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Your online resource for all things culinary |
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Hock Hock is almost always sold smoked. A cheap cut of pork, it requires a longer cooking period and is suitable for use in soups, stews and braised dishes where it adds richness and flavour. Suggested recipe: Feijoada Completa Leg The leg is considered to be the premium pork joint. Roasting joints from the leg are very lean which makes it a more expensive cut of pork. Steaks and diced meat from the leg are also often sold and are suitable for grilling or stir-frying. This part is also cured into ham, gammon roasting joints, gammon steak and the highest quality bacon. Suggested recipe: Gammon Steaks with Cider
Loin The loin runs across most of the back of the pig. This is where many bone-in chops come from as well as joints which can be bone in or boned which is sometimes stuffed and rolled. It is also cured into bacon and bacon rashers which ranges from lean to streaky. Most of the cuts are all mid-priced although larger roasting joints from this area are more expensive. Suggested recipe: Pork Loin Boulanger
Ribs Because there is a lot of bone in the ribs area, this cut is relatively cheap cut to buy. This is the area where spare ribs come from. These have some meat, but not enough to be classed as chops, however they are excellent roasted or barbecued. When sold as a joint it can be treated like a rack of lamb and is suitable for roasting. Suggested recipe: Barbecued Spare Ribs
Shoulder Although shoulder is a relatively cheap cut, it is suitable for roasting. It has a rich flavour and is often sold cut into cubes for casseroles and kebabs, minced or made into sausages. Suggested recipe: Cannelloni with Pork
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