Pork is widely available - just source the best quality you can find. It should have a light rose colour and a sweet fragrant smell. If it has a porky smell it has most probably had a diet of whey and waste materials. The bigger the cuts the older the animal. A good even layer of fat is highly desirable, it adds to the flavour and juiciness once cooked, baked or fried. The different cuts also makes for a variety of cooking methods - roasting, stir-frying, crumbed and even on the braai. Basting sauces, herbs and spices add an endless array of possibilities and flavours to your dish.