Pork Leg

Pork leg is a leaner cut than belly or collar, good for roasting whole or slicing for a stew. It has less fat running through it, so it dries out faster under high heat and does better with a marinade or a slow braise. Sliced thin, it also works in a stir-fry where quick cooking matters more than fat content. Roast it low and slow if you want the meat tender rather than tough.