OMG. I have a simple and satisfying meal. It perfectly bridges the season between summer and autumn. Braised Pork Sirloin with Tomatoes, White Beans & Sage. Sounds delicious and seasonal, right? But it also offers me an opportunity to discuss something I have not talked about in almost three years of writing this blog. Which is shocking to me. I mean how can there be any virgin territory in three years of blogging.
And I don't mean pork. This ex-virgin has been porked. In fact the word pork appears in 141 posts. That's is out of almost 700 posts. That's a pretty strong pork ratio. Oink. Oink! Wink, Wink!
No the subject I seem to have missed is talking about the myriad of pork cuts. Which is a bit shocking. I mean I have read Fergus Henderson's The Whole Beast: Nose to Tail Eating. I have even eaten nose and tail. My last post was jowl. But truth be told. Snout thru jowl to tail is fun information. But I suspect lots of us could use a bit of briefing on the more common cuts of the pig.
Seems like a good idea, but here I am three paragraphs into this post and I realize there is no freakin' way. There are just too many cuts of pork. I can't possibly discuss them all without you wanting to butcher me! Take ribs. Pork back ribs = pork backribs = pork country back bones = pork loin back ribs = pork ribs for barbecue = Canadian pork back ribs. These are all just different names for pork baby back ribs. All those names and I am not even including spare ribs!!









