如何削减全猪肩

Are you confused at the meat counter when you want to buy pork for a stir-fry or188jinbaobo中国叉烧（叉烧 - 我们最流行的食谱之一）？金宝搏曲棍球我们得到的问题都是关于什么猪肉裁员是最适合中国烹调和削减意义188金宝搏下不同的菜肴的时间。188jinbaobo我最快的回答是：猪肩 - 具体而言，野餐肩膀。这个不起眼的，大切肉类的保存了丰富多样的削减完美的烧烤/烤，炖/焖，汤/粥，炒菜，和绞肉。在这篇文章中，我们将讨论如何削减猪肩成不同的可用部188金宝搏下分，I’ll even show you the process in a video from start to finish!

为什么猪肉肩？

猪肉肩膀上，有时也标记“野餐火腿”，“野餐肩，”或“野餐烤”在杂货店，是一个最多才多艺的猪肉削减.

More typical cuts, like center-cut chops, pork loin, and ribs are great, but pound for pound, a pork shoulder is going to give you more bang for your buck than any other cut out there.

The best part is, these “picnic hams” are economical and widely available in supermarkets across the U.S. Wherever you are, you should be able to find it.

人们经常使用的东西像拉猪肉或烤全野餐肩膀，但有这么多，你可以用它做什么，特别是在中国的厨房！188jinbaobo

All it takes is a little elbow grease to break it down and package it up for your freezer. Total time will be about 15-30 minutes, depending on how experienced you are with your chef’s knife.

你可以做什么用猪肩？

其中猪肉野餐肩膀可以产生：

• 肉质细嫩脂肪条进行烧烤或烤猪肉等菜肴Char Siu（188jinbaobo中国叉烧），甚至叉烧上烧烤
• Lean chunks of pork perfect for slicing and stir-frying
• 类似于猪腩肉与肌内脂肪和皮肤的长条形（这个“人造猪腩肉”可以作为我们的五花肉食谱的替代品，如果你不能找到皮肤上腹部）金宝搏曲棍球
• 其他较小的部分猪肉切成大块的炖肉或研磨（使用绞肉机，或Judy的容易method without a grinder）为香肠，饺子/馄饨馅，蒸菜肴，炒菜等
• 大美味骨头汤补充，股票，或粥（尝试Judy的猪肉和鸡肉股票ormy mom’s Pork Bone Congee)
• 胶质肉皮做的肉冻soup dumplings（xiao long bao) or even chicharron/pork rinds!

All that, at a very economical price! Picnic shoulders can run anywhere from 6-11 pounds, and cost about $2 to $3 per pound. I’ve seen it priced as low as $1.19/pound when it’s on sale. At that price, a ten pound piece of meat will yield all those cuts above (manymany餐）不到12 $！

So why not save some money, learn a quick new skill, AND fill your freezer with lots of tasty meal ideas?

哪里是在猪的猪肩？

你可能想知道究竟在何处野餐火腿是猪。我发现了一个图形上亚马逊，其中显示出所有的猪肉切块来自.

You can see from the diagram that they label the pork shoulder as the “picnic.” The actual “shoulder” refers to the portion of meat above that. Confusingly, that piece of meat is commonly called “pork butt,” or the “Boston butt.” We’ll get to that in the next section.

所有你必须知道的是，猪肩来自猪的前部（后腿被称为“腿”或“火腿”）。它通常含有前腿的meatiest部分，并且通常与在皮肤上出售。

您可能会看到屠夫有什么不同削减一些变化和打包。它可以包含大多上臂部分（更加内容丰富的部分，）以上下前腿的（更锥形端，并且通常更多的骨和皮肤）。

猪肩与对接

猪肩，猪肉对接听起来像他们应该来自猪的两端，但他们都来自动物的面前。整个猪肉“肩”由以下两个部分组成。对接是肩的上部，而“野餐”（有时也简称为“台肩”）是下部更靠近腿部。

您可以轻松地告诉他们分开，因为屁股是通常出售去皮，和整个“野餐肩膀”平时还是对皮肤。食品杂货店出售的屁股都去骨和骨项。

由于对接来自肩的较厚部分，其通常为更大和更加内容丰富的（更肉骨骼）。它也含有较多的脂肪大理石透肉以及较大的脂肪上限，使其成为烘焙和烧烤慢一个受欢迎的选择。

像“野餐”中的“对接”也有好几个名字：

• 波士顿对接
• 波士顿烤
• Shoulder butt
• 肩胛骨烤
• 波士顿肩烤

Both the picnic shoulder and the butt are great cuts of meat. If your main goal is to make roast pork (char siu), the butt is an ideal option, as it’s a bit easier to break down and has a lot of fat to ensure your char siu is nice and juicy! It’s also a good option for making ground pork.

