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DigsMagazine.com.
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this little piggie an
illustrated guide to pork cuts
by Yee-Fan Sun | 1 2 3 4 5 6 7
continued from
page 4
Click on a section
to find out more about the different cuts that come from each one, and
what to do with them..
Loin
The loin is the largest
section of the pig, and the one from which many of the tastiest cuts derive.
Many of the cuts come in both bone-in and boneless forms; the latter can
be more convenient, but, of course, will generally cost a bit more.
What the label might say... |
What to do with it... |
Tenderloin |
A pricier cut, but
great for serving a crowd.
Whole: broil or grill
Sliced
into medallions: sauté/pan-fry
|
Center-cut chop |
Whole: Sauté/pan-fry,
grill, broil. This is a good choice for any pork chop recipe.
Chopped: stir-fry |
Butterfly chop |
Pan-fry, grill, broil. This is a good choice for any pork chop recipe. |
Rib chop |
Pan-fry, grill, broil. |
Blade chop, sirloin chop |
Avoid. These tend to be tough, though if you do find yourself with one,
you could try braising/stewing. |
Loin roast, center-cut |
Whole: Roast, braise
Chopped: stir-fry |
Loin roast, rib-end or shoulder-end |
Whole: Roast, braise
Chopped: stir-fry |
Loin roast, rump-end or rear-end |
Whole*: Roast, braise
Chopped: stir-fry
*Note: this is slightly leaner
than the other cuts, which may make the roast more prone to drying out |
Back ribs, baby back ribs |
Grill, broil, braise. These contain rib bones cut from the back of the
pig, along with the meat in between, known as finger meat. |
check out the side
cuts
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