Pork Cuts

Pork Cuts

Best Sellers - Pork

Pork is a versatile protein that can be prepared in numerous ways, but always be sure to start with a quality cut. Fresh pork should be grayish-pink in color.

Note: Before cooking, bring your pork cuts to room temperature. Cooking cold pork shocks the meat resulting in a tough finished product.

Plan ahead for how you are going to cook the cuts you select. For grilling, broiling, braising or stuffing, select chops between 1 to 1 ½ inches thick. For fast, high heat cooking, select chops that are no thicker than 1/2 inch.

Pork should be cooked to an internal temperature of 145°F to 155°F to reduce the risk of trichinosis. Juices should be clear with a faint pink tint. The meat should be white in color with slight traces of pink. Ground pork should be cooked to a minimum of 160°F.

Use tongs to turn the cuts as they cook. Using a fork or other tool to pierce the meat will cause juices to escape.

Pork is far more interesting than just chops. Here are some of our favorite styles and techniques!

Grilling Icon

Grill

Preheat your grill to quickly sear your meat and give it a flavorful crust. Try adding aromatic woods like hickory, mesquite, apple, or cherry to the preheated coals to flavor the meat.

Common Cuts: Pork butt, hocks, pork belly, ribs

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Ground Beef

Don’t limit yourself to just ground pork patties. Try making meatballs, meatloaf, or try adding it to a stir-fry! Pork normally isn’t available in lean or extra lean variations like beef, making it so much easier to work with than beef.

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Fast Fry

When frying use boneless cuts. Boneless cuts lay flat in the pan and cook evenly. Dry the meat with a paper towel before frying to reduce splattering. Use canola oil for milder taste, or mix equal portions of butter and oil to prevent your butter.

Common Cuts: chops, steaks, bacon, and ground pork

Slow Cooker Icon

Stew & Soups

Stewing is great for less tender pork cuts. Before stewing, dredge chunks of pork in seasoned flour to help thicken your stews, then sear meat on all sides in a little oil until deep brown. Sear to develop deeper flavors, then cook your pork in your favorite Dutch oven or slow cooker.

Common Cuts: Loin, ribs, shoulder and tenderloin

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Sear

Try brining your meat before searing, it will elevate the humble pork chop to the next level. Brines can use many liquids such as cider, beer or coffee! Play around with your brine to make it your own famous secret recipe. Use anything you want to flavoring your pork.

Common Cuts: Pork chops, tenderloin

Marinating Icon

Marinate

Marinate cubed or sliced pork and ribs to add distinctive flavor. Then add even more flavor by steaming the cuts. Add vegetables to the water such as onions, carrots, celery, and fresh ginger. Finish cooking by grilling, frying or broiling your pork to perfection!

When marinating and steaming, don’t remove the pot lid during the cooking process. This will result in longer cooking times because it allows heat and moisture to escape.

Common Cuts: Pork butt, shoulder hocks

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Simmer

Brown your tougher pork cuts in a small frying pan After browning simmer the meat in a covered pan, either on the stove or in the oven. Liquids used in simmering are spread through the meat as it cooks, tenderizing the meat fibers. This technique works well for tougher cuts but can also be used for cuts like ribs and chops.

Common Cuts: Pork leg, shoulder, chops

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Roast

Low and slow is the name of the game for roasting. Roasting takes longer but the results are worth the wait it will guarantee a flavorful and moist end product. Be sure your oven is fully preheated and don’t cover the meat while roasting. To add more flavor, rub the meat with your favorite seasonings before cooking.

Bone in roasts cook faster than a boneless as the bone conducts heat faster than the meat.

Use meat drippings to make stocks, gravies and sauces.

Common Cuts: Loin, leg, belly

Pork Cooking Temperatures

63°C/145°F Medium Rare
66°C/150°F Medium
68°C/155°F Medium Well
71°C/160°F Well Done

Featured Pork Recipe

Chili Ribs

Chili Ribs

Ingredients

  • 750 g spare ribs
  • 1 tbsp peanut oil
  • 2 tsp garlic, minced
  • 1/4 cup sherry
  • 6 tbsp sambal oelek
  • 2 cups water
  • 2 tsp hoisin sauce
  • 3 tsp sugar
  • 2 tbsp soy sauce


Directions

  • Boil ribs and place in baking dishes.
  • In a large bowl, combine other ingrediends then pour over ribs.
  • Bake at 375˚F until liquid is reduced, turning and basting ribs occasionally.