Pork Cuts

Without question, belly is my favourite cut of pork because the tenderizing layers of fat guarantee moistness. The only way to cook it is by slow roasting until it almost melts.

The loin is almost like chicken breast and can be dry, so be careful not to overcook it.

The leg is best slow-roasted. It can be divided into joints, but the prime cut is the lean fillet, which can be bought ready for roasting.

The problem with pork chops is that by the time the skin gets crispy, the meat can be overcooked. To start the cooking evenly, stand them up in the pan with the fat on the base.