauerkraut crowned by sausages and rose-pink cuts of pork, is the most famous dish of Alsace.
• As time progressed, and as plantation masters got whiffs of the good smells coming from the slave quarters, more choice cuts of pork and sausages were introduced.
• Down the road at the Meat Block, where owner Mike Lee sells 48 rabbits a week along with cuts of pork and beef, customers stream in steadily.