Know the 6 Most Common Pork Cuts

Use the proper cut of pork for your cooking needs.

By: Yummy

Learn which cut of pork to use for your favorite dishes by knowing the uses of the 6 most common cuts. There are several names to keep in mind, each corresponding to a part of the hog. Each cut has its qualities, the least tender meat usually found in the limbs. Then there’s the fat content that greatly contributes to flavor and tenderness. Knowing these cuts can make all the difference in your cooking.

Different countries have different names for their basic meat cuts, also known as primal cuts. Here is a list of the most common cuts and their local names so you’ll know what to ask for when you head on over to the closest Monterey Meatshop.
                                                                                 
 
Belly (Liempo)
The belly is a very versatile pork cut and a favorite among Pinoys. This is the most flavorful of the major parts due to the layers of fat in between muscles. It is the usual choice for sautéing, frying, stewing, braising, and grilling.
 
Use the following recipes for pork belly: Bacon Liempo, Satay Spareribs with Mushroom Salad, Adobong Manok at Baboy ni Lola Waps, Pork Spareribs in Coconut Cream and Coriander, Steamed Pork Ribs with Black Bean Sauce
 
 
Shoulder (Kasim, Paypay)
The shoulder is a cut of meat that has higher level of marbling than the other cuts of pork, which provides it with a lot of flavor and tenderness. This cut is ideal for making sausages, barbeque, stir-frying or stewing.
 
Use the following recipes for pork kasim: Carnitas on Soft Tacos with Cilantro-Lime Rice, Asadong Matua, Tocino
 
 
Pork Loin
This meat cut is located along the length of the back and is the source of several pork cuts:   the center loin (tagiliran), pork chops (kostillas), tenderloin (lomo) and the baby back ribs. Because the muscle in this part of the hog is mostly used for posture rather than movement, the meat from this section has little marbling but is still tender. It is the perfect choice for broiling, braising, roasting and frying.

Use the following recipes for pork loin: Grilled Char Siu Pork Chops, Oven-roasted Pork Loin with Crackling Skin, Citrus-rubbed Pork Tenderloin, Fall-off the Bone Baby Back Ribs with Beer Barbecue Sauce
 
 
Pork Leg (Pata)
Meaty and rich in collagen, these cuts of pork make for great stews and stock. These are also enjoyed roasted, fried or braised.
 
Use the following recipes for pork leg: Estofadong Pata, Pork Pata Paksiw, Sinigang na Baboy sa Sampalok, Boneless Crispy Pata
 
 
Ham (Pigue)
This large chunk of meat from the hind leg of the pig has very little fat.  It should be your choice for making roasts, pan-frying, broiling and braising. The size also makes for quite a dramatic spread on a festive table.

Use the following recipes for por pigue: Holiday Ham, Adobo de Campesino

For fresh meats you can trust, visit the Monterey Meatshop nearest you. You can also call them at hotline 633-MEAT (6328) for delivery right at your doorstep.

For more information on Monterey, visit www.monterey.com.ph and www.facebook.com/montereymeatshop

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