Do you know your pork loin from your fillet? What about the best ways to cook the shoulder compared to rib chops? How about the belly, cheek, and liver? It can be difficult to choose the right pork cut to suit your needs. But worry not! We’ve put together a comprehensive pork meat guide to help.
Shoulder Pork Cut
The meat from the hard-working shoulder is one of the best pork cuts you can use. You can mince or dice this pork cut, then give it a slow cook for stews. Otherwise, you can also keep it on the bone, and then slow roast for a tender meal.
This is one of the most forgiving pork meat types. It serves as a fantastic choice for simple, but impressive meals. Always a popular choice for dinner parties!
Loin Pork Meat
This wouldn’t be a proper pork guide without mentioning the loin. This is a classic roasting joint, delicious as a part of almost any meal. You can cook this with or without the bone. Try stuffing and rolling it up to make a very juicy roast!
The best stuffing to go with this pork cut is a herby one. You could also try a pear roasted pork loin joint.
The fillet, or tenderloin, is a long and thin muscle inside the pig’s ribcage. This is also one of the more versatile pork cuts that you can cook whole, cut into small medallions, or thin slices.
Pork fillets are also the leanest of all pork meat. As such, it’s the healthiest choice if you’re watching your weight.
Rib Chop Meat
A half decent pork guide should always make mention the rib chops. You can grill or braai these in a single piece to make a brilliant rib roast. They also work very well when combined with sage, apple, and spices.
Looking for some extra flavour? Marinade this pork cut or give it a dry rub to really make it pop!
As pork cuts go, you usually want to roast the leg whole. But, you can also bone and cut them into smaller roasting joints. Otherwise, you can thinly slice it to make steaks known as escalopes.
This pork cut is also low in fat, and are quite dry when slow roasted. You can make ham with the leg by curing it.
The pork meat found in the belly is fatty, but also incredibly tender. As such, this pork guide recommends slow roasting it for an absolutely delicious meal. You can even take it further by making some streaky bacon!
Cook this pork slowly for a soft meat that melts in the mouth. Or, slice it and crisp it up in a hot pan for a quick but equally delicious treat.
One of the lesser known cuts, but luckily our pork guide includes it! The cheek is fatty and full-flavoured with a gelatinous texture. It’s an ideal pork cut for mincing or slow-cooking. Because it’s so underrated, it’s also very cheap to buy.
Try chopping and cooking it slowly in a stew. Otherwise, you can keep it whole, then braise it in a sauce.
Compared to lamb, beef, and chicken, liver pork cuts are quite strong in flavour. It is best to use liver when making patés. What’s more, it’s best to combine them with plenty of garlic, black pepper, and herbs.
Cook them quickly in a hot pan, or gently braise them for a softer texture.