FOR BRAISING, ROASTING OR GRILLING: Which Part of PORK Is Best Prepared in a Certain Way
If you are a fan of pork, but always have doubts about which cut of meat to buy when you want to roast, braise, or put it on the grill, in this text you will find your favorite part of pork and learn how you can prepare it.
Regardless of the season when you consume pork, it is important to know which cut of meat is suitable for what, so you don’t end up making a pork dish that is impossible to chew – writes Kuvar.
Pork Tenderloin
Pork tenderloin or boneless loin is even suitable during diets, since in practice this part of pork contains almost no fat. For that reason, it will be quite difficult to prepare schnitzels from it. But it is not impossible. It is important to be very careful not to keep the schnitzels too long on the heat (grill, pan) so they don’t dry out, and to marinate them.
However, if you don’t want to risk losing meat that is also the most expensive part of pork, it is better to prepare it in the oven with sauce, in a pork soup, or in a pork casserole.
Pork Chop
This is meat from the front part of the pig’s back, located right behind the neck, and it is especially tasty. Pork chop is particularly suitable for schnitzels, as well as for preparing the famous Wiener schnitzel.
Pork Neck
Since this meat contains fat, it is especially suitable for grilling, because the fat makes it both juicy and protects the meat from drying out. It is also suitable for soups and various dishes.
Pork Shoulder
Shoulder is a favorite meat for cooking, but it is not very suitable for grilling. You can freely use it for soups and stews, for pork with leeks and rice, and for anything else you can think of. It is also suitable for pickling, marinating, etc. After proper preparation, you can serve it either whole or with an appropriate side dish (mashed potatoes, potatoes, braised vegetables, rice, etc.).
