Tony’s Tips
If you have a meat thermometer, the final cooked temperature of your pork should be at least 75° Celsius.
A premium quality pork joint, the leg is great for roasting. This lean meat from the hind leg will come boned, rolled and tied.
Excellent for roasting and the choice for a Crown Roast, the loin comes from the back between the shoulder and the leg. Loin Roasts with the bone in, tend to be juicier and more flavourful but can be pretty tricky to carve. Boned, rolled and tied, it makes for an easy joint to stuff and carve.
The top portion of the front leg, the shoulder is relatively inexpensive so is perfect for a full-flavoured roasting joint when you’re on a tighter budget. This particular cut is ideal for pulled pork.
Succulent Loin of pork boned rolled and stuffed with sausage meat and apricots. A favourite of ours here for many years.
An inexpensive cut of meat, the belly is perfect for longer cooking where other meats can dry out. Boned and trimmed, with or without the crackling, roast it in the oven or cook it slowly over the barbecue wrapped in foil, finally browning it on the grill, without oil, before serving. Slices are perfect for the barbecue.
A much stronger flavour that lamb or calf liver, usually the one for frying with onion.
The most popular cut from the pork loin, partly because they are so easy to prepare; try them grilled with black pepper and honey or baked in the oven with cider and sage.
Steaks are the equivalent of a boneless pork chop and are great for grilling, frying or barbecuing. Make sure you brush them with oil or bake in foil to keep succulent.
Tenderloin is the leanest cut of pork, comparable to a skinless chicken breast. Cut from the loin, this tender elongated joint can be marinated or stuffed to roast or prepared as filets or medallions. Again, be careful not to overcook to keep it succulent.
Cut from the trimmed shoulder or leg, a lean meat for your stir fries, kebabs or casseroles.
From the shoulder, this marbled chop is full of flavour and is great value for barbecuing or grilling.
These meaty belly ribs are great on the grill, “wet” (marinated in sauce) or “dry” (rubbed in spices).
© Tony Perkins Butchers 2024.
