|
|
DOMINGOS MEAT PACKERS LTD. |
| Suppliers of Select Quality Fresh Ontario Pork | |
|
RR3, ARTHUR, ONTARIO, N0G 1A0 - TEL: 1 (519) 848-5882 |
 |
|||||||||||||||||||||||||||||||||||
|
PRODUCTS We are proud to supply:
Dry Heat Methods Roasting - is generally used for larger cuts, whereby the meat is cooked uncovered, on a rack in a shallow pan. Broiling or Grilling - is ideal for cooking single portion cuts like PORK chops or steaks under a broiler, on a grill or BBQ 7.5 to 12.5 cm from the heat Moist Heat Methods Braising - is the cooking method used for shoulder and leg cuts of PORK. Use a small amount of liquid, simmer covered over a low heat on stove top or in a oven Stewing - is the cooking method used for smaller pieces of PORK. Meat is seared first, then covered with liquid and simmered covered, over low heat on stove top or in a oven. Why
not try a Fresh Canadian Pork dish, tonight
|
||||||||||||||||||||||||||||||||||
 |
|||||||||||||||||||||||||||||||||||
Today's
PORK is full of flavour and is very versatile. It is delicious prepared
with a variety of accompanying flavours, from the tang of sweet and
sour sauce to the delicate accent of fruit such as apricot or orange.
The natural flavour of PORK lends itself to many recipes and styles
of cooking; your options are as varied as your imagination allows.
There
are two basic methods of cooking PORK -Dry and Moist Heat. The method
you choose depends on the PORK cut, personal preference and time.This site created and maintained by Zebananas.com,