[Sca-cooks] Keeping pork moist in a recipe

[JIMCHEVAL at aol.com]

This is still a common problem today, and lots of solutions are  proposed:
 
https://www.google.com/search?num=100&site=&source=hp&q=making+pork+moist
 
Brining seems to be a popular solution.
 
Otherwise, earlier pigs are said to have been much leaner (as you can see  
in some medieval images).
 
Jim  Chevallier

Contributor, Savoring Gotham
A Food  Lover's Companion to New York City
Editor-in-chief: Andrew F. Smith  and Foreword by Garrett Oliver
https://global.oup.com/academic/product/savoring-gotham-9780199397020?cc=us&
lang=en


In a message dated 3/3/2016 8:59:23 A.M. Pacific Standard Time,  
guenievre at erminespot.com writes:

I would  do this with a pork shoulder or even pork ribs, and *don't* cut it
up  before searing it. Sear as dark as you dare, then cut up and simmer  in
sauce. I wouldn't take "boil" literally either, as if it's too hot  the
proteins in the meat will contract, forcing out the liquid and leading  to
dry pork.

Guenièvre

On Thu, Mar 3, 2016 at 8:15 AM Johnna  Holloway <johnnae at mac.com> wrote:

> I wonder what would happen  if you used a larger piece of pork, like a
> picnic or shoulder  roast.
>
> Johnna
>
>
> Sent from my  iPad
>
> > Source: Battus, Carolus.  Cocboeck.  1593.  English translation by me:
> >
> > 110 How to make sauce on  a pig's-hotchpotch
> > Take raw pork, broil very black on a roaster  and then remove.  Cut in
> > pieces as large as it pleases you  and then take flesh-broth or clean
> > water and put therewith  vinegar, some salt, red wine, pepper, cinnamon,
> > cloves.   Leave together to boil, then add your broiled flesh and leave
> >  together to stew until it is enough and serve.
> >
> >  Redaction:
> > I stayed fairly closely to the recipe.  I had  butterflied loin chops,
> > rather than a roast.  Instead of  broiling the pork "very black", which 
I
> > wasn't going to interpret  literally, I broiled it to about a medium or
> > medium-dark  brown.
> >
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