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TLE - HE-COOKERY

Quarter 4 – Week 3 and 4

Cooking Meat Cuts (Pork)
TLE – HE- Cookery 10
Alternative Delivery Mode
Quarter 4 – Module 3: Cooking Meat Cuts (Pork)
First Edition, 2021

Introductory Message

This Self-Learning Module (SLM) is prepared so that you, our dear learners, can continue
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discussion are carefully stated for you to understand each lesson.

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tell you if you need to proceed on completing this module or if you need to ask your
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provided for each activity and test. We trust that you will be honest in using these.

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Use a separate sheet of paper in answering the exercises and test. Read the instructions
carefully before performing each task.

If you have any questions in using this SLM or any difficulty in answering the tasks in this
module, do not hesitate to consult your teacher or facilitator.

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Published by the Department of Education, SDO AURORA

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Assistant Schools Division Superintendent: Danilo M. Jacoba

Development Team of the Module

Writer: Lanie A. Bagapuro

Editors: Jonalyn O. Calado
Ma. Roselle S. Fajanilbo
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 What I Need to Know

This module was designed and written for the learners to help them identify the
different cooking meat cuts of pork.
After going through this module, the learner is expected to:
1. identify the market forms of meat and primary meat cuts for given recipe;
2. classify the cooking methods suitable to different meat cuts; and
3. apply cooking methods suitable for different cut.
TLE_HECK9-12PMC-IVb-g-31

Lesson 1 Cooking Meat Cuts (Pork)

This module will help you to know the different meat cuts especially in pork. In
this module, you will also know the types of marinades and methods of cooking
pork meat cuts.

What Is It

Pork is the most widely consumed and versatile protein in the world; it’s easy to
cook, adaptable to just about and recipe and very tender and juicy.
Pork is divided into large sections called primal cuts. These primal cuts are then
broken down further into individual retail cuts.
Pork is another choice, as far as meat type are concerned. Pork is divided from
pig and is classified as red meat. However, this meat is less fatty than beef.

MARKET FORMS OF MEAT

1. Fresh meat - meat taken immediately after slaughter without undergoing chilling.
It is the common form of meat sold in public markets.
2. Chilled meat – meat that has been kept to a temperature just above freezing at
1-30C within 24 hours after slaughter. This is available in supermarkets and
especially in meat shops.

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3. Frozen meat - meat cuts frozen to a temperature of -20C. Imported meat is sold
in this form, and texture is stone hard.
4. Cured meat – are meat products that have been treated with curing agent.
Example of this form are ham, bacon, tapa, tocino and sausage.
5. Processed meat – may include not only the processed canned meat, but also
frozen meat pies, rolled meats and other kinds in the convenience store food
shelves.
6. Canned Meat - Canned meat products are prepared by hermetically sealing
(preventing the escape or entry of air) the product in a container (usually tin
coated steel cans) and thermally processed to destroy spoilage microorganisms.

Primary Cuts of Meat

Pork

Pork Meat Cuts

Belly
The pork belly contains the most amount of fat on the hog. It contains the
pork side ribs and pork breastbone. When the side ribs are removed, the retail
name for the belly is side pork. This is the section cured and smoked to make pork
side bacon.

Shoulder
The pork shoulder is very popular for use in sausage making due to the
higher fat content. The sub-primal pork shoulder blade and pork shoulder picnic are
derived from the shoulder along with a pork hock and pork foot. It can be

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merchandised as fresh roasts and steaks, cured and smoked products, and for deli
meats such as capicollo.

Loin
The pork loin is commonly split into three section: the rib, sirloin, and loin
center. Alternatively, the pork loin can be split at the end of the tenderloin, labelling
the two halves as pork loin rib half and pork loin sirloin half. The pork loin is most
often merchandised from fresh for chops and roasts. The loin in the most tender
primal of the hog and is ideal for dry heat cookery.
Leg
The pork leg is very lean portion of the hog. It can be separated into three
muscle groups: the inside, outside and tip. It also contains a hock and a foot. The
leg is tender and mostly free from connective tissue, making it ideal for dry heat
cookery. Fresh roasts and steaks are processed from the leg as well as cutlets.
Most commonly, the pork leg is cured and smoked to produce ham.

