{"id":89093,"date":"2022-03-03T11:46:46","date_gmt":"2022-03-03T11:46:46","guid":{"rendered":"https:\/\/test10.co.za\/C\/?p=89093"},"modified":"2022-03-03T11:48:12","modified_gmt":"2022-03-03T11:48:12","slug":"a-guide-to-pork-prime-cuts-a-cut-above-the-rest","status":"publish","type":"post","link":"https:\/\/test10.co.za\/C\/a-guide-to-pork-prime-cuts-a-cut-above-the-rest\/","title":{"rendered":"A Guide to Pork Prime Cuts: A Cut Above the Rest"},"content":{"rendered":"

Pork \u2013 it\u2019s so delicious that it should be taboo. Many of us know the parts we get our bacon and ribs from, but for those of you who don\u2019t and want to avoid feeling like a \u2018chop\u2019, we\u2019re here to guide you.<\/p>\n

This is your pork bible \u2014 the ultimate guide on all the prime pork cuts, from head-to-trotters. Complete with quality suggestions on how to prepare your pork and ham it up. Read it, save it, savour it and then some…<\/p>\n

\"\"First things first, make sure you have a \u2018connect\u2019 and by \u2018connect\u2019, we mean butcher. If you\u2019re lucky and have a well-stocked abattoir at your local grocery store, then great. If not, we suggest you befriend your local butcher, so you can get your hands on some quality cuts.<\/p>\n

HEAD-TO-TROTTERS<\/h3>\n

For the purpose of this guide, we\u2019ll treat it like a massage \u2014 start with the head, then work our way down to those tasty trotters. Please note that by the end of this anatomy crash-course you probably have a hankering for pork. Don\u2019t say we didn\u2019t warn ya!<\/p>\n

HEAD<\/h3>\n

There\u2019s more than one way to cook a pig\u2019s head \u2014 brine it, roast it, grill it, boil it. Pig\u2019s head may look jarring to some, but prepared well, it\u2019s simply delicious. You might need a pot big enough if you plan on boiling it in brine. Another use for pig\u2019s head is to make headcheese, a gelatinous meatloaf of sorts (also known as brawn). Cooking pig\u2019s head requires mindful preparation. For best results refrigerate it in brine and leave to soak, snout, ears and all.<\/p>\n

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If you\u2019ve got the time, try this classic Pork & Venison Terrine with Onion Confit<\/a> recipe.<\/p>\n

JOWL<\/h4>\n

This one\u2019s a little tongue-in-cheek. The jowl is exactly what it sounds like, it\u2019s the pig\u2019s jaw and is locked with rich flavour. Sometimes mistaken for the cheek portion, but the cheek actually rests above the jowl.<\/p>\n

CHEEKS<\/h4>\n

Pig\u2019s head is highly prized for those round cheeks and is often hard to come by (another reason to become besties with your local butcher). Pork cheek cuts consist of muscle tissue and contain less fat, making it great for stews and slow-roasted dishes.<\/p>\n

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Feeling a little cheeky? Give our Pork Cheeks Braised in Savanna recipe<\/a> a go!<\/p>\n

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NECK<\/h3>\n

The neck portion of the pig is where it gets a little confusing \u2014 so, let\u2019s get crackling!<\/p>\n

The neck is sandwiched between the pig head and the midsection. Pork neck is everything you want out a prime cut, it\u2019s mouth-watering and flavoursome. Whether braised or fried, pork necks work well with a range of flavours.<\/p>\n

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Pack a punch with our Pork Neck Vindaloo Curry<\/a> . If you\u2019re in the mood for a crunchier bite, have at and make these Pork Neck Sliders with Crispy Onions and a refreshing Herby Apple Salsa<\/a>.<\/p>\n

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BUTT<\/h3>\n

Pork butt is found at the nape of the neck \u2014 not the derri\u00e8re, as implied. It\u2019s juicy and beautifully marbled with fat. If you\u2019re a pulled-pork lover, pork butt is where it\u2019s at! When slow-cooked, pork butt becomes tender and lends tremendous flavour from the fat.<\/p>\n

