Since long Pork has managed to maintain its fame in the meat world and the main reason behind it is its versatility. Different cuts and distinct preparation methods makes them chef’s and foodies kitchen favourite. It can be enjoyed grilled, fried, stewed and cooked in many other ways. But, when you look for premium quality pork, you end up getting confused between all those different varieties of cuts available in the market.
Pork gives you so many different cuts to choose from, some better known than others. Let’s dive into the world of pork and get to know some of the pork cuts a little better!
Pork shoulder is also known as the pork butt or boston butt. But then shoulders and butts are two completely different things. So why is it also called pork butt? The word butt has its roots in old English, which is a quasi Germanic language, and buttmeans ‘the widest part,’ the widest part of the pork is its shoulder, and that’s why it’s called the butt.”Pork Shoulders are relatively tough cut, well layered with fat.
The best ways to cook it is through braising, slow and low roasting or barbecue.
Immediately below the shoulder is the next cut called the picnic shoulder or the Picnic Ham. Ham is again the lower part of shoulder and thus the name. Just like the Pork Shoulders, Picnic Ham is relatively tough and a fatty cut.
The best way to cook is to Braise or smoke. These cooking methods render the fats and make the meat tender and juicy.
The pork loin comes from the pig’s back and is large, lean and tender.
The best way to cook is to either slow roast it. But don’t cook it too much, or on too high of a heat – because it is so lean, it will get pretty dry.
Pork chops are the most common cut of the pork. Thick or thin, these chops are cuts from the meat perpendicular to the spine, often from the loin.
These are a high heat, fry or grill friendly meat. Pork fat is super delicious, but if it is not properly rendered, it doesn’t have a good texture and flavour.
Pork belly as the name suggests is the belly meat. The belly is a great mid temp braising cut. Bacon is pork belly cured, smoked, and sliced.
Sirloins are often cut up into chops but they are not as uniform in shape as the pork chops. Sirloins are extremely delicious when cooked. They are almost as tender as pork chops, but they have more muscle from the leg and hence much more flavour.
Now that you know your pork a little better, it’s time to cook a delicious porky meal and relish the aroma, taste and flavour of premium Belgian Pork chops, Pork Belly, and Pork Tenderloin!