Prime Pork Cuts

All pork is delicious, but there’s always the question of which cut to go for. Whether you’re after a great bacon butty or a more substantial meal, the perfect pork cut is out there, so why not get to know a bit more about the best cut for your dish?

Mini collar joint

A great 1 or 2 person mini roast suitable for a quick mid week dinner in one roasting pan.

raw, lean per 100g:
121kcal
509kJ
Protein 20.8g
Fat 4.2g
of which Saturates 1.4g
Sodium 73g

Typically used for roasting and slow cooking.

Roasting
Preheat oven to Gas 4-5, 180oC, 350oF. Take the whole mini joint and place on a baking tray, sprinkle over any seasoning of your choice and rub it all over. Open roast in a preheated oven for 25-30 mins and for an all in one roast dinner, add to the pan some root vegetables, cut into chunks.
*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 pieces of meat. 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

Collar joint

The collar joint is a succulent part of the shoulder due to the small flecks of fat which are spread throughout the joint - otherwise known as marbling

raw, lean per 100g:
kcal 121Cal
kJ 509kJ
Protein 20.8g
Fat 4.2g
of which Saturates 1.4g
Sodium 73g

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)*
Place on a rack in a roasting tin and open roast in the centre of a pre-heated oven for calculated cooking time
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 joint

A great family roasting joint for Sunday lunch and other special occasions

raw, lean and fat, per 100g:
kcal 218kcal
kJ 907kJ
Protein 18.1g
Fat 16.2g
of which Saturates 5.3g
Sodium 67g

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 steak

Shoulder steaks are slices cut from the shoulder muscles

raw, lean Energy: 120kcal, 507kJ
Protein: 22.4g
Fat: 3.4g sat fat 1.2g
Sodium:60mg

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

Collar steak

Collar steaks are slices cut from the shoulder muscles

raw, lean Energy: 120kcal, 507kJ
Protein: 22.4g
Fat: 3.4g sat fat 1.2g
Sodium 60mg

Typically used for Grilling,
BBQ'ing, Frying/Stir-frying 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.

Stir -frying cut steak 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

Knuckle/shank

Similar to a lamb shank this tasty and economical cut is great in a casserole

n/a

Typically used for slow cooking.

Pot Roasting A method of slow cooking for whole pieces of meat. 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.
- 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

Mince

This mince is great for meatballs, and byriani type dishes

Per 100g of raw weight
Energy; 164kcal, 685kJ
Protein: 19.2 g
Fat: 9.7 g sat fat 3.6g
Sodium: 66 mg

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 increaset he heat and fry for 4-6 mins until totally cooked. Add your favourite sauce and veg and then simmer until all veg are cooked.

Loin eye steak

Loin steaks are one of the premium cuts of pork, equivalent to beef sirloin steaks

raw, lean and fat, per 100g 225kcal, 934 kJ
Protein: 19.9g
Fat: 16.1g sat fat 5.9g
Sodium: 56mg

Typically used for Grilling,
BBQ'ing and
Frying/Stir-frying.

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.

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.

Valentine steak

The name comes from the shape of the cut, which is a thick loin eye steak split in half and opened up to resemble a heart which looks impressive when served up

raw, lean and fat, per 100g 225kcal, 934 kJ
Protein: 19.9g
Fat: 16.1g sat fat 5.9g
Sodium: 56mg

Typically used for Grilling,
BBQ'ing and
Frying/Stir-frying.

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 above.
Allow to stand for a couple of minutes before serving.

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.

Loin steak

Fully trimmed this is the leanest of all the loin steaks

raw, lean per 100g 120kcal, 507kJ
Protein: 22.4g
Fat: 3.4g sat fat 1.2g
Sodium:60mg

Typically used for Grilling,
BBQ'ing and
Frying/Stir-frying.

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 above.
Allow to stand for a couple of minutes before serving.

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.

Loin joint

The premium of roasting joints this is often used for celebratory roast dinners.

Per 100g of raw, lean and fat weight
Energy: 246 kcal, 1024 kJ
Protein: 19.3g
Fat: 18.8 g sat fat 6.9g
Sodium: 55mg

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.

