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Food glossary

Pork

Pork

Boneless pork shoulder

This tender joint is ideal for stuffing and roasting. British boneless pork shoulder is available from Waitrose. When purchasing a roasting joint, allow 100-175g per person for a boneless joint.

Uses: Easy to carve and a popular choice for traditional Sunday roasts, boneless pork shoulder can be stuffed with breadcrumbs, ground pork and a little olive oil mixed with a combination of any of the following ingredients: chopped dried apricots, chopped apple, fresh sage, fresh coriander, pine nuts or chopped garlic.

To store: Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

To prepare: Neatly trim the joint and if you are stuffing it, ensure that the prepared joint is rolled and tied to an equal thickness so that it cooks evenly.

To cook: Place a shelf in the centre of the oven and preheat it to 180°C, gas mark 4, weigh the joint (with the stuffing, if using) to calculate the cooking time. Cook the joint for 35 minutes per 450g plus 35 minutes or until thoroughly cooked. Once cooked, allow the joint to stand for 10 minutes, this will make carving easier.

Boneless rolled shoulder

Boneless rolled shoulder of pork is a tender joint and has an excellent flavour. It is ready rolled and tied into a joint of equal thickness so that it cooks evenly. Free range boneless rolled shoulder is available in Waitrose. When purchasing a roasting joint, allow 100-175g per person for a boneless joint.

To use: Boneless rolled shoulder is a popular roasting joint - it is ready prepared and there is virtually no wastage. Serve roast pork with the traditional accompaniment of apple sauce.

To store: Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

To cook: Place a shelf in the centre of the oven and preheat it to 180°C, gas mark 4, weigh the joint in order to calculate the cooking time. Cook the joint for 35 minutes per 450g plus 35 minutes or until thoroughly cooked. Once cooked, allow the joint to stand for 10 minutes, this will make carving easier.

Diced pork

A convenient form of pork, which is trimmed and ready cubed for cooking. Choose from British diced pork or Free range diced pork at Waitrose.

Uses: Diced pork is ideal for stews and casseroles, the mild flavour of pork can be combined with a wide variety of ingredients including orange, apple, mustard, honey, cider, Calvados, cream and garlic.

To store: Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

To cook: Preheat the oven to 170°C, gas mark 3. Heat 1 tbsp of oil in large pan and brown the meat. Add any vegetables, liquid and flavourings and cook for 1-11/2 hours, or until thoroughly cooked, for specific instructions and timings refer to your recipe.

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Loin chops

These are lean and tender chops with succulent meat. They are very versatile and can be cooked in a number of ways. Choose from British pork loin chops or Free range pork loin chops at Waitrose.

Uses: Loin chops can be grilled, barbecued, pan fried or casseroled. They can be topped with a mixture of breadcrumbs and mustard, garlic and herbs or stuffed with a wide variety of ingredients before cooking. Pork loin chops can be marinated before cooking, choose from any of the following ingredients: white wine, orange juice, apple juice, soy sauce, fresh herbs, chopped garlic and honey.

To store: Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

To cook: To grill or barbecue loin chops, remove from the marinade (if using) and preheat the grill or prepare the barbecue for cooking. Cook the chops for 8-10 minutes on each side or until the meat is thoroughly cooked. Take extra care when barbecuing, if possible, cook in the oven first and once cooked place immediately on the barbecue to finish off.

To pan fry loin chops, dry the meat on kitchen paper before cooking to prevent spitting when adding to the oil. Heat 1 tbsp of oil on a medium-high setting, add the meat and seal on both sides, reduce the heat and cook the chops for 8-10 minutes on each side or until thoroughly cooked, drain the meat on kitchen paper before serving to remove any excess oil.

Pork belly

Belly is cut from the underside of the animal and provides a tasty cut of meat with a natural layer of fat. It is this naturally succulent fat that ensures pork belly is tender. When roasted gently for a long time pork belly produces moist, succulent meat that will melt in the mouth. Pork belly roast joints are available from Waitrose.

