The best pork cuts for slow cooking

The flavour of pork benefits from slow roasting, espeically in stews or casseroles that prevent the meat from drying out.

The best pork cuts for slow cooking

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.

See more of our pork recipes and pork mince recipes. Discover the best pork cuts for roasting or find out how to cook a gammon.

 

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