When choosing pork, look for pale pink meat with firm, milk white fat. Most. Pigs are slaughtered at a young age, ensuring tender, flavoursome meat.
Pigs are now being bre with much less fat and so for many cuts it is important to cook them in a way that doesn't lose moisture, such as braising, casseroles or pot roasts. If you roast or grill pork you should cook it gentle and slowly, basting frequently.
Pork Steaks
Boneless slices, about 2cm (3/4in) thick, cut from chump or fillet of leg. Very lean meat, best used in recipes involving braising or frying rather than grilling. Grilling tends to dry out the meat and make it a little tough.
Loin Chops
Hind loin chops, with the fillet on one side of the T-shaped bone (and usually the kidney too), are usually more juicy than fore loin chops. All loin chops are very lean, so are better gently fried or braised than grilled.
Spare Rib Chops
Cut from the spare rib joint (top of the shoulder). Have a smaller eye of meat than other pork chops, but have a sweeter taste with little or no bone. Grill, fry and stew.
Chump Chops
Cut from the chump end. Large and lean with round central bone. Grill, fry or braise.
Pork Escalopes
Pork steaks beaten until very thin. Fry or roll around a stuffing and braise.
Spare RIbs
Single bone strips, cut from the rib part of the belly, with rind and excess fat removed. For best results, marinate then roast or barbecue.
Hand & Spring
Bottom of shoulder (Hand) and the first 3-4 bones off the belly. Lean meat with a slightly coarse grain. Sold on the bone or boned, both fresh and salted. Slow roast, braise or cut into cubes for stewing.
Loin
Most expensive joint. Lean meat with excellent rind for crackling. Usually cut into smaller joint. Fore loin can be made into a crown roast. A joint cut from the hind loin may have the kidney attached.
Leg
Hind leg, usually cut into 2 joints, fillet,or top end, and knuckle, or shank end. Choice lean meat. Roast on the bone or boned. Can also be cut into steaks or rolled.
Belly Pork
Economical joint sold fresh or slated. The thick, front end has the most meat. Fresh belly can be roasted (on and off the bone) or stewed. Salted belly should be soaked and boiled.
Blade Bone
Small economical joint cu from the middle of the shoulder. Lean and compact. Roast or braise on the bone, or boned. Sometimes blade bone is cubed for stew and casseroles.
Ribs
Economical joint from the upper part of the shoulder. Partially covered with rind. Roast or braise slowly.
Pork Fillet
Also called tenderloin. One of the more expensive cuts. Very tender joint from the hind loin. Ideal for roasting or braising whole. It can also be cut into cubes for kebabs or sliced and grilled or fried.
Chump End
Separates loin and belly from leg. Smallish joint that usually weighs 1-1.5kg (2-3lb). Tender, tasty meat that can be roasted or braised, on or off the bone. 888
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