For those new to cooking, you've probably had a little confused moment when it comes to choosing from different meat cuts. What parts are used for what dishes? What cooking methods are best for each part? Perhaps sometimes, even those who have been cooking for quite a while at one point also had to take a step back to check if they were using the right cut. If you've ever found yourself asking these questions, worry not! Below, we've rounded up the most common pork cuts and a brief guide on what cooking methods pair up with them best!
Pork Belly
One long cut of meat with plenty of fat worked into the meat
Usually cured into bacon or pancetta, braised, or grilled
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Pork Loin Chops
Thicker cuts with bone still attached are the juiciest and most flavorful
Great for grilling, broiling, or pan-frying
Comes in several cuts
Pork Loin Chops
Pork Rib Chops
Pork Sirloin Chops
Pork Top Loin Chops
Pork Shoulder
Well marbled with fat and a bit tougher than other chops
Great for braising, slow and low roasting, or barbecuing
Picnic Ham
Often sold bone-in
Good for braising or smoking
Sizeable fat cap is also good for cracklings
Front Hock/Ham Hock
Usually sold brined and smoked
Pork Loin
Large, lean, and most tender pork cuts
Best for slow roasting
Can become dry if overcooked
Includes three sections:
Blade End
Sirloin End
Center Pork
SHOP ON OUR WEBSITE: Premier Pork Loin Steak
Pork Baby Back Ribs
Cut from the section of the ribcage closest to the backbone
Much leaner than spareribs
Good for grilling and barbecuing
SHOP ON OUR WEBSITE: Premier Pork Baby Back Ribs SHOP ON OUR WEBSITE: 6-Hr Smoked Pork Baby Back Ribs (Ready to Heat) SHOP ON OUR WEBSITE: Premier Pork Meaty Riblets
Pork Country-Style Ribs
Meaty, tender, boneless ribs from the upper side of the ribcage
Good for braising and shredding into pasta sauce or pounding flat for grilling and pan-searing as cutlets
Pork Spareribs
Least meaty of the pork ribs but popular for their tender-chewy texture
Good for grilling and barbecuing
Leg Ham/Rear Leg
Often cured, smoked, or processed in some way
Rear Hock
Usually sold cured and smoked
OUR TIP FOR YOU When purchasing pork, look for firm, pink flesh as a sign that your pork is fresh and of good quality.
When cooking pork, remember that primal pork cuts from the top of the pig (e.g. pork loin) are leaner and more tender compared to tougher cuts (e.g. shoulder and hocks). For the latter, try cooking methods that are low and slow to make them tender and juicy.