Pork is a familiar ingredient in every family’s kitchen. Its affordability, high nutritional value, and versatility in various dishes such as frying, boiling, stewing, and braising make it a popular choice. Most households keep a few pounds in their fridge for convenient cooking.
However, not all parts of the pig are equally delicious. Experienced homemakers often opt for the following four cuts of pork as they are not only tasty but also nutritious, easy to eat, and suitable for a variety of dishes. If you’re unsure, let’s explore together!
1. Loin – Tender and Sweet, Excellent for Frying
Unlike regular small tenderloins, the large loin has a thicker structure with more external tendons, making it more affordable. However, this cut is ideal for frying or pan-frying, retaining its characteristic tenderness and sweetness when cooked.
2. Shoulder Loin – Tender Meat, Neither Dry Nor Fishy
The shoulder loin, a less recognizable cut for the uninitiated, is one of the tastiest parts. It has a natural marbling of fat and lean meat, resulting in tenderness and flavor. Even when cooked for an extended period, it doesn’t become dry or fishy, making it perfect for stewing, braising, or mincing into patties.
3. Front Trotter – Tender, Nutritious
The front trotter is a firm, collagen-rich cut ideal for stewing, braising, or making porridge. Compared to the hind trotter, the front one is softer, easier to eat, and has a more intense flavor. Feel free to choose this cut the next time you’re at the market.
4. Belly – Moderately Fatty, Delicious when Stewed
Pork belly is divided into upper and lower sections. The lower belly is preferred due to its tenderness, with just the right amount of fat to avoid greasiness. It’s perfect for stewing, boiling, or frying, resulting in mouthwatering dishes every time.
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