Shank
The pork shank is the front forearm of the pig. This cut is tough because the
pigs develop muscles living in the woods, which in turn gives the meat incredible
flavor that tastes next-level. The bone it surrounds has marrow that melts into a
braise when slow cooked, making it extra rich.

Jowl
Pork jowl is a cut of pork from a pig’s cheek. Different food traditions have
used it as a fresh cut or as a cured pork product (with smoke and/or curing salt).

Boston Butt
The pork butt consists of parts of the neck, shoulder blade, and upper arm of
the pig. It’s a moderately tough cut of pork with a good deal of connective tissue.
The area of the pig we might think of as the actual “butt”, the big muscle at the top
of the leg is where the ham-cooked fresh or cured or smoked-comes from.

Beef and Veal Cut Chart

A cow is broken down into what are called the primal cuts. The main areas of
the animal which include the loin, rib, round, flank, chuck, sirloin, brisket and more.

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Loin, Short Loin and Strip Loin Cuts

This are usually leaner cuts, best grilled or fried and work better with high heat.
Sirloin Cuts

Fillet mignon, bavette, tri- tips, strip steak and roast- coming from the rear of the
animal. These are also leaner cuts, certainly not the best beef choice if you want to
slow cook. The sirloin family is best for grilling, skillet and stir-fry with high, dry
heats.

Rib Cuts

Ribeye fillet, ribeye cap, ribeye steak. This cuts are getting fattier, meaning some of
them are better for slow cooking and roasting.

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Chuck Cuts

Blade, chuck eye, country style ribs, this is where the slow goodness starts to come
to play with some good cuts for pot roasts.

Brisket Cuts

Brisket point works better than brisket flat. The flat cut is a bit leaner.

Sheep Cut Chart

The five primal cuts of lamb are shoulder, breast, rack, loin, and leg. From
here it’s easy to break down what part of the lamb you’re working with to make sure
it comes out perfect every time.

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Shoulder
This large cut is made up of the neck, blade, and arm, and accounts for over
a third of the weight of the whole carcass.
Breast
Best for slow roasting, this cut from the lower part of the front half of the lamb
tends to be quite fatty, but it’s oh so flavorful.
Rack/ Rib
Great for quick roasting or grilling, this is a valuable cut due to its mouth-
watering tenderness, intense flavor, and rich amounts of vitamin B12.
Loin
One of the more prized parts of the animal, this is great for roasting. It’s
naturally quite tender, so we’d recommend a dry heat method here.
Leg
The back two legs of the lamb produce this classic holiday roast. Leg of
lamb can be cooked whole for a longer roast, or cut into steaks for a quicker meal.

What I Have Learned

Activity 1: “LABEL ME-AT”

Directions: Label the missing parts of the animal’s primal cuts. Write your answers
in 1 whole sheet of paper.
BEEF/VEAL

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PORK

Marinades

Good marinade will add flavor to your favorite meat and make it more tender
and juicy.
A seasoned liquid, usually containing an acid, herbs and spices, in which
meat are soaked to absorb flavors and become tender before cooking.
A marinade makes meat better by adding moisture, increasing tenderness
and adding flavor.

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Three Basic Components of Making Marinades
1. Acid- such as lemon juice, vinegar, yogurt, or wine. The acid is important as it
breaks down the meat and tenderizes it.
2. Oil. This protects and preserves the food while marinated and also when it‘s
being cooked.
3. Herbs/ Spice- gives a marinade its unique flavor and zest.

Here are some general guidelines for marinating:

 Meat and poultry are generally marinated for 2 hours up to 2 days.

 Use a non-reactive container-steer clear of aluminum, copper or cast iron.
 Wait for your marinade to cool down before pouring over the meat of the
choice.
 Always refrigerate your meat while it’s marinating.
 Never reuse marinades!

