Pork is a versatile meat that comes from pigs and can be prepared in many different ways. There are a variety of pork cuts, some with bone and some without. When choosing pork for a recipe or meal, it’s helpful to understand the differences between the cuts and which ones contain bones.
Pork Cuts with Bones
Here are some of the most common pork cuts that contain bones:
- Ribs – This includes baby back ribs, spare ribs, country-style ribs, and rib tips. Ribs contain long, curved bones and are ideal for slow cooking methods like grilling, smoking, roasting, or braising.
- Pork chops – Bone-in pork chops contain part of the loin and a rib bone. The bone adds flavor and keeps the meat juicy when cooked.
- Ham – Bone-in ham contains part of the hind leg and thighbone. The bone adds flavor and preserves the shape when cooking.
- Shoulder – Bone-in pork shoulder, also called pork butt or Boston butt, contains shoulder blade bone. It’s well-suited for slow cooking.
- Hocks – Pork hocks contain the leg bone and are mostly used for making stocks, soups, and stews.
- Trotters – Pork trotters are made up of the feet and ankles and contain small bones. They require long cooking times to become tender.
- Neck bones – These small bones add flavor and body to soups, beans, and greens.
- Backbones – Also called pork loin bones, backbones contain part of the spine and plenty of meat.
Pork Cuts without Bones
Many pork cuts have the bones removed before selling. Here are some common boneless pork options:
- Pork tenderloin – Extremely tender and lean, the pork tenderloin is ideal for quick cooking methods like grilling or pan searing.
- Pork loin – Taken from the back, the pork loin has very little fat or connective tissue. It’s very versatile for roasting, grilling, sautéing, or baking.
- Pork chops – Boneless pork chops are cut from the loin and are quick cooking and lean.
- Ground pork – Made from trimmings and shoulder meat, ground pork is a versatile option for making sausages, burgers, meatballs, etc.
- Cubed pork – Pork can be cubed for slow cooking in stews, soups, chilies, and curries.
- Cutlets – Thinly sliced pork cutlets are great for schnitzel or breading and frying.
How Bones Affect Cooking
The presence of bones impacts the cooking method and technique for pork cuts. In general:
- Bone-in cuts take longer to cook – Bones conduct heat and the meat near the bone cooks slower than the outer portions.
- Bone-in cuts are flavorful – Bones contain marrow which keeps the meat near it juicy and infuses flavor as it cooks.
- Boneless cuts cook faster – Without bones, the meat cooks more evenly throughout.
- Boneless cuts are more uniform – It’s easier to achieve even sizes and shapes with boneless cuts.
- Bone-in cuts are harder to portion – Carving and serving bone-in pork requires working around the bones.
- Boneless cuts are easier to portion – Uniform boneless cuts make clean, easy slicing possible.
The cooking method will be determined by the cut, bone presence, and desired finished texture. Moist heat methods like braising are well suited for bone-in cuts while boneless cuts take well to quick, dry cooking techniques.
Popular Pork Dishes Using Bone-In Cuts
Here are some classic pork dishes that utilize bone-in cuts:
- Ribs – Grilled, barbecued, or oven-roasted ribs are a favorite way to enjoy the bones’ flavor.
- Ham – A cooked and cured bone-in ham is delicious roasted whole for holidays.
- Carnitas – Mexican slow-cooked and shredded pork shoulder with bones intact.
- Osso buco – A veal shank dish adaptable to pork shanks or hocks.
- Pork chops – Bone-in or boneless chops can be pan-fried, broiled, grilled, or baked.
- Cochinita pibil – A Mexican slow-roasted pork dish traditionally made with bone-in shoulder.
- Soups and stews – Neck bones, trotters, and hocks lend rich flavor.
- Roast pork loin – The backbones help retain moisture when roasting.
Popular Dishes Using Boneless Cuts
You can use boneless pork in these classic recipes:
- Stir fries – Quick cooking and easy to slice, boneless pork is ideal for stir fries.
- Breaded cutlets – Thin cutlets are perfect for breading and pan-frying.
- Kabobs – Cubed pork can be threaded on skewers for grilling.
- Schnitzel – Tenderized cutlets are breaded and fried in this German favorite.
- Tacos – Quick cooking boneless chops or tenderloin for tacos or fajitas.
- Stuffed pork loin – The roast can be butterflied, stuffed, then rolled and tied.
- Sausage – Finely ground pork is the base for many sausage varieties.
- Dumplings – Ground pork is mixed with aromatics for potstickers and other dumplings.
Conclusion
Bone-in pork cuts like ribs, chops, ham, and shoulder contain varying bones that add flavor, juiciness, and shape when cooking. Quick-cooking boneless cuts like tenderloin, loin, and cutlets have a more uniform shape and texture. The presence or absence of bones will impact the cooking method, necessary cooking time, and ease of portioning. Both bone-in and boneless cuts are valued for their versatility in many global recipes.