Description
The economic cousin of Osso - Porko Bucco is a thick chop taken with the bone from the hind leg of the pig. It is best suited to casserole or oven bake with other ingredients. On per person is usually enough.
Cooking Advice
Typically used for slow cooking.
Slow cooking can be done on the hob or in the oven, and allows the meat and vegetables (approx 350g (12oz) chunky root vegetables and 150ml (1/4 pt) liquid (eg stock, wine, cider, beer or water) per 450g (1lb) of meat) to simmer slowly, ideal for tendersing some of the tougher cuts. Cook in either a large heavy based saucepan or an ovenproof casserole dish with a tigh fitting lid.
Stewing is the hob method, for chunks of meat, in which all the ingredients are cooked in liquid , which when added just covers all the ingredients.
Casseroling is the oven method of stewing and to prevent it drying out should be cooked on a low heat - Gas 3, 170oC, 325oF for about 1- 1 1/2 hrs).
Allergy advice
None
Image courtesy of
www.lovepork.co.uk
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