The names of the different cuts of meat are often confusing to people living outside of Great Britain as they vary in different countries around the world. This guide should help you identify cuts as similar as possible, that are available in your neck of the woods, to the ones in the pork recipes on this site.
Pork is the meat of the pig eaten fresh, as distinct from bacon and ham, which are cured. The best pork comes from young animals and is recognised by its smooth, thin skin, firm flesh and white fat. Pork should be hung for a day or two only, as it does not keep longer, especially in hot weather. For this reason pig-killing for pork usually commences in the autumn. The meat can be bought fresh and frozen at home or it can be bought ready frozen. It can be stored for up to six months in the freezer.
Pork must be well cooked to prevent the danger of infection by trichinosis, caused by worms which may be present in the meat. When thoroughly cooked, pork should look white - pink-coloured pork should never be eaten. It often requires long, slow cooking. However, because of the large amount of fat it contains, roast pork seldom requires to have much extra fat added or to be basted during cooking. To counteract its richness, roast, grilled or fried pork is usually accompanied by something sweet and tart, such as apple sauce.
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Belly Slice
Sold with or without the bone, with more fat trimmed off than traditional belly pork. Suitable to grill, barbecue, casserole or roast. |
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Chump Chops
Sold with or without the bone. Suitable to grill, fry, barbecue or casserole. |
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Cubes
Cut from trimmed shoulder or leg. It has little natural fat so may need to marinate or brush lightly with oil if grilling or for kebabs. Suitable to grill, casserole or use for kebabs. |
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Double Loin Chops
Sold with or without the bone. May have the kidney attached. Suitable to grill, fry, barbecue or roast. |
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Escalope
Usually taken from the leg. Very lean and tender, requiring minimal cooking. Suitable to grill, fry or stir fry. |
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Fillet / Tenderloin
Very lean and tender. Best to marinate or stuff to keep moist. Suitable to stir fry, marinate or stuff and then roast. |
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Kidney
Suitable to grill, fry, braise or use on kebabs. |
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Leg Joint
Usually sold cut into two joints - prime fillet end and knuckle end. Suitable to roast or pot roast. |
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Leg Steak
Very lean, so need to brush lightly with oil or bake in foil to keep succulent. Suitable to grill, fry, barbecue or stir-fry. |
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Liver
Stronger flavour than lambs' or calves'. |
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Loin Chops
Sold with or without the bone. May have the kidney attached. Suitable to grill, fry, bake, barbecue or roast. |
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Loin Joint
Sold with or without the bone. As a roasting joint, this is the choice for Crown Roast. Suitable to roast. |
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Minced Pork
Often cheaper than extra lean beef or lamb. Suitable for burgers or meat loaf. |
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Neck End
Sold boned and rolled as a joint or as meaty spare rib chops. As chops, not quite as lean as loin or chump, but very succulent. Suitable as a joint to roast or pot roast. Suitable as chops to grill or cut up in pie filling. |
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Shoulder
May be called the Hand. Boned and rolled it is a good roasting joint, also cubed for stews or minced. Suitable to roast, stew or use in burgers. |
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Shoulder Steak
Very lean, so need to brush lightly with oil or bake in foil to keep succulent. Suitable to grill, fry, barbecue or stir-fry. |
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Spare Rib
May be called barbecue, Chinese style or American cut ribs. Allow 3-4 ribs per person. Marinate or cook in a barbecue sauce. Suitable to grill, barbecue, casserole or bake. |
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