Types of Marinades
Pineapple Marinade
This sweet, fruity marinade works great on any cut of pork or chicken. What
you get with this marinade is a great Hawaiian Teriyaki flavor. You can make extra
marinade to use as a sauce as long as you keep it separate from the meat.
Pork Chop Marinade
This is a great Asian style marinade that works well on all cuts of pork,
particularly pork chops, reminiscent of a Teriyaki marinade with a hint of heat from
the chili sauce. You can, if you like, heat this up with some extra chili sauce or
perhaps a pinch of cayenne.
Jamaican Jerk Marinade
Jerk marinade often is made using onions, garlic, ginger, pimento, cinnamon,
allspice, nutmeg, scotch bonnet pepper, and brown sugar. However, there are
many variations, some which include citrus, vinegar, and various sweeteners such
as honey and molasses.
Pork Rib Marinade
This is a great Asian style marinade that works well on all cuts of pork,
particularly pork chops, reminiscent of a Teriyaki marinade with a hint of heat from

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the chili sauce. You can, if you like, heat this up with some extra chili sauce or
perhaps a pinch of cayenne.
Teriyaki Marinade
Simply made with soy sauce, brown sugar, vinegar, oil, garlic, and onions,
this teriyaki marinade is ready to use in under 10 minutes.
This marinade works particularly well with pork and poultry. You can make an
extra batch, simmer it until thickened, and drizzle on top of sliced grilled meats and
vegetables.
Tenderloin Marinade
This tenderloin marinade is a blend of garlic, herbs, olive oil, soy sauce,
brown sugar and Dijon mustard. It produces perfect marinated pork chops every
time, and you can use your pork marinade for baked, broiled, grilled or sauteed
pork.
Bourbon Marinade
This marinade is made of 1/4 cup Bourbon whiskey, 1/4 cup brown sugar,1/3
cup soy sauce, 1 tablespoon minced fresh ginger (optional)
Mustard-Vinegar Marinade
Mix together mustard and vinegar. Add minced garlic, dried sage, bay leaves,
salt, and black pepper. Using a whisk, combine the mixture while slowly adding oil.

Methods of Cooking Pork Meat Cuts

1. For tender cuts of meat, sirloin, porterhouse, T-bone, tenderloin and prime rib
roast, the cooking method is dry heat method.

a. Roasting the meat is cooked over live coal or oven

Roasting Internal temperature of meat
Rare 1400F (600C)
Medium 1550F (700C)
1650F (750C)
Internal temperature of meat increases 20 to 30 Centigrade or 50 Fahrenheit
during roasting period.

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 High Heat Roasting:
1. Sear meat 2400C or 4750F for the first 15 minutes until crusted on the
outside.
2. Roast at 1800C or 3500F for remaining time.

Doneness in Meat Bone in per 500g Boneless per 500g

Rare 10-12 mins 8-10 mins
Medium 12-15 mins 10-12 mins
Well done 15-18 mins 15-18 mins

For tenderloin roast whole fillet cook at 2400C (4750F) at seven minutes per 500g
for rare and 10 minutes 500g for medium.
French standards for degrees of doneness of meats use slightly less cooking
times.

Low Heat Roasting

This method uses the same cooking time for both boned and boneless roasts.
Roasts at 1500C or 3000F.
Medium 20-25 per 500g
Well done 30-35 per 500g
b. Pan Broiling the meat is placed in a hot frying pan over the sources of heat
instead of under it.

c. Broiling cooking by radiant heat. Food is placed on a rock either below or

between the gas or electric heat source. The rack is positioned 3 to 6 inches
from the heat source, depending on the type and intensity of the heat.

d. Pan frying cooking is a moderate amount of fat in a pan over moderate heat

Grilling of Pan Frying

Steak Name Thickness Rare Medium

Flank Steak ½-1” 3-4mins/side 4-5 mins
Top Round 1” 4-5 mins/side 6-7 mins
Tenderloin 1 ½” 5-6 mins/side 7-8 mins
Top Sirloin ¾ - 1” 3-4 mins/side 6 mins

