Pork is big part of our nutrition as Pork meat is considered to be a good source of full proteins and essential amino acids. In addition, pork meat is low on connective tissue which makes it so tender. Finally it is the kind of meat that you can find cuts that are tasteful and low in calories.

 

 

Learn how to choose your favourite meat

Pork cuts

Belly

A fairly fatty cut of meat that is either sold fresh or smoked It is a fairly cheap cut of meat that is good for roasting. It can be boned (our butcher will do this for you), stuffed and rolled. It can also be used for casseroles and stews, or sliced and then grilled. If belly pork is salted, it needs to be soaked before boiling.

Blade

A joint cut from the shoulder. It can be boned, stuffed and rolled before roasting. It’s a mid priced cut that weighs about 2kg each.

Hand

The lower part of the shoulder that is fantastic for crackling as it has a large surface area of rind. It is ideal for boning, stuffing and rolling before roasting.

Knuckle

This is the lower part of the leg. Although one of the more expensive cuts of meat it is very versatile as it can be roasted whole, boned and stuffed. It can be also be boiled or stewed.

Leg

The whole leg of pork will probably weigh about 4.5kg! Huge! We wouldn’t recommend this for a Romantic night in but it would be an excellent idea for a dinner with friends! However, it consists of 2 cuts really – the knuckle and the leg. Again, it can be boned, stuffed, rolled and roasted. Just ensure, though, if cooking a whole leg, that fits in the oven, otherwise ask our butchers to cut the leg into smaller joints.

Loin

A pork loin is one of the choicest cuts of pork. It is obtained from either the hind loin of the pig (see the simple diagram) where the kidney and fillet are attached or the fore loin. It is usually prepared by our butchers into a ‘crown’ roast, meaning that the ribs are cut and tied. A very impressive operation and great to serve to guests! You may need to give our butcher a couple of minutes notice for this (20 minutes before should be fine).

Neck End

A fairly tasteful cut of meat that comprises the blade and spare rib. It is also known as a Chine or Shoulder. This is a large cut of meat – sometimes weighing up to 9kg but it is also very versatile. As with most cuts, it can be boned, stuffed, rolled and roasted. It is also excellent for cubing for making stews and casseroles.

Pork cooking guide

Cooking Methods

There are two basic methods of cooking pork – dry and moist heat. The method you choose depends on the pork cut, personal preference, and time. (Check out our pork recipes!)

 

Dry Heat

Cooking Method	Recommended Pork Cuts	How to tell Pork is done
Broiling (7.5-12.5cm) from heat source	Pork kabobs Side or back ribs Pork chops. steaks Ground pork burgers	Surface of the meat is golden brown Pork is slightly springy to the touch Ground pork and sausages, like all other ground meats should be cooked thoroughly
Barbecuing or Grilling. Cook over low to medium heat	Side, back or country style ribs Double and single loin roasts Insight and outside leg roasts Ground pork burgers Leg tip roast Rack of pork Pork chops/steaks Pork sausages Pork kabobs	Internal temperature of roast reaches to 70oC Chop, steaks and ribs are golden brown Pork is slightly springy to the touch Ground pork and sausages, like all other ground meats should be cooked thoroughly
Stir-frying Small amount of oil, over medium-high heat	Pork strips Small pork cubes Ground pork	Surface of the meat is golden brown Ground pork and sausages, like all other ground meats should be cooked thoroughly
Pan frying Small amount of oil, brown on high , cook at medium-high heat	Pork scaloppini Pork schnitzel Pork chops/ steaks Ground pork burgers Pork sausages Pork cubes Tenderloin Leg cutlets	Surface of the meat is golden brown Ground pork and sausages, like all other ground meats should be cooked thoroughly
Roasting 160oC uncovered, no liquid. Note: 190 oC for tenderloin	Double and single loin roasts Inside and outside leg roasts Crown roast Rack of pork Tenderloin Leg tip roast Shoulder butt roast Shoulder picnic roast	Internal temperature reaches 70 oC

 

