 |
 |
 |
 |
|
To help you plan your menu, here are some different pork cuts along with serving suggestions.
/ LOIN / LEG / SHOULDER / RIBS /
| Loin Rib End Steak, Boneless | Cut nice and thick, this is a great cut for grillling. You can also substitute it for chicken pieces in casseroles. This cut is succulent and tender. |
| Back Rib | This cut is meatier and more expensive than side ribs. Simmer these ribs for about 45 minutes before grilling, then grill for about 10 minutes. |
| Loin Rib End Roast, Rack | Chefs love this cut. It looks elegant, and is a great smaller alternative to a Crown Roast of Pork. It usually is cut with 6 to 8 ribs, and weighs about 1.5 kg. |
| Loin Rib End Roast, Boneless with Back Ribs, Mini-Crown | It looks like a Crown Roast of Pork, but is smaller. It weighs about 1 kg and serves 3 to 4 people. Bake it at 325F for 55 minutes per kg. |
| Loin Rib Half, Crown Roast | Easy to prepare, looks elegant, and it's very tasty. Roast at 325F for 55 minutes per kg. |
| Loin Tenderloin End Roast, Sirloin | Usually reasonably priced, tasty, but tricky to carve. |
| Loin Tenderloin End Steak, Boneless Sirloin | A very versatile cut! It can substitute for many other pork cuts in most recipes. |
| Tenderloin | Very lean, very tender, very versatile. Use instead of boneless/skinless chicken breast. |
| Loin, Centre Cut Roast | Easy to carve, plus a lean, tender, tasty roast. |
| Leg | Usually sold with skin on, and weighs 8 to 10 kg. This cut is often smoked for traditional hams, and is commonly used in the manufacture of specialty hams. |
| Leg Shank Half Roast | Lean, tender and great for roasting. It weighs 4 to 5 kg, and will feed 10 people or so. Usually sold with skin on. |
| Leg Butt Half Roast | Lean, tender and great for roasting, but trickier to carve than the shank half roast because of the aitch bone. It weighs 4 to 5 kg, and will feed 10 people or so. Usually sold with skin on. |
| Leg Whole Roast, Boneless | Lean, tender, easy to carve. It weighs 6 to 8 kg, and will feed up to 25 people. |
| Leg Inside Steak, Boneless | Good cut for stir-fry strips, cutlets, schnitzel and scaloppini. |
| Leg Inside, Schnitzel | Often sold prebreaded. Schnitzel is usually breaded and pan fried over medium heat for 3 to 4 minutes per side. |
| Shoulder Picnic | This is usually used in the manufacture of sausage, luncheon meats, and a "Smoked Picnic" which is sold cured, smoked and uncooked. They must be cooked before serving. Reasonably priced, they weigh 7 to 8 kg. |
| Shoulder Butt Roast | Very succulent, very tender. This cut has internal marbling, so it can be cooked to well done (170C). Weighing 4 to 5 kg, it feeds around 10 people. |
| Shoulder Butt Roast, Boneless | Very succulent, very tender. This cut has internal marbling, so it can be cooked to well done (170C). Weighing 4 to 5 kg, it feeds around 10 people. Another serving suggestion is to cut the roast into cubes for kabobs. |
| Shoulder Butt Chop | You can grill, and pan fry this cut, but it's at its best if in a simmering dish. Tasty, and reasonably priced. |
| Shoulder Picnic Roast, Boneless | Very reasonably priced. Makes an excellent pot roast. Lean and tender, it weighs about 2 to 3 kg and will serve 6 to 8 people. |
| Shoulder Butt Steak, Boneless | You can grill, and pan fry this cut, but it's at its best if in a simmering dish. Tasty, and reasonably priced. |
| Side Ribs, Sweet and Sour Spareribs | Ideal for Chinese-style dishes. Usually cut about 2.5 cm (1 inch) deep and sold in a long strip. Cut the strips between the gones before cooking. |
| Side Pork, Sliced | Most side pork is smoked, cured and sold as bacon. To cook, simply try until slightly crips, drain on paper towels and serve. |
| Side Ribs, Breast Bone Removed | Side ribs (spare-ribs) should be parboiled for 45 minutes at a simmer before barbecuing. Finish on barbecue over medium heat for 10 to15 minutes, turning often. |