4 Amazing Ways to Prepare Your Pork Meat

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Pork Meat, which according to history, and research has been proven to be the most commonly consumed meat worldwide, though not widely accepted in many religious practices like Islam, Judaism because a pig is seen as unclean meat, is the focus of today.

Pork is the culinary name for the meat of a domesticated pig (Sus scrofa domesticus). It is a slice of very healthy and nutritious meat with a mean sweet taste when well prepared. With pieces of evidence of pigs being first domesticated around about 13000BC in Mesopotamia, humans have a deep history, lust, and craving for this delicious fatty meat called pork.

According to European history, pork meat was mostly eaten in the wintertime because of its high-fat content and its ability to increase body temperature, this invariably helps maintain homeostatic function for the human body to function optimally.

In statistics given by Pig333.com; pork meat accounts for 40% of the world’s meat consumption, and is followed by poultry (34.1%), beef (21%), and others (4.7%). Pork meat is also the most abundantly produced meat worldwide (10.4 million tons). Most of it comes from Asia (55%), Europe (25%), and America (18%). Only 1% of pig meat comes from Africa. In sub-Saharan Africa, pig stocks are still much smaller and only account for 3% of all livestock heads (excluding poultry).

Africa’s pork consumption is growing but is not yet as high as the global average. However, the growing demand for pork in the continent presents unique business opportunities along the pig value chain. This has been attributed to the increasing incomes, tourism, research on the pig value chain, and others.

In Uganda, Pork meat has become increasingly important over the past two decades; from 1985 – 2005, pork production increased tenfold. Whereas pork accounted for only 1-2% of the 11-12 kg/yr per capita meat consumption in the 1960s, it now accounts for more than a third of the current 10kg/yr (FAOSTAT, 2010). Unlike other African countries, pork is a social meat in Uganda having most of it consumed from pork joints as fried (Kikalayi) or roasted (Luti) and before the beers are over consumers will not stop asking for more.

Without much ado, in this article, you’ll be educated on the health benefits of pork as it has as much nutritional value as to how delicious it tastes.

Nutritional Facts About Pork Meat

High-quality protein is the main nutritional component of pork meat, making it useful for muscle growth and maintenance. It is a rich source of protein with 100 grams of pork containing 26grams of protein, it’s also a healthy source of natural fats which constitutes about 21% of each slice of pork meat you’re having.

Asides from providing enough macronutrients, it’s a great source of vitamin B6 and B12, Iron, Zinc, Phosphorus, Thiamine (vitamin B1), Niacin, and Selenium. Interestingly, pork has a higher level of Thiamine than beef and steak. I can’t list out all these nutrients without telling you how important they are to the body.

• Muscle maintenance and improved muscle performance: The high-quality proteins in pork are complete amino acids and therefore perfect building blocks for creating new muscles, As we age, we lose muscle mass, which can lead to conditions like sarcopenia which is an extreme muscle degeneration. Eating high-quality protein like that found in pork as part of a healthy lifestyle that includes exercise — can help slow or reverse sarcopenia. It can also help maintain the healthy muscle tissue you already have.
• Also, pork contains beta-alanine which is a substrate of amino acid, which helps your body form a compound called carnosine. Carnosine is important for muscle function. Studies have shown that high doses of beta-alanine supplements taken for 4–10 weeks lead to a 40–80% increase in carnosine levels in participant’s muscles. High levels of carnosine have also been linked to lower fatigue and higher muscle performance in humans.

• Pork contains varying amounts of fat. The proportion of fat in pork usually ranges from 15–22% but can be much higher depending on the level of trimming and other factors. Clarified pig fat — called lard — is sometimes used as a cooking fat. Like other types of red meat, pork is mainly composed of saturated fats and unsaturated fats — present in approximately equal amounts. The fatty acid composition of pork is slightly different from the meat of ruminant animals, such as beef and lamb. It is low in Conjugated Linoleic Acid (CLA) and slightly richer in unsaturated fat.
• Unlike other types of red meat, such as beef and lamb, pork is particularly rich in thiamine — one of the B vitamins that play an essential role in various bodily functions
• Pork is rich in selenium. The best sources of this essential mineral are animal-derived foods, such as meat, seafood, egg, and dairy products.

