I have never appreciated how bones are cut until I visited Vietnam. In An Trach Market where Ah Ma (grandmother) lives the meat vendors there use an ax to cut the large (pig) bones. This leaves tiny bone fragments on the meat and sometimes embedded in the meat. These can be quite sharp and dangerous. Back home in the States I visit my local market and I feel fortunate that I can get perfectly cut bones that are smooth to the touch.
Once cooked I let the pieces rest about 5 minutes (to allow the juices to stay inside the meat) before slicing them against the grain. The sliced meat is great on rice/noodles, in soup or sandwiches.
|sliced pan-fried pork chops with rice noodles|
and fresh vegetables
|sliced pan-fried pork chops in home-made egg noodles|
|sliced pan-fried pork chops with brown rice and vegetables|
*I prefer pan frying the meat using a cast iron pan browning my meat nicely.
*It's April and there is no hint of Spring in the Seacoast of New Hampshire yet. Below is a photo that I took from our most recent snow fall.
|recent fresh snow (3-inches to be exact)|
in seacoast New Hampshire(April 2015)