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 Ribeye 1” 3-4 mins/side 6 mins

2. Less tender cuts of meat. Chuck, flank, rump, hock, neck, leg, feet and
shoulder can be cooked though the moist heat method such as the following.
a. Boiling Cooking food in a liquid that is bubbling rapidly. And then cooked
slowly in liquid
b. Braising is a method of cooking that combines cooking in fat with the addition
of moisture. Food is browned in small quantity of fat and then cooked slowly
in liquid in a covered utensils.
c. Stewing cooking in a small amount of water, either by boiling or simmering.

What I Have Learned

II. A. Directions: Read the statements below. Choose the letter of the correct
answer that describes the sentences. Write your answer on your
in 1 whole sheet of paper
A. boiling D. marinades
B. dry-heat methods E. jowl
C. loin F. steaming

1. It is cut from the pig’s cheek.

2. It commonly splits into three section: the rib, sirloin, and loin center.
3. These will add flavor to your favorite meat and make it more tender and juicy.
4. It refers to any cooking technique where the heat is transferred to the food item
without using any moisture.
5. The moist-heat cooking technique that employs hot steam to conduct
the heat to the food item.

B. Directions: Read the following statement. Identify the types of marinades and
write the correct answer from the choices given inside the box and write it on your
activity notebook.

Mustard-Vinegar Marinade Pork Chop Marinade

Pineapple Marinade Pork Rib Marinade
Pork Chop and Tenderloin Marinade Teriyaki Marinade

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1. This sweet, fruity marinade has the power of pineapple and vinegar to work its
way into the meat.
2. This marinade is a blend of garlic, herbs, olive oil, soy sauce, brown sugar and
Dijon mustard.
3. This marinade uses a delicious pork rub combined with corn syrup and vinegar to
create a flavorful marinade.
4. This marinade tenderizes and adds amazing flavor. It works really well on poultry
or poultry, it can also be used on vegetables or vegetable substitutes like tofu o
seitan.
5. It is a cooking technique used in Japanese cuisine in which foods are broiled or
grilled with a glaze of soy sauce, mirin and sugar.

Multiple Choice:
Directions: Choose the letter of the correct answer. Write the letter of your answer
on your activity notebook.
1. Ham, bacon, tapa, tocino and sausage are example of these market forms of
meat.
A. cured meat C. frozen meat
B. fresh meat D. processed meat
2. Aling Sonia wants to make a ham for Christmas, what pork meat cuts are she
going to buy?
A. belly C. loin
B. leg D. shoulder
3. Linda wants a sweet, fruity marinade for her pork recipe, which type of
marinades are she going to do?
A. Bourbon Marinade C. Pineapple Marinade
B. Mustard-Vinegar Marinade D. Pork Chop Marinade
4. What cooking method is used for sirloin, porterhouse, T-bone, tenderloin and
prime rib roast?
A. dry heat method C. moist heat cooking
B. heat method D. none of these
5. Which cooking method is cooked over live coal or oven?
A. broiling C. pan frying
B. pan broiling D. roasting

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References
K to 12 Curriculum Guide Home Economics- Cookery Curriculum Guide (Grade 7
to 12)- May 2016

K to 12 Basic Education Curriculum Technology and Livelihood Education Learning

Module- Commercial Cooking, Exploratory Courses (Grade 7 and Grade8)

Technical Vocational Livelihood Education- Cookery Module 1, Quarter 1 Manual

First Edition 2016 ISBN: 978-971-9601-84-5

Technical Vocational Livelihood Education- Cookery Module 1, Quarter 1 Teacher’s

Guide First Edition 2016

Bali, Vee Larise, Laguna, Jesusa S. , Mylene T.,Romen, Marites P., Lewis, Dora S. Navarro,
Leticia S, et al. 2006. Competency Based Learning Module-Fourth Year. Pasig City,
Philippines: Department of Education.

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