•  Zinc. An important mineral, abundant in pork, zinc is essential for a healthy brain and immune system.
• Vitamin B12. Almost exclusively found in foods of animal origin, vitamin B12 is important for blood formation and brain function. Deficiency in this vitamin may cause anemia and damage to neurons.
• Vitamin B6. A group of several related vitamins, vitamin B6 is important for the formation of red blood cells.
• Niacin. One of the B vitamins, niacin — or vitamin B3 — serves a variety of functions in your body and is important for growth and metabolism.
• Phosphorus. Abundant and common in most foods, phosphorus is usually a large component of people’s diets. It’s essential for body growth and maintenance.

• Iron. Pork contains less iron than lamb or beef. However, the absorption of meat iron (heme-iron) from your digestive tract is very efficient, and pork can be considered an outstanding source of iron.

Pork meat is tricky to handle, here are a few tips to look out for before getting a delicious pork treat.

Let’s go:

• When purchasing pork, carefully select one with a pale pink color with a slim rim and fewer deposits of fat around it. This is because when steaming the pork, the fatty layers will melt and you don’t want to be left with smaller meat than you purchased. The loin region is preferable because it has some muscles and firm meat.
• Know your cuts. When I say this, I mean various body parts have various tastes and various names. The leg is usually for ham, boneless roasts, and cutlets, while the side is for bacon and spare ribs. The shoulder is for shoulder butts and sausage while the loin is used for loin chops and tenderloins.
• The third point has to be if brought out freshly from the freezer, you’ll have to keep the meat over the kitchen counter for the meat to properly defrost, if not, you might end up having the centerpiece fresh or undercooked while the outside properly cooked.
• Know the perfect cooking temperature. This has to be between 145-160 Fahrenheit. Medium heat helps cook the meat inside out.
• Do not overcook. Pork mat can get overly soft and soggy so you will have to time yourself. A 30 minutes cook time gets the meat ready for consumption and also kills nasty microbes the pork houses. Trust me; you do not want to be a host for tapeworms.
• Don’t dig in right away. I think this has to be written in capital letters. DON’T DIG IN RIGHT AWAY. Allow some of the melted fat from the cooking process to coagulate again as it gives it this rich taste. Follow these rules and you have yourself a wonderful pork experience.

Here are the best intercontinental and African pork dishes and how to prepare them to maximize the delicious taste of pork meat;

Point to remember: whenever you’re preparing pork meat, constantly have it at the back of your mind “pork meat houses a lot of warms”  always deep steam for about 25-35 minutes to be sure all tapeworms, and other microbes are killed.

Here are 5 amazing ways to prepare, and enjoy your pork meat;

Pork Meat as Cherry Bourbon Baked Ham

The new and improved baked ham! This is a ham that you’ll want to serve to family and friends alike and not just on the holidays. It’s got a tart, smoky, sweet glaze going that is so much for fun and flavorful than a traditional pineapple glazed ham.

The tart cherries and bourbon work together to bring a slightly sour and oaky tartness to the spiral ham and the glaze has just enough cayenne pepper to bring a smoky subtle heat. It’s untraditional but deserving of its own new tradition and we are obsessed.

Expect your ham to take about 20 to 25 minutes per pound at 325°. You can use that guide to help adjust your cook time if you buy a smaller or larger ham. This looks so interesting and the taste is spectacular.

Here is the list of ingredients needed for this delicacy.

• 2 tablespoons of vegetable oil or canola oil can also give you a nice taste
• 1 tablespoon of unsalted butter
• 1 medium onion ball which will be finely diced.
• 1 green pepper bell is also finely diced because you have to make this royal meal have its full prestige. Just kidding but it has to look beautiful
• 1 red pepper bell. Also finely diced
• 1 yellow pepper bell as all, finely diced.
• 5 minced garlic cloves
• 14 ounces of tomato paste
• Fresh Tomatoes that will be finely diced.
• 2 tablespoons of tomato paste
• 1 pack of spaghetti
• 2 pounds of cooked pork but roasted pork is a favorite.
• 1 tsp of black pepper, dried mustard, dried red chili pepper.