Spare ribs

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

Per 100g of raw, lean and fat with bone
Energy: 94kcal, 390kJ
Protein: 9g
Fat: 6.4g sat fat 2.5g
Sodium: 46mg

Typically used for Grilling,
BBQ'ing, Roasting 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

Loin rack joint

Loin rack joint is from the rib section of the loin. It is a great joint to use for celebratory ocassions as it has a great table presence and if two are used it can become a pork crown roast

raw, lean, fat and bone Energy: 199kcal, 828kJ
Protein: 15.6g
Fat: 15.2g sat fat 5.6g
Sodium: 44mg

Typically used for Roasting.

Roasting
If you're not sure how much you 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 depply, rub well with oil (use vegetable not olive oil) and salt. Place on a rach in aroasting 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 make use of the oven while it's on, why not roast your root vegetables at the same time, add them about 45 minutes before the end of the cooking time.
*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.

Rib chop

A rib chop is cut from between the rib bone of a loin rack

raw, lean, fat and bone Energy: 147kcal, 773kJ
Protein: 18.5g
Fat: 12.4g sat fat 4.5g
Sodium: 62mg

Typically used for Grilling,
BBQ'ing, Roasting, Frying/Stir-frying and Slow Cooking.

Grilling and BBQ'ing
Thick chops: 2-3cm (1"") 8-10 minutes per side
Thinner chops: 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 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

T-bone steak

A T-bone chop is a loin chop with the fillet still attached

raw, lean, fat and bone Energy: 147kcal, 611kJ
Protein: 14.6g
Fat: 9.8g sat fat 3.5g
Sodium: 49mg

Typically used for Grilling,
BBQ'ing, Roasting, Frying/Stir-frying and Slow Cooking.

Grilling and BBQ'ing
Thick chops: 2-3cm (1"") 8-10 minutes per side
Thinner chops: 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 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) 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.
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

Fillet is hugely underestimated and is one of the leanest and most versatile cuts of pork, with many uses

Per 100g of raw, lean and fat weight
Energy: 147 kcal, 615 kJ
Protein: 22 g
Fat: 6.5 g sat fat 2.3g
Sodium: 53mg

Typically used for Grilling,
BBQ'ing, Roasting and
Frying/Stir-frying.

Grilling and BBQ'ing
Sliced 1-1.5cm (1/2""- 5/8"") 3-5 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
Preheat oven to Gas 4-5, 180oC, 350oF. Take the whole fillet and place on a baking tray, sprinkle over any seasoning of your choice and rub it all over. Open roast in a preheated oven for 25-30 mins and for an all in one roast dinner, add to the pan some root vegetables, cut into chunks.
*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.

Stir -frying cut fillet 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.

Stir fry

Stir fry strips are often very lean and are from cut offs from the leg

raw, lean, Energy: 120kcal, 507kJ
Protein: 22.4g
Fat: 3.4g sat fat 1.2g
Sodium: 60mg

Typically used for frying/Stir-frying.

Stir -frying is for cooking pre-cut strips.
- 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 adn sauce and stir-fry together for a further 2 mins.

Leg joint

Leg joints are often deboned and rolled, these are ideal for stuffing with your favourite flavours, i.e. sausge meat and apricot.

raw, lean and fat Energy: 213kcal, 885kJ
Protein: 19g
Fat: 15.2g sat fat 5.1g
Sodium: 60mg

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)*
Place on a rack in a roasting tin and open roast in the centre of a pre-heated oven for calculated cooking time
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.

Pot Roasting A method of slow cooking for whole pieces of meat. 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

Leg steak

A leg steak is one of the leaner cuts of pork and is also known as a chump steak which is the equivalent to a beef rump steak

raw, lean, fat Energy: 151kcal, 632kJ
Protein: 21.3g
Fat: 7.3g sat fat 2.6g
Sodium: 56mg

Typically used for Grilling,
BBQ'ing, Frying/Stir-frying 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.

Stir -frying cut steak 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

Mini leg joint

A great 1 or 2 person mini roast suitable for a quick mid week dinner in one roasting pan

raw, lean and fat Energy: 213kcal, 885kJ
Protein: 19g
Fat: 15.2g sat fat 5.1g
Sodium: 60mg

Typically used for roasting and slow cooking.

