A sharp one.
Pork medallion is a round, cooked piece of pork, and applesauce is a sort of mush that is made from crushing boiled apples.
To mince pork to cook in a wok, chop the pork finely with a sharp knife. Use a cutting board under the meat. It makes it easier if the meat is lightly frozen, as you can handle and chop it more efficiently.
A sharp knife
A boning knife is a type of kitchen knife with a sharp point and narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. Generally 12 cm to 17 cm (5 to 6 ½ inches) in length, it features a very narrow blade. A stiff boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish.
If you can grab a bone and twist it easily in the meat, then your pork ribs should be done.
They use pork
u can use any kind of pork you like, i guess.
Roast Pork.
Pork
Often shoulder cut of pork or mixed cuts and some kind of barbeque sause.
Sure, as long as you're not talking about raw turkey and/or pork. That would be a different story. If you're serving (cooked) turkey and a (cooked) pork roast for dinner and want to use the same knife, why not? You might want to give it a wipe or a rinse before changing between the two meats, but that's mostly just cosmetic ("He got peanut butter on my chocolate! She got chocolate on my peanut butter!") If the knife is going to sit for some time between cutting one meat and the other, I'd take the time to wash it or I'd use another knife. Bits of food on the knife left sitting in the danger zone of 42 to 140 degrees can become contaminants.Bear in mind that when preparing raw meats, cross contamination is a very real safety issue. ALWAYS wash utensils that have been used on raw meats before using them on a different raw meat or anything else!
If you're using a pair of scissors, no you can't, but a super sharp knife, or an ax, yeah.