Pork and cooking method

Pork is one of the tastiest and most tender types of meat and usually comes from pigs under one year old.  

Pork cuts: 

Head: Suitable for boiling, roasting, or making brawn. 

Neck: Neck chops come from this cut. Neck chops. It is fatty and fairly tender. It is ideal for cooking in a pan, oven, on the grill, on a spit (kontosouvli), or in a pot. 

Neck or blade: This is an exceptionally soft and tender cut. It is suitable for grilling or frying. 

Chops: There are shoulder chops and loin chops. Ideal for grilling, pan-frying, or roasting, boneless, thinly sliced loin chops can also be made into schnitzel or escalope. 

Breast: These are the ends of the rib bones in the chest. A favorite cut for barbecue. It's also great roasted in the oven or marinated in spice blends. 

Tenderloin: Ideal for roasting, pan-frying, steaming, cooking in a pot (take care not to let it dry out) and grilling. 

Shoulder: Whole, as is, or boned, it's ideal for a rolled roast, pot-roasting, or slow-roasting in the oven. 

Leg: Depending on the section, it's suitable for schnitzels, roasting, cooking in a pot, spit-roasting (kontosouvli), pan-frying, boiling and grilling (some sections). 

Top round and eye of round: They make smaller, but exceptionally juicy and tender schnitzels. They are also used for tomato-braised dishes. The whole leg is suitable for roasting in the oven. 

Pork belly: One of the fattiest cuts of pork. Ideal for: Pan-frying, grilling, roasting, spit-roasting (kontosouvli). 

Hock: This is the lower part of the pig's leg. Ideal for: Whole, in the oven or in a Dutch oven (with the bone in), a pot or boiled (boned or bone-in, in pieces).