Uses: Pork belly joints can be slowly roasted or braised. Cook it with flavouring ingredients such as leeks, apples and garlic. Pork belly can also be cut into slices for grilling or baking. Pork belly slices are a popular ingredient in Chinese cookery and are often served with a sweet and sour or barbecue sauce.

To store: Keep in the fridge in the original wrapping, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Cool any leftovers to room temperature, Refrigerate within 90 minutes and consume within 2 days. Do not reheat meat once cooled.

To prepare: Remove all packaging. Wash all work surfaces, cutting boards, utensils and hands thoroughly after touching raw meat.

To cook: Preheat the oven to 150°C, gas mark 2, weigh the joint (with the stuffing, if using) to calculate the cooking time. Cook the joint for 45 minutes per 450g plus 45 minutes or until thoroughly cooked there is no pink meat and the juices run clear. Once cooked, cover the meat with foil and allow the joint to rest in a warm place for 10-15 minutes, this will make carving easier.

Pork escalopes

Ready-cut thin slices of lean and tender pork fillet that are quick and easy to cook and have no waste.

Uses: Pork escalopes are best left whole and pan-fried or grilled and then served with a sauce. A wide variety of flavourings can be added to the pan during frying including garlic, mushrooms, fresh herbs, red or white wine or chopped onions, peppers or chillies.

To store: Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

To prepare: Pork escalopes are ready to cook.

To cook: Grill or pan-fry for best results. Preheat the grill to high, brush the escalopes with a little melted butter or olive oil and cook for 4-5 minutes on each side or until thoroughly cooked.

To pan-fry, heat a little olive oil and butter in a frying pan and fry the escalopes for 4-5 minutes on each side or until thoroughly cooked.

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Pork loin steaks

Succulent, lean boneless steaks that need no preparation and can be cooked quickly. British pork loin steaks and Free range pork loin steaks are sold in Waitrose.

Uses: Loin steaks can be grilled, barbecued or fried. For extra flavour steaks can be marinated before cooking, choose from any of the following ingredients: white wine, orange juice, apple juice, soy sauce, fresh herbs, chopped garlic and honey. Or just before the end of the cooking time, top with a knob of flavoured butter - add chopped garlic, chilli, wholegrain mustard or lemon and lime zest to softened butter.

To store: Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

To cook: To grill or barbecue cook loin steaks under a preheated grill or on a barbecue for 6-8 minutes per side if 1-2cm thick or for 8-10 minutes per side if over 2cm thick, ensure the meat is thoroughly cooked. Take extra care when barbecuing, if possible, cook in the oven first and once cooked place immediately on the barbecue to finish off.

To pan fry, heat 1 tbsp of oil in a frying pan and sear both side, of the steaks, reduce the heat and cook for 6-8 minutes per side if 1-2cm thick or for 8-10 minutes per side if over 2cm thick, ensure the meat is thoroughly cooked.

Pork spare ribs

Spare ribs are cut from the belly and are best enjoyed when eaten with fingers, to get all the meat off the bones. They are a popular choice in Chinese cookery where they are often served as a starter. Choose from British pork spare ribs or Free range pork spare ribs at Waitrose.

Uses: Spare ribs are best marinated in a richly flavoured sauce, usually tomato based, and often with the addition of chilli. They can then be roasted in the oven or barbecued until tender.

To store: Keep in the fridge in the original wrapping or in a covered container, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

To cook: Preheat the oven to 180°C, gas mark 4. Place the ribs and marinade in a shallow ovenproof tin and cook for 35 minutes per 450g plus 35 minutes, basting occasionally, ensure the meat is thoroughly cooked.

To barbecue, cook the ribs for 10-15 minutes, basting with the marinade occasionally. Take extra care when barbecuing, if possible, cook in the oven first and once cooked place immediately on the barbecue to finish off. When serving spare ribs, place finger bowls on the table.

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