Lately, I've been hearing pork belly this, pork belly that. Pork belly being served at high end restaurants and foodies flocking to all things pork belly. Went to a local "trendy" eatery that serves happy hour tapas and guess what was on the menu? That's right, pork belly sushi. Don't get me wrong, I love my pork. I truly truly love my pork. Ask any of my inner circles and they will tell you that I would pray to the pork god if there is one. I grew up eating pork and most importantly, fatty pieces of pork belly. My dad is a great cook who cooks all things pork related and believe me, we've been eating pork belly well before it got popular in the trendy scene. In fact we've been doing the whole nose to tail cuisine even before it got popular. Cuts of meat such as pig's feet, pork belly, pork shoulder, liver, kidneys and all those delicious offals are nothing new to the asian community. They are an everyday staple derived from the mentality of "nothing goes to waste".
Pork belly was known as a pretty fatty cut and only existed in bacon form. Health consciousness have steered people away from the fattier part of the pig. They normally opt for the more leaner pork loin cut. However, health consciousness gradually gave way to Foodie revolution in which cheap and fatty cuts from before are suddenly popular with the mainstream consumer. Fat is in, tofu is out. Prices of pork belly have gradually risen over the past couple of years as a result of this food revolution phenomenon. Mr. Ballin On A Budget is here to tell you that there is an equally flavorful part of the pig that is delicious, tender and less costly than it's celebrity hogging relative the pork belly. If pork belly is Kim Kardashian, then this cut of meat is Khloe Kardashian.
Yes, we're talking about the pork shoulder, the underestimated part of the pig. While everyone is busy concentrating on the pork belly, I rather go for the pork shoulder. Pound for pound, its got the same marbling as the pork belly and cost less. Let me break it down for you on why this is my go to choice of cut.
Reason #1 - LOCATION: The pork shoulder is located in the front part of the leg. On a person that would mean from the elbow to the armpit. Do not confuse this with Boston Butt which is higher up, think shoulder blade on a person. Ever tried slapping that under arm area of yours and find that it jiggles a little bit or that you can pinch it and shake it around? Yeah, you know what I'm talking about. Same theory applies to pig. That is the definition of tenderness and marbling. There is a fair amount of fat in that region that will give the meat flavor and tenderness. Unless there is type of fitness regiment that the farmers are making the pigs do every morning, I think it is safe to say that it will be full of marbling in that area.
Reason #2 - MARBLING: The meat to fat ratio for pork shoulder is much higher than the the pork belly meat in my opinion. I want to estimate a 70% meat to 30% fat ratio as oppose to a 40% meat to 60% fat ratio on pork belly.
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| Pork Belly |
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| Marbled pork shoulder |
Reason #3 - COST: Pork shoulder will run you around $2.50 a pound where as pork belly will usually run about $3.00 a pound. A big difference considering that you are really paying for the fat. In this economy with rising food prices, people are looking to other lesser known cuts of meat in order to supplement their recipes and put protein on the table. Barbeque masters here in the United States have known for a long time that cheap cuts such as the pork shoulder produces phenomenal pulled pork sandwiches.
Reason #4 - AVAILABILITY: You can't find pork belly at your local supermarket unless it comes in bacon form. Even if you do find pork belly, it is usually at your higher end purveyors which will charge a ridiculous amount for that cut of meat. Pork shoulder on the other hand will be more widely available and the bonus is that they usually come skin on and bone in which is a big score in my book.
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| Cooked pork shoulder |
In conclusion, it is really up to you on which cuts of meat is best suited for you. Mr. Ballin' On a Budget is simply trying to show you down a road less traveled. With the right recipe and method of cooking, the pork shoulder would blow pork belly out of the water and much more. Don't take my word for it. Try it for yourself.
So here are my budget tips:
* Look for pork picnic shoulders around summer time. Best deals are usually around that time for bone in skin on pork shoulders.
* Try cooking the pork shoulder whole with minimal seasoning. The natural juiciness of the shoulder is really all you need.
* Go to your local asian butcher shop for better cuts and deals on all things pork.
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