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Pulled pork is an instant pleaser, so next time you’re hosting try our Pulled Pork with Sticky Plum Sauce<\/a> or impress your mates with some Pulled Pork Braai Broodjies<\/a>.<\/p>\n

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SHOULDER<\/h3>\n

The shoulder is adjacent to the neck and is the top portion of the hog\u2019s front legs. It contains that thick rind and a fat cap we all love gnawing on. Shoulder is the pork cut we get pork mince for sausages. The fat-to-meat ratio is what makes it perfect for the textural delight that is Crispy Pork Crackling<\/a>. Slap on a good dry rub and massage those pork shoulders, gently working those spices in, before getting your roast on.<\/p>\n

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Looking for something with a bit of heart and a lot of Guinness? Our Irish Pork Stew with Colcannon<\/a> never disappoints!<\/p>\n

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FILLET<\/h3>\n

Pork fillet comes from the top of the midsection of the hog and is a boneless cut. It\u2019s leaner compared to other prime cuts and its byname \u201ctenderloin\u201d, says all you need to know about this cut. Pork fillet can be rather difficult to find, as it\u2019s sought after for its tasty tenderness. SA Pork<\/a> suggests you ask your butcher to reserve a piece of this gorgeous cut and to, \u201cremove the thin silver membrane on the outside of the fillet with their razor-sharp knives. This will ensure that the fillet doesn\u2019t curl up while being cooked.\u201d<\/p>\n

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LOIN<\/h3>\n

Pork loin is very similar to tenderloin (pork fillet), both lean and tender. The major difference being, that while tenderloin is boneless, pork loin is not. Familiar loin cuts include, sirloin, baby back ribs and the beloved pork chop. Loin can be deboned, grilled, roasted, put in stews \u2014 whatever gets you ‘high on the hog’.<\/p>\n

Pork loin is one of\u00a0 the quickest (depending on thickness) yet more difficult cuts to cook. Being a leaner cut, pork loin can go from succulent to sinewy in a matter of minutes. To avoid choking on your dinner, we suggest you invest in a digital meat thermometer, if you don\u2019t already own one. The recommended temperature is 63 \u00baC, with a 3-minute post-cook rest (just to make sure).<\/p>\n

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Our classic recipe for Thick-Cut Pork Loin Chops with Monkey Gland Sauce<\/a> will give any steakhouse a run for their money.<\/p>\n

For a more traditional meal, get a load of our Deboned & Stuffed Rolled Pork Loin Roast with Roast Potatoes<\/a>.<\/p>\n

BABY BACK RIBS<\/h4>\n

Baby back ribs are different from spare ribs \u2014 they\u2019re a smaller cut, from the loin area. Although these babies will need less time to cook, low-and-slow is still a good way to go!<\/p>\n

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Tuck into our Asian Ribs with Straight-Cut Chips and Coriander Yoghurt Dip<\/a> for the perfect complement.<\/p>\n

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SPARE RIBS<\/h3>\n

Spare ribs<\/a> need no introduction. This cut is taken from the ribs closer to the meatier belly portion. They require some good loving in the oven. Roast them for about 2 and a half hours on medium heat before devouring them.<\/p>\n

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Everyone enjoys a good barbeque baste, but if you want to add an extra kick, try smothering your ribs with this rich coffee basting sauce<\/a> . This recipe for Pork Ribs With Charred Lemons<\/a> is simple, but a winner too. You\u2019ll be smacking your lips and licking your fingers by the time you\u2019re through.<\/p>\n

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BELLY<\/h3>\n

If you\u2019ve made it this far into this article \u2014 congratulations, you\u2019ve just entered the belly of the beast. Pork belly is taken from the underside of the pig. It\u2019s a lengthy cut, laden with fat and meat.<\/p>\n

