Grilling
Part V - Cuts of Pork Used for Grilling

As we pointed out in our first discussion of grilling, grilling is a dry heat method of cooking in which the radiant heat coming from below constantly hits the food. Because the heat is constant and usually fairly intense, grilling is a rather quick method of cooking. Since grilling is (1) a dry heat method and also (2) quick, there is no time for the connective tissue in meat known as "collagen" to break down and gelatinize. For that reason, the meat used in grilling usually has little connective tissue. In other words, the cuts are naturally tender. Ground meat is used in grilling because the connective tissue, both the collagen and elastin, are mechanically tenderized by being ground up, one of the few ways to tenderize elastin.

There are a lot fewer cuts of pork used in grilling than cuts of beef. Other than ground pork in sausages, the cuts used most are ribs, chops, and ham steak. Ribs and chops come from the center area of a pig. The muscles of the front legs (known as the "picnic shoulder") and shoulder (known as the "blade Boston shoulder") work hard and for that reason are more fibrous and tough; and the muscles of the back legs and rump (known as the "ham") also work hard and are more fibrous and tough. Meat from the front and rear is darker and more flavorful than meat from the central section, but not as easily chewed. The muscle is darker due to more of the protein myoglobin, which captures oxygen used when muscles work.

The central section of the pig is divided into two basic parts. The upper section, from front to hind, is the loin. The lower section, from front to hind, is the spare rib and bacon (side pork) region.

Upper central region: loin
Lower central region: spare rib and bacon

Chops come from the loin section. The meat is primarily a pig's longissimus dorsi muscle. As with a steer, it runs from the pig's neck to its rump. Baby back ribs also come from the loin section. When chops have a bone in them, it is a baby back rib bone. As with a steer, there is also a tender fillet muscle that runs from back to rear through rear two thirds of the inner loin section. A loin chop with the bone in may have a small piece of fillet with a large piece of loin meat (longissimus dorsi muscle), just as a porterhouse steak has a small piece of fillet and a large piece of strip steak (longissimus dorsi muscle). Sometimes the fillet is separated off to get a pork tenderloin. In short, the loin can be separated into (1) boneless loin chops, (2) boneless fillet or tenderloin, and (3) baby back ribs.

Loin section: chops, tenderloin, and baby back ribs

Chops from the front part of the loin are called "blade" chops, the middle part "loin" chops, and the rear part "sirloin" chops.

Spare ribs and bacon come from the lower central section. Bacon (also called "side pork") is removed from the outer areas of the spare ribs. The flesh between the last rib and back leg is very fatty and used for sausage.

A ham steak comes from the leg or ham section. Ham steaks can be fresh or smoked.  (We will try to get a picture of one for you next week.)

From front of pig to rear, upper central section, rear, and leg:
Blade chop: front part of loin.
Loin chop: middle part of loin
Sirloin chop: rear part of loin
Baby back ribs: front half of loin section
Tenderloin: rear two thirds of loin section
Ham steak: ham area

Central lower section:
Spare ribs: front part
Bacon: front part, removed from spare ribs

Chops and the tenderloin are enhanced in flavor by marinating in soy sauce, extra virgin olive oil, and garlic; or white wine and garlic. You can begin the process of marinating an hour before grilling, or do it over night in the refrigerator. I also add a rub when I use soy sauce; my favorite is Pig Powder (#V036). With the white wine, I use Grilling Herbs (V8935).

I buy boneless 1.5" loin chops. Cooking time is 15-20 minutes. I cook one side on high for 5 minutes, then turn for another 5 minutes; I then turn the heat down to medium low and turn the chops for another 5 minutes. I then check for doneness and if necessary, turn the chops and give them another 5 minutes. Trichinosis is killed at 137 degrees. However, I do not use a thermometer. I just cook the chops until the pink is just gone but there is still a lot of juice in the meat.

We will discuss grilling ribs in the near future.