We all love a crispy bacon sandwich or a classic pork belly dinner, but let’s not forget the other cuts that often fly under the radar. From the melt-in-your-mouth tenderness of a slow-cooked pork shoulder to the juicy, caramelised perfection of a well-seared pork chop, each cut of pork deserves its moment in the spotlight. But here’s the secret—every cut has its own quirks and needs a different approach to really shine. That’s why today, Chicken n’ Things is taking you on a journey through the art of pork perfection. Whether you’re whipping up a quick weeknight dinner or preparing a slow-cooked masterpiece, we’ll show you how to make pork that’s truly worth the wait.
Pork Belly
Where it’s from: Pork belly comes from the underside of the pig, specifically the lower part of the abdomen. It’s a fatty, flavorful cut with alternating layers of meat and fat, making it perfect for dishes that require rich, succulent flavours.
How to cook it: Pork belly is best known for producing that mouthwatering crispy crackling when roasted. To achieve this, score the skin, season generously with salt, and roast at a high temperature before lowering the heat to cook the meat through. This cut is also fantastic when slow-cooked or braised, allowing the fat to render and the meat to become tender and juicy. For an extra twist, try marinating the pork belly overnight in a blend of soy sauce, honey, and garlic before roasting or slow-cooking for a flavour-packed dish
Pork Hock
Where it’s from: Pork hock, also known as pork knuckle, is the joint between the pig’s foot and leg. It’s a tough cut of meat with lots of connective tissue, making it ideal for slow-cooking methods.
How to cook it: The best way to cook pork hock is to braise or simmer it for several hours until the meat is tender and falls off the bone. This cut is often used in soups, stews, or traditional dishes like German Schweinshaxe, where the hock is slow-roasted until the skin is crispy and the meat is succulent. Pairing pork hock with hearty sides like mashed potatoes or sauerkraut makes for a comforting, satisfying meal.
Pork Chops
Where it’s from: Pork chops are cut from the loin, which runs along the back of the pig, from the shoulder down to the hip. Depending on where they’re sliced from, pork chops can include a bit of rib bone (rib chops), the backbone (loin chops), or be entirely boneless (boneless chops).
How to cook it: The beauty of pork chops lies in their versatility. Whether you’re in the mood to grill, pan-sear, bake, or even stuff them, pork chops can handle it all. The key to a perfect pork chop is not overcooking. A good trick is to give them a quick sear on high heat to lock in the juices, then finish cooking at a lower temperature. This method creates a beautiful caramelised crust on the outside while keeping the inside juicy and tender. For added flavour, try marinating the chops in a mix of olive oil, garlic, and herbs like rosemary or thyme.
Pork Loin
Where it’s from: Pork loin is a prized cut taken from the upper part of the pig’s back, running along the spine. It’s a large, lean cut that can be sold as a whole roast or sliced into chops. Because it’s so lean, it’s a popular choice for those looking to enjoy pork without the extra fat.
How to cook it: Pork loin is best when it’s roasted or grilled to perfection. To start, give the loin a good sear over high heat—this step is crucial for developing a flavorful crust. Once seared, transfer the loin to a preheated oven or grill and cook at a lower temperature This ensures the meat stays juicy and tender. After cooking, let the pork loin rest for a few minutes to allow the juices to redistribute, making every slice succulent and flavorful.
Experimenting With Different Pork Cuts
Honey-Mustard Glazed Pork Loin
Ingredients:
- 1.5 kg pork loin
- 2 tablespoons olive oil
- 4 tablespoons wholegrain mustard
- 3 tablespoons mānuka honey
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- Salt and pepper, to taste
Instructions:
- Preheat Oven: Preheat your oven to 200°C.
- Prepare the Glaze: In a small bowl, mix the wholegrain mustard, mānuka honey, minced garlic, and chopped thyme. Season with salt and pepper to taste.
- Sear the Pork Loin: Heat the olive oil in a large ovenproof skillet over medium-high heat. Sear the pork loin on all sides until it’s nicely browned, about 3-4 minutes per side.
- Apply the Glaze: Remove the skillet from the heat and brush the pork loin generously with the honey-mustard glaze.
- Roast: Transfer the skillet to the preheated oven. Roast the pork loin for about 25-30 minutes. Baste the pork with the glaze halfway through cooking.
- Rest and Serve: Once cooked, remove the pork from the oven and let it rest for 10 minutes before slicing. Serve with roasted kūmara and a fresh green salad for a balanced meal.
Cooking Tip: For an added burst of flavour, marinate the pork loin in the honey-mustard mixture for a few hours before cooking.
Sticky Pork Belly with Ginger and Soy
Ingredients:
- 1 kg pork belly, skin scored
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 cup chicken broth
Instructions:
- Preheat Oven: Preheat your oven to 200°C.
- Prepare the Pork Belly: Place the pork belly on a wire rack over a baking tray. Pat the skin dry with paper towels and rub with a bit of salt.
- Roast the Pork Belly: Roast in the oven for 30 minutes at 200°C, then reduce the temperature to 160°C and cook for an additional 1.5 hours, or until the skin is crispy and the meat is tender.
- Make the Glaze: While the pork is roasting, prepare the glaze. In a small saucepan, combine soy sauce, rice vinegar, brown sugar, ginger, garlic, sesame oil, and honey. Bring to a simmer and cook until the sauce thickens slightly about 5 minutes.
- Add Broth: Once the sauce has thickened, add the chicken broth and simmer for another 10 minutes, allowing the flavours to meld together.
- Glaze the Pork: In the last 15 minutes of roasting, brush the pork belly with the glaze every 5 minutes, letting it caramelise and become sticky.
- Serve: Remove the pork from the oven and let it rest for a few minutes before slicing. Serve with steamed jasmine rice and sautéed bok choy for a complete meal.
Cooking Tip: For extra crispy crackling, turn the grill (broiler) on high for the last 5 minutes, but keep a close eye on it to prevent burning.
Conclusion
At Chicken n’ Things, we believe that great cooking starts with quality ingredients and a little know-how. So next time you’re planning a meal, don’t just reach for the usual suspects—experiment with different cuts, try new recipes, and let your kitchen creativity shine. We’re here to help you along the way, with everything you need to make your pork dishes unforgettable.