Pork Spleen / Melts
These are usually labeled "Pork Melts" in the markets to avoid the
rather anatomical designation "Spleen". Long and thin, they are often used
rolled up. The photo specimen was 23 inches long, 2-1/2 inches wide and
about 1/2 inch thick, weighing 7-1/8 ounces.
More on Cuts of Pork.
Buying:
These can generally be found in ethnic markets
(except those serving primarily Jewish or Muslim communities, of course).
They are particularly common in markets serving Chinese, Southeast Asian
or Southeast European communities. They are also popular in France, but
we have no identifiable French communities around here.
Prep:
The reverse side will have a strip of fat running
right down the center almost from end to end. It is easy to remove, but
is left in place for some recipes. If the fat is removed, yield is still
about 84%.
Cooking:
Most commonly these are rolled into a coil,
sometimes with bacon strips and/or herbs in the coil, and cooked by
simmering. I haven't yet found how they're used in Asia.
ap_spleenz 091115 - www.clovegarden.com
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