Pork Cuts: Where they come from and how to cook them
Different parts of the world use different terms for meat. It can be confusing when you go to the store, or read a Canadian grocery store advertisement or weekly flyer for a cut of meat, research it on the internet and find conflicting terms. Even more conflicting is when you go to the Chinese grocery store and find the Chinese name that may or may not correlate with the English name. You can see these terms in the weekly Chinese grocery ads. Such is life living in Toronto, Canada, in a large Chinese community.
This Oster meat slicer model 319-66 is not professional but does the job well enough. It is a little hard to adjust and clean, but was inexpensive.
Big Boss likes to stir fry, and so if I cut the meat too thickly, I catch hell. Yes, small but terrifying, and I am not talking about the knife. We want fresh meat sliced very thinly for Chinese stir fry, or for Korean hot pot. Thin enough to be translucent. How do you do this with fresh meat? Buy pork loin, drain liquids, cut in half, freeze, slice with meat slicer, and then if you wish, vacuum seal in small bags, then refreeze.
