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Types of Pork Roast

BABY BACK RIBS
BABY BACK RIBS

Pork Ribs. Pork ribs come in three different cuts – back ribs (also called “baby back ribs”), spare ribs, and St. Louis ribs. The back ribs come from the “loin” section of the pig. The back ribs are what is left when the loin meat is cut away (the loin meat can be used as a loin roast, tenderloin, or pork chops).

image: dishmaps.com
BELLY
BELLY

Pork belly is uncured, un-smoked and un-sliced bacon. So bacon is mostly cured (you can buy uncured bacon), smoked and sliced. Typical American bacon is cured with salt and also smoked. Pancetta, an Italian bacon, is cured with salt and spices but is not smoked. If you get it whole, pork belly is one big, long cut of meat, weighing up to 12 pounds.

source: freep.com
CHEEK
CHEEK

A throwaway cut, championed by a handful of reputable chefs, and suddenly the latest in food fashion: are pigs' cheeks the new pork belly? If the notion of chomping down on the face of a pig puts you off, consider pork belly.

source: lovefood.com
CHUMP CHOP
CHUMP CHOP

Chump and loin are close together but they are very different cuts of meat. Chump is a working cut, so has much more connective tissue than loin, so a slower cooking process is recommended for it. It's not a bad cut at all, in fact it's delicious when prepared properly, you just need to adjust your method when using it.

COUNTRY STYLE SPARERIBS
COUNTRY STYLE SPARERIBS

Read the Are Country style ribs the same as pork shoulder, or what are they? discussion from the Chowhound General Discussion, Pork food community. Join the discussion today. Read the Are Country style ribs the same as pork shoulder, or what are they? discussion from the Chowhound General Discussion, Pork food community.

source: chowhound.com
FILLET
FILLET

Pork loin and pork tenderloin are not cut from the same part of the animal, and in fact, look really different — pork tenderloin is thin and small, while a pork loin is wide enough that you can cut steak-like pieces from it. How you cook it, though, is the main difference.

source: thekitchn.com
FRONT HOCK
FRONT HOCK

front hock This cut usually comes already brined and smoked and sold as a “ham hock” in the store. Cook: Use the brined and smoked version for beans or collard greens.

image: 21food.com
LEG
LEG

Not to be confused with ham, a fresh leg of pork is relatively uncommon today. The traditional Cuban way is to dress it with oregano and lemon, an approach that couldn't be easier -- or better.

LOIN
LOIN

Pork loin and pork tenderloin are not cut from the same part of the animal, and in fact, look really different — pork tenderloin is thin and small, while a pork loin is wide enough that you can cut steak-like pieces from it. How you cook it, though, is the main difference. Pork tenderloin is best ...

source: thekitchn.com
PICNIC HAM
PICNIC HAM

A picnic ham is what East Coast uses for their pulled pork. Barbecue restaurants that make a lot of pork will go this route because it's cheaper than Boston butt -- but also because some prefer the flavor.

PORK BELLY
PORK BELLY

Put the seasoned pork belly on top of the vegetables in the tray, then roast for 10 to 15 minutes, or until the skin starts to bubble and turn golden brown. Reduce the oven temperature to 170°C/325°F/gas 3, and roast for 1 hour 30 minutes.

PORK CHOPS
PORK CHOPS

Place pork chops in the bag and massage the …

image: dishmaps.com
PORK LOIN
PORK LOIN

Pork loin and pork tenderloin are not cut from the same part of the animal, and in fact, look really different — pork tenderloin is thin and small, while a pork loin is wide enough that you can cut steak-like pieces from it. How you cook it, though, is the main difference. Pork tenderloin is best ...

source: thekitchn.com
PORK SHOULDER, or PORK BUTT
PORK SHOULDER, or PORK BUTT

The "butt" can be sold boneless or bone-in, and weighs on average between 6 lbs. and 9 lbs. bone-in, or between 4 lbs. and 7 lbs. boneless. In comparison, the "shoulder roast" or "pork picnic" is the lower portion of the shoulder below the joint and above the shank (leg).

source: leaf.tv
RIB CHOP
RIB CHOP

Steaks cut from a rib roast are pork loin chops or pork rib chops. Pork Top Loin Roasts are created by the butcher by tying two top loins together with the fat sides out. Pork Sirloin Roasts (a.k.a. loin pork roast, pork hipbone roast, pork loin end roast) are lean but less expensive that pork tenderloins.

SHOULDER
SHOULDER

Pork shoulder can be roasted but fares best when done with some liquid in the pan and when kept covered for most of the roasting, as in this Pork with Pears and Chiles. It's as commonly braised in a pot or cut up and used in stews (Red Chile Pork Stew and Green Chile Pork Stew are favorites at my spicy-oriented house).

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