Culinary Codex - Meat Of It All: Pork
Towfiqu barbhuiya
Pork, the most consumed meat in the world, is a controversial meat. While it’s beloved in some kitchens and banned in others, this ingredient tells a fascinating history of cultural and culinary differences around the world. It’s a staple food source in most Asian and European countries, with Croatia and Spain leading in pork consumption per capita. Comparing the data to dietary behavior, Croatia has the highest pork consumption because pork is usually the primary meat consumed for celebratory gatherings and family dinners. Spain, on the other hand, is the largest pork producer in the European Union and third in the world. Cured ham, like Jamón Ibérico, is essential to Spanish cuisine and considered to be a delicacy.
Despite the popularity of pork in some countries, it remains frowned upon in others. Islamic and Jewish religious law prohibit the consumption of pork, since the Torah and the Quran deem it as ritually unclean. Its availability varies across Islamic nations and within Israel. In secular cities, like Tel Aviv, pork is readily available in supermarkets and restaurants. Israel did, however, legislate two laws related to pork distribution and regulation. The Pork Law, passed in 1962, prohibits the rearing and slaughter of pigs across Israel. The Meat Law, passed in 1994, prohibits the import of any non-kosher meat. In Muslim-majority countries, like Pakistan, pork is hard to come by since it is considered haram, meaning it is prohibited by Allah, as indicated in the Quran. In Saudi Arabia, any pork brought into the country will be confiscated. Religious associations with certain food items and cultural norms highlight the importance of being culturally aware when travelling to different countries.
Whether you’re looking to learn more about this highly divisive meat or simply looking for new pork-focused recipes, we’ve got you covered.
Selection Process and Storage Advice:
Like other red meats, be sure to avoid packages where the pork has a grayish hue. To safely enjoy the freshest cut, look for pork that is pink in color and has a later “sell-by” date. The amount of fat marbling depends on the specific cut you’re looking for. For pork chops or pork tenderloin, an even amount of marbling will prevent the meat from drying out and enhance its flavor. Cuts like pork butt have a higher fat content and are generally prepared “low and slow”, to provide a buttery and rich bite. Hams, which are generally smoked or cured, vary in fat content. Since most supermarket pork hails from intensive pig farms or factory farms, the best quality pork will be found at farmers’ markets. Local farmers are more likely to allow their pigs to forage in an open pasture, which actually makes for a higher quality product and higher nutritional value.
For optimal storage practices and to ensure the meat you’re eating remains at peak freshness, be aware of the varying guidelines for each cut. Bacon and fully cooked sausage can be stored in the refrigerator for up to one week, or one month if sealed and frozen. Raw pork sausage, however, should be eaten within two days of purchase. Similarly, ground pork should be eaten as close to the purchase date as possible, but can be frozen for up to four months. Fresh cuts of pork can be refrigerated for up to five days and frozen for up to a year. Ham has several different storage rules, depending on whether it’s cured, cooked, or canned. Check sell-by dates and food safety guidelines to avoid bacterial contamination or consuming expired meat.
Our Pick Of Pork Cuts:
There’s a large variety of pork cuts available, so here’s a quick guide to our favorite cuts and recipes.
Pork Tenderloin: One of the leanest cuts of pork, the tenderloin comes from the loin muscle that runs along the backbone. This muscle is rarely exercised, making it more tender. Since the tenderloin is a boneless cut with little fat, it can be difficult to cook and may dry out. We recommend baking until the internal temperature reaches 140℉ (60℃), or lightly searing your tenderloin before placing it in the oven. If using a flavorful rub, like one with brown sugar and smoked paprika, bake with butter to get that juicy, flavorful bite. If you opt for a simple seasoning like salt and pepper, pair it with a glaze to baste your tenderloin. Our favorite glaze combines a third of a cup of honey, two tablespoons of soy sauce, two tablespoons of sesame oil, two tablespoons of balsamic vinegar, and one tablespoon of brown sugar. Be sure to save some of the glaze mixture to drizzle over your cooked tenderloin.
Center Cut Loin Roast: The loin roast is bone-in with a large fat cap, giving it a rich and velvety flavor. Sourced from the shoulder, this cut is generally leaner than others, but the fat cap is essential for the most tender result. It should, however, be lightly trimmed with a sharp breaking knife. The most sought-after pork roast, it is best enjoyed marinated in butter, herbs, and garlic. Compared to the tenderloin, the loin roast requires a longer cooking time, and like the pork butt, should be prepared “low and slow”. You can also use a dry rub with paprika and rosemary, but a simple marinade lets the natural flavor take center stage.
The history of pork is extensive. It’s perceived as an essential ingredient in some cultures, and a forbidden one in others. A versatile meat, its preparation will continue to evolve as culinary innovation grows.
