Pork Key facts Pork is the term used to describe fresh or cured meat, so encompasses ham, bacon and prosciutto. Evidence of pork rearing dates back to 5000 BC. Pork accounts for 38% of the world's meat production but is taboo in both Islam and Judaism.

Pork – leg: Leg of pork is the most popular roasting joint, but because of its size it mostly has to be sold in two, or else boned and rolled without the knuckle. This cut promises the most lean meat and lots of crunchy crackling but not, I think, such a sweet flavour as other cuts of pork.

Pork loin and chops: Loin of pork is a prime roasting joint (and the best one for lots of crackling), equivalent in the anatomy of the animal to the sirloin and ribs of beef. This is best bought on the bone, but the butcher must chine it for you – that is, loosen the bone yet leave it attached so it can easily be cut away before carving. The best pork chops come from the hind loin.

Pork – ribs: Spare rib is sometimes sold as individual chops. It is actually the collar of the animal and, when roasted, is full of flavour. It is a great bargain price cut for barbequing or roasting in a piquant, spicy sauce.

Pork fillet or tenderloin: This delightfully quick-cooking lean cut comes from the animal's lower back. It is perfect for making a very fast luxury meal.

Related Recipes
Glazed Smoked Loin of Pork with Cumberland Sauce Serves 6

Glazed Smoked Loin of Pork with Cumberland Sauce

Lovely Christmas flavours here - although this would be good throughout the winter: port, ginger, citrus fruit, cloves… and a jar of Cumberland sauce cleverly jazzed up by Delia into something really special.

Baked Cannelloni Serves 4

Baked Cannelloni

This clever recipe uses the principles of making lasagne and adapts these to cannelloni, using no-soak lasagne, minced pork and bechamel.

Ragu Bolognese Makes 8 x 175-200g bags for the freezer

Ragu Bolognese

Once portioned and frozen, simply defrost when you need it to make Lasagne al Forno, Baked Macaroni Pie or Spaghetti Bolognese

A Mixed Grill with Apricot Barbecue Glaze Serves 6

A Mixed Grill with Apricot Barbecue Glaze

Use whatever meats you like, and chicken: the most important element is this lovely tangy, fruity glaze that lifts a barbecue into another realm…

Pork Florentine Serves 2-3

Pork Florentine

Pork and cheese is a classic combination, used here by Delia to create a substantial and flavourful supper or lunchtime bake with the addition of spinach.

Spiced Pork Kebabs with Apricots Serves 2

Spiced Pork Kebabs with Apricots

Here you make a spicy apricot puree then marinate the pork for several hours before barbecuing - an unusual way to jazz up some pork kebabs. Serve with spiced basmati rice.

Lasagne al Forno Serves 6

Lasagne al Forno

Lasagne al Forno can be made well in advance (or even frozen), then all you need to do is to bake it in the oven for 45-50 minutes

Pork with Pickled Walnut Stuffing Serves 8

Pork with Pickled Walnut Stuffing

This elegant recipe features a mixture of flavours that is totally sublime… perfect for entertaining during the winter months.

Braised Pork with Prunes Serves 4

Braised Pork with Prunes

Wintry comfort food at its best - this French classic feature pork, prunes, apples and spices with a crisp potato topping. All you need to serve it with is some seasonal greens or winter carrots.

Pork Stroganoff with Three Mustards Serves 2

Pork Stroganoff with Three Mustards

This brilliantly tasty supper dish for two takes only about 20 minutes to make, so is the perfect solution for a weekday supper when time is of the essence!




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