Pork Cuts
Click a section of the pig below to see the pork cuts from that area. Then select a cut to view information and recipes
This mince is great for meatballs, burgers, and other family favourites
What does it look like
Cooking
Typically used for frying.
Dry-frying is used for cooking mince - place the meat in a cold non stick pan and cook over a low heat until some fat runs out, then increase the heat and fry for 4-6 mins until totally cooked. Add your favourite sauce and veg and then simmer until all veg are cooked.
A great family roasting joint for Sunday lunch and other special occasions
What does it look like
Cooking
Typically used for roasting and slow cooking.
Roasting
If you're not sure how much meat you'll need allow 100-175g uncooked meat per person (around 900g (2lb) joint serves a family of 4-6)
Preheat oven to Gas 4-5, 180oC, 350oF
Weigh joint and calculate cooking time:
- 30 mins per 450g/ 1/2kg (1lb) + 30 mins at the end (medium)*
- 35 mins per 450g/ 1/2kg (1lb) +35mins at the end (well done)*
For perfect crackling, dry the rind and using a sharp knife score deeply, rub well with oil (use vegetable not olive oil) and salt. Place on a rack in a roasting tin and open roast in the centre of a pre-heated oven for calculated cooking time (do not baste or cover the joint, or the crackling will go soft).
Once cooked, allow the joint to stand for 10 mins prior to carving - this allows the juices to settle giving you a more succulent joint.
*To check if the joint is cooked to your liking, use a meat thermometer inserted into the centre of the joint, it should read 75-80oC for medium and 80-85oC for well done.
Pot Roasting - A method of slow cooking for whole joints ideally without the bone and rolled up. This can be done on the hob or in the oven. Ensure the pan is large enough so that the joint does not touch the sides of meat.
- Heat 15ml (1tbsp) oil in the pan and brown the joint on all sides.
- Add veg and liquid to pan, (approx 350g (12oz) chunky root vegetables and 150ml (1/4 pt) liquid (eg stock, wine, cider, beer or water) per 450g (1lb)) cover and cook for the calculated cooking time.
- Allow 30-35 mins per 450g/1/2kg (1lb) +30-35 mins at the end, and if cooking in the oven Gas 4-5, 180oC, 350oF
Shoulder steaks are slices cut from the shoulder muscles
What does it look like
Shoulder steak Recipes
Cooking
Typically used for Grilling, BBQ'ing, Roasting and Slow cooking.
Grilling and BBQ'ing
Thick steaks: 2-3cm (1"") 8-10 minutes per side
Thinner steaks: 1-2cm (1/2"") 6-8 minutes per side
Make sure the grill/griddle is preheated and very hot.
Do not poke or prod.
Cook no longer than the recommended times
Allow to stand for a couple of minutes before serving.
Roasting
Mix together 2tbsp of oil and some seasoning or herbs of your choice and smear over the slices. Arrange in a single layer on a large roasting tin with some root vegetables, cut into wedges. cover and cook in a preheated oven for 30mins, uncover for the last 5-10 mins to brown off .
Gas 4-5, 180°C, 350°F
Slow cooking can be done on the hob or in the oven, and allows the meat and vegetables (approx 350g (12oz) chunky root vegetables and 150ml (1/4 pt) liquid (eg stock, wine, cider, beer or water) per 450g (1lb) of meat) simmer slowly, ideal for tendersing some of the tougher cuts. Cook in either a large heavy based saucepan or an ovenproof casserole dish with a tigh fitting lid.
to prevent the pan drying out, cook on a low heat or if in the oven, Gas 3, 170oC, 325oF for about 1- 1 1/2 hrs
A national favourite and a lean cut that is prepared from cured pork loin
A rib chop is cut from between the rib bone of a loin rack
What does it look like
Loin chop Recipes
Cooking
Typically used for Sear & Bake, Roasting, Frying/Stir-frying and Slow Cooking.
