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Pork Cuts

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
The Cook's Companion

By Josceline Dimbleby

Published 1991

  • About
Allow 375g (12oz) meat on the bone and 175g (6oz) meat off the bone per person.
Cooking method Cuts
Roast Spare rib, fillet and knuckle ends of leg, loin, shoulder, belly, tenderloin, blade, hand and spring
Casserole/Braise Hand and spring, blade, spare rib, tenderloin, chops, shoulder, belly
Grill/Fry/Barbecue Spare ribs, belly slices, tenderloin, medallions, fillet and leg steaks, chops (loin, chump, shoulder)

© 1991 All rights reserved. Published by Websters International.

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