Pounding of meat is performed for various purposes. Meat is pounded to tenderize, to even out the thickness of some cuts so that they cook more evenly, and to form cutlets. A mallet is often used to pound the meat and there are many different types of mallets available. If you do not have a mallet, use the bottom of a heavy bottle or pound with a rolling pin.
This process is used primarily for presentation purposes. It provides an attractive piece when served. Frenching is the cutting away of the fat, gristle and meat at the end of the bone on rib chops, crown roasts and rib roasts.
Barding is used on very lean cuts of meat that will be roasted to provide moisture while cooking. Very thin slices of pork fatback or bacon are wrapped around the outside of the roast and then are tied to secure in place. The fatback or bacon is generally discarded when the meat is done cooking.
Ground pork is not as readily available as ground beef but on the occasions that you need it you can easily grind it yourself. By grinding it yourself, you can be sure of what cut of meat is used and how lean it is but be sure to trim gristle and tendons before grinding. Do not grind meat until you are ready to use it because ground meat deteriorates in quality rather quickly. Several methods used for grinding meat are shown below.
When trimming the fat from the cuts before grinding, it is best to leave a little fat with the meat to add flavor and tenderness to the ground meat. It can have additional flavor added once the meat is ground by adding flavorings such as garlic, onions, herbs, and spices.