*PORK* "The Other White Meat"

Pork is one of the most widely eaten meats in the world, accounting for about 38% of meat production worldwide, although consumption varies widely from place to place.

According to the USDA's Foreign Agricultural Service, nearly 100 million metric tons of pork were consumed worldwide in 2010. Increasing urbanization and disposable income has led to a rapid rise in pork consumption in China, where 2010 consumption was 20% higher than in 2009, and a further 5% increase projected in 2011.

Head - This can be used to make brawn, stocks and soups. After boiling, the ears can be fried or baked and eaten separately.

Spare rib roast/spare rib joint/blade shoulder/shoulder butt - This is the shoulder and contains the shoulder blade. It can be boned out and rolled up as a roasting joint, or cured as "collar bacon". It is not to be confused with the rack of spare ribs from the front belly. Pork butt, despite its name, is from the upper part of the shoulder. The Boston butt, or Boston-style shoulder, cut comes from this area, and may contain the shoulder blade.

Hand/arm shoulder/arm picnic - This can be cured on the bone to make a ham-like product, or used in sausages.

• Loin - This can be cured to give back bacon or Canadian-style bacon. The loin and belly can be cured together to give a side of bacon. The loin can also be divided up into roasts (blade loin roasts, centre loin roasts, and sirloin roasts come from the front, centre, or rear of the loin), back ribs (also called baby back ribs, or riblets), pork cutlets, and pork chops. A pork loin crown roast is arranged into a circle, either boneless or with rib bones protruding upward as points in a crown. Pork tenderloin, removed from the loin, should be practically free of fat.
• Fatback - The subcutaneous fat and skin on the back are used to make pork rinds, a variety of cured "meats", lardons, and lard.
• Belly/side/side pork - The belly, although a fattier meat, can be used for steaks or diced stir-fry meat. Belly pork may be rolled for roasting or cut for streaky bacon.
• Legs/hams - Although any cut of pork can be cured, technically speaking only the back leg is entitled to be called a ham. Legs and shoulders, when used fresh, are usually cut bone-in for roasting, or leg steaks can be cut from the bone. Three common cuts of the leg include the rump (upper portion), centre, and shank (lower portion).
• Trotters - Both the front and hind trotters can be cooked and eaten, as can the tail.
• Spare ribs, or spareribs, are taken from the pig's ribs and the meat surrounding the bones. St. Louis-style spareribs have the sternum, cartilage, and skirt meat removed.
• Knuckles, intestines, jowls and all other parts of the pig may also be eaten.

Delicious Pork Recipes

Pork pairs deliciously with fruit flavors as well as all kinds of spices, making it one of the most versatile meats out there. Try these recipes!

*Whisky Grilled Baby Back Ribs*

"Slowly baking these baby back pork ribs before grilling is the secret. That, and the finely-tuned, sweet, basting sauce."

Ingredients

• 2 (2 pound) slabs baby back pork ribs
• coarsely ground black pepper
• 1 tablespoon ground red chile pepper
• 2 1/4 tablespoons vegetable oil
• 1/2 cup minced onion
• 1 1/2 cups water
• 1/2 cup tomato paste
• 1/2 cup white vinegar
• 1/2 cup brown sugar
• 2 1/2 tablespoons honey
• 2 tablespoons Worcestershire sauce
• 2 teaspoons salt
• 1/4 teaspoon coarsely ground black pepper
• 1 1/4 teaspoons liquid smoke flavoring
• 2 teaspoons whiskey
• 2 teaspoons garlic powder
• 1/4 teaspoon paprika
• 1/2 teaspoon onion powder
• 1 tablespoon dark molasses
• 1/2 tablespoon ground red chile pepper

Directions

1. Preheat oven to 300 degree F (150 degrees C).
2. Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
3. Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
4. Preheat an outdoor grill for high heat.
5. Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).

*Apple Glazed Pork Tenderloin*

"A pork tenderloin is seared, coated with a sweet and tangy blend of apple jelly and balsamic vinegar, and baked with wine-flavored onions and apples for a delicious fall main dish."

