Chef at 11:22, 23 September 2024

2024-09-23T11:22:20Z

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{{#seo:
|title=Pork - suitable cooking methods
|titlemode=replace
|keywords=#bacon #frying #roasting #grilling #fat #casseroles #gammon #fried #grilled #braising #boiling
|hashtagrev=12032020
|description=Pork cooking methods by cut}}

<gallery widths=300px heights=300px perrow=5>
Image:Pork - suitable cooking methods.jpg|Main cuts
Image:Cuts of pork - illustrated.jpg|Illustrations of cuts normally available at a British butcher's shop
Image:Bacon cuts.jpg|Bacon and gammon cuts normally available at a British butcher's shop
</gallery>
===Cooking methods by cut===
All joints can be [[roasted]] and the individual cuts from them [[grilled]] or [[fried]]. In addition, the forequarter cuts can be used for [[casseroles]], [[stews]] and [[pies]].

* '''Neck end''' - a large economical roasting joint, particularly good when boned, stuffed and rolled. Often divided into '''blade''' and '''spare rib'''. These two smaller cuts can also be [[roasted]], [[braised]] or [[stewed]]. '''Spare rib''' [[pork]] makes the best filling for [[pies]]. '''Spare rib''' chops are suitable for [[braising]], [[grilling]] or [[frying]].
* '''Hand and spring''' - a large [[roasting]] joint, often divided into the smaller cuts, '''hand''' and '''shank'''. As well as being suitable for [[roasting]], '''hand''' and '''shank''' can be used for [[casseroles]] and [[stews]].
* '''Belly''' - this is a long, this cut with streaks of [[fat]] and lean. Stuffed thick end of '''belly''' makes an economical roast. Because '''belly''' is sometimes rather fatty, it is better used sliced for [[grilling]] and [[frying]], rather than for [[braising]] and [[stewing]].
* '''Leg''' - can be cut into four or more succulent and popular [[roasting]] joints, often divided into '''fillet''' end and '''knuckle''' end. The '''fillet''' end (top of the '''leg''') is the prime [[roasting]] joint, which can be boned and stuffed. It is sometimes sliced into '''steaks''' for [[grilling]] and [[frying]]. The feet ('''trotters''') are usually salted and [[boiled]], or used to make brawn.
* '''Tenderloin''' - A tender, lean cut, found underneath the back bone of the '''loin''' in the same position as beef fillet. It is sometimes called '''pork fillet''', not to be confused with the fillet end of the '''leg'''. Most often served sliced or cubed for [[frying]], or coated with a [[sauce]]. Can be stuffed and rolled for [[roasting]].

===Bacon and Gammon===
There can be some confusion over what is [[bacon]], and what is [[ham]] and [[gammon]]. [[Gammon]] is the leg of the [[bacon]] pig (think 'jambe' the French word for leg), cured on the side of [[bacon]]. When cooked, and served cold, it becomes [[ham]]. For special hams, eg York, Bradenham, the leg of the pig is cured and cooked separately, to individual producers' recipes. These [[hams]] are sold whole or in slices.

* '''Middle gammon''' - a lean, meaty cut for [[boiling]], [[braising]], [[roasting]] or [[baking]]. This is a prime joint and a convenient size for a small party. [[Gammon]] rashers or steaks are usually cut from this joint about 1cm thick, They are excellent [[grilled]] or [[fried]].
* '''Gammon hock''' - this makes really succulent joints with plenty of lean, which is good for a large party. [[Boil]], [[braise]] or [[bake]] the joint and garnish and glaze for a special meal.
* '''Corner gammon''' - this is a small, triangular cut off the [[gammon]]. It is often an economical buy and can be [[boiled]] and served hot, with [[parsley]] [[sauce]] or cold for sandwiches.
* '''Prime collar''' - This cut makes an excellent joint [[boiled]] or [[braised]]. The '''collar joint''' is also sliced into rashers. As a joint it needs to be well soaked before cooking.
* '''Prime forehock''' - is a good joint for casseroling, or it can be cubed for use in a [[stew]]. The cut has a good mixture of lean and [[fat]] and is, therefore, suitable for mincing.
* '''Long back (rashers)''' - these are lean and are best cut fairly thinly and used for [[frying]] or [[grilling]]. Thick slices may be cubed for [[casseroles]], flans or [[pies]].
* '''Middle or throughcut (rashers)''' - these are the back and streaky cuts which have been cut together, giving a large double rasher with a good proportion of lean and [[fat]] - an economical buy. Use for [[grilling]] or have a nice piece of middle cut rolled and use for [[boiling]] or [[baking]] - delicious used as a stuffed joint. This is sometimes called '''Ayrshire roll'''.
* '''Prime streaky (rashers)''' - Combines lean and [[fat]] and is good for [[grilling]] or [[frying]]. Use streaky [[bacon]] to line pâté dishes, chopped for [[casseroles]], [[soups]] and [[rice]] dishes. A joint of streaky [[bacon]] is good [[boiled]] and pressed to eat cold. Streaky [[bacon]] is the cheaper cut and gives good value for money.
* '''Prime back (rashers and chops)''' - usually sold as rashers or chops. It is lean and best cut thinly for rashers which are usually [[grilled]] or [[fried]]. [[Bacon]] chops can be [[fried]], [[grilled]] or [[baked]]. Alternatively, buy a thick piece for [[boiling]] or [[braising]].

{{CategoryLine}}
[[Category:Cooking methods]]
[[Category:Pork recipes]]
[[Category:Meat recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/bacon|#bacon]] [[Special:Search/frying|#frying]] [[Special:Search/roasting|#roasting]] [[Special:Search/grilling|#grilling]] [[Special:Search/fat|#fat]] [[Special:Search/casseroles|#casseroles]] [[Special:Search/gammon|#gammon]] [[Special:Search/fried|#fried]] [[Special:Search/grilled|#grilled]] [[Special:Search/braising|#braising]] [[Special:Search/boiling|#boiling]]
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Pork - suitable cooking methods - Revision history

Chef at 11:22, 23 September 2024