Korean BBQ style pork belly

The most tender cut in pork is usually the pork tenderloin, also known as filet mignon. This cut comes from the lumbar region, located along the animal's spine, where the muscles are less stressed, which contributes to its tenderness. Pork tenderloin is also lean, with little fat, making it a healthy and tasty choice for various culinary preparations. It can be grilled, roasted, pan-fried or sautéed, and it is important not to overcook it to maintain its tender, juicy texture.

Pork loin is a piece of meat from the upper back of the animal, between the neck and the beginning of the tenderloin. It is made up of muscles intertwined with fat and collagen, which gives it a rich and moist texture when cooked properly. Pork loin is a versatile cut that can be used in a variety of culinary preparations, such as stews, braises, grills and casseroles.

Pork loin is often sold as ribs (loin chops) or roasts (loin roast). Because of its fat and collagen content, pork loin remains tender and juicy even after long, slow cooking, making it a popular choice for stews and barbecues.

Pork loin is a relatively tender cut, although not as tender as pork tenderloin. Pork loin comes from the back region of the animal, between the ribs and the spine. This part of the pig is leaner than other cuts, such as the loin, and contains less fat and collagen.

Pork loin can be cooked in a variety of ways, such as roasted, grilled, pan-fried or sautéed. However, it is important not to overcook pork loin, as its low fat content can make it dry and tough if overcooked. To keep pork loin tender, it is recommended to cook it to an internal temperature of 145°F (63°C) and let it rest for a few minutes before carving and serving.

The best pork cuts depend on your personal preferences and the cooking method you plan to use. Here are some of the most popular pork cuts and their characteristics:

1. Pork tenderloin (filet mignon): Very tender and lean, ideal for grilling, roasting, pan-frying or sautéing.
2. Pork Loin: Relatively tender and lean, perfect for roasting, grilling or carving into medallions.
3. Pork Chops: From the loin and can be grilled, pan-fried, sautéed or roasted. Choose chops with a nice layer of fat for added flavour and tenderness.
4. Pork loin: Fat and moist, ideal for stews, braises, grills and casseroles.
5. Pork shank: Rich in collagen, perfect for braises, stews and casseroles.
6. Pork belly (ventrèche): Very fatty and flavorful, used to make bacon, lardons or slow cooked on the barbecue.
7. Pork ribs: Made from different parts of the pig (loin ribs, back ribs, rib tips) and are ideal for grilling, smoking or slow barbecuing.
8. Pork shoulder (chuck): Fat and rich in collagen, excellent for roasts, stews or pulled pork.
9. Pork belly: This is a juicy part of the abdominal wall of the pig, often used for bacon. It can be marinated and grilled, or slow cooked for tenderness and flavor.

The choice of cut depends on the texture, flavor and fat level you are looking for, as well as the cooking method. Experiment with different cuts to find the one that best suits your tastes and recipes.

Pork belly is a fairly easy piece of pork to prepare. Use a fresh piece of pork belly, which will give you more flavour. Use a knife to cut it up. You can add spices or aromatics to give it more flavor, such as cloves, bay leaves, garlic cloves, or white wine. Even a little hoisin sauce could add a lot of flavor.