THE WHOLE HOG

Use the best cut for the job, for best results

PORK BELLY

• It’s cut from the underside of the pig and is a fatty but tender cut of meat that wants to be slow-roasted.

• Pork belly is used to make streaky bacon, which can be used in any number of ways, from the classic bacon sandwich to carbonara.

• Thanks to its high fat content, it’s also made into pancetta, which can be stewed or sliced and cooked to a crisp in a hot pan.

PORK RIBS

• The most common rib cut is spareribs from the belly side of the rib cage. They contain more bone than meat, but have a higher fat ratio, which makes them the most tender.

• Spareribs take a marinade or dry rub well and can be braaied, grilled or roasted.

• Baby back ribs are cut from the top of the rib cage, between the spine and the spareribs. They have more meat between and around the bones, and are shorter and curved.

PORK FILLET

• Pork fillet or tenderloin is the long, thin muscle cut from the inside of the rib cage. It’s a tender, lean cut that is best cooked quickly, over high heat.

• Don’t confuse it with the loin, which is wide and thick, and has a higher fat ratio. Loin lends itself to slow-roasting.

PORK NECK

• The meat is deep pink in colour and marbled right through, which means slow-cooking turns it tender and juicy.

• Roast it, stuff with plums or other stone fruit, but also try cooking it with cider and green peppercorns.

• Pork neck is used in the curry filling for that classic SA favourite, the bunny chow. The cut can be a global star too, dressed up in a Caesar salad, slow-cooked for Mexican tortillas, or married with Parmesan, mozzarella and brinjal in a Sicilian melanzane.