Spread the love
Public Domain, Link
Belly
Ideal for bacon, barbecue and roasting. It can be stuffed or rolled.
Chump
Pork chops and steaks. You can also buy small joints of this cut. Suitable for frying, grilling and roasting.
Collar or Neck End
It’s slightly fatty and doesn’t dry out easily making it suitable for longer periods of cooking. It is also cured for bacon. Collar can be cut into chops, steaks, diced pork and mince.
Feet/Trotters
This is the cheapest cut. Suitable for slow moist cooking, broths and soup.
Head
Best for making of stocks and soups. The face or mascara as the pork sellers call it is best for making Tokwa’t baboy. The brain is also cooked as soup.
Hock
It is used in soups, stews and braised dishes where it adds richness and flavor.
Leg
The leg is considered to be the premium pork joint. Roasting joints from the leg are very lean which makes it a more expensive cut of pork. Steaks and diced meat from the leg are also often sold and are suitable for grilling or stir-frying like Crispy Pata. This part is also cured into ham, gammon roasting joints, gammon steak and the highest quality bacon.
Loin
The loin runs across most of the back of the pig. This is where many bone-in chops come from as well as joints which can be bone in or boned which is sometimes stuffed and rolled. It is also cured into bacon and bacon rashers which ranges from lean to streaky.
Ribs
This is the area where spare ribs come from. These have some meat, but not enough to be classed as chops, however they are excellent roasted or barbecued. When sold as a joint it can be treated like a rack of lamb and is suitable for roasting. Ribs are best for Sinigang and Nilaga too.
Shoulder
It is suitable for roasting. It has a rich flavor and is often sold cut into cubes for casseroles and kebabs, minced or made into sausages.
hi JOY!! this is a nice post! heheh ill bookmark this for future reference 🙂
I think I grabbed your badge n ano…sa kitchenexplorers.com? let me chek..if not im grabbing it now 🙂
My fav part is the pork belly specially for barbecue
http://happy-meals.net/
I need to bookmark this post… I am always wondering which cuts to use for what. I generally buy when it's on sale, and then have to try and figure out what to cook and how to cook it! LOL!
Thanks for stopping by my blog today! Have a great Wednesday! =)
http://ourjacobsenfamily.blogspot.com/
you're in my Food Blogger Friends sis 🙂
same here, the meat in the belly portion is tender too:)
Thanks for this! At least now I know which cut to get for a specific recipe. 🙂 I'm now hungry for bacon… LOL! Have a great weekeend!
Thanks for this post! Very informative. Pork belly is my favorite. 🙂
this is a very helpful post talaga 🙂 nung andun ako sa Davao, kakaibang cuts nakita ko, for crocodile meat ehehe