The best way to describe pork belly would be ‘umami’, which literally translates to ‘essence of deliciousness’. This cut is salty, juicy and belly-rubbing good. Bacon, pancetta, steaks and rashers are all sourced from pork belly. Needless to say, pork belly is a cardinal cut.<\/p>\n

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Try making our Pork Belly Porchetta with Roasted Pears, Fennel and Onion<\/a> recipe, for an exceptional pairing.<\/p>\n

BACON<\/h4>\n

When George Orwell said, \u201cAll animals are equal, but some are more equal than others\u201d, he was talking about the bearer of bacon. That\u2019s not entirely true, but it would make sense…<\/p>\n

Bacon is not exclusively cut from the belly, it can be taken from the back and sides too. Curing is a preservation process by means of salting, drying or smoking (before fridges existed). The curing<\/a> process turns pork into bacon and ensures you end up with a healthy pork cut. If you’re really looking to ‘bring the bacon home’, learn all about making bacon here<\/a>.<\/p>\n

Bacon has unique transformative abilities \u2014 it could be used to seal in moisture by wrapping it around other pork cuts or add flavour to just about any dish. It’s sizzling perfection, the stuff dreams and bonafide breakfasts are made of.<\/p>\n

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Try our Proper Bacon Sandwich<\/a> or this Potato and Bacon Tart<\/a>.<\/p>\n

We have endless great breakfast recipes to choose from in Our Best Bacon Roundup<\/a>.<\/p>\n

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LEG HAM<\/h3>\n

Leg ham is from the hind legs of the pig. Much like bacon, leg ham is a cured cut. It doesn\u2019t contain as much fat, so best use that meat thermometer to ensure a juicy bite. It\u2019s perfect for roasting and is scrumptious with garlicky flavours.<\/p>\n

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Try our Pork Leg Roast and Green Beans<\/a> for the ultimate Sunday roast.<\/p>\n

This cut also adds phenomenal flavour to this Pork Rag\u00f9 with Pappardelle<\/a> recipe.<\/p>\n

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HOCK LEGS<\/h3>\n

At this point we suggest placing your butcher on speed-dial \u2014 unless you have an electrical carving knife. Hock legs are the lower part of the hog\u2019s hind legs. Preparing hock legs means deskinning, deboning and portioning those piggies into chunks. To extract maximum flavour, this cut will need to be seared to the point of caramelisation, before being stewed in broth or sauce.<\/p>\n

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We have just the right Black Bean Smoky Pork Soup<\/a> recipe for this cut. Smoked Ham Hock Terrine with Beetroot and Apple Chutney<\/a> makes for a great spread too.<\/p>\n

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TROTTERS<\/h3>\n

Trotters are not as widely consumed as shoulder, neck or belly cuts, but are stinking good! They\u2019re known as \u201cpig\u2019s feet\u201d in some parts of the world and are a delicacy in South Africa. If you haven\u2019t had a trotters potjie<\/a>, you\u2019re unlucky. Similar to the head, it takes some time to break down the connective tissue and cartilage. It has a gelatinous texture and has a bodied flavour.<\/p>\n

*No hogs were harmed in the writing of this article.<\/p>\n","protected":false},"excerpt":{"rendered":"

Pork \u2013 it\u2019s so delicious that it should be taboo. Many of us know the parts we get our bacon and ribs from, but for those of you who don\u2019t and want to avoid feeling like a \u2018chop\u2019, we\u2019re here to guide you. This is your pork bible \u2014 the ultimate guide on all the prime pork cuts, from head-to-trotters. Complete with quality suggestions on how to prepare your pork and ham it up. Read it, save it, savour it […]<\/p>\n","protected":false},"author":8133,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4098],"tags":[],"class_list":["post-89093","post","type-post","status-publish","format-standard","hentry","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/89093","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/8133"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=89093"}],"version-history":[{"count":29,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/89093\/revisions"}],"predecessor-version":[{"id":89138,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/89093\/revisions\/89138"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=89093"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=89093"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=89093"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}