Calorie content of pork, how to choose meat
Pork is a tasty and healthy meat that is popular in most countries of the world. Few of us can imagine a summer picnic without the traditional barbecue made from aromatic marinated meat. In some countries, the consumption of pork has become an integral part of the national culinary tradition. For example, it is impossible to imagine a traditional Ukrainian feast without an appetizing piece of bacon.
How to choose pork meat
But even such a banal attribute of our cuisine as pork requires a competent approach. In order for a meat dish to be tasty, appetizing, organically fit into the menu and diet, it must be chosen correctly, stored and cooked with high quality in combination with the right ingredients and spices.
What is so especially pork meat
The pig is one of the most common animals on the planet. Wild pigs live on all continents and in all climatic zones except Antarctica. Unsurprisingly, the pig was one of the first animals to be domesticated by humans. The high calorie content of pork, unpretentiousness and omnivorousness have made the pig one of the most common pets in human history.
In most countries, pork is an essential element of the national cuisine and is an integral part of the standard menu. For example, in the countries of Eastern, Western and, especially, Northern Europe, pork dishes have practically no alternative. It is thanks to the calorie content of pork and its availability that this meat has become the most popular in countries with cold climates.
Muslim countries and Israel are an exception to the global pork lovers club - Islam and Judaism strictly prohibit eating the meat of "unclean animals", and the pig is considered as such. Therefore, pork is not popular in the countries of North Africa, the Caucasus, the Middle East, Central Asia and in other regions where Muslims and Jews live.
Calorie content of pork
Unlike the meat of most other animals, the calorie content of pork varies not only from the cooking option, but also from which part of the carcass it is cut from. For example, the most high-calorie part of a pig is, of course, lard.
Calorie content of pork per 100 g:
- calorie content - 797 kcal;
- calorie content of salted lard - 815 kcal;
- calorie content of the raw product - 257 kcal;
- the calorie content of boiled pork - 349 kcal;
- calorie content of fried pork - 275 - 390 kcal;
- calorie content of stewed pork - 245 kcal;
- calorie content of baked pork - 286 kcal
- calorie content of pork kebab - 218.
In order to know exactly how many calories are in pork, it is advisable to find out where the animal was raised and what it was fed, because the calorie content of pork is, first of all, the composition. For example, the southern regions are rich in grains. Odessa, Crimea, Krasnodar prefer to feed piglets on bran and mixed feed.The western regions with a predominant forest-steppe landscape: Belarus, Kursk, Bryansk, Kirov, in whose agriculture the cultivation of root crops prevails, feed their pigs with beets and non-marketable potatoes. The difference in diet often determines the calorie content and quality of the product. For example, the quality of Rostov pork is higher than that of Belarusian pork.
In determining the nutritional value, great importance is attached to the definition of the pig variety. So, the meat of a pig of a bacon breed will be less high in calories than that of an animal of a greasy breed: such breeds were bred specifically to increase the production of lard.
The calorie content of pork also depends on the type of meat. In those parts of the carcass in which the fat content is higher, the nutritional value is correspondingly higher.
Useful properties of pork
Pork belongs to the category of foods rich in vitamins, nutrients and trace elements. Lean meat of a young pig is considered the most useful, nutritious and at the same time does not disturb the diet.
Contrary to popular stereotype, pork is not the main source of cholesterol that threatens our vascular health. On the contrary, moderate consumption of properly cooked pork meals helps to reduce the level of "dangerous" cholesterol in the blood. The cholesterol content of pork is much lower than, for example, eggs or butter. In addition, the proteins found in pig meat have a beneficial effect on the body's immune system.
Pork is a great product for athletes, it is difficult to find nutrition that would better promote muscle growth.
All B vitamins are found in pork, which determines a number of medical indicators for consumption. The use of pork is indicated for nursing mothers to improve the quality of milk. It is also recommended to constantly eat pork for men suffering from erectile dysfunction.
Fatty pork, especially lard, is one of the most high-calorie types of meat products. Moreover, lard has a whole bunch of useful and medicinal properties. For example, in regions with cold winters, fat is used as an element of cosmetological protection of the skin of the face and lips from frostbite.
In some European cultures it is even customary to make a special "winter" face mask, the main ingredient of which is lard. This mask perfectly moisturizes the skin, helps to easily endure even the most severe frosts without compromising natural beauty.
Pork harm
Like any other product, in addition to benefits, pork can also harm the human body. The harm of pork is in the same, what is its benefit - in calories.
Do not forget that a pig by its nature is an unclean animal. Consequently, her body produces a large number of antibodies and hormones that accumulate in the muscles, that is, in the meat. Incorrect or insufficient heat treatment of meat can cause significant harm to the body.
Pork often contains a large number of parasites that can pose a significant threat to the human body. The presence of parasites practically negates all the beneficial properties of pork, therefore high-quality heat treatment of pork is a mandatory requirement when cooking this meat. Forget about half-baked steaks with pork blood: addiction to this questionable treat can lead to serious illness.
In our years, many farms abuse the use of hormonal drugs that accelerate the growth of muscle mass in piglets. You can often find opinions about the potential harm to human health from the "hubbub of growth", however, there has been no serious scientific confirmation of this danger so far. So, some doctors complain about the effect of "pig" growth hormones on the figure and weight of patients. In practice, the weight is much more influenced by the large volume of eaten kebabs and chops, and not the hormones contained in them.Also, not a single guest regulates the limiting content of such hormones.
