General Facts & Nutritional Value of Pork
The price for lean pork meat per kilogram is really good in comparison with other meats, saving you money. Pork is also seen as the 'other white meat' like chicken or fish, and with its fat trimmed, pork is leaner than most domestic meats. A recent scientific study done on South African pork showed that it is a high quality, nutrient dense food and an important part of your diet. It is the number one choice in most countries with a well developed pork production industry and the most frequently enjoyed meat.
Buying & Storing Facts
- Buying in bulk saves money in the long run.
- If you want a great deal, buy half a carcass or a big bulk pack. The price per kilogram is always lower than that of individual cuts.
- Buying bulk includes quality cuts like braai chops and a good amount for stewing, potjies, soups or stir-fries.
- Pork can be frozen successfully if provided with sufficient wrapping and nothing is exposed with all the unnecessary air let out.
- Bigger cuts like a leg or shoulder can be frozen for 6 to 12 weeks.
- Smaller cuts that are vacuum packed like chops - 500g and less - can be frozen form 3 up to 4 months.
- Meat that is not vacuum packed can only be frozen for 3 weeks up to 2months.
- Make labels for the packaged meat going into the fridge to maintain a functional system. You will be able to tell when you put it into the fridge, the cut and the weight. Making meal time easier to manage and to plan it.
- Use a permanent marker if you do not have any labels.
Health Benefits of Eating Pork
- Pork is one of the best sources of high quality lean protein and essential acids to help our bodies to function at its best and to help with repairing and maintaining a healthy body cells.
- It also controls appetite and keeps blood sugar levels stable during weight-loss programs.
- People wanting to lose weight or who are maintaining their weight, people suffering from diabetes or heart health can benefit from adding lean pork to their menu.
- Pork is a good source of Vitamin B1, B3 as well as iron, phosphorus, zinc and other vital minerals.
- There is much less fat than what is believed. Once the visible fat is removed, the fat content of the white meat is as low as that of chicken fillets.
- The pork industry is proud to be a Heart Mark holder, and has supported the work of the Heart and Stroke Foundation for many decades.
Precautions to be taken
- Air inside packaging allows freeze burn to develop on meat if frozen for more than 2 weeks.
- Avoid freeze burn, dryness & discolouration of the meat by vacuum packing it or buying it already vacuum packed.
- An alternative method is to cling wrap it and to remove any excess air. Also make sure the pork cut is dry before you wrap it. Use kitchen paper if needed. (Moisture on the meat will form ice crystals in the freezer damaging the meat surface and with the result of a pulp like surface when defrost.)
Cooking Tips
- A super hot idea is a steaming hot bowl of rich and creamy soup, full of meaty flavour. Just add stock, herbs and seasoning, whether it is a Butternut, Pea or Bean pork soup.
- Pork is always tender unlike other meat that needs ripening.
- Pork goes well with a sweet and sour marinade - lemon juice, honey, soy sauce, garlic, fresh ginger and finely chopped coriander leaves - goes well on the braai as a rub, in a potjie as a sauce or for a stir-fry with vegetables.
- Rosemary, olive oil, course sea salt and black pepper corns as an alternative for another mouth-watering rub served with sweet corn on the cob or garlic & butter baby potatoes. Another old fashioned side dish is mashed potatoes to your liking.
- Homemade stews, casseroles or curry is a favourite in many homes and cultures.
- A good old roast - leg, shoulder, boneless rolled belly or with the bone - is not an unusual sight for a Christmas dinner.
