Pork is a staple in our kitchens and, unlike other meats, offers exceptional variety. From tender tenderloin, to succulent neck of pork, to bone-in ribs - each part has its own specific character, taste and method of preparation. If you want to achieve maximum flavour and at the same time prepare the meat correctly, the choice of cut plays a crucial role. In this article, we'll introduce you to the best cuts of pork and give you advice on when and how to use them.
1. Pork neck - the queen of juiciness
The neck of the neck is one of the most popular parts of the pork. It is slightly overgrown with fat, which gives it its juiciness and intense flavour. This makes it perfect for:
- grilling - for example, in the form of steaks or marinated slices,
- roasting whole - ideally with garlic, herbs or mustard,
- goulash or perkelt - adds excellent texture and flavour to the dish.
Preparation tip: Slice the neck tenderloin gently around the edges - this will prevent them from curling during grilling. Just tap them with the tips of your fingers.
2. Pork curry - versatile and lean
The curry (also known as liver, chop) comes from the loin and is one of the leanest parts of the pork. Its tenderness makes it particularly suitable for:
- fried and baked steaks,
- grilled chops (with or without bone),
- rolls or baking in whole.
This cut is less overgrown, so it is important not to overcut it - otherwise it will lose its juiciness.
3. Pork tenderloin - the finest cut
Virgin sirloin is considered to be the highest quality cut of pork. It is extremely tender, lean and quick to prepare, so we do not recommend cooking it for too long. It is particularly suitable for:
- minutes and medallions,
- quick roasting or grilling,
- baking whole in marinade.
Recommendation. Too much seasoning or long time on the grill can degrade it.
4. Pork leg - a classic of Slovak cuisine
Pork leg is a darker and very lean meat that harbours fine but firm fibres. It is ideal for:
- roasting on the whole for festive lunches,
- spaghetti, rolls, roulades,
- ham and homemade meat products.
Council: Cut the meat across the grain and slightly tenderize before preparation. Save time and the result will be more tender.
5. Shoulder - meat with soul
The pork shoulder is located in the fore-joint area and is naturally juicy and tasty. It contains plenty of fat and connective tissue, making it ideal for:
- stew, sauté, ragout or risotto,
- roasting whole with root vegetables,
- smoking or grilling.
Practical tip: Thanks to its natural juiciness, it is suitable for dishes that need a longer preparation time without the risk of drying out.
6. Belly - a taste bomb for gourmets
The pork belly is fatty, but it is also very aromatic. It is very popular in traditional recipes such as:
- roasted pork belly with crispy skin,
- rolls filled with garlic, plums or cabbage,
- home-made sausages, mince or goulash.
Recommendation: lightly slice it before baking - the fat will render better and the skin will be crispy.
7. Pork ribs - a delicacy for the patient
If you have the time and the appetite for an honest gourmet experience, pork ribs are an excellent choice. Best prepared:
- marinating for a long time (at least 24 hours),
- by pre-baking in the oven or by stewing,
- short finishing on the grill.
Gourmet tip: Choose the so-called high ribs - they have more meat and a better texture when roasted.
8. Kolenko - fragile and gelatinous
Pork knuckle (front or back) contains a lot of collagen, tendons and dense meat. Great for:
- long cooking and baking until tender,
- grilling with honey-mustard marinade,
- pork sausage, foie gras or liverwurst.
Tip: Brush the pre-baked knee with beer or stock during baking - it will give it a golden and crispy crust.
9. Lalok, head, feet - a taste of traditional slaughter
These cuts are lower in meat but high in fat and collagen, making them ideal for:
- broths, foie gras, pressed sausage,
- killing specialties such as liver, pâté, blood sausages,
- smoking (especially the lobe).
10. Guts - for lovers of traditional flavours
Pork offal - liver, tongue, heart, kidneys or spleen - is nutritionally rich but flavourful. They are suitable for:
- pâtés, spreads, risottos,
- soups and killer recipes,
- dishes for lovers of stronger flavours.
Caution: tripe is rich in purines - it should be consumed in moderation, especially if you have kidney or gout problems.
Summary: Which part of the pork to choose?
Conclusion
Pork is truly versatile and offers a wealth of options for every cook - from festive lunches to summer barbecues or honest killer specialities. The key is to know the different parts and choose the one that best suits the intended preparation.
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