CUTS OF PORK
Every cut has a unique flavor and use. Learn where they come from, their characteristics and traits, and how they are commonly cooked.
SHOULDER CUTS
These cuts include:
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Country Style-Spare Ribs
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Bone-In Roasts
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Boneless Roasts
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Bone-In Shoulder Steaks
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Boston Butt
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Shoulder Picnic
The meat from the shoulder is a super-versatile cut. It can either be minced or diced for cooking slowly in stews, or kept on the bone and slow-roasted until tender and falling apart. The fillet from the top of the shoulder is just tender enough to be cut into steaks for grilling or barbecuing. As one of the most forgiving parts of the pig, it’s a great choice for a simple but impressive dinner party showstopper.
The best way to cook a shoulder is slow and low – simply wrap it in a double layer of tin foil (to lock in the moisture) and pop it in the oven at 150ºC/300ºF/gas 2. Cook for 4 to 5 hours, or until you get melt-in-your-mouth, beautifully tender meat.
LOIN CUTS
These cuts include:
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Country Style Ribs (sirloin)
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Bone-In Chops
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Boneless Chops
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Porterhouse Chops
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Boneless Loin Roast
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Serloin Roast
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Tenderloin
This is the most tender and lean meat on the animal and therefore yields the premium-priced pork cuts. It is divided in three sections: the rib (closest to the shoulder); the centre; and sirloin.
Pork loin is a classic roasting joint, that can either be cooked in one piece with the bone, or de-boned, stuffed and rolled up to make a fantastically juicy roast. You can keep the skin on and crisp it up to get lovely crackling, or remove the skin and marinate the whole loin. For best results, be sure to rest the meat before carving.
Pork tenderloin, or fillet, is the leanest of all cuts and can be cooked whole, cut into small round medallions and pan-fried, or cut into 1cm slices and bashed into thin escalopes. Cooking it for too long will dry the meat out and always remember to rest the fillet after cooking to seal in the moisture.
Rib chops are often grilled or barbecued and work particularly well with sage and apple as well as many spices. Marinate your chops for extra flavor or try a dry rub. They are best cooked in a pan, on a grill or on the barbecue using a high heat and turning the meat regularly so it builds up a beautiful gnarly crust and the fat renders down for juicy, succulent results.
SIDE & BELLY CUTS
These cuts include:
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Bacon
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Saint Louis Ribs & Riblets
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Spare Ribs
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Baby Back Ribs
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Pork Belly
A fatty, but incredibly tender cut of meat, the belly is delicious when slow-roasted. It’s also used to make streaky bacon. Pork belly is very high in fat, which makes it a delicious and versatile cut. It can be cooked slowly at a low temperature for soft meat that melts in the mouth, or it can be sliced and crisped up in a hot pan. It can also be roasted or stewed, but make sure you skim away some of the fat. As a robust cut, it works well paired with aromatic flavors and Asian spices.
LEG CUTS
These cuts include:
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Ham Roasts & Steaks
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Shank
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Hock
A leg is usually roasted whole, but it can also be de-boned and cut into smaller roasting joints, or thinly sliced to make steaks called escalopes. Pork legs are low in fat and can be quite dry when slow-roasted. Many are cured to make ham.
Cooking the meat on the bone will help to keep it moist and produce lovely juices that you can use for gravy, like in this delicious roast pork leg recipe. Pork escalopes should be flash-fried or grilled quickly to prevent them from drying out. Try marinating or bashing the meat out with a rolling pin to tenderise it.