Like many meats, pork has a range of cuts available that each offer something different texturally and taste-wise to a dish. The most popular cuts of pork used in cooking include:

Pork Loin: A tender and lean cut, often used for roasts or chops. Pork Chop: Cut from the loin, these are bone-in or boneless cuts ideal for grilling or pan-frying.
Pork Tenderloin: A lean and tender cut that cooks quickly and is perfect for marinating or roasting.
Pork Shoulder: This well-marbled cut is excellent for slow-cooking, making pulled pork or stews.
Pork Belly: Known for its richness and fat content, it's used for bacon, slow-roasting, or braising.
Pork Ribs: Whether baby back ribs or spare ribs, they're famous for grilling or smoking.
Pork Ham: This can be either fresh or cured, used for roasts, steaks, or ham products.
Pork Sirloin: This versatile cut can be used for roasts, chops, or ground pork.
Pork Sausage: Ground pork seasoned with various herbs and spices, available in links or bulk.
Pork Hock: A flavourful, tough cut often used in soups and stews for added richness.

What Sauces Go Well With Pork?

There's a reason there are so many pork recipes available - because it's a meat that works well across a range of cuisines and with a range of other flavours.

Here are some pairings that are proven to taste just a little better than others:

Apple: The natural sweetness of apples compliments pork perfectly to create a classic combination.
Honey: Not only does honey add a shiny glaze to your pork, it also balances out the saltiness, creating a sweet flavour combination.
Garlic: Robust garlic enhances the savoury depth of your pork dishes.
Mustard: Tangy mustard adds a zesty kick to the pork, whilst enhancing the savoury taste.
Balsamic vinegar: The acidity of balsamic vinegar cuts through the richness of pork, adding complexity to the dish.

Pork Recipes: FAQs

Is Pork a white or red meat?

The classification of red meat is determined by the levels of myoglobin protein found in the meat. As pork has more myoglobin when compared with white meats such as chicken and fish, it is classified as a red meat.

What is Pork Crackling?

Pork crackling, also known as pork scratchings, is made from pig skin. Typically fried, baked or roasted, the skin transforms into crispy, golden brown pieces that can be enjoyed as a snack or side dish. Pork crackling can be seasoned to meet all preferences, from simple salt to chilli flakes and peppercorns.