How to choose pork
Choosing the right meat is the first step to good nutrition. Most private meat producers do not fully control the production process, purchasing livestock from farmers without proper veterinary control. A few simple rules should be adhered to in order to avoid possible poisoning or diseases associated with low-quality or contaminated meat:
- The color is deep pink. Too dark shades indicate that the product is either not fresh or obtained from the slaughter of an old animal. Cooking expired meat is fraught with poisoning. And the meat of an old animal, especially a boar, will have a disgusting taste and, most likely, will go to the dog's bowl, and not to the table. An overly faded shade suggests that the pig farmer abused growth hormones. Consequently, such pork can negatively affect human health.
- High-quality fresh pork should be odorless, except for the mild characteristic aroma of fresh meat. The presence of other odors, including vinegar and other spices, suggests that the meat has gone bad and the seller is trying to hide it.
- The structure must be elastic and resilient. If a dent is formed from pressing with a finger, and the meat itself is loose, then either the meat is spoiled, or the content of hormonal substances in it is exceeded.
- There must be a stamp from the sanitary, veterinary or other controlling service, which has the right to guarantee the quality of the meat product. The fact is that there is always a high risk of the presence of parasites in such meat: this is the essence of the pig. The absence of a stamp from the veterinarian indicates that the products have not passed the test and such a purchase should be abandoned.
How to store it correctly
Any meat has its own specific properties, which dictate the methods of storage and preparation in order to obtain the most delicious and healthy dish.
In no case should you use cellophane for storage: the product can deteriorate even in the refrigerator. For short-term storage, it is necessary to ensure uninterrupted air access. In this case, most of the piece of meat should be covered to avoid drying out and loss of taste.
If you plan to harvest it for future use, for a shelf life of more than a day, then in this case, the meat should be immediately frozen and sent to the freezer. A plastic bag or paper can be used as packaging. Frozen meat in a bag at a temperature of -10 ° C can be stored in the freezer for up to six months without losing its taste and nutritional qualities. At the same time, it is worth paying attention to the fact that fat, during long-term storage, loses its nutritional and taste properties, becomes bitter and tasteless. The same applies to types of meat containing layers of pork fat - bacon and ham should also not be overexposed in the freezer. Smoked meat: ham, bacon and sausages - stored without loss of taste for more than a month.
How to cook pork properly
Pork is a versatile meat that can be used in almost any dish with any method of heat treatment. It is cheaper and more nutritious than lamb, available in almost any market, while the retail price for 1 kilogram of pork is much more democratic than that of other varieties of "red" meat.
One of the most common pork dishes is lard. There are many recipes for this simple and valuable dish: from ordinary salted lard in a jar to exquisite recipes for smoked-boiled lard with various spices.
This meat broth is great for all types of soups. Borscht, pickle or kharcho cooked in broth from fresh pig ribs is a hearty and tasty dish. Pork also looks great in traditional Russian cabbage soup. Meat with bone will enhance the richness and richness of the soup.
When preparing pork broth or just boiled meat, it is boiled for about 2 hours, depending on how tough the pulp itself is. Readiness is checked by piercing with a fork. Salt should be 5 minutes before the end. It is imperative to remove the film: it is the remnants of blood and dirt that has accumulated among the meat fibers.
Fried pork is another type of dish made from this meat. For the most delicious steak or chop, the neck or adrenal portion is best. A piece of meat must be beaten off, salt, pepper and sent to the refrigerator for 10 minutes. After the meat has gained salt, you can fry it. This must be done in a pre-heated frying pan. Otherwise, the meat will stick to the metal during frying. Fry the chop thoroughly and on both sides.
Any stewed side dish goes well with pork. Pork stew is prepared like this: the meat is placed in a saucepan, it is important that the water completely covers the contents. In advance, fried onions and carrots are poured into the pan along with the broth. Then the pan is covered and stewed for 1.5-2 hours. At the end of the cooking process, add salt and spices. Water should be added periodically to prevent the meat from burning.
Pork baked in the oven looks great. Bacon with thick streaks of bacon is stuffed with spiced garlic and baked in the oven. Can be stored for a long time. Often such dishes are used as a main dish for long hikes, expeditions, and long trips to nature.
Very often, lean pork becomes the main ingredient for minced meat in the preparation of shawarma, manti, stuffed cabbage, dumplings. In general, due to its high nutritional value, high content of fats and proteins, pork must be combined with flour dishes. Lean pork chopped with minced meat wrapped in pita bread is a great way to secure yourself a hearty lunch on the road.
Lean pork cooks well in a steam bath. Such dishes are recommended for people with diseases of the kidneys, liver, and gastrointestinal tract.
Pig meat is often used for cooking jellied meat or aspic. The hooves and leg joints are ideal for this. A couple of kilograms of such a product after 5-6 hours of cooking and adding spices will help prepare the perfect jellied meat.
The pig is one of the few animals that is almost completely processed. Each gram is used in the manufacture of a product. Even boiled pig ears find their consumers, and the intestines are used as a natural product for making sausages.
Often, sausages are prepared from non-marketable parts of the carcass of the hostess: boiled, smoked-boiled. For the manufacture of meat products by handicraft, you need to fully master the technology and the necessary equipment. Unfortunately, thousands of people fall prey to improperly prepared delicacies every year.
What foods is pork cooked with?
For pig meat, any porridge or cereal is suitable as a side dish. It goes well with flour products.
When preparing fried or baked dishes, many housewives use not only spices and vegetables, but also fruits, including exotic ones, to enhance the taste. For example, citrus fruits go well with pork. Pineapple chop is a famous restaurant delicacy. Honey, nuts, dried fruits are also used. Prunes have proven themselves well in combination with pig meat.
What foods pork is not cooked with
Rarely with such meat on the same table you can see fish, sweets, desserts. Pork feels very bad next to milk or dairy products. Obviously, dishes based on chicken eggs will be superfluous. You just need to understand that in any feast, a pork dish will be the main one, other products that have a claim to be called the main dish will be superfluous.