• Once considered a fatty meat, today pork is bred to give much leaner meat. The demand for lean meat spurred the development of breeds 30 to 50% less fat than thirty years ago through improved genetics and feeds.
  
  
• Selective breeding has produced animals with more meat than fat, with more muscle protein and less fat. Improved feeds produce pigs with 5 to 15% fat instead of the former 25 to 30 %.
  
  
• Pork is between red and white meat. The meat is pink when medium-cooked.

• As for any meat, the cut is the most important element in your recipe. There’s no point in buying an expensive cut if you’re going to simmer it for hours.
  
  
• Choose meat that is firm and dry with no trace of moisture and light pink coloured, slightly darker in the shank or shoulder. Never buy oily, slimy cuts.
  
  
• It should be fine-textured, with firm, white fat. Never buy cuts with yellow fat.
  
  
• Pork should be lightly marbled.

Aromatical complement

• Green peppercorn, mustard, onion, garlic, citrus juice, soy sauce and herbs all enhance the flavour of pork.

Stuffing

• Stuffing gives pork a delicious flavour and aroma.
  
  
• Fresh sage leaves and whole dried apricots soaked in a small amount of white win
  
  
• Diced apples, onions and fresh breadcrumbs moistened with cider vinegar.
  
  
• Diced streaky bacon, soaked raisins, and cooked rice seasoned with pepper and fresh parsley.
  
  Three ways to stuff pork tenderloin:
  
  1 – Insert a sharp pointed knife into the centre of the tenderloin and " dig " a tunnel in the meat. Fill the tunnel with stuffing. This way you don’t have to tie the roast.
  
  2 – Open the tenderloin and make two slashes lengthwise without cutting in two. Stuff, then roll the tenderloin and tie tightly.
  
  3 – Split two tenderloins lengthwise. Open the tenderloins and slightly flatten them. Spread your favourite stuffing on the tenderloins, join them in a "sandwich" and tie. This will make a good-sized roast.
  
  Stuffings for chops
  
  
• Chopped spinach, nutmeg, slivers of Parma ham.
  
  
• Coarsely chopped prunes and chestnuts and finely grated zest of orange.
  
  
• Fruit chutney.
  
  
• Chopped roast bell pepper and crushed garlic.
  
  How to stuff pork chops :
  
  
• Insert a sharp knife in the fat part of the chop and slit horizontally toward the bone.
  
  
• Spoon the stuffing in the slit and close with a round toothpick or small skewer.
  
  
  
• Coatings enhance flavour and protect the meat, keeping it juicy.
  
  
• These sweet and sour blends give a caramelised coating :
  
  
• Liquid honey, pineapple juice, oil, a dash of wine vinegar and hot pepper sauce
  
  
• Soy sauce, oil, rice wine and five-spices powder.
  
  
• Grainy mustard and honey mixed with a dash of oil.
  
  An exotic touch
  
  
• Pork is as good with fruit as it is with vegetables, seasonings and herbs.
  
  
• Pork is delicious with fresh or dried fruit (chestnuts, pineapple, apples, oranges, prunes, grapes, apricots).
  
  
• Pork is perfect in ethnic dishes.

Marinade

• There are two kinds of marinade: dry marinades flavour meat while the acid in liquid marinades (wine, vinegar or fruit juice) tenderizes meat.
  
  
• Less tender, cheaper cuts give good results when tenderized in a marinade.
  
  
• For more tender, tasty meat, marinate at least 1hr. Marinating overnight gives even better results. The longer meat marinates, the more flavourful it becomes. Don’t exceed 24 hrs., or the marinade will cook the meat.

• Cooking can make pork tough and dry. Avoid overcooking and protect it with fat if the visible fat has been removed.
  
  
• Pork should be cooked in a moderate oven at 180°C (350°F) or at medium on the burner or barbecue to allow the meat to cook up juicy and tender. When the juice rises to the surface, the meat is done.
  
  
• Tender cuts (primarily sirloin) are best cooked with dry heat without any added liquid (roast, grilled or sautéed). Less tender cuts (shoulder, leg or flank) are better cooked with moist heat, or with liquid (braised or simmered). Roast pork
  
  
  • Choose these cuts : top of the round, sirloin tip, loin, crown roast, tenderloin roast and spareribs.
    