Roasting
Preheat oven to Gas 4-5, 180oC, 350oF. Take the whole mini joint and place on a baking tray, sprinkle over any seasoning of your choice and rub it all over. Open roast in a preheated oven for 25-30 mins and for an all in one roast dinner, add to the pan some root vegetables, cut into chunks.
*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. 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

Cushion leg roast

This cut is part of the leg muscle called the thick flank, it has been secured with roasting bands to keep its circular shape while cooking

raw, lean, Energy: 107kcal, 450kJ
Protein: 21.7g
Fat: 2.2g sat fat 0.7g
Sodium: 65mg

Typically used for roasting.

Roasting
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)*
Place on a rack in aroasting tin and open roast in the centre of a pre-heated oven for calculated cooking time
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 make use of the oven while it's on, why not roast your root vegetables at the same time, add them about 45 minutes before the end of the cooking time.
*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.

Dice

Dice or cubes of pork come from off cuts from the leg muscle

raw, lean, Energy: 107kcal, 450kJ
Protein: 21.7g
Fat: 2.2g sat fat 0.7g
Sodium: 65mg

Typically used for Grilling,
BBQ'ing, Frying and Slow cooking.

Grilling and BBQ'ing
Kebabs - Thread 3-4 pieces onto long skewers (if wooden pre-soak in water to prevent burning).
Place skewers on preheated BBQ or grill pan and cook for 12-15 minutes, turning occasionally
For a tasty marinade try:
Spiced Mango And Yogurt: 30ml (2tbsp) medium curry powder, 15ml (1tbsp) mango chutney and 45ml (3tbsp) natural yogurt

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, 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).

Pork bucco

Is a cut from the hock or knuckle of either the front or back leg

n/a

Typically used for slow cooking.

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 chunks 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).

Belly slices

Large slices, great for taking BBQ marinades

raw, lean, and fat Energy: 258kcal, 1072kJ
Protein: 19.1g
Fat: 20.2g sat fat 7.3g
Sodium: 69mg

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).

Rustic belly

This is a rindless flat piece of belly with its fat scored to help with distributing the marinade

raw, lean, and fat Energy: 258kcal, 1072kJ
Protein: 19.1g
Fat: 20.2g sat fat 7.3g
Sodium: 69mg

Typically used for roasting and slow cooking.

Slow cooked Preheat oven to Gas 4-5, 180oC, 350oF.
Take the flat piece of belly
Line a shallow roasting pan with two large pieces of foil. Add to this some liquid i.e. cider, some seasoning and spices of your choice.
Place the belly onto the foil and tuck the foil around the joint so that the liquid is against the belly joint, but leave the top dry and exposed. Brush rind with oil and sprinkle with salt.
Open roast for about 1 hour then open foil parcel. Add 2 apples (add more liquid if too much has evaporated), cover over the whole joint with foil and return for a further hour.
When cooked carefully open foil, drizzle rind with honey and place under a preheated grill. Cook for about 5 minutes to finish off the crackling.

Roasting Preheat oven to Gas 4-5, 180oC, 350oF.
Take the flat piece of belly
Rub the rind all over with Chinese five spice, oil and salt.
Line a shallow roasting pan with foil.
Place the belly onto the foil and tuck the foil around the joint.
Open roast for about 2 hours.
When cooked allow the belly to rest for 10 minutes before serving.

Belly joint

A belly joint is the flat piece of belly rolled up and secured with roasting bands to keep its shape, due to the marbling of fat this is a succulent roast

raw, lean, and fat Energy: 258kcal, 1072kJ
Protein: 19.1g
Fat: 20.2g sat fat 7.3g
Sodium: 69mg

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 depply, rub well with oil (use vegetable not olive oil) and salt. Place on a rach in aroasting 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 make use of the oven while it's on, why not roast your root vegetables at the same time, add them about 45 minutes before the end of the cooking time.
*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

Mini belly slices

mini belly slices are large belly slices cut into two pieces, great BBQ food.

raw, lean, and fat Energy: 258kcal, 1072kJ
Protein: 19.1g
Fat: 20.2g sat fat 7.3g
Sodium: 69mg

Typically used for Grilling,
BBQ'ing, Frying 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 chunks 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

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

Per 100g of raw, lean and fat with bone
Energy: 94kcal, 390kJ
Protein: 9g
Fat: 6.4g sat fat 2.5g
Sodium: 46mg

Typically used for Grilling,
BBQ'ing, Roasting 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