Directions:        

• Heat vegetable oil and butter in a large saucepan over medium heat. Sauté onion and bell peppers until tender, 3-4 minutes. Add minced garlic and continue to sauté 1-2 minutes more.
• Add tomato sauce, diced tomatoes, tomato paste, and barbecue sauce, and stir to combine. Mix in chili powder, oregano, dry mustard, and basil. Add salt, pepper, and crushed red pepper flakes, and sugar if you like.
• Reduce heat to low and add pulled pork. Cover and simmer for 45 minutes, stirring occasionally. Meanwhile, cook spaghetti according to package directions; drain.
• Divide pasta among wide bowls. Ladle the spaghetti sauce over it, top with Parmesan cheese and parsley, and serve.

Hope you’ll try out this recipe. It has a long list of ingredients in the recipe but it’s worth every effort you put in.

Easy Honey Garlic Pork Chops

This Honey Garlic Pork Chops Recipe is so easy you won’t believe it when it’s done! No marinating needed, this recipe is an incredibly quick and delicious way to serve bone-in or boneless pork chops — seared until golden then simmered and broiled (or grilled) in the most amazing honey garlic sauce!

The ingredients needed for this delicacy can be found around you, or even in your pantry.

• 4 pork chops bone-in or out
• Salt and pepper, to season
• 1teaspoon garlic powder
• 2tablespoons olive oil
• 1tablespoon unsalted butter
• 6cloves garlic, minced
• 1/4cup honey
• 1/4cup water (or chicken broth)
• 2tablespoons rice wine vinegar (or apple cider vinegar, or any white vinegar)

Easy looking right? Wait till you hear the procedures.

Instructions:

• Preheat the oven broiler (or grill) on medium-high heat. Season chops with salt, pepper, and garlic powder just before cooking.
• Heat oil in a pan or skillet over medium-high heat until hot. Sear chops on both sides until golden and cooked through (about 4-5 minutes on each side). Transfer to a plate; set aside.
• Reduce heat to medium. Melt butter in the same pan, scraping up any browned bits from the bottom of the pan. Sauté garlic until fragrant (about 30 seconds). Add the honey, water, and vinegar. Increase heat to medium-high and continue to cook until the sauce reduces down and thickens slightly (about 3-4 minutes) while stirring occasionally.
• Add pork back into the pan, baste generously with the sauce, and broil/grill for 1-2 minutes, or until edges are slightly charred.
• Garnish with parsley and serve over vegetables, rice, pasta, or with a salad.

Bon appetite!

Pork Meat as Grilled Pork Chops

If you’re a fan of pork meat and you’ve never tried this, you’re missing out on the magical side of life. Without keeping you in suspense, here’s how it’s prepared;

Ingredients:

• Barbeque sauce but if it’s not available, you’ll have to add onions, black pepper preferably grounded, sugar, mayonnaise.
• 1 tablespoon of Vegetable oil or canola oil. This oil shouldn’t be much, just rubbed around the pork so when it steams deep, it absorbs the unsaturated vegetable oil.
• A pinch of salt or just add salt to taste
• More pepper. You want that hot spicy taste.
• Vegetables cut to cute sizes.
• Fresh tomatoes that will be diced round and pegged to the body of the pork
• This isn’t an ingredient but a steam method, the oven or BBQ grill. If these are not available, get a stove and reduce the flames so the meat will be deep steamed. Please don’t burn the pork. It deserves all care. Lol

With all these in place, here are some expert tips:

