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Whether
it's grilled chops or braised ribs, pork has been popular since
ancient Greek and Roman times. Famous historian Pliny once said, "Pork
has almost 50 different flavors, whereas other animals only have one.
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See also ham; prosciutto, bacon.
Pork customarily refers to the meat of a pig that is under a year
old. However, most pork sold today comes from pigs that are six to nine
months old, producing a meat that's not only tender, but about 35% to 50% leaner
than it was just years ago.
Primary Cuts
Pork is split into five primary sections
that are divided into several market-ready cuts
such as roasts, chops and ham.
ARM PICNIC SHOULDER
These flavorful, inexpensive cuts include the shank (the front leg) and the hock
(the lower, meaty portion of the front leg). The hock contains two
round shank bones that are exposed on both ends and is often sold with
the skin still attached. Both cuts are often available fresh or
cured/smoked. They are best prepared with long, slow cooking methods
for tender results, and are ideal for flavoring soups and stews.
SHOULDER BUTT
This top portion of the front leg, or
pork shoulder, gives us the
blade steak.
This tender, well-marbled cut comes from the area near the loin and
contains the shoulder blade bone. Inexpensive and quite
versatile, the blade steak can be pot-roasted,
braised, barbecued or
smoked for classic
pulled pork.
Pork shoulder is also often used to make
ground pork and
sausages.
LEG
The hind leg of the hog gives us
ham in fresh, cured or specialty varieties.
Fresh pork leg is uncured, and is available bone-in, boneless, whole or halved. Fresh ham may also be cut into rump, shank or center portions.
Cured ham has been dry-cured by rubbing salt
and spices into the meat's surface, or wet-cured with a brine solution
that contains water, salt, sugar and spices. Wet-cured hams are most
common, and they're often the centerpiece of special meals. Both
varieties are available in different sizes, as well as bone-in or
boneless.
Supermarkets also carry a wide selection of specialty-cured hams such
as Italian-style
prosciutto and capicolla, or Spanish-style Serrano and
Iberico.
LOIN
Many cuts come from the loin, the strip of meat that runs from the pig's hip to the shoulder. One of the most tender is the
tenderloin. Typically weighing between ¾ and 1½ pounds, it is mildly flavored and best prepared with a
spice rub,
marinade or sauce.
The most popular cut from the loin is the
pork chop.
Loin chops come from the lower back and they have a T-bone shape that includes a bit of tenderloin meat.
Rib chops are cut from the center loin and include some back and rib bone.
Sirloin chops come from the area around the hip and often include part of the hip bone.
Blade chops are
cut from the loin shoulder area and may contain some blade and back-rib
bone. Thicker and more marbled, they are often butterflied.
Top loin, or
center cut chops, are boneless and taken from the above the loin chops, toward the head. The 1¼-inch thick top loin chop is called "
America's Cut."
Other cuts from the loin include
cutlets (thin, tender and boneless),
the
pork rib roast (rack of pork), the elegant
crown roast and
ribs.
Country-style ribs are the meatiest variety, while
baby back ribs are
smaller.
SIDE
The belly of the hog gives us
spareribs, which are lean, but still full of flavor.
Bacon and
pancetta also come from the side or belly.
Buying Tips
Choose meat that's pale pink with a
small amount of marbling and white
(not yellow) fat. When
buying chops, look for a 1-inch thickness that won't dry out as quickly
when cooked.
Storage Tips
If used within six hours of purchase, fresh pork can be refrigerated in
store packaging. Otherwise, remove the packaging and loosely wrap it
with waxed paper. Refrigerate ground pork and sausage for up to two
days; cuts for up to three days. Pork can also be frozen for three to
six months (larger cuts can be stored longer).
Cooking Tips
• Wash hands, knives, cutting boards and anything that comes in contact with raw pork.
• Cooking pork to a temperature of at least 137ºF will kill any
trichinae (a tiny parasite that occurs in mammals, including pigs). But
most experts agree that an internal temperature of 150º to 165ºF will
most safely produce tender, juicy cooked pork with a blush of pink in
the center.
• Moist-heat methods like
stewing or braising are ideal for cooking less-tender cuts such as ribs and pork cubes.
• Dry-heat methods are best for more naturally tender cuts. Smaller
cuts (chops, medallions, patties, cutlets) can be grilled,
broiled,
sautéed or pan-fried. Larger cuts like roasts, tenderloin or ham should
be roasted.
Try one of our favorite pork recipes:
Pork Tenderloin Diane
Sweet and Sour Grilled Pork Roast
Pork-Pineapple Quick Fry