Ingredients

• 1 tablespoon olive oil
• 1 (1 1/4 pound) pork tenderloin
• kosher salt and ground black pepper to taste
• 2 teaspoons chopped fresh parsley
• 1/2 sweet onion, diced
• 1 Gala apple, cut into chunks
• 1/2 cup Riesling wine
• 1 cup apple jelly
• 2 tablespoons balsamic vinegar

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Grease a baking dish large enough to hold the tenderloin without folding it.
2. Heat the olive oil in a large skillet over medium-high heat, and brown the pork tenderloin on all sides. Remove the browned tenderloin to the prepared baking dish. Sprinkle all sides of the meat with salt, pepper, and parsley.
3. Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the Riesling wine. Scrape all the browned flavor bits off the bottom of the skillet and stir to help dissolve them into the wine. Bring to a boil, and pour the onion, apple, and wine mixture over the tenderloin.
4. Mix together the apple jelly and balsamic vinegar in a bowl until the mixture is smooth and without lumps. Spread the jelly mixture all over the pork.
5. Bake the loin in the preheated oven until an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 30 to 45 minutes. Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of the apple-on top

*Pork & Green Chili Casserole*



"Make your taste buds feel like they're at a fiesta, with this great dish. It's a brown rice casserole with cubed pork, green chilies, black beans, and spices that blend together to make your taste buds sing. It's great for pot luck dinners, or having friends over for dinner."

Ingredients

• 3 tablespoons vegetable oil
• 1 1/2 pounds boneless pork loin chops, cut into bite-size pieces
• 1 1/2 cups instant brown rice, uncooked
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes
• 2 (4 ounce) cans diced green chile peppers
• 3 tablespoons chunky salsa
• 1/4 cup water
• 2 tablespoons ground cumin
• 1 cup shredded Colby cheese

Directions

1. Heat oil in a large saucepan or stock pot over medium-high heat. Add pork, and saute until browned. Drain off grease. Add the rice, cream of chicken soup, black beans, tomatoes, green chiles, salsa and water. Season with cumin. Stir to blend, then bring to a boil. Simmer over medium heat for about 15 minutes, or until the rice is tender.               
2. Meanwhile, preheat the oven to 400 degrees F (200 degrees C). When the pork mixture is cooked, transfer to a 9x13 inch baking dish. Sprinkle cheese over the top.               
3. Bake for 5 to 10 minutes, until cheese is melted. Serve with tortillas.

 

*Sausage Country Gravy*

"In addition to the astronomically high calorie count, another advantage of a milk gravy that’s been thickened with a roux made from the rendered fat of meat scraps, is it’s very cheap. So, when you combine “cheap,” with “filling,” and “delicious,” you have all the makings of a classic."

*Bacon Cheddar Jalapeno Poppers*

"Quick & easy! Only 3 ingredients required: bacon, a block of Cheddar cheese and jalapeno peppers."

Ingredients

• 1 (16 ounce) package Cheddar cheese
• 6 jalapeno peppers, seeded and halved
• 12 slices bacon

Directions

1. Preheat the broiler.
2. Cut Cheddar cheese into 12 slices long enough to fit inside the jalapeno halves. Insert cheese slices into the halves. Wrap the jalapeno halves with the bacon slices, securing with a toothpick, if necessary. Place on a medium baking sheet.
3. Broil 5 to 10 minutes, or until the bacon is evenly brown.               

*Asian-Style Pork Chop Bake*

        "Baked loin pork chops with an Asian citrus flair. The marinade will thicken in the oven, creating a thick glaze for the meat."

