When preparing a pork dish, it’s important to choose the right cut of meat to go with it. But with many different cuts available, it’s easy to get overwhelmed, especially those with little to no cooking experience.
To help the public choose the right cut of meat for a particular dish, Robina Farms Premium Fresh Meat shares this handy guide to pork cuts and recipe suggestions.
Kasim – One of the most common and versatile cuts of pork, kasim has layers of fat and tendon (litid), making it ideal for slow cooking, and is suitable for most pork dishes like adobo, menudo, and sinigang.
Recipe idea: Get creative with pork shoulder by roasting it whole on low heat for an extended period of time. With layers of fat keeping it moist, cooking it low and slow allows the flavors to seep in, resulting in the perfect roast for pulled pork.
Tenderloin – Cut from the same area as pork loin, tenderloin is the most tender of all cuts of pork meat. It also has the mildest flavor because of how lean it is, thus it is ideal to use lots of seasoning. It’s best cooked and treated like steak—grilled or pan-fried.
Recipe idea: Use this as an alternative to chicken fingers by breading and frying tenderloin strips and pairing it with honey mustard dip, or use it as a substitute for beef for a garlicky salpicao.
Ribs – Ribs are located closer to the belly while those closer to the backbone are the more tender baby back ribs. This cut is very flavorful on its own, and best enhanced when grilled.
Recipe idea: Put a unique spin on barbecued ribs by adding coffee grounds in the dry rub.
Liempo – A definite crowd-pleaser, liempo or pork belly is the fattiest and most flavorful cut with alternating layers of meat and fat. It can be used interchangeably with kasim for a more flavorful and fatty pork dish.
Recipe idea: Level up the classic liempo by rolling a whole pork belly into a log and filling it with herbs to make porchetta. This distributes the flavors more evenly throughout the meat, and creates a juicy roast with uniform layers of fat and crispy skin.
Pigue – After kasim, pigue is the second most versatile pork cut. It can be used in any of the aforementioned dishes and is also best for slow cooking.
Recipe idea: Put a spin on basic adobo by adding gata and allowing it to reduce to a thick sauce.
Pata – The underrated pata can be used for a wide variety of dishes. While it is not fatty, it gets tons of flavor from the layers of skin and litid surrounding it. It is commonly used for crispy pata, and pata tim.
Recipe idea: Pata slices can be used in pork nilaga or sinigang. When it is deboned and chopped, it can also replace the hard-to-find maskara for sisig.
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