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Fried Pork
Fried pork is pork which is fried. List of fried pork dishes * Stegt flæsk, fried pork belly from Denmark that is generally served with potatoes and a parsley sauce (persillesovs) * Griot, a Haitian staple dish consisting of pork shoulder which is marinated in citrus, braised, and deep-fried * Tonkatsu, a Japanese food which consists of a breaded, deep-fried pork cutlet * Kotlet schabowy, a Polish pork cutlet Pork cutlet may refer to: * Tonkatsu, a Japanese breaded pork cutlet * Dongaseu, a Korean breaded pork cutlet * Kotlet schabowy, a Polish breaded pork cutlet See also * pork * cutlet Cutlet (derived from French ''côtelette'', ''côte'', " ri ... {{pork-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in the Western world, particularly in Central Europe. It is also very popular in East and Southeast Asia ( Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in Mainland China, for its fat content and texture. Some religions and cultures prohibit pork consumption, notably Islam and Judaism. History Pigs were domesticated in Mesopotamia around 13,000 BC. Charcuterie is the branch of cooking devoted to prepared meat products such as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frying
Frying is the cooking of food in oil or another fat. Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to make sure that the food is well-made, using tongs or a spatula, while sautéed foods are cooked by "tossing in the pan". A large variety of foods may be fried. History Frying is believed to have first appeared in the Ancient Egyptian kitchen, during the Old Kingdom, around 2500 BCE.Tannahill, Reay. (1995). ''Food in History''. Three Rivers Press. p. 75 The first record of frying technique in the western world had been traced from a painting in the 16th century which depicted an old lady frying an egg. Variations Unlike water, fats can reach temperatures much higher than 100°C (212°F) before boiling. This paired with their heat absorption properties, neutral or desired taste and non-toxicity, makes them uniquely valuable in cooking, especially frying. As a result, they are used in a wide variety of cuisines. Further advanta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stegt Flæsk
''Stegt flæsk'' () is a dish from Denmark consisting of fried pork belly and generally served with potatoes and parsley sauce (''persillesovs''). The dish is sometimes translated as 'pork strips' or 'crisp fried pork slices'.Andrew Stone, Carolyn Bain, Michael Booth, Fran Parnelpage 49 and page 53 Denmark Edition: 5, illustrated 2008, Lonely Planet , 364 pages The pork belly or "breast" cut of a pig is used for ''stegt flæsk'' and the strips are cut about 1/4 inch thick. In Danish cuisine ''Stegt flæsk'' is the national dish of Denmark and one of the country's most popular foodstuffs and has been described as "a dish of pork fat, and only pork fat, in parsley sauce." An "alternative guide to Denmark" from the British broadcaster BBC described ''stegt flæsk med persillesovs'' as fried slices of pork with fat served with parsley sauce and boiled potatoes."And for those who haven't had enough of old Porky Pig, the Danes also like ''stegt medister'', a thick sausage with mi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Griot (food)
Griot (french: griot, ht, griyo) is a dish in Haitian cuisine. It consists of pork shoulder marinated in citrus, which is braised and then fried. It is commonly served at parties. Griot along with ''diri ak pwa wouj'' (red beans and rice) is considered by some to be Haiti's "national dish." Etymology Griot may also be spelled ''griyo'', or ''grillots.'' Preparation Griot is usually made from pork shoulder. The meat is first washed then put in a mixture of citrus juices to add flavor. After being soaked in the citrus juices, the meat is marinated in ''epis,'' which is a mixture of Haitian herbs, vegetables, and spices. Next, the meat is either braised or roasted until tender. The cooking liquid produced is used in the preparation of an accompanying sauce, known as ''sòs ti-malis.'' Finally, the meat is deep-fried until golden-brown and crispy. Griot is almost always served with ''pikliz'' as well as rice or '' bannann peze''. See also * List of pork dishes This is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Citrus
