What gives European pork its excellent taste? There are many reasons!
Its superb quality is a direct result of standardised production practices, a strong commitment to animal welfare, and stringent European Union regulations that govern the entire process – from farming and packaging right through to efficient distribution¹.
With the Asian market specifically in mind, where the quality of the cut, the texture of the meat, and its ability to absorb flavours are key considerations, we will now introduce the most important pork cuts. We’ll cover their specific uses and anatomical features.
Discover why European pork should be your preferred choice!
1. Cuts for Braising and Stewing
Our Stars: Neck, Shoulder, Knuckles (Front and Rear), Bacon
These cuts are wonderfully rich in connective tissue and intramuscular fat, making them perfect for time-intensive cooking methods such as braising, low-temperature cooking, or roasting. When the connective tissue breaks down (collagen turning into gelatin), the meat becomes incredibly tender, succulent, and full of flavour.
Neck – Moderately fatty, excellent for dishes like Char Siu or rich stews. Long cooking transforms it, making it tender and deeply flavourful.
Shoulder – More fibrous, but incredibly versatile. Superb for pulled pork, fillings, or braising in sauces based on soy, miso paste, or fish stock/broth.
Knuckles – Contain a high amount of collagen, which naturally thickens soups and stews. In Asia, they are famously used in dishes like Japan’s Buta no Kakuni or Vietnam’s Thit Kho Tau.
Bacon – Rich in fat and often utilised as a powerful flavour carrier. It works wonderfully in both quick-fried dishes and long-braised creations.
👉 Ideal for: One-pot dishes, Pho, Ramen-type soups, braised curries, stir-fries with thick sauce.
2. Versatile and Balanced Cuts
Our Stars: Rump, Ham
These cuts come from the hind and middle sections of the carcass and offer a perfect balance between tenderness and firmness. They contain a moderate amount of fat, are easy to portion, and take marinades exceptionally well – making them ideal for flavourful Asian cooking.
Rump – Features compact fibres, but when properly sliced, it’s excellent for stir-fries, as well as meat rolls (roulades) or thinly sliced for Yakiniku-type dishes.
Ham – Incredibly versatile. It’s easy to boil, bake, or shred. When boiled, it can be a great base for Banh Mi or a classic meat component for Bento boxes.
👉 Ideal for: Stir-fries, boiled slices for soups, shredded (pulled) meat, fillings, baked dishes.
3. Premium Cuts: Ideal for Quick Frying and Grilling
Our Stars: Loin, Sirloin
These are the most tender cuts of pork. They feature low fat content and fine muscle fibres, making them perfect for quick-cooking methods – such as pan-frying, grilling, or sous-vide.
Pork Loin – A classic choice for Tonkatsu and schnitzels, as well as for roasting whole and slicing thinly.
Pork Sirloin (Rostbef) – More intense in flavour and less tender than the Tenderloin, but works exceptionally well on the grill or in a short stir-fry.
👉 Perfect for: Fried cutlets (escalopes/chops), thin slices for Bento box dishes, Yakiniku, Teppanyaki-style dishes.
4. Flavour-Boosting Bones and Cuts: Essential for Stocks and Broths
Our Stars: Ribs, Knuckle and Shoulder Bones
These parts may not be typical ‘meat portions,’ but they play a vital role in the kitchen – creating the essential base for aromatic stocks, broths, and sauces. In Asian cuisine, broth is often the soul of the dish – and European pork bones and flavour cuts are excellently suited to create that deep, rich foundation!
Ribs – Great for both stocks and grilling. Their structure offers a perfect balance of fat, collagen, and meat. After long roasting, they become tender and intensely aromatic.
Knuckle and Shoulder Bones – Used for cooking deep, rich stocks, excellent for Pho, Ramen, or Singaporean noodle soups.
👉 Perfect for: Stocks & Broths, Sauce Bases, Braised Dishes (for flavour base), Grilled Appetizers (Ribs).
European Pork: Simply endless possibilities!
European pork truly offers a wide spectrum of culinary possibilities – ranging from tender cuts ideal for quick searing, to richer, more intense pieces perfect for slow cooking. Thanks to stringent European standards of quality, safety, and animal welfare, every part of this pork can be successfully utilised in Asian cuisine².
Eager to learn more about products from Europe? Be sure to explore our other articles! You might enjoy our deep dive into beef cuts or the fascinating world of apple varieties!
1 https://eur-lex.europa.eu/PL/legal-content/glossary/animal-welfare.html
2 https://eur-lex.europa.eu/legal-content/PL/TXT/PDF/?uri=CELEX:02002R0178-20090807
