Asian butchers have a different way or style of cutting. Presentations are totally out. I personally think they should follow some of the techniques being practised in the Western countries. Avery good example is this pork chop which I have just cooked. It's so dry, hardly any fat at all in the meat.Western butchers would
normally leave some fat along the fringe of the chop, as well as some rib and back bones.
The pork fat will give that extra flavour cum moisture and the boney part will enhance that chunkiness.T bone steak is one good example. Eventhought this dish was a bit dry , my children were well pleased with the difference.Served well with cream of mushroom soup.
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