Click on the diagram to enlarge
BPEX (British Pig Executive) has provided a useful list of cuts of pork and the relative cooking processes:
| CUT | COOKING METHOD | TIPS |
| Carvery roast | roast | Ideal shape for portion control |
| Collar roast (boneless) | roast, pot roast, braising | A long, slow, moist roasting method works best. Ideal for Chinese and Greek dishes |
| Collar steak | frying, grilling, BBQ/charcoal | Best braised. Marinate to addd flavour |
| Collar rasher | frying, grilling, BBQ/charcoal | Great on the BBQ! Take care not to overcook |
| Collar daubes | frying, grilling, stewing, BBQ/charcoal | Ideal for slow, moist methods of cooking. Marinate to add flavour |
| Loin and belly roast (middle) | roast, pot roast, braising, rotisserie, grilling | Great for use in buffets. May be stuffed |
| Loin roast (boneless) | roast, pot roast, braising, rotisserie, grilling | Serve with beef accompaniments |
| Rack roast | roast | Superb all round cut. Great for roasting |
| Loin T-bone | roast | Can be served rind on or rindless |
| Loin T-bone chops | frying, grilling, BBQ/charcoal, roast | Shallow fry, grill or saute. Cooked to preferred degree |
| Cutlet rib chops | frying, grilling, BBQ/charcoal, roast | Shallow fry, grill or saute. Ideal for BBQ |
| Loin steaks or rashers | grilling, frying, BBQ/charcoal | Shallow fry, grill or saute. Ideal for BBQ |
| Double loin or valentine steaks | frying, grilling, roast | Shallow fry, grill or saute. Fry flat or may be stuffed and folded back into steak |
| Loin eye rashers | frying, grilling | Shallow fry, grill or saute. Can be used in sandwiches or a salad |
| Brasserie steaks | roast, braising, frying | Ideal for fine dining. Shallow fry or saute |
| Fillet (tenderloin) | frying, grilling | Ideal for fine dining. Shallow fry or saute slices |
| Belly roast | roast, pot roast, braising, rotisserie | Great for rotisserie cooking. Otherwise roast on a rack so fat can drip away |
| Belly slices or rashers | grilling, BBQ/charcoal | Grill on a rack for excess fat to drip away. Remove excess fat for barbecues |
| Belly blocks | braising, frying | Ideal for slow, moist cooking, may be marinated. Great on the BBQ! |
| Tendons | Grilling, BBQ/charcoal | Slow cooking gives best results. Works well on the BBQ |
| Spare ribs | Grilling, BBQ/charcoal | Do not overcook, to maintain succulence. Great on the BBQ |
| Carvery leg roast | roast | Boneless, good shape for portion controlled slicing |
| Mini joints | braising, roast | Individual portions can be cooked to preference. Can be served as a sharing dish for 2 people |
| Leg steak (topside/thick flank) | frying, grilling, BBQ/charcoal | Shallow fry or saute. Works well on the BBQ |
| Rump/chump steak | frying, grilling, BBQ/charcoal | Shallow fry or saute. Works well on the BBQ |
| Daubes (topside) | braising | Ideal for braising |
| Cushion (thick flank) | braising | Braise whole and serve with chunky vegetables |
| Chunkies | braising, frying, grilling, BBQ/charcoal | Score (on the diagonal) to aid cooking. Ideal cut for BBQ |
| Shank/knuckle | braising | Best braised with rind off. Steam cook and roast |
| Osso bucco | braising | Can be produced from fore and hindquarter |
| Trotters | braising | Can be stuffed with sausage meat and black pudding |
| Stir-fry strips | frying | shallow, stir-fry or deep fry. Coat before deep-frying to prevent sticking together |
| Cubes and dice | braising, frying, grilling, BBQ/charcoal | Large dice (2cm) fully trimmed, shallow or deep fry. Great for the BBQ |
| Lean pork mince | frying, grilling, BBQ/charcoal | Form into meatballs, koftas and burgers. Shallow or stir fry. Great for the BBQ! |
| Kidney | braising, frying | Soak in cold water or milk to remove unpleasant taste. First skin, halve, core, soak and then saute |
| Liver | braising | Rinse in cold water. Remove major veins before using and cooking |
| Whole hog | grilling | Great for rotisserie cooking. Allow enough time to cook through and order enough! |
| Suckling pig | grilling, roast | Great for rotisserie cooking. Allow enough time to cook through and order enough! 5-10kg is the optimum weight |
