You can see in the picture above the loose strip of meat on the one side of the pork loin. This section is generally quite fatty and slippery to cut through if left on the loin.
As this is a little lower grade of meat I cut this section off to be made into sweet and sour chunks and leave the remainder of the tenderloin to be cut into pork chops.
The loin itself can be quite slippery so if you have a partner to help you out get them to hold the loin while you cut.
To the upper left of the board are the pork chops which you can see are an absolutely beautiful cut of meat. To the upper right side of the board is the strip from the side of the loin which I will package up for sweet and sour pork.
Meat or Salad Lover
Which are You?