Using a different cut of pork can change the entire character of a meal. Pork gives you many options – the deliciousness you dish up draws on your own creativity and inspiration.
These are the juiciest and most tender chops. Oven-grill or pan-fry.
Remove shoulder blade and tie with string or place in a mesh pocket to create an even shape. The cavity created when removing the shoulder blade can be filled with stuffing before roasting. When stuffed, it is called a cushion of pork.
Cubed thick rib can be used for kebabs, stir-fries, curries and stew.
Pork Rib chops have a classical 'chops' shape and are visually similar to loin chops. Braai, oven-grill or pan-fry. They can be marinated or served with a sauce.
Can be oven-roasted whole or deboned and rolled before roasting
A saddle roast is loin chops left undivided.
The loin can be used as a roast with bone in, or deboned and rolled.
These are Pork 'rump steaks'. Pan-fry, oven-grill or braai. They can be marinated or served with a sauce.
Sometimes left on the leg of pork to create a large oven-roast. Can be deboned.
Roast leg of pork is a tasty and economical way to feed a large group of people. Debone and tie for ease of carving when cooked.
The leg can be divided into thick flank and silverside for two smaller roasts.
Cubed for kebabs, curry and stew, or in strips for stri-fry.
Can be tenderised crumbed and pan-fried.
Large steaks or chops can be cut from a leg. Oven-grill, pan-fry or braai.
SHANK & TROTTER
When cured and smoked - Eisbein. Slow cook or oven-roast until really tender and serve with potatoes.
Slow cook and prepare as a tomato bredie, curry, stew or potjiekos
Oven-grill or braai over coals, plain, with basting or marinade.
Delicious deboned, rolled and oven-roasted.
Most popular when cut as long racks. Oven-grill or braai over coals, plain, with basting or marinade.
Oven-grill or 'Weber' roast.
Courtesy: South African Pork Producers Organisation