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11.06.2006

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DigsMagazine.com.

this little piggie
an illustrated guide to pork cuts

by Yee-Fan Sun 
| 1 2 3 4 5 6 7

I've never been a terribly carnivorous sort, but I have to admit, my vegetable-heavy diet has long been the result more of laziness than any actual well-though-out ecological or ethical philosophy. Vegetables, see, have always struck me as just plain easier. No worries about giving myself worms or salmonella if I inadvertently undercook, for one thing. And for another, vegetables are easily distinguishable from one another when I browse for them at the market. A red pepper looks entirely different from a carrot looks completely different from a head of broccoli; I can get exactly what I want without thinking twice about it, bring it home and know what to do to turn it into a tasty meal.

Meat, on the other hand, I find just plain confusing. Stand in the meat aisle and thereís just way too dizzying an array of options that all look largely the same. Faced with this big hunk of pinkish-red ingredient versus that big hunk of pinkish-red ingredient, Iíve generally found myself at a bit of a loss as to how the heck to choose. In a panic, I tend to grab my familiar standby, the skinless boneless chicken breast.

There are a gazillion and one good things to do with a chicken breast, itís true, and when youíre only eating meat once or twice a week, it takes a while to make your way through the myriad options. But lately, I seem to have finally grown bored with the same old variations on a theme of chicken breast. Which is why Iíve been making an effort to explore the wide world of meat that lies beyond. One of my favorite discoveries: pork.

Pork is juicy and flavorful and amenable to a wide range of flavorings and cooking styles. Like chicken, itís also one of the more affordable meats, which is good news for those of us on a budget.

Looking to extend your meat repertoire and cook up some tasty pork at your next meal? Before you head out to the supermarket, check out our illustrated guide to the most common cutsÖ

oink oink: this way for the guide

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