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Bone-in cuts allow you to cook your pork low and slow and enjoy the gelatinous full flavour of the bones to add to the finished product, while cuts without the bones allow for an easy carve option with all the flavour. Shoulder cuts offer both bone-in and easy carve options, just tell us what you’re looking for.AED 47.25AED 47.25
Pork sirloin roasts lack the marbled fat associated with pork shoulder roasts. The rear loin of the pig is tougher and leaner, so while a pork sirloin roast is full of flavor, it can dry out quickly unless cooked properly. Pork sirloin and shoulder roasts require different methods of cooking for the best results. Slow cooking over low heat makes the most tender and juicy pork sirloin roast.AED 63.00AED 63.00
Tonkatsu (豚カツ, とんかつ or トンカツ, [tonꜜkatsɯ], pork cutlet) is a Japanese dish that consists of a breaded, deep-fried pork cutlet. It involves cutting the pig’s back center into 2-3 centimeter thick slices, smearing with bread crumbs, frying them in oil, and then serving with Japanese Worcestershire sauce, rice, and vegetable salad (mainly cabbage). The two main types are fillet and loin. Tonkatsu is often served with shredded cabbage.AED 26.25AED 26.25