• Be sure to make the BBQ sauce ahead of time, preferably right before you grill the pork chops or at least the day of. You don’t want to be trying to make the sauce while the pork chops cook, or you’ll miss your window for basting and end up with a tough, flavorless piece of meat.
• Allow meat to rest on a plate or cutting board — covered — for at least 5 minutes before serving. This is KEY to keeping the pork chops nice and juicy.
• For the best cut of pork, it’s preferable to buy boneless loin chops. They are easy to find at most grocery stores or butchers. (You can always ask at the meat counter if you don’t see what you are looking for.) If you ask a butcher, you can also get them cut to your preferred thickness

Finally, how it’s done:

1. Combine all of the barbecue sauce ingredients on the stove in a medium pan over medium heat.
2. Bring ingredients to a boil and then reduce heat to low and simmer for 5 minutes, stirring while simmering.
3. Reduce and set aside.

Grilling the pork chops       

• Preheat the grill to medium heat and oil the grates.
• Season the pork chops on both sides with salt and pepper.
• Put the pork chops on the grill, cooking for 2-3 minutes on the first side, then turn them over and brush some BBQ sauce on the tops and sides. Cook for 5-7 minutes.
• Flip the pork chops again, brushing the BBQ sauce all over the tops and sides again. Cook for another 5-7 minutes.
• Once the pork chops are done (internal temperature should reach 140 and no more pink should be visible in the pork chops’ center), take the pork chops off the grill.
• Allow the meat to rest on a plate or cutting board, covered, for 5 minutes before serving.
• Serve the juicy grilled pork chops with the remaining BBQ sauce if desired.

Sounds delicious right? It is delicious. Make sure you leave a comment when you try this out. This could be added to the jellof couscous and you’ll have a perfectly sizzling taste.

Finally, here is one last recipe.

Pork Stew

Pork Stew is not only easy to make, but it’s also delicious! Tender pork shoulder, potatoes, and veggies create a hearty and thick stew that will warm your belly from the inside out! This recipe can easily be made on the stovetop or in the slow cooker!

Ingredients:

• 1 ½ pound pork shoulder or pork steaks diced
• 1tablespoon olive oil
• 1small onion
• ½ teaspoon rosemary
• ½ teaspoon oregano
• A pinch of salt and pepper to taste
• 1 cup potatoes peeled and diced
• 1 cup sweet potatoes peeled and diced
• 2 carrots diced
• 1 cup mushrooms sliced
• 1 cup green beans or peas
• 4 cups chicken broth
• 1 can diced tomatoes

Instructions:

• In a large pot or dutch oven, brown pork with onions in 1 tablespoon olive oil (it doesn’t have to be cooked through). Remove from pot and set aside.
• Add broth, tomatoes, and spices to the pot with pork mixture. Bring to a boil, reduce heat and simmer covered for 1 hour (or until pork is fairly tender).
• Add potatoes, sweet potatoes, carrots, and mushrooms. Bring to a boil, reduce heat and simmer covered for 30 minutes or until vegetables are tender.
• Remove lid and stir in green beans. Thicken if desired (below) and simmer an additional 10 minutes uncovered.

How to Make Pork Stew:

This recipe is made much like a steak or regular beef tomato stew recipe. Besides the obvious ingredient of pork, this recipe calls for broth, white and sweet potatoes, and veggies. It’s flavored with savory herbs, including rosemary and oregano.

• Cut pork into cubes and brown in oil (this adds flavor).
• Add the broth and herbs/seasonings and simmer for an hour.
• Add remaining ingredients and cook until tender.
• Thicken and serve.

Don’t forget the bread; it’s so tasty you will want something to soak up every last drop in your bowl.

What to Serve with Pork Stew:

Pork Stew is a simple and substantial one-pot meal that is guaranteed to satisfy your family. It doesn’t need much on the side. Serve it over rice, or with ogi or rolls and butter, for a filling and satisfying meal.

Pork stew freezes remarkably well. Just place leftovers in freezer containers, leaving an inch of headspace for expansion. It will keep for several days in the refrigerator or up to four months in the freezer.

With these, you’ll be ready to try out pork meat with any of the recipes, and do tell us how it went. As usual, stay safe, eat healthily and check out more updates on African Food Network