Meat Cuts and Marinades

It commonly splits into three section: the rib, sirloin, and loin center.

• Loin

• shoulder

• jowl

• leg

It is cut from the pig’s cheek.

• Loin

• Jowl

• shoulder

• leg

These will add flavor to your favorite meat and make it more tender and  juicy.

• dry-heat method

• moist-heat method

• steaming

• Marinades

It refers to any cooking technique where the heat is transferred to the food item without using any moisture.

• Dry-heat method

• Dry-heat method

• boiling

• steaming

The moist-heat cooking technique that employs hot steam to conduct the heat to the food item.

• dry-heat method

• Boiling

• Steaming

• grilling

This sweet, fruity marinade has the power of pineapple and vinegar to work its way into the meat.

• Pork Rib Marinate

• Pineapple Marinade

• Teriyaki Marinade

• Mustard-Vinegar Marinade

This marinade is a blend of garlic, herbs, olive oil, soy sauce, brown sugar and Dijon mustard.

• Mustard-vinegar Marinade

• Teriyaki Marinade

• Pork Chop Marinade

• Pork-Rib marinade

This marinade uses a delicious pork rub combined with corn syrup and vinegar to create a flavorful marinade.

• Jamaican Jerk Marinade

• Pork-Chop Marinade

• Mustard-vinegar Marinade

• Pork-Rib Marinade

This marinade tenderizes and adds amazing flavor. It works really well on poultry or poultry, it can also be used on vegetables or vegetable substitutes like tofu o seitan.

• Teriyaki Marinade

• Mustard-Vinegar Marinade

• Pineapple Marinade

• Pork-Chop Marinade

It is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin and sugar.

• Teriyaki Marinade

• Pork chop Marinade

• Jamaican Jerk Marinade

• Pineapple Marinade