A Guide to Different Pork Cuts

We know the feeling: you’ve just bought a piece of pork and you’re excited to cook it! But what cut is it and how are you actually supposed to cook it to its best advantage? Our comprehensive guide will help you decipher the pork chops from the pork shanks and get you cooking delicious pork meals in no time. Our first tip is to always use high-quality, hormone-and-antibiotic-free pork products no matter the cut you’re after.

Pork Belly

Despite its name, a piece of pork belly is not the pig’s stomach. Instead, it is the piece of skin that runs on the underside of the stomach and surrounds the pig’s stomach. It is a long piece of meat with high concentrations of fat — the core contributor to that delicious, crunchy crackling you get once rendered in the oven! The pork belly is also notoriously used for fine pieces of cold meat such as pancetta and bacon. You can either cure or braise this pork cut. 

Pork Loin Chops

There are several cuts that can be called pork chops and all are equally delicious when pan-fried, grilled, broiled, or barbequed. However, chops that still have the bone are often the juiciest and most flavoursome. The specific chop cuts are: 

• Loin Pork Chops (identified by the T-shaped bone on one side of them)

• Pork Rib Chops

• Pork Sirloin Chops

• Pork Top Loin Chops (also referred to as pork strip chops, these are sometimes boneless and can be cooked like chops)

Pork Shoulder Chops

These cuts, sometimes sold as pork blade chops, are one of the fattier cuts and can be slightly tougher. However, when left in a delicious marinade for a few hours before pan-frying or braised in a slow cooker, you’re all set for a fantastic meal. 

Pork Crown Roast

You may have seen contestants on cooking competitions or chefs on TV prepare a rack of ribs and “French” them, meaning they trim the meat from the bone of the rib. Two racks of ribs can be tied together with a delectable stuffing put in the middle and then roasted in the oven. This is a fool-proof meal for a group lunch! 

Ham

Ham is from the top of the pork leg (the bottom being the shank). It can be sold fresh but it’s often sold smoked, cured, or boiled and there’s a reason it’s a favourite every festive season. Dress it up with cranberry sauce or stay traditional with some English mustard. Otherwise, prosciutto is an example of salt-and-air-cured ham and is a fantastic addition to a charcuterie board. 

Like we said in the beginning, make sure that whatever cut you go for is one of quality! At Van Wygngaardt, we pride ourselves on being top providers of wholesale meat, both locally and globally. For more information on our range, get in touch.