FOOD NEWS
The Best Cut Of Meat For Rich Pork Stew
BY JOHN TOLLEY
When it comes to creating a truly decadent pork stew, there's no cut quite like the pork shoulder, which contains a web of fat and connective tissue that's ideal for simmering.
This cut boasts a rich marbling that not only adds a depth of flavor but also contributes to the luxurious richness and body of the stew.
As the pork shoulder simmers, the fat slowly renders, infusing the broth with a savory essence and unparalleled unctuousness.
The connective tissue, often overlooked, breaks down during the slow-cooking process, adding a luscious, melt-in-your-mouth texture to the stew.