Pork – delicious meat, which has a pleasant smell and taste. Everyone loves it, except for vegetarians and Muslims (although the latter simply did not try it). And now we will talk about how to choose pork, what to make of it and what benefit it will give us …
How to choose pork?
Let’s start with grades. All pork is divided into two classes:
1 category – scapula, breast, loin, groin (flank), lumbar part and ham;
2 category – cervical incision, forearm (or shank) and shank.
| Value | Amount per 100 grams |
| Caloric value | 263 kcal |
| Water | 61.06 g |
| Fats | 21.19 grams |
| Proteins | 16.88 grams |
| Carbohydrates | 0 grams |
| Vitamins | B1, B2, PP, B5, B6, B9, B12, C |
| Minerals | Potassium (287 mg.), Calcium (14 mg.), Magnesium (19 mg.), Sodium (56 mg), Phosphorus (175 mg.), Iron (0.88 mg.), Selenium (24.6 μg ), Zinc (2.2 mg), Copper (45 μg), Manganese (10 μg). |
Meat 1 grade is more valuable from the point of view of protein and vitamin composition, however, and 2 grade is sometimes irreplaceable. Therefore, when choosing pork, it is first of all necessary to focus on culinary plans, and not on the grade of meat.
In this case, it is desirable to choose a young pork, which can be distinguished by light pink color and slightly matte surface of the meat (on the cut). In addition to this, young pork is characterized by a rather dense consistency and almost complete absence of films.
Old pork, on the contrary, is usually covered with a lot of films, and the color range of such meat varies from red to dark red or even burgundy color. If you get into the hands of just such a pork, then try to cook it longer and additionally “moisten”, otherwise the dish will turn out to be dry and stiff.
Pork in cooking
Thanks to the efforts of cooks today there are hundreds of recipes in which pork is central. With her doing anything: fry, cook, stew, smoked and even salted.
Shish kebab, cutlets, escalopes, cold boiled pork, schnitzel and many other dishes are the most delicious of pork. And in able hands, pork can become a truly culinary masterpiece. And it can be safely mixed with other types of meat, the dish will only benefit from this.
In addition to “second” dishes, you can cook a lot of wonderful broths and soups from pork. Moreover, without pork meat borscht, rassolniki and soup are usually obtained by some kind of inferior and in some way insipid.
By the way, you can cook pork carcass and wholly – bake on a spit. True, for such purposes, you need to pick a smaller carcass so that the meat is properly fried …
Useful properties of pork
- Pork is well absorbed by the human body.
- Pork meat is rich in Group B vitamins, selenium, iron, zinc and arachidonic acid.
- By combining the first two items, we get a product that helps fight hunger, depression and bone and muscle diseases.
In addition, using pork, we enrich our body with essential amino acids, without which we simply can not survive.
Who can not eat pork?
You can not eat pork, perhaps, only allergic people and Muslims. The rest just need to learn how to cook it properly.
To pork was certainly safe for the human body, it must be well warmed up (in any way). If you do not know anything about the cattle breeders who grew your shish kebab, then try to fry it to the maximum. This requires that a piece of meat for at least 1 minute had a temperature above 75 ° C. During this time, all harmful bacteria will be fried and stop threatening your health.
Well and in the rest … Do not overeat, and all at you will be good!
How delicious to cook pork?
Pork Dishes in the oven
Pork Dishes in a Pan
Pork Dishes in the Multivariate
Snacks from pork
Other …
Pork
Pork – delicious meat, which has a pleasant smell and taste. Everyone loves it, except for vegetarians and Muslims (although the latter simply did not try it). And now we will talk about how to choose pork, what to make of it and what benefit it will give us …
How to choose pork?
Let’s start with grades. All pork is divided into two classes:
1 category – scapula, breast, loin, groin (flank), lumbar part and ham;
2 category – cervical incision, forearm (or shank) and shank.
Meat 1 grade is more valuable from the point of view of protein and vitamin composition, however, and 2 grade is sometimes irreplaceable. Therefore, when choosing pork, it is first of all necessary to focus on culinary plans, and not on the grade of meat.
In this case, it is desirable to choose a young pork, which can be distinguished by light pink color and slightly matte surface of the meat (on the cut). In addition to this, young pork is characterized by a rather dense consistency and almost complete absence of films.
Old pork, on the contrary, is usually covered with a lot of films, and the color range of such meat varies from red to dark red or even burgundy color. If you get into the hands of just such a pork, then try to cook it longer and additionally “moisten”, otherwise the dish will turn out to be dry and stiff.
Pork in cooking
Thanks to the efforts of cooks today there are hundreds of recipes in which pork is central. With her doing anything: fry, cook, stew, smoked and even salted.
Shish kebab, cutlets, escalopes, cold boiled pork, schnitzel and many other dishes are the most delicious of pork. And in able hands, pork can become a truly culinary masterpiece. And it can be safely mixed with other types of meat, the dish will only benefit from this.
In addition to “second” dishes, you can cook a lot of wonderful broths and soups from pork. Moreover, without pork meat borscht, rassolniki and soup are usually obtained by some kind of inferior and in some way insipid.
By the way, you can cook pork carcass and wholly – bake on a spit. True, for such purposes, you need to pick a smaller carcass so that the meat is properly fried …
Useful properties of pork
In addition, using pork, we enrich our body with essential amino acids, without which we simply can not survive.
Who can not eat pork?
You can not eat pork, perhaps, only allergic people and Muslims. The rest just need to learn how to cook it properly.
To pork was certainly safe for the human body, it must be well warmed up (in any way). If you do not know anything about the cattle breeders who grew your shish kebab, then try to fry it to the maximum. This requires that a piece of meat for at least 1 minute had a temperature above 75 ° C. During this time, all harmful bacteria will be fried and stop threatening your health.
Well and in the rest … Do not overeat, and all at you will be good!
How delicious to cook pork?
Pork Dishes in the oven
Pork Dishes in a Pan
Pork Dishes in the Multivariate
Snacks from pork
Other …