What does pork meat taste like and how to cook it?

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  • What does pork meat taste like and how to cook it?


Answer #1 | 29/12 2013 07:22
Pork has it's own unique flavor and texture. The texture is finer than beef and the flavor is mild. Certain cuts of pork are actually leaner than beef because it is not heavily marbled. Most of the fat is on the out side. When pork was all farm raised there was and issue of Trichonis - a small parasite that entered the pig from it's feet in mud wallows. In the US that is not an issue with commercially produced pork. Commercially raised pork in the US can be cooked medium well - slightly pink. Farm raised pork and pork outside of the US should be cooked well done - 170 Degrees internal temperature. I liked to grill thick, center cut pork chops. Season with sea salt and fresh ground pepper. The tenderloin is wonderful roasted. Rosemary is a nice herb to use with pork. I sometimes cut a slit in the pork chop and insert a sprig of fresh rosemary. The hams (hind quarter roast) are often cured but can be used fresh. There is a heavy fat cap on the outside so you may want to remove that. It can be stuffed and roasted or cubed and used in a stew. Bacon is made from the pork belly but it is wonderful fresh on the grill. Cured - smoked ham or ham hocks are a wonderful additive to beans or bean soups. Lots of flavor. Pork ribs on the grill, shoulder roast stuffed and roasted in red wine, pork sliders made with pork bellies. Whole roasted young pig. Look on line for pork recipes. It is a very flavorful, versatile meat and can be cooked in many ways. You can also ask your new neighbors for local pork recipes. That would be interesting. Enjoy and Happy New Year
Answer #2 | 30/12 2013 08:40
It is very different from lamb. Different from chicken because it is a mammal and chicken is a bird. I don't eat it. You roast it or grill or stir fry, depending on the cut. You can't go wrong with it. To determine if you want to eat it, read about the business of pig farming. You will then understand about the prevalence of pork and the low price. There used to be fears about trichinosis. Still cook it through to whatever is well done, maybe, 185 degrees.

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