Today, though, we’re going to focus on the picnic shoulder, which is great for char siu as well as many other different dishes!

如何削减猪肩和打破它：VIDEO

在下面的视频中，我会告诉你不同的削减，你可以从肩部，如何去除骨头，以及如何进一步打破它得到。我将通过整个事情谈谈从开始到结束，所以你可以看到我究竟是怎么做的。

If you’d rather read the instructions with step-by-step photos, scroll down below the video.

一步一步的指示

制备

In your kitchen sink, carefully remove the pork shoulder from the packaging. There is almost always excess liquid to drain off. Gently rinse the pork shoulder (avoid splashing water around, and be sure to disinfect the area afterwards). Pat dry with a paper towel and transfer the pork shoulder to a large cutting board.

De-Boning

猪肉肩与大皮朝下且朝背离自己的宽边的位置。您可以通过两端看到里面骨戳。

找到缝/肌膜是运行从骨头的一端到另一并用手指分开，拉开肉。小心使接缝小伤口，直到膜拉开。（Jump to 02:25 into the video对于这个演示。）

继续从猪肩的宽端上的锥形端沿骨切开，充分暴露了。

需要注意的是骨不直，而是以一定的角度弯曲。轻轻拉开肉，切与周围骨下的长度。拉动肉产生张力，这使得通过围绕骨更容易在膜切割。把你的时间吧！（Skip to 04:27 in the videofor this step.)

不久，你会发现你已经有点“扁平化”的猪肉肩膀，骨头会被清楚地暴露出来。继续削减周围的骨头，直到你可以在它让你的手指。接下来，解除骨并在其下滑动你的刀尖。下和周围的骨头给它从肉分离切割。（05:40 in the video。）

Don’t worry if you leave some meat on the bone. It will be nice to have meat in your stock or soup. Practice makes perfect, and you will get better each time you do it.

Now grip the detached end of the bone. Continue to cut the meat around the bone until the bone is completely separated from the meat. Lifting the bone up and letting the neat hang down creates tension between the meat and bone that makes cutting the meat away from the bone easier. (06:10视频。）

一定要与你的刀很少紧张慢用，刻意控制削减。这可以防止万一你的刀单有什么大动作不安全。安全第一！

Breakdown

现在你应该对砧板提取的骨骼和大板肉。现在是时候打破它！

找到其他肌肉膜,和米之间的削减embrane/seams to separate the pieces of meat. Like my father taught me, follow the shape of the meat, and you’ll end up with separate chunks of pork to use however you like. We have recommendations (see our explanation at08:36视频），但对如何使用各种切口没有固定的规则。

Find the thickest pork chunk on the broad end of the roast. This works well for stir fries, since it is quite lean. (跳转至10:07在视频- 我提到的视频，你可以使用叉烧块，但它是一个精简的剪裁这也适合炒。）

Cut along the seam of this large chunk until you get to the skin. Continue to cut and separate the meat from the skin until you’ve detached that large chunk. Before stir-frying, trim off the muscle membrane and fat to ensure you get tender slices.

Continue to find and cut along membranes and seams. Separate the pork chunks from the middle, and near the narrow part of the pork on the leg. You can cut the medium pieces into chunks for stewing, ground pork, or even butterflied pieces for roasting/char siu.

NOTE: It’s not necessary to trim off the muscle membranes when making char siu. For more pork preparation photos and a great summer recipe, see my post onhow to make char siu on the grill.

现在你应该有皮肤和脂肪在一边的清洁位，其余的肉/脂肪/在另一侧的皮肤。切断一个只有皮肤和脂肪的部分。（跳到12点06分在视频）。你可以用这个做的肉冻soup dumplings，或切片它，并呈现出了猪油/猪肉外皮的脂肪。

现在，你有什么类似的五花肉。这是一个长片的脂肪，肉和皮肤（猪肉的一些剩余的块一起）层。卸下五花肉片，并继续沿接缝切割以分离剩余的猪肉块。（Skip to 12:44 in the videofor this step.)

一旦你把所有的削减，你可以在冷冻袋用于长期储存包起来。我们喜欢这些可重复使用的/可水洗硅胶袋.

有你有它！要看到从开始的整个过程来完成，你可以观看整个视频. You’ll be amazed at how economical and easy it is to break down a pork shoulder yourself at home. Not to mention the wide array of recipes you can make!