Pork - The Chef's Cooking School

Pork

pigs

More About Pork Cuts that come from these areas, and cooking methods for them. For specifics on these cooking methods click on the appropriate links

 Determine what method to cook with:

A. Braising is commonly used for many cuts of meat where the muscles are more developed, they tend to need help, (acid, moisture) to make them more tender. You could braise any cut of meat, but often times the tougher cuts have more connective tissue, which adds to the flavor in the braising process that more tender cuts of meat don't have. They come from the primal cuts: chuck, fore shank, round, brisket,short plate, flank. See Braising for more details on braising.

B. Grill/Broil/Saute/stir-fry is commonly used for cuts of meat that don't need as much help to make them tender. These cuts primarily come from the primal cuts: rib, sirloin, loin. You could braise or roast these as well. See Grill, Broil, Sautee, Stirfry for details on these cooking methods.

C. Roasting used for larger cuts of beef, this doesn't make meat more tender. This method can come from the primal cuts: rib,chuck, sirloin,round, brisket. The best roasts come from the more tender primal cuts, although leg in lamb seems more tender than veal, and beef. For More information on roasting go to Roasting.

pori chart

Protein to: Braise 

Cube steak

Blade steak

Pigs feet

Arm roast

Spare ribs

Armed picnic

Ham hocks

Country style ribs

St. louis ribs

Baby back ribs

Protein to: Grill

Loin chop

Rib chop

Canadian bacon

Sirloin cutlet

Bacon

Ground pork

Sausage

Tenderloin

Sirloin chop

Blade steak

Protein to: Roast

Country style ribs

St. louis ribs

Baby back ribs

Sirloin

Center loin

Blade loin

Ribs

Tenderloin

Smoked Ham

Rolled leg

Rib chop

Blade chop

Bacon

Sausage

Picnic shoulder

Boston butt

Rib chop

Loin chop

Picnic shoulder

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