When it comes to the whole range of pork cuts, it can become confusing with all the different parts and their alternate names in different countries. So here’s some useful information about the more popular pork cuts.
Pork chops
Pork chops are cut from the meat perpendicular to the spine, often from the loin. Pork chop cuts from the shoulder end are fattier than from the loin end and are better for slow roasting or lower, longer grill cooking so as to render all the fat.
Pork loin
The loin is the area between the shoulder and the back legs. Pork loin and pork tenderloin are not the same. The latter is thin and small while the former is wider and thicker and can be cut into steak-like pieces. Pork tenderloin is best quickly cooked over fairly high heat, while pork loin is best grilled over moderate heat or seared then slow roasted in the oven.
Pork ribs
This cut of pork comes from the ribcage of the animal with both the meat and bones intact. Often marinated with barbecue sauce, ribs should be cooked over indirect heat and until the meat is tender. The best sauces for ribs tend to be thick and sticky. Keep in mind that any sauce containing sugars will burn at temperatures above 265 degrees, so if you are cooking at temperatures above this, wait until the ribs are cooked before applying the sauce.
Pork shoulder
Pork cuts from the upper segment of the shoulder (called the blade shoulder) are well-layered with fat and contain a lot of connective tissue, making them ideal candidates for slow and long-cooking methods like braising, stewing, or barbecuing. They are versatile cuts and can be minced or diced or kept on the bone and slow-roasted.
Pork belly
Pork belly is a boneless cut of meat from the pig’s belly. The tender and succulent belly is the fattiest part of the animal, and is the perfect cut for mid-temp braising and slow-roasting. The versatile meat can be cooked slowly at low heat for soft meat that melts in the mouth, or it can be sliced and crisped up in a hot pan.
