From chops to schnitzels, getting familiar with the different cuts of pork can be daunting! So we've compiled a helpful guide explaining which portions are best for roasting and tips on how to cook them at home.
What's the difference between cuts of pork?
Shoulder (spare rib)
A shoulder of pork comes from the front part of a hog and includes the blade bone, picnic, and lots more. However, this won't be included in the package when you buy your next shoulder because it is somewhat difficult to slice through and control when carving up meat for serving. In particular, the blade bone just gets in the way if all you need is some protein to go with your potatoes and greens or some leftovers for a packed lunch. That said, an extra piece like this can come in handy - so make sure to toss it into an oven as it's delicious cooked alongside any other meats you might want to prepare while it's still tasty!
Blade
A smaller cut from the bone in spare rib. If roasted on the bone, this is difficult to carve, so have your butcher bone and roll it for you. If well cooked, it gives good crackling and is relatively economical.
Hand
This wonderful joint of meat is favored by many and can be challenging to carve on the bone, but the hard work is well worth the flavor. Excellent value for money!
Loin
This cut is good. If you're buying a loin of pork on the bone, which sits up like a rib of beef and looks like a long line of pork chops, ask your butcher to chine the meat for you – this means the backbone will be semi-detached from the ribs, which can then be easily removed after cooking for easy carving.
Chump
It's also worth noting that this joint can be cooked either on or off the bone. As a result, it will prove to be more tender than its leg counterpart and, as such, will offer many flavors while remaining relatively moist!
Tenderloin
A very lean cut of meat that is excellent when roasted, if helped by adding an extra layer of fat to prevent it from drying out during cooking (usually bacon). Also excellent when cooked en route (in buttery pastry).
Belly
A large, rectangular slab of meat that's excellent for roasting is considered the tastiest cut by the Chinese. This dish is easier to carve if it's been boned first. To get the fullest flavor out of this dish, it must be scored before cooking because it has a good layer of fat directly beneath the skin, which will give very moist, succulent meat and really good crackling if properly cooked. Provided enough water is being used during the cooking process by simmering or steaming, there should be plenty of delicious broth with light notes of wine from the marinating process. When done just right, this dish can make for fantastic leftovers! If preferred, this can also be made into a more compact joint for roasting.
Leg
A leg of pork is a large joint on the bone, most commonly boned out and divided into more manageable-sized joints that are the ideal roasting joint because they are both extremely lean and relatively inexpensive. This is one of the most popular joints for roasting due to its juicy flavor, which, admittedly, unfortunately, can be known to be dry. The perception that roast pork is a dry dish used as dinner rather than as a meal best suited for breakfast or lunch - probably does not have much to do with the amount of fat in this cut of meat. Rather it has more to do with the methods used to cook it.
Tips for roasting pork
- Allow the meat to come to room temperature before you cook it.
- For good crackling, make sure the skin is very dry before cooking it. Put the joint in the fridge, uncovered, to help it dry out. Take a very sharp kitchen knife and score the skin from top to bottom. Make cuts about 1 cm apart and sprinkle with lots of salt just before putting it in the hot oven. If you salt too far in advance, it will attract moisture.
- Cooking time: start roasting pork at a high temperature (240°C/ fan220°C/gas 9 or as high as your oven will go) to get the heat through to the center of the joint and get the crackling off to a good start. After 20 minutes, reduce the temperature to 180°C/fan160°C/gas 4 and continue to roast for 25 minutes per 450g.
- Knowing when pork is fully cooked: prod the joint to ensure no traces of pink are left in the juices. Clear juices mean that the meat has been sufficiently cooked and would taste lovely with a little juice shooting out onto your plate if it were still normal colors in this world!
- Always leave the meat to rest before carving.
Conclusion
You will get tons of recipes regarding pork leg roast on the net. For any such more information, Maleny is here to help you out. Reach out to us!
Source URL:https://malenyblackangusbeef.com.au/product/pork-leg-roast/
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