How to Carve Loin of Pork ?
the crackling first to make carving easier. Cut the crackling into
thin strips, following the scored lines, and place on the serving
- Sever the
chined bone from the chop bones and discard it.
the joint into chops, cutting between the rib bones, and arrange on
the serving dish with the crackling. Alternatively, loosen the meat
from the rib bones and then cut off in neat slices, without dividing
it into chops.
Carve a Leg of Pork ?
- As with
pork loin, use the knife to cut through the crackling and remove it
before carving the meat. This makes carving much easier. DO not,
however, take off and serve the crackling from meat which you will
not be carving. Carve the leg of pork in a similar way to a shoulder
- Make a
series of vertical parallel cuts down to the bone, keeping the
slices fairly thin.
horizontally along the bone, freeing all the vertical slices.
- Then turn
the joint over and cut horizontal slices from the other side of the