Your Guide To Different Cuts of Pork
Different recipes for pork require different cuts. The different cuts of pork have varying textures, saturation of fats, thickness, and even taste. Pork is a great source of protein, but it will only become a good meal if you use the appropriate cut for a specific dish. Here is a guide to familiarize you with the different cuts of pork.
This section is a very versatile cut. You have the option to mince or dice it for stews. You can use it as a steak over slow and low flames. The tender sections can be cooked into a delicious steak. When you want a simple yet impressive dinner, this is definitely the cut to go for.
The fillet is also commonly known as the tenderloin. It is located in the inner ribcage of the pig. It contains the least amount of fat. As the leanest cut, it is definitely the healthiest option.
You can marinate this cut and then fry it in a pan. The downside is that since it has low levels of fat, it tends to dry out pretty fast. Remember to cook it slowly and take breaks in between so as to not end up with a tough and barely edible strip of meat.
Pork legs are quite low in fat content. As such, they tend to become dry while being slow roasted. You can cook and serve a pork leg as a whole, or you can chop it up at its joints. It is ideal to cook it with the bone because the bone marrow gives unique flavors. You can also recycle the leftover bones and use its juices for a delicious and flavorful gravy.
This is basically the pork’s skin, deep fried to create crispy chips. They’re perfect when paired with a couple of beers. Crackling is best achieved when the skin is cooked separately from the meat. You can ask the butcher to slice the skin off for you. In this manner, you don’t have to worry about overcooking the meat.
The belly is something that most hypertensive individuals avoid because it is brimming with fat. It is also incredibly tender. This is the section that is utilized to create streaky bacon strips. You can cook this section slowly to maximize the flavors of the fat. You will find that the dish will be practically melting in your mouth.
There’s also the option to deep-fry this cut to create a crispy delicacy. When frying, make sure to use some type of natural oil. The cut is already fatty enough as it is, and you don’t need to add more unhealthy fats and oils.