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

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 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.

 

 

 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…

 

 

 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.

 

 

 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.

 

 

 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.