Pork Cuts Pork Recipe
PORK HEAD
PORK HEAD
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Pork Cuts Pork Recipe
SHOULDER (RIB)
RIB
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Pork Cuts Pork Recipe
PORK BREAST
PORK BREAST
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Pork Cuts Pork Recipe
PORK SHANK
PORK SHANK
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Pork Cuts Pork Recipe
PORK FILLET
PORK FILLET
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Pork Cuts Pork Recipe
PORK BELLY
PORK BELLY
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Pork Cuts Pork Recipe

PORK NECK

PORK NECK
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Pork Cuts Pork Recipe

SHOULDER (THICK RIB)

THICK RIB
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Pork Cuts Pork Recipe

PORK HOCK

HOCK
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Pork Cuts Pork Recipe

PORK TROTTER

PORK TROTTER
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Pork Cuts Pork Recipe

PORK LOIN

PORK LOIN
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Pork Cuts Pork Recipe

PORK CHUMP

PORK CHUMP
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Pork Cuts Pork Recipe
PORK LEG
PORK LEG
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Know your cuts

Smart consumers make it their business to understand the different cuts and how to use them in meal preparation. Learning what to do with which cut, and how to save money by making informed shopping decisions, can make a big difference to food costs. 

We encourage you to communicate with the staff at your butchery. 

Many exciting and versatile cuts aren’t displayed in the butchery cabinets, and consumers have the right to ask for such cuts to be prepared on demand. Don’t be shy to make a special request; ask for what you really want or need for a particular recipe.

Pork Cuts Sa Pork

We also invite you to try out cuts you haven’t cooked before. This will increase your knowledge, creativity and confidence – and, of course, your repertoire as a cook!

Pork Nec
Pork Cuts Pork Recipe

Pork neck

This is the most succulent and flavourful cut. The visible white streaks indicate that there is a lot of collagen and a small amount of marbling in this cut, making it deliciously juicy when cooked.

The neck does have bones in it; it’s easier to cook a whole deboned neck or boneless neck steaks, as bones are often more difficult to manage in a pan or on the braai. Pork neck steaks with bone in them are referred to as neck chops.

Pork neck steaks or chops are delicious on the braai, grilled in the oven, or fried in a pan.

A whole pork neck, with or without bones (usually tied up with string or netting), makes a superb oven roast or braai showstopper in a braai kettle.

Sa Pork, Pork, Pie

Citrus-marinated roasted pork shoulder with orange, fennel & chilli

Sa Pork Recipe-194

Slow-Roast Pork Neck Chops with Sage and Apple

Sa Pork Recipe-203

Pork Neck Steak Sliders with Crispy Onion Rings

Pork Shoulder
Pork Shoulder Thick Rib

Pork shoulder

This is a tender, succulent cut with excellent flavour and juiciness.
The shoulder contains more collagen and a small amount of marbling.

It also contains bone, which can be removed by the butchery staff on demand.

Shoulder can be roasted whole in the oven with the bone in or without bone, and with or without crackling. It’s one of our favourite pork cuts to roast and many expert cooks swear by pork shoulder to make the ultimate pulled pork.

Butchery staff can be requested to cut boneless shoulder steaks or shoulder chops (which will contain some bone) on demand. These are tasty on the braai, grilled in the oven or fried in a pan.

Sa Pork Recipe-147

Pork Cubes In A Mild Summer Curry

Sa Pork Recipe-218

Pork Tagine with Artichoke Hearts

Sa Pork Recipe-201

Budget friendly pork & veg

Pork Fillet
Pork Cuts Pork Recipe

Pork fillet

A fairly small, lean, very tender, boneless cut, pork fillet is not often displayed at the meat counter and usually has to be ordered a day or two in advance. It’s often the most expensive pork cut per kilogram, but the convenience of it makes it so worthwhile. Ask the butchery staff to vacuum- pack the fillet(s) to ensure that they stay fresher for longer in the fridge before use.

Also be sure to ask the butchery staff to remove the thin silver membrane on the outside of the fillet with their razor-sharp knives. This will ensure that the fillet doesn’t curl up while being cooked.

Sa Pork Recipe-056

Pork Wellington

Sa Pork Recipe-223

Summer Salad with Pan-fried Pork

Pork Loin
Pork Cuts Pork Recipe

Pork loin

This tender cut can be enjoyed as a rack of loin (a whole piece with bones in it) with or without crackling. When deboned (ask the butchery staff to do this for you) it can be stuffed or left as is, then rolled up and tied with string and roasted in the oven or in a braai kettle.

Loin chops are well-known to most consumers and boast a characteristic fat layer on the outside with lean, tender meat on the inside. Loin steaks are simply loin chops with the bones removed. Pan-fried loin chops are ideal for a quick family supper – and almost any delicious sauce will complement them. When cooked on the braai or oven-grilled, it’s best to baste them with an oil-based basting sauce or marinade to prevent them from drying out.

