Tle

• Primal cuts refers to wholesale cuts. These cuts result when the whole carcass is cut longitudinally down the center into right and left sides. Then it is cut further horizontally to separate the fore and hindquarters. Each quarter is cut further into wholesale or primal cuts.
• sub primal or secondary cuts - The primal cut is further subdivided into secondary cuts. An example of this is the ham (or pigue) separated from the hind leg (or pata).
• Portioned cuts - These are the specific parts of the animal cut further into smaller portions. Examples are sliced pork chops, sliced liempo, cut spareribs, and sliced pata.
• Fancy cuts - These are special cuts, which command higher prices than ordinary cuts. Example is spareribs with all its meat intact except the skin, the tenderloin (or lomo) clean and well trimmed or uncut but well trimmed bacon (belly) for lechon kawali, and pork chops with the skin and sometimes with bones removed or pork loin cut butterfly style.
• Braising - The liquid is released from the meat itself with little liquid added like soy sauce to the meat mixture. It is then cooked till-meat is tender. Pot roast or asado, menudo, and adobo are recipes
• Stewing - boiling meat in liquid, usually water, until it reaches the boiling point of 100°C or 212°F. Sinigang, nilagang baka, and bulalo are popular recipes
• Simmering - cooking in liquid below boiling point (82-99°C or 180-211°F). The meat cooks slowly until tender. Kare-kare, callos, bopis, and pochero are popular recipes using this food preparation technique.

  However, using a pressure cooker can shorten the tenderizing process of the meat, because the steam pressure has higher temperature than boiling water. A pressure cooker other than shortening cooking time reduces the amount of shrinkage of meat.
• Broiling or grilling - This is popularly termed locally as inihaw. It makes use of live charcoal to produce heat. The meat placed on top of the live charcoal oven a griller cooks slowly as heat radiates over the food. Steak, pork barbecue, and marinated meat specialties like entrails are popular dishes all over the country. The famous lechon whether it is baka or baboy is a special fare in town fiestas and special occasions.
• Roasting - cooking meat and other food in an oven. It works on the same principle as baking because they both make use of heat by conduction in this enclosed appliance. This means that the heat circulates around the food being cooked.
• Baking - Meat is seasoned or marinated and baked in an oven or oven-type appliance at a specified temperature.