Pork Cuts ID & Cooking Recommendations - Spareribs and Jowl

Pork Spare Ribs


Common Names:

Pork Spare Ribs
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Description: Spareribs contain about 12 ribs and are intended to have a limited amount of meat. This cut is separated from the inside of the pork fresh belly. Pork spareribs are the highest-priced of the cuts.

Cooking Recommendations: Braise, Roast, Cook in Liquid, Barbeque


Nutritional Information

  Calories
kcal
Protein
g
Fat
g
Iron
mg
Saturated
Fat g
Cholesterol
mg
Braised 338 24.70 25.75 1.57 9.45 103

Pork Smoked Jowl


Common Names:

Pork Smoked Jowl
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Description: The jowl is a fat cut of meat along the side of the head. It is smoked and cured, often used as flavoring for other food.

Cooking Recommendations: Cook in Liquid


Cooking Terms

  • Braise — Braising is a technique done by browning the meat on all sides in a heavy utensil. A small amount of water is added and then the meat is cooked until tender at a low temperature.
  • Cooking in Liquid — Cooking in liquid is often used to prepare less tender cuts of meat. The meat is covered in liquid, (usually water) and is simmered until tender. The process may require several hours because of the lower temperatures.
  • Broil — Broiling is done in an oven or outdoor grill. The meat is cooked until it is browned on one side, then broiled on the other side until it reaches the desired doneness.
  • Panbroil — Panbroiling is similar to oven broiling, however it is faster and more convenient. A nonstick pan is used to cook the meat until brown on both sides with occasional turning. There is no need to add water or cover the meat.
  • Panfry — Panfrying only differs from panbroiling in that a small amount of fat is added first. Panfrying is used on ground, or thin slices of meat.
  • Roast — Roasting is recommended on large cuts of meat such as Rib Eye Roast. The meat is placed on a rack or in roasting pan and cooked until the desired level of doneness. Roasting temperature is usually set at 350-425° F.
  • Stirfrying — Stir-frying is similar to pan-frying with the exception that the meat is constantly stirred. It is done with high heat, using small or thin pieces of meat.