Sear & Bake
It’s difficult to give precise timings, as the thickness of this cut can vary hugely. So we suggest to sear the outside by frying briefly in a frying pan, then placing the meat in the middle of a medium heat oven for the remainder of the cook. You will know it’s cooked when the juices run clear, the meat is steaming throughout and there is no pink meat on the inside, and remember to let it rest for a couple of minutes.
Roasting
Mix together 2tbsp of oil and some seasoning or herbs of your choice and smear over the chops. Arrange in a single layer on a large roasting tin with some root vegetables, cut into wedges. cover and cook in a preheated oven for 30mins, uncover for the last 5-10 mins to brown off the chops.
Gas 4-5, 180°C, 350°F
Stir -frying - when using chops, first remove the bone and then cut them thinly across the grain into 1cm strips, this prevents shrinkage & helps to tenderise the meat.
- Prior to cooking the meat cut up a selection of vegetables into thin strips, allowing about twice the quantity to meat.
- When all ingredients are ready, heat 5ml (1tsp) of oil in a wok or large frying pan, and when hot carefully add the meat and stir-fry for about 2-4 minutes per 225g (8oz) meat.
Then add vegetables and sauce and stir-fry together for a further 2 mins.
Slow cooking can be done on the hob or in the oven, and allows the meat and vegetables (approx 350g (12oz) chunky root vegetables and 150ml (1/4 pt) liquid (eg stock, wine, cider, beer or water) per 450g (1lb) of meat) simmer slowly, ideal for tendersing some of the tougher cuts. Cook in either a large heavy based saucepan or an ovenproof casserole dish with a tigh fitting lid, to prevent the pan drying out, cook on a low heat or if in the oven, Gas 3, 170oC, 325oF for about 1- 1 1/2 hrs
Fillet medallions are an extremely tender and lean cut, perfect for quick midweek cooking.
What does it look like
Cooking
The trick for a tender and juicy medallion is not to overcook it. A nice technique is the tenderise, sear and bake method.
Tenderise: Tenderise the meat between cling film and flattening it with a rolling pin, or bottom of a pan, before cooking. The ideal thickness of a piece of meat is 1cm.
Sear: Fry in a pan for 3 minutes
Bake: Turn over, then pop them in the oven to bake for a further five minutes or until juices run clear
A quick 10 minute marinade with a pre-bought seasoning and vegetable oil can also help tenderise the meat before cooking. Medallions should be cooked until there is no pink and the juices run clear.
Loin medallions are oval cuts of the eye of the loin with the fat trimmed, producing a lean tender cut. Perfect for quick cooking midweek.
What does it look like
Cooking
The trick for a tender and juicy medallion is not to overcook it. A nice technique is the tenderise, sear and bake method.
Tenderise: Tenderise the meat between cling film and flattening it with a rolling pin, or bottom of a pan, before cooking. The ideal thickness of a piece of meat is 1cm.
Sear: Fry in a pan for 3 minutes
Bake: Turn the medallion over, then pop them in the oven to bake for a further 7 minutes or until juices run clear
A quick 10 minute marinade with a pre-bought seasoning and vegetable oil can also help tenderise the meat before cooking. Medallions should be cooked until there is no pink and the juices run clear.
The premium of roasting joints this is often used for celebratory roast dinners.
What does it look like
Loin roasting joint Recipes
Cooking
Typically used for roasting.
Roasting
If you're not sure how much meat you'll need allow 100-175g uncooked meat per person (around 900g (2lb) joint serves a family of 4-6)
Preheat oven to Gas 4-5, 180oC, 350oF
Weigh joint and calculate cooking time:
- 30 mins per 450g/ 1/2kg (1lb) + 30 mins at the end (medium)*
- 35 mins per 450g/ 1/2kg (1lb) +35mins at the end (well done)*
For perfect crackling, dry the rind and using a sharp knife score deeply, rub well with oil (use vegetable not olive oil) and salt. Place on a rack in a roasting tin and open roast in the centre of a pre-heated oven for calculated cooking time (do not baste or cover the joint, or the crackling will go soft).
