Cutting pork medallions
This cookery skill is all about cutting pork medallions. This can be used in recipe such as pasta with pork medallions.
- Take the piece of pork fillet or loin and place it on the board you use for raw meat. Using a sharp knife, carefully and slowly trim away any excess fat or sinew, taking care to keep your fingers safe. Your butcher may do this for you.
- Next, in terms of cutting pork medallions, slice the pork into smaller circular shapes (1cm thick) to make pork medallions. Taking one at a time, lay the pork medallions on your board and, using the flat side of your knife, gently hammer out each pork medallion to about half its size again. This should give you some very thin pork medallions. You want pork medallions thin enough to cook very quickly in the pan.
Pork – did you know?
Here’s all you need to know about pork and it’s use in cooking across the globe (Wikipedia):
- Pork is the most commonly consumed meat worldwide, accounting for around 38% of meat production worldwide
- Evidence of pig husbandry dates back to 5000BC
- Pork may be cooked from fresh meat or cured over time
- Pork is a common ingredient in sausages
- In terms of cuts of pork, the pig is well known for being able to be used from nose to tail! Even the ears can be fried or baked after boiling!
Recipes using pork medallions
The following recipes use pork medallions – why not have a go at them?
Other recipes using pork
The following recipes use pork – why not give them a go?