6—Lancaster Farming, Friday, Feb. ?1, 1958
For the
Farm Wife and
Fresh Pork, Now Plentiful, Rates
High in Taste, Nutrition Value
Fresh pork, now in plentiful
supply, usually is tender meat.
To make the most of it while the
supply lasts, the U. S. Department
of Agriculture suggests cooking
aimed at fine flavor, the least
shrinkage, and saving all possible
nutritive value. That mqludes
especially the important B-vita
mins in which pork rates high.
Fresh pork needs to be cooked
“done” all the way through to
bring out its rich flavor and as a
safety measure. But specialists
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Drawing Mar. 1
Family
e> plain that thorough cooking
doesn’t mean overcooking or
cooking at such high heat that
the meat is dry and hard. Low
cooking temperatures are recom
mended to help save nutrients
and the juiciness that make this
meat such good eating. Important
to remember is that pork is safely
done when all traces of pink color
have disappeared. One check on
doneness is to insert a fork deep
into the thickest part of the piece
and make sure that the juice it
draws out has no trace of pink.
For roasting an oven tempera
ture of 325 degrees is recommend
ed. Place the roast on a rack in
an uncovered shallow pan, fat
side up for self-basting. Add no
water. Season either before or
after cooking. Here’s how long to
allow for doneness; n an oven at
325 degrees a small pork loin of
two to three pounds takes about
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ised to produce them
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IVz to 2 hours; a five to seven
pound loin takes three to four
hours; a six to eight-pound fresh
ham, 4% to 5Vz hours. If these
cuts are boned and rolled, allow
10 minutes more a pound Also al
low more time if the meat is very
cold.
Look for specials on pork roasts ,
at jour market m February and
March. Most popular for roasting
is the pork loin. The center loin
cut, which corresponds to the T
bone section in beef, is the prize
roast. It is carved easily into
generous, meaty chop-shape por
tions Other loin roasts nb or
loin end contain more bone in
proportion to meat and generally
arc lower priced.
Some homemakers like to add
special flavor to these roasts. A
mixture of brown sugar, mustard
and vinegar can be spread over
the top before roasting.
HOW TO ROAST PORK
SHOULDER BUTT
Containing all the rich flavor
and good nutrition of the pork
loin roast and the new lean
look, too fresh pork shoulder
butt often is a more economical
bay. It is juicy, tender, and easy
to cook. It’s roasted the same as
pork loin, but requires more cook
ing time because of its chunkiness
and small amount of bone.
To roast a pork shoulder butt,
sprinkle it with salt and pepper
(allowing about one teaspoon salt
and one-eighth teaspoon peppeer
per pound of meat). Place the
meat, fat side up, on a rack in a,
shallow baking pan. Roast the
meat at 325 degrees allowing 45
tc 50 minutes per pound. Like all
fresh pork, the shoulder should
be cooked until well done for best
flavor. Fresh pork is cooked well
done when no trace of pink re
mains, or when a meat thermo
meter, inserted into the meat be
fore cooking, registers an inter
nal temperature of 185 degrees.
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Here’s a recipe for Pickled
poik roast, that is prepared m
much the same way as the lavor
ite German beef dish, Saucrbra
ten.
PICKLED PORK ROAST
5 pounds pork shoulder butt
2 cups white vinegar
2 tablespoons each, salt and
sugar
8 Peppercorns
1 teaspoon celery seed
2 bay leaves
2 cloves garlic, cut in halves
1 onion, sliced
10 cloves
Place pork in deep crock. Mix
vinegar, salt and sugar and stir
in peppercorns, celerey seed, bay
leaves, garlic, onions, and cloves;
pour over pork. Cover and refrig
erate 24 hours, turning several
times. Dram meat, reserving
marinade, and place on rack in
a shallow baking pan. nsert meat
thermometer, and roast at 325 de
grees until thermometer regis
ters an internal temperature of
185 degrees, about 3 to 3 Vz -hours.
Half an hour before meat is cook
ed, remove itf rom the oven,
score fat and stud with cloves.
Pour over the meat one-half cup l
of the reserved marinade and re
turn to oven to finish cooking.
Baste with more of the marinade
at 10 minute intervals during the
remainder of cooking.
A roast pork shoulder tastes
wonderful when given a fruity
coating during the cooking period
such as in the following recipe;
* PINEAPPLE-SAUCED
PORK ROAST
4 to 5 pounds pork shoulder
roast
3 tablespoons brown sugar
Vz teaspoon salt
V* cup vinegar
14 cup water
Vz cup catsup
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Landisville, Pa.
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1 can crushed pineapple (8%
ounces)
1 tablespoon soy saucee
Place roast, iat side up, on a
rack m a shallow roasting pan,
Koast uncovered, m a 325 degieo
oven 45 to 50 minutes per pound,
or until the internal tempera
ture as measured by a meat
thermometer registers 185 de
grees F Meanwhile, combine salt
and sugar, and stir in vinegar,
dater, catsup, pineapple and soy
sauce. Cook five minutes, stirring
constantly. About an hour before
end of roasting time, pour sauce
over the meat, and baste every 20
minutes by spooning sauce from
bottom of pan. Skim off fat from
sauce in pan, and serve with cook
ed meat.
(Continued on page seven)
She’s lucky she has a fire
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