The most common cuts of pork for slow cooking include leg, shoulder, cheek and belly. Offal cuts such as trotters and ears can also be slow cooked. These cuts of meat have a higher fat content and are tougher; so a lengthy cooking method will help tenderise them.
Pot roasting, stewing and braising are all good methods for cooking these cuts of pork, just make sure the meat is basted at regular intervals to avoid it drying out.
The tender, less exercised cuts of pork are better suited to cooking quickly – either in a pan on the stove or in the oven. Overcooked pork is dry and tough, so make sure to keep an eye on it as it cooks.
The cuts of pork most suited to rapid cooking include loin and fillet or tenderloin as it is sometimes known. Often these cuts are marinated first to impart flavour.
Pork is a rich, fatty meat which, delicious though it is, can cloy if not counter-balanced with sharper tasting ingredients. The obvious pairing is apple, which is well known for flattering the umami quality of the meat.
Honey also combines nicely with pork. Its mellow sweetness can be used to marinate the meat before cooking, as demonstrated by Josh Eggleton. Martin Wishart uses a honey, soy and hoisin sauce marinade for his Oriental pork dish, which also includes squid.