Pork
Pork contains many nutrients recommended to build and maintain a healthy body, including six essential vitamins, four important minerals, protein and energy. It is also an excellent source of Thiamin, Riboflavin, Niacin, Vitamins B6 and B12, Phosphorous, Magnesium, Iron and Zinc. As a white meat choice, it does not contain as much iron as that in beef.
Pork that is firm and resilient in texture, with a glossy sheen. Fatty pork should look white lean pork should look red. There should be clear grain in the pork and it should not feel slimy or sticky when you touch it. There should not be any unpleasant odour or any unusual outgrowth.
1 ) Pig’s Cheeks
The meat located in the cheek to chin. Fatty and juicy content makes it best suit for pan frying, deep frying and baking for the crispy outside yet tender inside texture.
2 ) Pork Collar Butt
This is the meat located at the upper part in the pig shoulder. Rich in meaty flavour due to the even distribution of fat and meat. It can be minced or sliced for stir frying and baking.
3 ) Whole Shoulder
Meaty in flavour but chewy in texture makes it best go with stewing. The collagen will make the juice thicker. Commonly used in preparing renowned dish — Salty Pig Knuckles.
4 ) Pork Shank / Pork Shin
It is full of tendon due to frequent activities, and thus have a chewy texture, which is best for stewing, double boiling or soup making.
5 ) Pork Fillet
This is the lean meat located at the back of a pig. Low activity level makes this part the best tender part in pork. It is suitable for stir frying to avoid overcooking.
6 ) Pork Chops
Tender and juicy with a rich meaty flavour. Best to be pan fried and baked.
7 ) Pork Ribs
The meat with thin bones which is located between spareribs and loin chops. Evenly distributed fat makes it a good and juicy pork option that goes well with steaming, panfrying, stewing, baking and stewing.
8 ) Spareribs
The meaty bony part that located in the inner belly of a pig. The fattiness gives it a rich and tasty flavour. Goes well with honey and savoury marinating source.
9 ) Pork Belly
Clearly layered fat and meat enriched the meaty flavour of this part of pork. Although Americans prefer smoking it into bacon, it is also suitable for stewing and baking that maintain a rich flavour while lowering the fatty mouthfeel.
| Nutrition Info | |
| per 100g [Loin, raw] | |
| Calories | 123 Kcal |
| Protein | 21 g |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Total Carbohydrates | 0 g |
| Sugar | |
| Dietary Fiber | |
| Cholesterol | 48 mg |
| Sodium | 226 mg |
* All above for your reference only *
