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The Pork Guide

Chops, roasts, belly, bacon and ham: where each comes from.

Pork comes in four big pieces: the shoulder, the loin along the back, the belly underneath and the leg. The loin gives lean chops and roasts; the belly gives rich, fatty cuts, ribs and streaky bacon; the leg gives big roasts, gammon and ham. Lean pork cooks quickly and dries out if you overdo it, so a thermometer is your friend.

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The cover of The Pork Guide: Raw pork cuts on butcher's paper: a rolled loin, belly, cutlets and ribs.Illustration

Part 1

Where the cuts come from

The animal, split into the areas a butcher works from.

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  1. 1Neck and shoulder
  2. 2Loin (cutlets, medallions, back rashers)Pork cutlet, Loin medallion, Yakitori pork medallion, Rolled loin, Pork rack, Back rashers
  3. 3Belly (belly, streaky, ribs)Pork belly, USA pork ribs, Streaky bacon
  4. 4Leg (roasts, ham, gammon)Pork leg, Gammon, Ham
  5. 5Hocks
Lean cuts from the loin, rich cuts from the belly, roasts, gammon and ham from the leg.

Pork is cooked when it reaches about 70°C in the centre, then rested. Lean cuts like the loin are juiciest taken off right at that point.

Part 2

Chops and medallions

From the loin: lean and quick to cook.

  • Pork cutlet

    From The loin, on the bone: the pork version of a lamb cutlet.

    TendernessTender

    FatSome fat

    Best for
    A quick dinner from the pan or the grill.
    How to cook it
    Medium-high heat until it reaches about 70°C in the centre, then rest it for a few minutes so it stays juicy.

  • Loin medallion

    From The loin, boned and cut into thick rounds.

    TendernessVery tender

    FatLean

    Best for
    A lean, tender round for a quick pan-fry and a sauce.
    How to cook it
    Pan-fry briefly over medium-high heat. Very lean, so take it off as soon as it is done.

  • Yakitori pork medallion

    From Pork medallions in a yakitori-style marinade.

    TendernessVery tender

    FatLean

    Best for
    Dinner with no preparation.
    How to cook it
    Pan or barbecue over medium heat. The sweet marinade catches, so watch it near the end.

Part 3

Roasts and crackling

Dry skin, salt and a blast of heat.

  • Rolled loin

    Comes as: Plain, sage and onion, or fruit

    From The loin, boned, with the rind left on, rolled and tied.

    TendernessTender

    FatSome fat

    Best for
    A Sunday or Christmas roast with crackling all round.
    How to cook it
    Dry the rind, start at 230°C for 25 to 30 minutes, then 180°C until it reaches about 70°C (the Roast & Christmas Guide has the method).

  • Pork rack

    Comes as: A rack of 8 to 9 ribs

    From The loin on the bone: a row of cutlets left joined, for roasting.

    TendernessTender

    FatSome fat

    Best for
    A showpiece roast, carved into chops at the table.
    How to cook it
    Score the rind and roast it like a rolled loin: hot to start, then gentler, to about 70°C.

  • Pork leg

    Comes as: Whole or half on the bone, or boneless

    From The back leg.

    TendernessA little chewy

    FatSome fat

    Best for
    A big roast with plenty of crackling for a crowd.
    How to cook it
    Roast like the loin, hot then gentler, to about 70°C in the thickest part. Rest it uncovered.

Part 4

Belly and ribs

The rich end: layers of fat and meat.

  • Pork belly

    From The underside: layers of meat and fat under the rind.

    TendernessA little chewy

    FatRich, well marbled

    Best for
    Crackling, slow roasting and crispy belly bites.
    How to cook it
    Roast it for crackling, or cook it slowly, then cut it into bites and crisp them up.

  • USA pork ribs

    Comes as: Plain or in a barbecue marinade

    From Racks of ribs from the rib cage.

    TendernessA little chewy

    FatRich, well marbled

    Best for
    Sticky barbecue ribs.
    How to cook it
    Cook low and slow, wrapped in foil, until tender (about 2 hours at 150°C), then glaze on a hot barbecue or in a hot oven.

Part 5

Bacon, gammon and ham

Cured pork: salted, and sometimes smoked or cooked.

  • Back rashers

    Also called irish back rashers

    From The loin with a little of the belly: a round eye of lean meat and a tail of streaky.

    FatSome fat

    Best for
    A proper fry-up and bacon rolls.
    How to cook it
    Fry or grill over medium heat, 2 to 3 minutes a side.

  • Streaky bacon

    From The belly: thin layers of fat and meat.

    FatRich, well marbled

    Best for
    Crisp bacon, wrapping pigs in blankets and flavouring stews.
    How to cook it
    Fry until crisp. It gives off plenty of fat, so start in a cool pan.

  • Gammon

    Comes as: A leg on the bone, a boneless leg, or steaks

    From The back leg, cured (salted) but not cooked. Ham is cured and cooked: that is the difference.

    FatSome fat

    Best for
    Boiled or roasted gammon, gammon steaks, and pea and ham soup.
    How to cook it
    Gammon is raw, so it must be cooked right through: simmer or roast a joint, pan-fry the steaks.

  • Ham

    Comes as: Full, half shank, half chump or boneless

    From The back leg, cured and cooked. The shank half is the lower leg; the chump half is the top.

    FatSome fat

    Best for
    Christmas, glazed, then sandwiches and soup for days.
    How to cook it
    Already cooked: warm and glaze it at 180°C for about 45 minutes to 1 hour, or serve it cold.

Part 6

Mince and sausages

For the everyday.

  • Pork mince

    Comes as: Pork, pork and veal, or sausage mince

    From Trimmings from several cuts, minced.

    FatSome fat

    Best for
    Dumplings, meatballs, sausage rolls and stuffing.
    How to cook it
    Always cook pork mince right through, to 75°C.

  • Pork sausages

    Comes as: Irish or Dublin pork

    From Seasoned pork mince in a casing.

    FatSome fat

    Best for
    Breakfast, bangers and mash, and the barbecue.
    How to cook it
    Cook gently, turning often, so the skins do not split. Done at 75°C in the centre.

Part 7

Which cut for the job

What to ask for, at a glance.

You are cookingAsk us for
A quick dinnerPork cutlets or loin medallions
A roast with cracklingRolled loin, rack or leg
Slow and richPork belly
Barbecue ribsUSA pork ribs
A fry-upBack rashers and pork sausages
ChristmasHam, or a gammon to cook yourself

Keep it in the kitchen

The Pork Guide as a printable PDF, free. We'll email you a link to download it.

Free. We'll email you a download link.

Christmas and everyday favourites

Illustration