Pork rib

Use the same weight, cut into rib-sized pieces; it gives similar fat and bone richness. Adjust simmering to the cut.

Use the same weight; it is boneless, so reduce simmering by 10–15 minutes and expect less bone flavour.

Use the same weight and cook 20–30 minutes longer; the flavour is stronger and the meat firmer.

Use the same weight, halve and sear first, then simmer 10 minutes; juicy but without bone richness.

Use the same weight, parboil and simmer until tender; it soaks up the sauce and gives body.

Use the same weight, boil until tender and add near the end; it gives a meaty, fibrous texture.