During these hard times with the inflation on food prices, why spend unnecessary money on overpriced meats.
Butchers concur that cheaper pork provides much better value for your money, and if properly prepared can provide a tasty, more tender meal.
Pork can be as cheap as you like, depending on which ‘cut’ and part of the body one prefers.
It can be sold in all shapes and sizes, and be adapted to most kinds of food dishes, such as kebabs and casseroles. Once put into an edible casing, it will then become the legendary sausage.
The ‘rib cut’ acts as a very popular selection. Sausage is variable in terms of cooking; it can be fried, roasted, and of course, barbequed – summer’s favourite food. The ‘hock’ is the lower part of a pig’s leg, and needs to be cooked longer because the density of meat is greater. This is great for stews, braised dishes and even soups, since the added time means that it draws out more flavour from the meat into its surroundings.
For under ten British pounds, one can enjoy an array of all-time British favourites, such as roasted pork chops, or grilled pork, or even the legendary BBQ ribs.
Here, we have some healthy eating facts for pork:
- Grill the meat rather than frying.
- Buy the leanest cut, with reduced fat.
- A way in which fat runs off the meat, is if it is roasted on a metal rack.
- Avoid adding extra fat or oil.
- Vegetables should be used to supplement the minerals supplied in meat.
Other than the cost-effective factor, pork actually has so much more to offer. High in protein, vitamins and minerals – Pork provides healthy substances, such as iron, selenium and zinc.
However vitamins can easily be lost in the cooking process. Broiling and roasting proves a better means of vitamin maintanence, as stewing and braising will only deter vitamins. Jaws dropped to the floor yet? Heating up meat for too long does have its disadvantages though, with both bacteria AND vitamins being eliminated in the process.
Pork is said to be high in fat, and unhealthy if eaten in large portions – this is all down to how the meat is cooked. It is clear for everyone to see, so look around and see the evidence for yourself.
