Why Eat Pork

Whole Hog: Roast A Hog Or Suckling Pig

Goin' whole hog: what you need to know to roast a hog or suckling pig?
First "Never eat more than you can lift." as Miss Piggy is saying... and then... Hog cooking is an ancient tribal ritual practiced around the world. Practically every society has celebrations and ceremonies surrounding the sharing of whole a beast (see sidebar). There's a lot of meat between rooter and tooter so that means you don't undertake the ritual unless the whole tribe is coming.

But before you commit, keep this in mind: It is a lot of work. If you screw up you are embarrassed in front of a large crowd, and it is easy to screw up. But most importantly, keep in mind that this is not the best way to cook pork. There are lean tender muscles like the loin and tenderloin that are best at about 145°F, and tough sinewy knots of muscles like the shoulders and hams that won't get tender until they hit 200°F or so. What you end up doing is cooking everything to the higher number and then shredding it, dousing it with sauce, mix in some crunchy skin, and have a massive pile of pulled pork.

The best way to cook pork is to... Goin' whole hog: what you need to know to roast a hog or suckling pig

WHOLE HOG: ROAST A HOG OR SUCKLING PIG

Feeding Food Waste To Pigs

FEEDING FOOD WASTE TO PIGS COULD SAVE VAST SWATHES OF THREATENED FOREST AND SAVANNAH

Feeding food waste to pigs could save vast swathes of threatened forest and savannah.

A new study shows that if the European Union lifted the pigswill ban imposed following 2001's foot-and-mouth disease epidemic, and harnessed technologies developed in East Asian countries for 'heat-treating' our food waste to safely turn it into pig feed, around 1.8 million hectares of land could be saved from being stripped for grain and soybean-based pig feed production—including over quarter of a million hectares of Brazilian forest and savannah.

Read more at: Feeding food waste to pigs

FEEDING FOOD WASTE TO PIGS

Pig As A Pet

These seemingly dirty animals are making a comeback as a household pet! They are fun loving and great with kids ... just make sure they have their own place to wallow in the mud that isn't your living room!

Pork Pie

Pork pie is a traditional British cold meat pie. Pork pie consists of chopped pork and pork jelly sealed in a hot water crust pastry.

Pork pie is normally eaten as a snack or with a salad.

A classic English pork pie has a hand-formed hot water crust pastry, a minced or chopped pork filling, seasoned simply with salt and pepper and topped up with meat jelly, added after baking. Pork pie is intended to be eaten cold, the jelly acting as a protective layer that keeps out airborn nasties and which also stabilises the pie for carrying about without it breaking.

The most famous English pork pie is the Melton Mowbary pork pie, which became common in Leicestershire England in the 18th century due to local pig farming. The Melton Mowbray pork pie used uncured pork and was hand raised (without a mould). This receipe uses uncured shoulder pork, but does use a muffin tray to give a more event shape to the pies.

These are simple to make and really delicious, especially with a good mustard. Pork pies are perfect for picnics as they keep well and travel well....read more plus easy 6 steps of HOW TO MAKE TRADITIONAL ENGLISH PORK PIES

Pork Pie

Pork Terrine

Pork terrine is pork made in a mold.

A terrine most commonly refers to a French forcemeat loaf similar to a pâté, made with more coarsely chopped ingredients.

Pork terrines are usually served cold or at room temperature.

Most pork terrines contain a large amount of fat as well as pork.

Making a pork terrine - they're really easy once you know how:

The best Pork terrine recipe by BBC FOOD

PORK TERRINE

Pork Dishes

7 Pork Dishes to Put on Your Dinner Table Tonight

Wasabi and Panko-Crusted Pork With Gingered Soy Sauce
Portuguese Pork With Red Peppers
Pacific Pork Kebabs With Pineapple Rice
Grilled Pork and Onion Tacos
Pepsi Pork Roast
Perfect Stuffed Pork Loin Roast
Bourbon-Glazed Pork Chops with Hoppin’ John

Pork Dishes

And after you're done, check out the best pork dishes in Boston, Chicago, Los Angeles, Philadelphia, and San Francisco. Then learn your breeds and your cuts, and read about the real cost of raising your own pig (and then eating it): The 35 Best Pork Dishes in New York

Pork Dishes That Are Healthy

The protein formerly known as "the other white meat" has finally stepped up to the plate. No greasy, fatty strips in sight—just lean, delicious, versatile cuts. Check out these deliciously guilt-free pork dishes...healthy pork dishes

PORK DISHES

Pork Stew Recipe

Simple good home style pork stew recipe

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 6 to 8 servings

Ingredients for pork stew recipe

2 1/2 pound boneless pork roast (Use your favorite cut), cut into 1 inch cubes

1/4 cup all-purpose flour

2 1/2 teaspoons salt

1 1/2 teaspoons black pepper

3 tablespoons extra virgin olive oil

2 small leeks, white and green part thinly sliced

1 cup chopped shallots

4 large garlic cloves, minced

1 cup white wine

5 medium carrots, peeled and cut into 3/4 inch pieces

4 medium Yukon Gold potatoes, peeled and cut into 1 inch cubes

2 cups chicken stock

1 14.5 ounce can chopped tomatoes

2 tablespoons balsamic vinegar

2 bay leaves

1 teaspoon dried basil

1 teaspoon dried organo

1 teaspoon dried thyme

10 ounces cremini mushrooms, cut in half

Chopped parsley for garnish

Instructions

1. In medium bowl, toss pork cubes in flour, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

2. Heat olive oil in a large dutch oven over medium high heat. Place one half on the pork in an even layer in the dutch oven. Do not overcrowd. Brown for two to three minutes. Turn each piece and brown for two to three minutes. Transfer browned pork to a plate. Repeat with remaining pork, transferring to plate when browned.

3. Add leeks, shallots, and garlic to dutch oven and saute for two to three minutes until the leeks are wilted. Add wine and stir to deglaze the pan, scraping the bottom of the pot to remove browned bits.

4. Add carrots, potatoes, chicken stock, tomatoes, vinegar, bay leaves, basil, oregano, thyme, two teaspoons salt, and one teaspoon pepper to Dutch oven. Bring to a boil, mixing well. Reduce heat to low and simmer for five minutes.

5. Add pork to the stew, cover, and simmer for 30 to 40 minutes. Add mushrooms and continue simmering for 10 to 15 minutes or until vegetables are tender. Adjust seasoning with salt and pepper to taste. Serve immediately garnished with chopped parsley.