Organic

Key to Recommended
Cooking Methods:

		Stew
		Roast
		Stir-fry

Diced Pork Leg, is cut from very lean and high quality cuts from the leg with a rich flavour.

Great for changing it up and creating a lovely stew or even stir fry.

Key to Recommended
Cooking Methods:

		Grill or Broil
		Marinate & Grill or Broil
		Stir-fry
		Roast

A large joint, on the bone, more usually boned out and divided into more manageable-sized joints. This is one of the most commonly bought and most popular joints for roasting because of its leanness, but is also the joint responsible for the perception that roast pork is dry and that it’s difficult to make good crackling. A leg of pork is one of the most expensive roasting joints but it does give nice lean, uniformly shaped slices, and can be stuffed if you wish, prior to tying into shape.

Key to Recommended
Cooking Methods:

		Grill or Broil
		Marinate & Grill or Broil
		Stir-fry
		Roast

This is the Boneless Loin rolled up and tied with string so it presents a uniform thickness for oven roasting. Full length can be supplied to restaurants but in the markets it's more likely to be a half loin.

Key to Recommended
Cooking Methods:

		Grill or Broil
		Marinate & Grill or Broil
		Stir-fry

Pork Back Ribs = pork backribs = pork country back bones = pork loin back ribs = pork ribs for barbecue = Canadian pork back ribs = pork baby back ribs:

These ribs are meatier than spareribs, but they're not as meaty as country-style ribs. Allow 2/3 pound per person.

Key to Recommended
Cooking Methods:

		Grill or Broil
		Stir-fry

Pork Butterfly Chop = butterfly pork chop = pork loin butterfly chop:

This is a thick chop taken from the loin eye which is cut almost in half so that it forms a butterfly pattern when opened on the hinge.

Key to Recommended
Cooking Methods:

		Grill or Broil
		Stir-fry

Pork Center Loin Roast = center cut pork loin roast = pork loin roast center cut = pork center rib roast = center cut pork roast = pork loin rib half = pork loin center cut = pork loin center rib roast:

For many cooks, this lean and tender cut makes the best pork roast of all. One drawback is that it includes part of the animal's backbone, which adds flavor but can make the roast hard to slice after cooking. One solution is to ask your butcher either to cut off the bone and tie it back on or to cut through the backbone in several places so that you can easily slice the cooked roast into chops. If the backbone is removed and the ribs are "Frenched" or trimmed of meat, this cut is called a rack of pork. To make a crown roast of pork, get two racks and tie them into a circular crown. Your roast will be moister if the butcher doesn't trim the big slab of fat that usually comes with this cut. The roast will be moister if you cut the fat off after the roast is cooked. Steaks cut from this roast are called pork loin chops or pork rib chops.

Key to Recommended
Cooking Methods:

		Grill or Broil
		Stir-fry

Pork Country-Style Ribs = pork country-style loin ribs = pork country ribs = pork blade end country spareribs:

These have more meat than spareribs or back ribs, but they aren't as easy to eat with fingers. Allow 1/2 pound per person. They come boneless or bone-in.

Key to Recommended
Cooking Methods:

		Skillet
		Stir-fry

Pork Loin Chop = pork loin end chop = loin pork chop = pork center loin chop:

This is distinguished by a T-shaped bone that's off to one side. It's a great chop to grill, broil, or panfry.

Key to Recommended
Cooking Methods:

		Skillet
		Stir-fry
		Grill or Broil

Pork Rib Chop = pork rib cut chop = rib pork chop = pork chop end cut:

His is similar to the pork loin chop.

Key to Recommended
Cooking Methods:

		Skillet
		Stir-fry
		Grill or Broil
		Marinate & Grill or Broil

Pork Sirloin Chop = pork loin sirloin chop = sirloin pork chop = sirloin pork steak:

These lean chops are cut from the pork sirloin roast.

Key to Recommended
Cooking Methods:

		Stew
		Stir-fry
		Grill or Broil

Pork Sirloin Roast = pork loin end roast = loin pork roast = sirloin end roast = pork hipbone roast:

This is a fairly lean and economical roast. A bone-in sirloin roast contains parts of the hipbone and backbone, so it's tough to carve. It's usually worth the extra money to get a rolled and tied boneless sirloin roast.

Key to Recommended
Cooking Methods:

		Marinate $ Grill or Broil
		Stir-fry
		Grill or Broil

Pork Sirloin Cutlet = pork cutlet:

These lean steaks are similar to sirloin chops, only meatier and boneless.

Key to Recommended
Cooking Methods:

		Braise
		Stir-fry
		Skillet

Pork Tenderloin = pork tender = pork filet:

This cut is lean, tender, and boneless, so it commands a high price. It's delicious roasted, grilled, or broiled as long as you don't overcook it. Tenderloins are usually sold in pairs, and sometimes cut up into tenderloin pieces. If there's a silver membrane on the tenderloin, remove it before cooking.

Key to Recommended
Cooking Methods:

		Stir-fry
		Skillet

Pork Arm Picnic = pork picnic roast = fresh pork picnic = pork picnic shoulder roast = fresh pork picnic ham:

Southerners like to use this fatty, bony cut to make barbecued pulled pork. It's also available boneless. This is also a good, economical cut to get if you want to make ground pork, kabobs, or stir-fry strips.

Key to Recommended
Cooking Methods:

		Stew
		Braise

Pork Shoulder = pork shoulder butt = pork blade shoulder Meat from this section is relatively fatty, which makes for juicy, tender, and flavorful roasts as well as clogged arteries.
Cuts:

1. Pork Blade Steak = blade pork steak = pork 7-rib cut = pork steak: These are cut from the Boston butt, and they're a cheap and flavorful alternative to pork chops. They're a bit too tough to fry, but they're wonderful if slowly braised.