Ingredients

• 1/2 cup teriyaki sauce
• 1/2 cup orange juice
• 1/4 cup dry sherry
• 2 teaspoons minced fresh ginger root
• 2 cloves garlic, minced
• ground black pepper to taste
• 1 dash ground allspice
• 6 (3/4 inch) thick pork chops

Directions

1. To Make Marinade: In a medium, non-reactive bowl, mix the teriyaki sauce, orange juice, sherry, ginger root, garlic, pepper and allspice. Add pork chops to bowl, cover, and marinate in refrigerator for 6 hours, turning as needed.               
2. Preheat oven to 400 degrees F (200 degrees C).               
3. Remove chops and marinade from refrigerator. Remove cover and bake in the preheated oven for 30 to 40 minutes, or until internal temperature of meat has reached 160 degrees F (70 degrees C).

*Pork & Chili Wraps*

"Serve up loads of great flavor with slices of tender, browned pork, avocado, red onions slices, green chiles and salad greens wrapped in warmed tortillas."

Ingredients

• 12 ounces boneless center-cut pork loin chops, 3/4-inch thick, lean
• 1 tablespoon olive oil
• Salt and black pepper
• 4 (8 inch) tortillas, 98% fat free
• 1/4 avocado, pitted, peeled, thinly sliced
• 1/3 cup red onion, thinly sliced
• 1 (4 ounce) can diced green chilies
• 4 cups mixed salad greens

Directions

1. In medium skillet over medium-high heat, warm oil. Sprinkle pork chops with salt and pepper and cook until browned and internal temp. reaches 145 degrees F, about 3 mins. per side. Place chops on a plate and let rest 5 mins.               
2. Cut chops into 1/4-in. slices. Microwave tortillas on high until slightly warm and softened, about 30 sec. Place tortillas on workspace and top with pork, avocado, onion, chiles and salad greens stopping 2 inches short of one edge. Working one tortilla at a time, fold one side of tortilla up and over fillings. Tuck fillings in tightly, then fold in the 2-in. edge. Continue rolling tortilla toward the other side, securing with toothpick if necessary. Repeat with remaining tortillas and serve.

*Bone-In Pork Roast w/Apple Rhubarb Glaze*

"A sage-rubbed pork loin is roasted slow and low, then glazed with a homemade apple-rhubarb glaze."

Ingredients

• 1 (5 pound) bone-in pork loin roast
• salt and ground black pepper to taste
•                    1/4 cup chopped fresh sage                    
• 1/4 cup butter
• 2 cloves garlic, minced
• 1 shallot, minced
• 1/2 onion, chopped
• 1 pound diced rhubarb
• 4 Gala apples - peeled, cored, and diced
• 1/2 cup brown sugar
• 1/4 cup red wine vinegar
• 2 cups apple juice
•                  2 quarts chicken stock                 
• 1/4 cup cornstarch
• 1/2 cup cold water

Directions

1. Preheat an oven to 200 degrees F (95 degrees C). Place the pork onto a roasting rack, and rub all over with salt, black pepper, and sage.
2. Slow roast the pork in the preheated oven until the pork is no longer pink near the bone, about 5 hours. An instant-read thermometer inserted into the center should read 155 degrees F (68 degrees C).
3. While the pork is cooking, melt the butter in a large pot over medium heat. Stir in the garlic, shallot, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the rhubarb, apple, brown sugar, vinegar, apple juice, and chicken stock. Bring to a boil over high heat, then reduce heat to medium, and simmer until the sauce has reduced to half of its original volume, about 30 minutes. Dissolve the cornstarch in the cold water, then stir into the simmering sauce. Continue to cook and stir until the sauce has thickened to the consistency of maple syrup.
4. Once the pork has reached an internal temperature of 155 degrees F (68 degrees C), spoon enough rhubarb glaze over the pork roast to cover completely. Return the pork to the oven, and continue baking until the glaze has set, and the internal temperature has reached 160 degrees F (71 degrees C), about 20 minutes. Let rest 10 minutes before slicing. Serve with the remaining apple-rhubarb glaze.

*Balsamic Roasted Pork Loin*

"A zesty, yet simple meal with an olive oil and balsamic vinegar marinade. A crowd pleaser!"

Ingredients

• 2 tablespoons steak seasoning rub
• 1/2 cup balsamic vinegar
• 1/2 cup olive oil
• 2 pounds boneless pork loin roast

Directions

1. Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.