Proper Pork: 5 Cuts You Should Be Using (But Probably Aren’t)

Pork is one of the most versatile, affordable meats around — but most people stick to the usual chops or loin. At Hilton & Family, we’re all about making the most of the animal. Here are five underrated pork cuts that bring bold flavour, great value, and a bit of culinary adventure to your kitchen.

🐖 1. Pork Collar (a.k.a. Neck)

Rich, marbled, and ideal for slow cooking. This cut becomes tender and flavourful when braised or slow-roasted. It’s also great for slicing into steaks and grilling.


Try it in:

  • Pulled pork sandwiches

  • Asian-style BBQ pork (char siu)

  • Ragù for pasta

 

🐷 2. Pork Skirt

This thin, flat cut is taken from the diaphragm area — and it’s full of flavour. Quick to cook and perfect for marinating.


Try it in:

  • Tacos

  • Stir-fries

  • Flash-grilled and served with chimichurri

 

🐖 3. Pork Belly Slices

Pork belly is gaining popularity, but most people only think of it in thick blocks. Ask us for thin slices — they crisp up beautifully in the oven or on a grill.


Try it in:

  • Sticky glazed bites with honey and soy

  • Crispy pork salad

  • Breakfast bacon upgrade

 

🐖 4. Pork Hocks (Shanks)

Tough but rewarding. Hocks need time and love, but once they’ve had a long braise, they fall off the bone and bring a smoky, gelatinous richness.


Try it in:

  • Split pea soup

  • German-style with sauerkraut

  • Slow-cooked stew with lentils

🐖 5. Pork Cheeks

Yes, really. Pork cheeks are meltingly tender when braised and have an almost beef-like richness.


Try it in:

  • Red wine braises

  • Sticky balsamic glazes

  • Tacos with pickled onions

 

Not sure where to start? Ask your butcher! We’re happy to cut, trim, and suggest recipes that match your appetite and cooking time.

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