The flavour of pork benefits from slow roasting, espeically in stews or casseroles that prevent the meat from drying out. That all-time favourite – pork belly – is one of the best and most popular cuts to slow roast. And it'a cheap too, making it ideal for the times.
SPARE RIB AND HAND
Both of these joints can be successfully braised. Brown them first to give some colour, then place on a bed of vegetables together with a little liquid, and cook in a covered casserole in the oven. Slow cooking will make the meat meltingly tender. Or dice for use in casseroles.
LOIN
As above. This method of cooking can also help keep what can be a slightly drier cut of meat nicely moist. This joint will also give much neater slices.
CHUMP END
When diced, it is ideal for stews, curries and casseroles and tends to be more tender than leg.
BELLY
Although this is quite a fatty cut, it can still be very successfully slow-cooked. The Chinese love to give it this treatment. During cooking, the excess fat melts and rises to the surface, where it can be skimmed away before serving.
TENDERLOIN AND LEG
Both of these cuts are commonly diced and used in casseroles and stews as they provide lean, well-textured meat which retains its shape during cooking.
MORE PORK RECIPES
ROASTING PORK
THE MEAT GUIDE: BACON
HOW TO COOK A GAMMON
COOKED HAMS
RECIPES