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Pork - An Introduction To Nature’s Other White Meat

Pork is the gastronomic name for meat from the domestic pig. It is one of the most widely consumed meats globally, with pig breeding dating back to 5000 BC. Pork is eaten in various forms, whether cooked, cured or smoked or a combination of these methods.

Pork is the most widely eaten meat in the world, providing about 38% of daily meat intake worldwide, although consumption varies from place to place. Increasing urbanisation and disposable income has led to a rapid rise in pork consumption.

Many cultures traditionally consider pork as white meat, but it is usually grouped with beef as red meat. Its myoglobin content, a protein which holds the pigment making meat red, is lower than beef, but higher than the white meat of chicken. Pork is very high in thiamin (a nutrient essential for neural function and carbohydrate metabolism). Pork is in fact quite lean - leaner than most other domesticated animals - as long as its protective later of fat is removed.

Pork can be consumed fresh or processed. Most of the pig can be used to produce fresh meat. In the case of suckling pigs, the whole body of a young pig, ranging from two to six weeks, is roasted. On the other hand, processed pork comes in many forms - this includes sausages, ham and bacon.

Different Cuts Of Pork

(Source: Wikipedia)

Different sections of a pig may be more suitable for certain uses. Names are given to these sections to identify certain cuts when we purchase them from stores or the butcher:

  • Head - used to make brawn, stock or soup. The ears can be fried or baked
  • Spare rib/Blade shoulder - this is the shoulder and contains the shoulder blade. It can be de-boned and rolled up to make a roasting joint, or cured as bacon
  • Hand/Arm shoulder - this can be cured to make ham or used in sausages
  • Loin - can be cured to make bacon; can also be divided into roasts, baby back ribs, cutlets and pork chops
  • Belly/Side - fattier meat which can be used for steak or diced and stir-fried or for streaky bacon
  • Leg - for steaks or roasting. Common cuts include the rump and shank
  • Trotters - can be cooked and eaten
  • Spare rib - comprise the pig’s ribs and surrounding meat

 In Asia, the colour of the meat and the fat of pork are regarded as more appetizing, while the taste and smell are described as sweeter and cleaner. It is also considered easier to digest.

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Easy Pork Recipes - Minced Pork Steamed With Mushrooms

The below dish is a traditional Chinese fair, quite commonly featured in Chinese restaurants:

8 Chinese mushrooms
1 tablespoon thin soy sauce
2 tablespoons tapioca flour
500g minced pork
salt and pepper to taste

1. Soak the mushrooms until soft, remove stems and chop finely. Season with soy sauce and 1 tablespoon tapioca flour
2. Mix the minced pork with 1 tablespoon tapioca flour, salt and pepper. Gradually add 2 tablespoons water and mix well
3. Mix the mushrooms in and place pork mixture in a dish and steam over rapidly boiling water for 30 minutes

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