KNOW YOUR MEAT CUTS - PORK BELLY?
Pork is divided into large sections called primal cuts. These primal cuts are then broken down further into individual cuts.
The most tender cuts of pork are from the rib and loin. It's where the expression "high on the hog" comes from. The most desirable cuts of meat come from higher up on the animal. By contrast, the shank and shoulder muscles produce the toughest cuts. With proper cooking, even those tougher cuts can be luscious and tender.
The pork side (also called the pork belly) is where pancetta and bacon come from. Pork belly meat can also be rolled and roasted or even cut into steaks.
Pork Belly is the boneless cut that remains after the loin and spareribs are removed. Pork belly comes from a hog’s belly’ or underside after the loin and spareribs have been removed. Fresh pork belly is succulent and richly flavourful and is often served in small portions. Pork belly is at its best and is most tender when prepared using a slow cooking method, such as braising. Pork belly is a popular menu item among restaurant chefs who appreciate its versatility, flavour, and texture.
Cooking Pork Belly
There are multiple ways to cook pork belly if you aren’t going to use it to make homemade bacon. Common methods include roasting, smoking, and searing and can be used as the main feature or enhancement to any menu.