They are most often fried crispy. But they're also served boiled, braised and roasted. The flavor of the ears could be described as sweet, rich porkiness.
Broil the snout with the dried peas or beans; the snout gives the soup both porky flavor and rich body. Pan-frying slices of snout will easily render out the fat, after which you can add the slices back to your soup as a crispy garnish. You can also consider deep-frying the slices of the snout once it has been simmered in soup or stock. Doing so will yield golden, crispy slices like chicharr贸nes.
Pork jowl is cured and smoked cheeks of pork. Jowl bacon can be fried and eaten as a main course, similar to streaky bacon. Often, it is used as a seasoning for beans, black-eyed peas, or with leafy green vegetables. Jowl meat may also be chopped and used as a garnish, similar to bacon bits, or served in sandwich form.
Picnic Shoulder: Braise, Smoke, Cure
The meat is cut from the lower part of the shoulder, below the blade, and includes the front shank. Commonly called picnic ham, it can be braised, smoked, or cured, and served as picnic steak. The meat is also perfect for grinding, stew, or pulled pork.
Pork Shoulder, also called pork butt: Braise, Slow Roast, BBQ
This tough cut of meat is taken from the top of the pig shoulder, and is generally sold as a boneless roast. Pork shoulder chops are sold with the bone. An economical cut for people on a budget, this meat can be braised, slow and low roasted, or barbequed. Use it to make your favorite pulled pork recipe.
Front Shank: Braise, Slow Roasting
Pork shank is essentially the bottom portion of a ham. Braising is one of the most popular cooking methods. Cooks start out by searing the outside of the meat, usually in a skillet, then putting it in a deep, covered pot with some amount of liquid. Water will work, but stock, broth, or wine can make the dish more interesting. The whole thing is then slow cooked on the stovetop for several hours. A counter top slow cooker appliance can also be used for this method.
Pig trotters can be cooked in a variety of ways. They can be smoked, fried, barbecued, baked, pickled or any combination of these. Pig's feet generally are considered an appetizer or a delicacy instead of the main meat of a meal.
Butchers carve the fat out into blocks or chunks that can be used as a food or cooking additive. It can be sliced and cooked as a sort of fatty bacon or fried up into crispy snacks; it can also be used as a lunch meat or flavorful addition to various meat and cheese platters. Cooks also frequently grind it up and add it to sausages, and it can be used as a cooking or frying fat as well.
Pork Loin: Slow Roast
Cut from the pig back, this meat is lean and tender. Slow roast the loin, but be sure not to overcook it, as it may become dry. Bone-in pork loin is often called a rib roast. Boneless pork loin can be cured and smoked to make bacon.
Baby Back Ribs: Braise, Bake, Grill, Smoke
Meatier and shorter than spare ribs, baby back ribs are cut from the loin. As the leanest and most tender ribs, baby backs can be braised, baked, grilled, or smoked. They make popular additions at any backyard barbeque.
Country-style ribs: Braise, Grill, Stew, Smoke
This is the meatiest rib cut and may be sold boneless. Technically, they are not ribs, but come from the loin-end of the pig closest to the shoulder, just above the back ribs. Country-style ribs can be braised, grilled, and smoked, or added to stew. Serve them with some BBQ sauce or make them the center of a delicious pork and sauerkraut dinner.
Pork Chops: Slow Roast, Grill
Pork chops are often cut from the meat in the loin. They are sold thick or thin and bone-in or boneless. Grill or fry the chops on high heat. Pork chops from the shoulder section are good for slow roasting or lower, longer grill cooking.
Sirloin: Roast, Braise, Pan-fry
Cut from the section of the loin closest to the rear legs, behind the ribs and near the hip, the meat is usually called sirloin chop if it is bone-in or pork cutlet if it is boneless. Sirloin cuts can be roasted, braised, or pan-fried.
Spareribs: Braise, Grill, Smoke
Spareribs are cut from the belly side of the ribs and are not as meaty as back ribs. They require a long, wet cook on low heat, and can be braised, grilled, or smoked.
Pork belly is a boneless cut of fatty meat from the belly of a pig. These bellies are usually cut into long thick sections, and are flash frozen. Once frozen, they can be kept for quite a long time and still be used as a food source. American cuisine use the pork belly after it has been marinated or prepared in other ways.
Rear Leg: Roast
Perhaps you and your family ate ham over the holidays. If you cooked your own ham, you probably roasted it at 350 degrees Fahrenheit for three to four hours. Or, you might have purchased a pre-cooked ham at the grocery store, and noticed the wide variety of ham products available. Ham, which is cut from the rear legs of the pig, is often sold cured, smoked, or processed. Try adding some sliced prosciutto to your lunch sandwich, or pair it with melon for an afternoon snack.
Hock: Slow Cooking
Hock meat is cut from the lower end of the shank (from above the pig knee to its ankle) including the bone, tendon, and muscle. Most often slow cooked, hock meat is a flavorful addition to a dish, rather than the primary ingredient. Add the meat to soups, greens, and bean dishes, like split pea soup, black eyed peas, and collard greens.