PORK is the most popular meat in Asia and also very common in the western world especially in Central Europe. It is highly valued for its pleasant texture and taste. It is high in protein (lean cooked pork has around 26 percent protein content by fresh weight) and contains all the essential amino acids necessary for growth and maintenance of our bodies.
Pork is an excellent source of many vitamins and minerals like thiamin, zinc, vitamins B12 and B6, niacin, phosphorus and iron.
Its fat content (saturated and monosaturated fats) is a major source of energy and helps in the absorption of some vitamins and minerals. Pork fat also helps build cell membranes and is essential for blood clotting, muscle movement and inflammation.
There are different pork cuts that are best with different recipes. The pork shoulder, or “kasim” is the most common and versatile cut for pork… ideal for recipes like menudo, adobo, pork barbecue, estofada. Ground pork is usually gotten from this pork cut too for dishes like picadillo, tortang talong, embutido, gising-gising, meatballs, arroz a la cubana and lumpiang shanghai. The second most versatile of the primal pork cuts is the leg, or “pigue” taken from the opposite side where the ‘kasim’ is cut from, the back leg area. “Pigue” is ideal for pork asado, pot roast, sweet and sour pork. The loin, or “lomo” is a cut from the back of the pig. It is used for food like rib roast, pork chops and pork cutlets. From that same area is the tenderloin, the most tender of all cuts. Dishes like salpicao, filet mignon and pork strips use this part of the pig. The ribs located close to the belly and the backbone are used for glazed, country style, barbecue and baby back ribs. One of the Filipinos’ all-time favorite is the pork belly, or “liempo” coming from the side or belly area of the pig. Recipes like pork sinigang, spareribs, lechon kawali, bacon come from this pork cut. The hock, or “pata” (front and back) come from the front or the back knee joints of the pig which is used for dishes like patatim and crispy pata.
At meatshops like Fresh Options, customers are able to ask their personnel to cut the pork they buy to the desired cuts they want. If one has a specific dish in mind for the particular pork cut, he or she can specify the dish so that the staff can cut the meat ideal for the dish. Apart from pork cuts, all kinds of beef and chicken cuts are also available at Fresh Options./PN