Once cooked, allow the joint to stand for 10 mins prior to carving - this allows the juices to settle giving you amore succulent joint.
*To check if the joint is cooked to your liking, use a meat thermometer inserted into the centre of the joint, it should read 75-80oC for medium and 80-85oC for well done.
Fully trimmed this is the leanest of all the loin steaks
What does it look like
Cooking
Typically used for Frying & Baking, Stir-frying.
Frying & Baking
It’s difficult to give precise timings, as the thickness of this cut can vary hugely. So we suggest to sear the outside by frying briefly in a frying pan, then placing the meat in the middle of a medium heat oven for the remainder of the cook. You will know it’s cooked when the juices run clear, the meat is steaming throughout and there is no pink meat on the inside, and remember to let it rest for a couple of minutes.
Stir- frying
When using steaks, cut them thinly across the grain into 1cm strips, this prevents shrinkage & helps to tenderise the meat.
- Prior to cooking the meat cut up a selection of vegetables into thin strips, allowing about twice the quantity to meat.
- When all ingredients are ready, heat 5ml (1tsp) of oil in a wok or large frying pan, and when hot carefully add the meat and stir-fry for about 2-4 minutes per 225g (8oz) meat.
Then add vegetables and sauce and stir-fry together for a further 2 mins.
Large slices, great for taking BBQ marinades
What does it look like
Belly slices Recipes
Cooking
Typically used for Grilling,
BBQ'ing, Roasting and Slow cooking.
Grilling and BBQ'ing
Slices: 1-2cm (1/2"") 8-10 minutes per side
Make sure the grill/griddle is preheated and very hot.
Do not poke or prod.
Cook no longer than the recommended times above.
Allow to stand for a couple of minutes before serving.
Roasting
Mix together 2tbsp of oil and some seasoning or herbs of your choice and smear over the slices. Arrange in a single layer on a large roasting tin with some root vegetables, cut into wedges. cover and cook in a preheated oven for 30mins, uncover for the last 5-10 mins to brown off .
Gas 4-5, 180°C, 350°F
Slow cooking can be done on the hob or in the oven, and allows the meat and vegetables (approx 350g (12oz) chunky root vegetables and 150ml (1/4 pt) liquid (eg stock, wine, cider, beer or water) per 450g (1lb) of meat) to simmer slowly, ideal for tendersing some of the tougher cuts. Cook in either a large heavy based saucepan or an ovenproof casserole dish with a tigh fitting lid.
Stewing is the hob method, for cubes or chinks of meat, in which all the ingredients are cooked in liquid , which when added just covers all the ingredients.
Casseroling is the oven method of stewing and to prevent it drying out should be cooked on a low heat - Gas 3, 170oC, 325oF for about 1- 1 1/2 hrs).
Spare ribs can come from either the loin or belly area. And are what is left after the loin and belly have been removed for use as joints
What does it look like
Spare ribs Recipes
Cooking
Typically used for grilling, barbecuing, frying and slow cooking.
For fall off the bone ribs
Take a large saucepan and fill with water, add 2 star anise and 6 whole black peppercorns, add a lid and bring to the boil. Add pork spare ribs or half a rack, and simmer for 30 minutes. Remove the ribs from the pan and discard the water. Allow to cool slightly and then roll the pre-cooked ribs in a sauce of your choice until covered. Place on preheated BBQ. Cook slowly or on a low heat until glaze is sticky and golden, don’t allow to burn. Alternatively place under a preheated grill, or place on a rack and roast in a preheated oven for 20mins. Gas 4-5, 180oC, 350oF
A cut prepared from cured pork belly with layers of fat running throughout
A cured meat, usually from the leg joint. Like bacon it needs to be cooked before it is eaten
Is the cooked version of gammon