''Citrus'' is a genus of flowering plant, flowering trees and shrubs in the rue family, Rutaceae. Plants in the genus produce citrus fruits, including important crops such as Orange (fruit), oranges, Lemon, lemons, grapefruits, pomelos, and lime (fruit), limes. The genus ''Citrus'' is native to South Asia, East Asia, Southeast Asia, Melanesia, and Australia (continent), Australia. Various citrus species have been used and domesticated by indigenous cultures in these areas since ancient times. From there its cultivation spread into Micronesia and Polynesia by the Austronesian expansion (c. 3000–1500 BCE); and to the Middle East and the Mediterranean (c. 1200 BCE) via the incense trade route, and onwards to Europe and the Americas. History Citrus plants are native to subtropical and tropical regions of Asia, Island Southeast Asia, Near Oceania, and northeastern Australia. Domestication of citrus species involved much hybridization and introgression, leaving much uncertainty ab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tonkatsu
is a Japanese dish that consists of a breaded, deep-fried pork cutlet. It involves coating slices of pork with panko (bread crumbs), and then frying them in oil. The two main types are fillet and loin. Tonkatsu is also the basis of other dishes such as ''katsukarē'' and ''katsudon''. Etymology The word ''tonkatsu'' is a combination of the Sino-Japanese word ''ton'' () meaning "pig", and ''katsu'' (), which is a shortened form of ''katsuretsu'' (), an old transliteration of the English word ''cutlet.'' History Tonkatsu originated in Japan during the Meiji Era in the late 19th century, a dish derived from European-style breaded and fried meat cutlets. European katsuretsu (loanword/gairaigo for cutlet) was usually made with beef; the pork version was created in 1899 at a restaurant serving European-style foods, named Rengatei in Tokyo, Japan. It's a type of yōshoku — Japanese versions of European cuisine invented in the late 19th and early 20th centuries — and was cal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Deep-fried
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used. Deep frying may also be performed using oil that is heated in a pot. Deep frying is classified as a hot-fat cooking method. Typically, deep frying foods cook quickly: all sides of the food are cooked simultaneously as oil has a high rate of heat conduction. The term "deep frying" and many modern deep-fried foods were not invented until the 19th century, but the practice has been around for millennia. Early records and cookbooks suggest that the practice began in certain European countries before other countries adopted the practice. Deep frying is popular worldwide, with deep-fried foods accounting for a large portion of global calor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork Cutlet
Pork cutlet may refer to: * Tonkatsu, a Japanese breaded pork cutlet * Dongaseu, a Korean breaded pork cutlet * Kotlet schabowy, a Polish breaded pork cutlet See also * pork * cutlet Cutlet (derived from French ''côtelette'', ''côte'', " rib") refers to: # a thin slice of meat from the leg or ribs of mutton, veal, pork or chicken # a dish made of such slice, often breaded (also known in various languages as a ''cotoletta ... {{Short pages monitor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kotlet Schabowy
Kotlet schabowy () is a Polish variety of pork breaded cutlet coated with breadcrumbs similar to Viennese schnitzel or Italian CotolettaMieczysław Czuma, Leszek Mazan. ''Austriackie gadanie czyli encyklopedia galicyjska.'' 1998, page 465. Quote: "...jedna z najpopularniejszych potraw w całej byłej monarchii austro-węgierskiej, w wersji wieprzowej, jako kotlet schabowy - w całej Polsce. Pierwotna nazwa ''costelette alla milanese'', gdyż potrawa (smażona na maśle) pochodzi z Włoch. Zwrócił na nią uwagę w czasie kampanii włoskich dowódca wojsk austriackich w Lombardii i Wenecji sędziwy marszałek Radetzky." and North and South American Milanesa but made of loin (with the bone or without), or with pork chop. There's also the Polish variety of the chicken breast cutlet coated with breadcrumbs looking somewhat similar, or the turkey cutlet coated with breadcrumbs (''kotlet z indyka'' ) made the same way. The history of the Polish pork cutlet ''schabowy'' dates back to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
