We’ve got a whole host of pork cuts on special this week at selected stores (2-8 April 2018). We thought it would be the perfect time to share a little more information on the various cuts and what really makes them pop with flavour.
This year, we launched our #LoveFoodMovement, which serves to inspire, educate and excite you in exploring ingredients, getting into the kitchen and eating healthier home cooked meals.
So let’s get educational!
Pork Ribs & Pork Loin:
Everyone’s favourite – ribs! Pork ribs are a sure favorite amongst pork eaters, as lamb ribs are often more fatty with less flavour. The trick to get it as juicy and tender as your fave steakhouse, is to boil it first, let it marinate for a few hours, then let it roast or grill. It is great for entertaining as your can do a lot of the preparation before hand, and just leave the final touches of flames flicking or aroma wafting out the oven for once your guests arrive.
Did you know bacon is cut from the pork loin?
Pork leg is the best cut to use for the ever-so-trendy and tasty pulled pork. This Caribbean inspired slow cook style pork makes the perfect meal by just adding a fresh bread roll, some coleslaw and a lick of mustard.
Pork leg is the most common cut to find on the Sunday roast table, cut into slices and enjoyed with a gravy, apple or cranberry sauce.
Pork Belly Roast:
Pork belly is a delicious cut, that needs to be slow cooked to tenderise the meat. It is a fattier piece of meat, so best saved for weekend and occasions, but that is where all the flavour comes from! It is also where we find the Christmas or pub favourite of “crackling” or “pork scratchings”. Scoring the skin will achieve the best crackling. This cut works beautifully with Asian flavours such as soy and honey – which also helps to give it that crispy, tasty skin.
Pork shanks are the lower part of the leg and can be broiled or roasted, but the best way to cook it, is in a slow cooker to lock in the moisture for a really tender piece of meat. You can then roast it a bit afterwards to allow the marinade to get crisp.
Who doesn’t love a pork sausage? Or a good boerie? Marry these two to get the ultimate juicy pork boerewors. Boerewors should always be at least 90% meat, while the rest is made up of tasty spices, herbs such as coriander, vinegar and salt. Open flame or in the frying pan are both great for wors. Remember try not to tear the casing to keep all the juice inside, and allow the meat for steam in itself.
Pork Texan Steak:
Pork steaks are great for braai-ing on the open flame or cooking on a stove top griddle. Pork is a good source of protein and by cooking it on a open heat source, most of the fat is able to cook and drain off. Any off the shelf marinade and some coal will make this a meal to remember.
Pork mince is an uncommon but absolutely delicious option too. Did you know traditionally Italians would cook bolognese with half pork, half beef mince to get the dish a richer flavour?
Have a sizzling good week!