Take care not to overcook a loin roast or loin chops; the meat is very lean. We recommend making incisions in the outer layer of skin with a sharp knife or scissors before braaiing or frying to ensure that you end up with a crispy, crackly rind.

Pork Chop Roosterkoek

Mzansi pork chops with sweet potato roosterkoek

Sa Pork Recipe

Pork loin with feta and mushroom stuffing and tomato rice

Sa Pork Recipe-208

The perfect pan-fried Pork Chops

Pork Ribs
Pork Cuts Pork Recipe

Rack of ribs

A fairly small, lean, very tender, boneless cut, pork fillet is not often displayed at the meat counter and usually has to be ordered a day or two in advance. It’s often the most expensive pork cut per kilogram, but the convenience of it makes it so worthwhile. Ask the butchery staff to vacuum- pack the fillet(s) to ensure that they stay fresher for longer in the fridge before use.

Also be sure to ask the butchery staff to remove the thin silver membrane on the outside of the fillet with their razor-sharp knives. This will ensure that the fillet doesn’t curl up while being cooked.

Sa Pork Spare Ribs

Catemba spare ribs

Sa Pork Recipe

Bacon Relish

Pork Cuts Pork Recipe
Pork Cuts Pork Recipe
Pork Cuts Pork Recipe

Pork belly

A favourite amongst foodies and chefs, pork belly with crispy crackling needs very little explanation. The belly has some bones and cartilage attached to the underside of it, which makes carving or slicing it more difficult than working with a piece of boneless belly.


Tip Ask the butchery staff for boneless belly with the skin scored in straight lines (this makes it easier to cut afterwards

Pork Rashers Sa Pork

Crunchy Braaied Pork Rashers with Stiff Pap

Pork Belly Sa Pork

Sticky pork belly bites

Sa Pork Recipe-146

Caramel Pork Belly On Sesame Samp

Pork Cuts Pork Recipe

Pork rashers

These popular, juicy braai cuts offer great taste and value for money; their marbled structure means that the layers of fat in-between the tender meat will melt and baste the meat while it is cooked on the braai or under the grill. If you want crispy outer skin, make incisions with a sharp knife or scissors before grilling or braaiing. When it comes to pan-fried rashers, the best results are obtained by removing the outer skin, sprinkling it with salt and frying it separately in a pan for crisp pieces of crackling.

Tip Roll up and skewer rashers into pinwheels for a braai treat.

Pork Rashers Sa Pork

Crunchy Braaied Pork Rashers with Stiff Pap

Pork Belly Sa Pork

Sticky pork belly bites

Sa Pork Recipe-146

Caramel Pork Belly On Sesame Samp

Pork Shank
Pork Cuts Pork Recipe

Pork hock & shank

These two cuts, which contain a lot of bone, refer to the lower legs of the carcass.

The ‘elbow’ section is the biggest part and this is called the hock. It can be cut from the front or the back leg. Fresh hocks can be used whole or sliced up for stews and potjies. Eisbein is a cured hock.

The shanks are the thinner part of the lower legs and are almost always cut into round discs and sold as stewing meat for potjies or stews; they also make a rich stock.

The skin around the hock and the shank contains large amounts of collagen which turns into gelatin when cooked. Hock and shank meat is often added to terrines or meat loaves, which are eaten cold, as the gelatin will ‘set’ the dish while also providing meaty flavour.

Sa Pork Recipe-227

Tasty Pork and Potato Stew

Sa Pork Recipe-200

Budget Beater Pork Shanks

Pork Loin
Pork Cuts Pork Recipe

Pork leg

A whole leg of pork is invariably the most economical cut as the cost per kilogram tends to be one of the lowest price points in the pork carcass.

Most supermarkets and retailers sell leg of pork in halves or even thirds, as a whole leg is a very big cut of meat and can produce up to 25 or more servings.

The leg has big bones inside it; have these removed before roasting as this will make it more manageable. Butcheries and supermarkets tend to charge more for boneless pork leg roasts that are preprepared and packaged. We suggest that you purchase a pork leg with the bone in, pay for it and then take this cut back to the butchery counter with your proof of payment and ask them to debone it and place it in some netting to create a well-shaped and manageable roast. You can even take the bones home to make stock or use them in a flavourful soup.

Braaibroodjies

Braaibroodjies with pulled pork

Kota Recipe Sa Pork

Meat lovers’ quick & delicious kota

Bobotie Pork

Bobotie pork pot pies

A leg of pork has four main muscles that can be separated by skilled butchery staff; these can be shaped and tied with string to form four different economical roasts:

Top side

A very dry muscle that needs a fair amount of basting if used as a roast. It makes an economical pot roast. Braising it over low heat in a flavourful liquid until just cooked will produce the best possible results.

Silver side

Silver side is very similar to topside and should be cooked in the same way.

Soft shin

Soft shin is the smallest of the leg muscles and it’s just as flavourful and succulent as the thick flank when cooked in the same way.

Thick flank

The thick flank is smaller muscle in the leg has more flavour and more collagen than the topside or silverside and is delicious when slow-braised or pot-roasted.