Rethinking Our Perceptions of Pork | Print |  E-mail
Thursday, 28 February 2013 15:23

022813fFor many years, you’ve seen those ads plugging pork as “…the other white meat” in an attempt by the pork industry to change the perception that pork, like many other red meats, is fatty.

So, is it really any better for you than it was?

The answer is, in a word, yes. Today’s pork is about 50 percent leaner than the pork brought to market 40 years ago, and the trim is better. At about 200 calories per three-ounce serving, pork is an excellent source of protein, providing about 24 grams.


1-1/2 tablespoons fresh rosemary

2teaspoons garlic salt

1/2 teaspoon dried thyme

1/4 teaspoon freshly ground black pepper

3-pound boneless pork loin roast

Rosemary sprigs (optional)

Preheat oven to 350°F.

In a large, resealable plastic bag, mix rosemary, garlic salt, thyme and pepper. Place pork roast in the bag, seal and toss until thoroughly coated with the garlic-salt mixture. Remove roast from bag and transfer to a medium baking dish.

Roast for 1 hour in the preheated oven, or to an internal temperature of 160°F. Serve on platter with rosemary sprigs. Serves 6.


4(1-inch thick, 10-ounce) pork chops

2tablespoons olive oil

Cabbage Mixture:

1/2 small (1 pound) head red cabbage, thinly sliced

Salt and freshly ground black pepper

1teaspoon caraway seeds

1teaspoon dried thyme

3/4 cup apple cider

1/2 cup canned chicken stock

1large leek, white and light-green parts only

Sprinkle pork chops with salt and pepper. Pour oil in a large, straight-sided skillet and place over high heat. Add pork chops; cook until brown, about 3 minutes on each side. Transfer to a plate; set aside.

Add cabbage, caraway seeds, thyme, salt and pepper to taste, cider, and stock to skillet, and bring to a boil. Cover, reduce heat to medium and simmer, stirring occasionally, 12 minutes.

Julienne the leek, and let stand in cold water 5 minutes to remove dirt and sand. Lift from the water, stir the leeks into the cabbage, replace cover and cook 5 minutes.

Add the reserved pork chops, in a single layer. Cover and cook until the pork chops are tender or when an instant-read thermometer registers 145°F, about 8 minutes. Remove from heat and serve immediately. Yields 4 servings.


2pounds pork baby back ribs

1(18-ounce) bottle smoky barbecue sauce

Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbecue sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.

Preheat oven to 300°F.

Bake ribs wrapped tightly in the foil at 300°F for 2-1/2 hours. Remove from foil and add more sauce, if desired. Makes about 4 servings of ribs.


3tablespoons light brown sugar

2teaspoons hot paprika

1teaspoon mustard powder

1/2 teaspoon ground cumin

Salt and freshly ground pepper to taste

1(3-to-4-pound) boneless pork shoulder, trimmed of excess fat

2teaspoons vegetable oil

1/2 cup apple cider vinegar, plus more to taste

3tablespoons tomato paste

6sandwich buns

Barbecue sauce and prepared coleslaw

Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.

Heat oil in a large skillet; add the pork and cook, turning, until browned on all sides, about 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5- to 6-quart slow cooker.

Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.

Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw. Yields 4 servings.


1 1/2 pounds pork roast (loin or shoulder), cut into 3/4-inch dice

5 or 6 slices bacon, thick-cut, cut crosswise into 1/4-inch strips

1large onion, cut into 1/2-inch dice

2tablespoons chili powder

1tablespoon smoked paprika

2(14-1/2-oz) cans diced fire-roasted tomatoes

1-1/2 cups water

2(15-oz) cans white kidney beans, drained


1/2 cup sour cream, (optional)

2scallions, thinly sliced (optional)

In a large saucepan or small stockpot over medium heat, cook the bacon, stirring occasionally, until crisp, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate and set aside.

Add the onion to the bacon fat and cook, stirring occasionally, for 2 minutes. Increase the heat to medium-high, add the pork and cook, stirring occasionally, until the onions are crisp-tender, 6 to 8 minutes. Stir in the chili powder and paprika. Stir in the tomatoes (with their juices) and water. Bring to a boil, reduce to a simmer and cook, stirring occasionally, until the pork is tender, 35 to 45 minutes.

Stir in the beans and about 2/3 of the bacon and cook, stirring occasionally, until heated through, about 10 minutes. Add salt to taste. Serve the chili garnished with the remaining bacon and the sour cream and scallions, if using. Yields 6 servings.


2-1/2 pounds lean boneless pork, cut into 1-inch cubes

1garlic clove, minced

1cup chopped onion

1can (14-1/2 ounces) diced tomatoes, undrained

1 to 2 cans (4 ounces each) chopped green chilies

1tablespoon minced fresh cilantro

2teaspoons dried oregano

2bay leaves

1tablespoon cornstarch

1tablespoon water

In a large skillet that has been coated with cooking spray, brown pork and garlic. Add onion, sauté until tender. Stir in tomatoes, chilies, cilantro, oregano and bay leaves; cover and simmer for 40 minutes or until pork is tender and no longer pink.

In a bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened. Discard bay leaves. Serves 10.





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