Selected Pork Cuts for Culinary Businesses
- 4 days ago
- 2 min read
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Each pork cut has a distinct fat composition and texture. Choosing the right cut is important not only for culinary businesses but also for household use, ensuring the cooking method matches the characteristics of the meat. This article highlights several pork cuts along with their key characteristics and common culinary applications.
Pork Neck Kapsin is taken from the neck area, where lean meat is more dominant. It is well suited for dishes such as braised pork in soy sauce, fried kapsin, and pork satay skewers.
Pork Belly Pork belly is known for its thick fat layers, which give it a tender and succulent texture. Popular dishes using this cut include crispy pork belly, roasted pork ribs, and braised pork in soy sauce.
Pork Leg The pork leg is a relatively low-fat cut with dense muscle fibers. It is ideal for soups, stir-fries, and roasting.
Pork Ribs Pork ribs offer juicy meat even though the fat content is not as high as pork belly. They are commonly prepared by grilling, roasting, frying, or simmering in soups.
Pork Loin (Back / Sirloin) The pork loin contains minimal fat, yet it can remain tender when cooked properly. It is commonly featured in steak dishes, tonkatsu, and grilled menus.
The five cuts above represent only a small selection of the pork varieties available at Rajaboga. With more than 50 pork cuts that can be tailored to the needs of your culinary business, Rajaboga supplies only high-quality local pork and provides nationwide delivery across Indonesia with no shipping fees.
For Orders and Further Information, please contact:
Sales Admin +62 812 2882 4882
