Kidney, Pork
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The pork kidney is a single-lobed glandular organ, which is best taken from a younger animal to provide a milder taste and more tender meat. The kidneys from an older animal will have a dark reddish brown color and the younger animal's kidneys will be pale in comparison. Choose kidneys with a moist, even colored surface and firm texture.
Pork Kidney
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Kidney, Pork Glossary Term - Related Content
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Direct
Indirect
Understanding the two most popular grilling styles, Direct and Indirect, is essential for creating a perfect grilled entrée. There are instances when both Direct and Indirect methods are appropriate.
Our collection of pork recipes offers you a huge selection of pork chop recipes, grilled pork recipes, pork loin and ham recipes.
Tenderness Tips
Avoid freezing whenever possible to eliminate moisture loss that occurs during thawing. The moisture loss in thawing results in less tender meat.
Keep pork from drying out in the refrigerator by keeping it tightly wrapped.
The larger pork cuts will need to be carved into smaller pieces for serving. Before carving, the meat should stand for 10 to 15 minutes after it is removed from the heat source.
Checking doneness is accomplished in basically the same manner regardless of the cooking method you are using. While some methods are more accurate than others, there are certain cuts for which some methods will not be suitable.
Pork liver is generally available fresh or frozen. It is stronger flavored and not as tender as the liver from other animals.
The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg.
Also called picnic roast, the pork arm roast is a fresh cut that comes from the shoulder primal. Containing more fat than the blade Boston roast, a well trimmed arm roast provides a very rich flavor when roasted.
The skin of a pig that is deep-fried in lard to make light, crunchy chips. The chips are high in protein and contain no carbohydrates.
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