Pork Recipes your family will love.
The saying "Pork, The Other White Meat" started in the 1980s. Pigs don't move around as much as cattle do, so the muscles don't have to work as hard and don't use as much oxygen. Less oxygen means less myoglobin, the red colored molecule, so the meat is a lighter color. Pork today has been bred to be 31% leaner than the pork we ate in 1983. Pound for pound, pork has more nutrients than chicken. With a lower fat content, it's more difficult to cook pork so it's safe to eat, yet stays tender, moist and juicy.
There are five main cuts of pork:
•Leg (ham, cutlets, boneless roast)
•Shoulder Butt (blade roast, ground pork, sausage)
•Loin (rib roast, sirloin roast, rib chop, loin chop, country
style ribs, tenderloin, and Canadian-style bacon)
•Picnic Shoulder (smoked hocks, picnic roast)
•Side (spareribs, bacon)
The pork loin is where most of the cuts come from. This means that pork should be cooked like any other low fat meat: either for a short period of time at high temperatures, or for longer times at lower temperatures. Moist heat, such as braising, simmering, poaching,and crockpot cooking, also works well.
Cooking time for pork is based on how thick the cut of is. Thinly cut pork chops can be pounded and then sauteed for 5-7 minutes and they'll be done. Thicker pork chops, up to 1-1/2" thick, can cook in the crockpot for 8-9 hours. Pork roasts usually need to cook for hours. And the super-tender pork tenderloin can be thinly sliced and cooked in seconds in a stir-fry.
How To Cook Pork
Pork Chops And Escalloped Potatoes
Pork Chops and Sauerkraut
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