side of pork


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Noun1.side of pork - dressed half of a hog carcass
side of meat, side - a lengthwise dressed half of an animal's carcass used for food
side of bacon, flitch - salted and cured abdominal wall of a side of pork
pork belly - side of fresh pork
References in periodicals archive ?
During the competition, teams will be given three hours and 15 minutes to butcher a side of pork, side of beef, a whole lamb and five chickens.
INGREDIENTS 1.5kg (3lb) boneless pork belly, with rind For the marinade: 2tbs coarse sea salt 1tbs ground roasted Sichuan peppercorns 2tsp five spice powder 1tsp freshly ground black pepper 2tsp sugar METHOD PIERCE the rind side of pork with a sharp fork or knife until the skin is covered with fine holes.
T | | To download Ken Hom's booklet for Chinese New Year, visit www.kenhom.co.u CRACKLING CHINESE ROAST PORK (Serves 4-6) INGREDIENTS: 1.5kg boneless pork belly, with rind FOR THE MARINADE: 2tbsp coarse sea salt 1tbsp ground roasted Sichuan peppercorns 2tsp five spice powder 1tsp freshly ground black pepper 2tsp sugar METHODS: PIERCE the rind side of pork with a sharp fork or knife until the skin is covered with fine holes.
"There have been many myths associated with what we do, such as brewers putting a dead rat in a barrel while the cider ferments, or a side of pork.
But dishes like the masterful pan-seared scallops with a side of pork over cranberry-studded succotash belie the humble decor.
Anyhow, the side of pork is first divided into primal cuts: Hocks, head, ham, shoulder (picnic and Boston butt), belly, ribs, loin (further divided into rib end, center loin and sirloin end), all of which are then cut into gourmet portions with quick instructions on Roman bacon, and how to tie butcher's knots for fast rolling of boned cuts.