Moist heat

Cooking method	Recommended pork cuts	How to tell when pork is done
Braising Use small amount of liquid, simmer covered over low heat on stove top a 160o C oven	Shoulder picnic roast Inside and outside leg steaks and roasts Loin or rib steaks/ chops Shoulder steaks/ chops Side, back or country style ribs Pork cubes Leg tip roast Pork strips Leg cutlets	Meat in tender
Stewing	Pork cubes Pork strips Side, back or country style ribs Shoulder chops/ steaks	Meat in tender

*for best results when cooking ribs, cut meat into 2-3 rub portions, cover with water and simmer 15-30 minutes for back ribs, and 30-45 minutes for side ribs. Continue to prepare as desired.

 

 

Perfect pork pointers

• Estimate 120g raw pork for 100g cooked serving. Water evaporates during cooking resulting in weight loss.
• Don’t overcook pork, cook to 70 C.
• Use a meat thermometer when roasting to avoid guessing when pork is done.
• When cooking stuffed pork roasts ensure the tip of the meat thermometer is in the meal not the stuffing
• Trim visible fat before cooking.
• After removing a roast from oven cover with foil and let stand for 10-15 minutes before carving.
• Slice pork across the grain.
• Stir-fry pork strips quickly over medium-high heat. Do not overcook since the meat will toughen and dry out.
• Barbecue or grill over low to medium-high heat. Use tongs for turning the meat.
• Use a nonstick skillet for pan frying and stir-frying. This way you need little or no oil which reduces the fat added to the meal.

 

Pork roasting guide

Pork Cuts	Piece of pork	Kg	160 oC/ Minutes per 500g
Loin	Centre-cut bone in Rack of pork Tenderloin end, boneless Single loin, boneless Rib end, boneless Crown roast, not stuffed Double loin, boneless	1.5-2.2 1.5-2.2 1.5-2.2 1.5-2.0 1.0-2.0 3.5+ 1.5-2.2	20-25 20-25 25-30 20-25 25-30 10-15 30-35
Leg	Inside, boneless Outside, bonesess	1.5-2.0 1.5-2.0	20-25 20-25
Shoulder	Shoulder butt, boneless Shoulder picnic, boneless Shoulder butt, bone-in Shoulder picnic, bone-in	1.5-3.0 1.5-3.0 2.5 2.5	30-35 30-35 25-30 25-30
Tenderloin	Roast at 190 oC, oven temperature	250-350g	30-35 (total cooking time)

 

Pork storing quide

		Refrigerator 2-4 oC	Freezer -18oC
Fresh	Roasts, chops/steaks Ground pork Sausage fresh Variety meat	2-4 days 1-2 days 2-3 days 1-2 days	8-10 months 1-3 months 2-3 months 3-4 months
Processed	Sausage-smoked or dry, or semi-dry sausages Ham* Bacon* Cold cuts* Leftover cooked pork**	3-7 days 2-3 days 3-4 days 1 week 3-5 days 4-5 days	1-2 months 1-2 months N/R 1 month N/R 2-3 months

N/R- not recommended.
* If vacuum packaged, check manufacture's date.
** Leftover cooked pork, should be cooled at room temperature uncovered, then covered tightly and refrigerated or placed in freezer within an hour after cooling.

Storage tips

• When in doubt though it out! If you discover something in the refrigerator that you had forgotten about, don’t taste it! If it smells or looks suspicious, though it out.
• Remove as much air as possible from freezer bags before sealing.
• Freezer burn is caused by loss of moisture on the surface food. Meat which has freezer burn will have a dry discolored surface and when cooked it will be tough and taste  bland.
• A double layer of waxed paper between steaks, chops and patties makes it easy to separate them later on.

 

Pork defrosting quide

The best way to defrost meat is in the refrigerator.

Pork piece	kg	Refrigerator defrosting time
Roast	Larger than 1kg Less than 1kg	12-15 hours per 500g 10-12 hours per 500g
Chops/steaks	Single 4-pack	8-10 hours 10-12 hours
Ground pork	500g 1kg	16-20 hours 8-10 hours