2. Boston Butt = Boston roast = pork butt roast = pork shoulder Boston butt = Boston-style shoulder = Boston shoulder = Boston-style butt = fresh pork butt: This economical, rectangular roast is the cut of choice for pulled pork barbecue, since it's marbled with enough fat to keep the meat moist while cooking. You can buy it bone-in or boneless.

Reference: http://www.foodsubs.com/MeatPorkShoulder.html

Key to Recommended
Cooking Methods:

		Skillet
		Stir-Fry
		Roast
		Grill or Broil

Pork Spareribs = Pork Spare Ribs:

These aren't as meaty as country-style ribs or back ribs, but they're popular at barbecues since they're easy to eat with your fingers. Allow 4/5 pound per person. St. Louis style ribs are spareribs that have been trimmed of the brisket bone.

Key to Recommended
Cooking Methods:

		Skillet
		Stir-Fry
		Roast
		Grill or Broil

Pork Belly Slices:

Pork belly is, as the name implies, from the belly area of the pig. When pork belly is cured, smoked and sliced, it is called bacon. When it isn't cured or smoked, it is simply known as pork belly. Your family will love the rich flavor of the pork belly. Because this meat hasn't been cured, the strips have less salt than bacon, which makes them more healthy. Like bacon, pork belly is sometimes sold in strips, and, like bacon, the best way to prepare it is to pan-fry it in its own fat.

Key to Recommended
Cooking Methods:

		Skillet
		Stir-Fry
		Roast

Pork Rustic Belly

One particular cut of pork meat that has come to the forefront of masterful cuisine is the pork belly. The cut of meat is is hugely popular in countries like China, Philippines, and Korea.

This cut is characteristic by a good texture, top moistness, crispy skin, and the juiciness of the meat.

Key to Recommended
Cooking Methods:

		Skillet
		Stir-Fry
		Roast

Pork Belly Joint

Belly is cut from the underside of the animal and provides a tasty cut of meat with a natural layer of fat. It is this naturally succulent fat that ensures pork belly is tender. When roasted gently for a long time pork belly produces moist, succulent meat that will melt in the mouth.

Key to Recommended
Cooking Methods:

		Braise
		Stew

Pork Cube Steak = pork cubed steak:

This is a relatively tough cut of meat, often from the shoulder, that the butcher tenderizes mechanically.

Key to Recommended
Cooking Methods:

		Braise
		Stew
		Stir-Fry

Pork Cubes = pork cubes for kabobs:

These are cubes that are put on skewers for grilling. Don't confuse cubes for kabobs with pork stew meat, which is too tough to grill. To make your own: Cut a pork tenderloin into 3/4-inch cubes.

Key to Recommended
Cooking Methods:

		Braise
		Stir-Fry

Ground Pork:

Grind meat from an economical cut like the pork arm picnic or Boston butt.

Key to Recommended
Cooking Methods:

		Braise
		Stir-Fry
		Stew

Ham Hocks = pork hocks:

These come either smoked or fresh.

Key to Recommended
Cooking Methods:

		Braise
		Stir-Fry

Pig's Feet:

Pig's Feet are the feet, with ankles attached, from pigs. Counting the fore and hind trotters, there are four in all on a pig. The rear ones are meatier.

Pig's Feet have a lot of thick skin and connective tissue which slow cooking both renders and makes very tender. If not cooked long enough, the connective tissue will remain as gristle.

They can be: boiled, braised or smoked; boned and stuffed; pickled.

Pig's Feet give off a lot of gelatine as they cook, as the connective tissue in them renders. The gelatine gives a good set to meat pies. Consequently, Pig's Feet are good to toss into a stew, as the gelatine in them will thicken it. When boiled, the stock they were boiled in will be gelatinous afterward, but it usually needs to be reduced to make a firm jelly.

http://www.cooksinfo.com/pigs-feet

Key to Recommended
Cooking Methods:

		Braise
		Stew

Pork Stew Meat:

This are pieces of meat that are too tough to grill, broil, or panfry. They're best if cooked very slowly in a liquid.

Key to Recommended
Cooking Methods:

		Braise
		Stir-Fry

Pork Ears:

Cartilage is a highly underrated texture. Crisp, cartilage presents a unique mouthfeel to the eater. Encased between blankets of meat, the sheet of cartilage is embedded into the entire area of the ear. The thick, rubbery skin of the pig forms the outermost layer. Taken altogether, the entire organ must undergo a lengthy stewing to become palatable.

Key to Recommended
Cooking Methods:

		Braise
		Stew

Pork Cheeks:

Pork cheeks are exactly what their name implies: the slip of meat in the hollow of the cheek, underneath the animal's eyes.

Relatively lean, yet very moist meat. There are few parts of the animal for which this is true. Usually, you need marbled fat to get the same degree of tenderness. But cheek meat is like hock meat—the same kind of lean meat connected by lots of tissues and collagen.

Cook it for a long time.

Key to Recommended
Cooking Methods:

		Braise
		Stir-Fry

Pork Snout:

The hardest part of cooking pig snouts and lips may be finding them. Most independent and chain-store butchers can special order snouts and lips, though you may have to request a considerable amount to make the order worthwhile for the butcher. The taste of pig snouts is similar to fatty pork or bacon. As for texture, pig snouts and lips have a rubbery, slightly crunchy taste. Filipino and Chinese methods of preparation can give snouts and lips special flavor.