    
  • Never cook frozen meat. Thaw first for uniform cookin
    
    Bone-in cuts : Cooking method :
    
    
  • Sear in a blend of oil and butter.
    
    
  • Roast 60 min/kg (30 min/lb) at 180°C (350°F).
    
    
  • When cooked, cover with aluminium foil, making slits to release steam. Let stand about 15 minutes to allow the juices to settle for more tender meat. This method ensures uniform cooking. Boned rolled cuts :
    
    Cooking method :
    
    
  • Sear in a blend of oil and butte
    
    
  • Roast 70 min/kg (35 min/lb) at 180°C (350°F). If stuffed, allow 10 to 15 minutes more per kg(5 to 10 min/lb).
    
    
  • When cooked, cover with aluminium foil, making slits to release steam. Let stand about 10 minutes to allow the juices to settle for more tender meat. This method ensures uniform cooking.
  Roast stuffed tenderloin
  
  
  • Stuff, roll and tie the tenderloin or hold together with round toothpicks or small skewers.
    
    
  • Sear in a blend of oil and butte
    
    
  • Roast in a 180°C (350°F) oven 80 to 90 min/kg (40 to 45 min/lb). Baste with drippings while cooking.
    
    
  • When cooked, cover with aluminium foil, making slits to release steam. Let stand about 15 minutes to allow the juices to settle for more tender meat. This method ensures uniform cooking.
    
    
  • Remove the string and slice.
  Roast spareribs
  
  Cooking method :
  
  
• Put the spareribs on a baking sheet in a single layer.
  
  
• Spread with the coating of your choice and let stand for at least 1 hr.
  
  
• Sear the spareribs on both sides; roast at 180°C (350°F). Roast chops
  
  Cooking method :
  
  
  • Thick pork chops are best roasted.
    
    
  • Melt a blend of oil and butter in a frying pan.
    
    
  • Sear the chops on both sides; place in a roasting pan and cook 30 to 40 minutes at 180°C (350°F).
    
    
  • For tender, tasty pork chops, on abed of fresh apple rounds.
  Sautéed or grilled pork
  
  
  • This method is best with the following cuts : cutlets, strips, chops, tournedos, medallions, cubes.
    
    
    
  • Sear in a small amount of oil, oven-broil, or barbecue over medium heat. Allow 2 to 5 minutes for cutlets, medallions, strips or 6 to 12 minutes for chops, cubes and tournedos, depending on the thickness. Allow 5 to 10 minutes for burgers to make sure they’re well-done.
    
    
  • Turn once with tongs.
    
    Grilled pork chops
    
    
    
  • To keep the chops from curling when cooking, lightly slash the edges without cutting into the meat.
    
    
  • Grill in a very hot oven, on the barbecue in a non-stick or lightly oiled pan (do not add oil if you have brushed chops) 4 to 5 minutes on each side.
    
    
  • Marinating improves flavour.

• The fat found in pork is greatly influenced by feeding (primarily grains : wheat, oats, soy). New feeding practices have cut saturated fats by half for a total of 50 to 60% unsaturated fats 37 to 40% saturated.
  
  
• In terms of vitamins, pork is particularly high in B vitamins (B1, B12, PP and B6). BR>
  
• Like all meat, pork is a source of iro
  
  
• Pork is higher in thiamine, riboflavin and niacin than other meats.
  
  
• It is also rich in zinc and in potassium and is a good source of phosphorus. BR>
  
• The nutritional value of pork varies depending on the cut and on the amount of visible fat remaining.

• Keep pork in its wrapper in the coldest part of your refrigerator, 4°C (40°F), separate from cooked meats.
  
  
• Ground pork will keep 1 to 2 days in the refrigerator, chops, roasts and fresh sausages 2 to 3 days and cold cuts (opened) or cooked meat 3 to 4 days.
  
  
• Chops and roasts will keep 6 to 9 months in the freezer, sausages 2 to 3 months, bacon, ham and cold cuts 1 to 2 months, cooked meat 2 to 3 months.
  
  
• To freeze, wrap in plastic film and aluminium foil.
  
  
• Bacon, ham and cold cuts don’t freeze well because of their high salt content.
  
  
• Thaw pork on a tray in the refrigerator allowing 10 hrs/kg (5 h/lb).