Pork Tamales

Pork tamales or tamale is a Mexican dish made of minced and seasoned meat packed in cornmeal dough, wrapped in corn husks, and steamed

Listen: TAMALES

The tamales of old came in all shapes and sizes. There were meat, seafood, vegetable, nut and fruit tamales. Some were filled with the corn dough masa we use today and some were not. Crushed rice or beans could be used instead of the masa or the tamale could contain no masa at all. Tamales could be wrapped in corn husks, banana leaves, avocado leaves, other non-toxic leaves, or even paper or bark. Tamales were steamed, grilled, roasted, boiled or even fried. There was quite a variety.

The tamales of today are more homogeneous. The most common tamales are made with beef, chicken or pork in a red or green chile sauce or sweet tamales made with raisins and cinnamon. Most are wrapped with corn masa in a corn husk and steamed.

Tamales are typically not made every day anymore due to the labor involved. They are made for special occasions like the Day of the Dead, Christmas, New Year's or just about any other family or holiday celebration.

Pork Tamales recipe for pork tamales

Yield: Makes 4-6 dozen tamales
Ingredients

    PORK BUTT
    2 ½ lbs. Boneless pork butt
    1 Tbsp. Garlic powder
    1 Tsp. Salt
    1 Tsp. Black pepper
    MASA
    10 lbs. Masa (cornmeal flour)
    4 cups Pork lard
    ¼ cup Water
    3 Tbsp. Baking powder
    2 oz. Chile Ancho to color masa
    TAMALE ASSEMBLY
    6 dozen dried corn husks
    CHILE SAUCE
    ½ lb. Chile Ancho
    1 Tsp. Garlic powder
    ½ Tsp. Ground cumin
    2 cups Water (stock saved from boiling the Chile Ancho)
    2 Tbsp. Pork lard
    2 Tbsp. Salt

Make it: Pork Tamales

PORK TAMALES

Recipes For Ground Pork

Recipes For Ground Pork: Easy Ground Pork Stir Fry

30 mins to make, serves 4, gluten free, ground pork recipe

Ingredients
1/2 lb Ground pork

Produce
1 cup Carrots
2 cloves Garlic
3 tbsp Ginger, fresh
1 1/2 cups Mushrooms
1/2 Onion, medium

Condiments
3 tbsp Soy sauce
Pasta & Grains
1 cup Brown rice

Baking & Spices1/2 tsp Chili powder or red pepper flakes

Oils & Vinegars
1/2 tbsp Vinegar

Make it at RECIPES FOR GROUND PORK 

Recipes For Ground Pork

Color Confusion: Is Pork Red Meat?

Virtually all dietary studies categorize four-legged land animals such as pork, beef and lamb as "red meat" poultry and fish as "white meat"and yet, in culinary or cultural contexts, pork or veal is often considered a white meat and duck or goose may be classified as red.

See more on the "pork red meat" question:
Is pork considered a red meat?
Is pork red meat

COLOR CONFUSION: IS PORK RED MEAT?

Pork Meat Grown In The Laboratory

Lab-grown pork Will be available within five Years:

A new San Francisco-based startup, Memphis Meats, is planning on growing beef and pork in laboratory bioreactors, aiming to be the first company to bring lab-grown meat into the mainstream market, according to Gizmodo. Furthermore, the company says that its animal-free products will be available to high-end customers in the next three to four years and lab-grown pork will be available within five years.

As of now, lab-grown meat is expensive - the first stem cell burger cost $330,000 to create, but each year production costs are falling, and it's not completely unlikely that this form of meat will eventually be a novel alternative to the resource requirements of growing a cow, which include water, food, energy, time and space.

Of course, there are still many barriers to overcome. Memphis Meats is growing its animal tissue in bioreactors that require stem cells and nutrients. Lab-grown pork meat

Scientists from Eindhoven University in The Netherlands have for the first time grown pork meat in the laboratory by extracting cells from a live pig and growing them in a petri dish.

The scientists, led by Professor of Physiology Mark Post, extracted myoblast cells from a living pig and grew them in a solution of nutrients derived from the blood of animal fetuses (although they intend to replace the solution with a synthesized alternative in the future).

Professor Post said artificially cultured meat could mean the meat of one animal could be increased to a volume equivalent to the meat of a million animals, which would reduce animal suffering and be good for the environment. As long as the final product looks and tastes like meat, Post said he is convinced people will buy it.

At present the product is a sticky, soggy and unappetizing muscle mass, but the team is seeking ways to exercise and stretch the muscles to turn the product into meat of a more familiar consistency


Read more at: Pork meat grown in the laboratory

PORK MEAT GROWN IN THE LABORATORY

Pork Cuts

Primal pork cuts

Shoulder: Cuts from the upper portion of the shoulder (called the blade shoulder) are well marbled with fat and contain a lot of connective tissue, making them ideal candidates for slow-cooking methods like braising, stewing, or barbecuing. Cuts from the arm, or picnic shoulder, are a bit more economical than those from the blade area but are otherwise quite similar.

Loin: The area between the shoulder and back legs is the leanest, most tender part of the animal. Rib and loin chops are cut from this area, as are pork loin roasts and tenderloin roasts. These cuts will be dry if overcooked.

Leg: The rear legs are often referred to as “ham.” This primal cut is sold as large roasts and is available fresh or cured.

Side/Belly: The underside is the fattiest part of the animal and is the source of bacon and spareribs.

Read more at pork cuts- visual guide

Pork cuts by charts 

Pork cuts:

PORK CUTS

Pork Allergy

Pork allergy is usually to the proteins found in pork, which are what trigger an allergic reaction in humans. Specifically, the 65-kDa protein is the main allergen found in pork meat.

Proteins found in pork are what trigger an allergic reaction in humans. Specifically, the 65-kDa protein is the main allergen found in pork meat. 

For those who have this rare allergy, the body’s immune system reacts to the intake of the allergen stimulating a type 1 hypersensitivity reaction consequently casting symptoms abdominal symptoms, asthma, rashes, sneezing, and breathing problems. his rare allergy, the body’s immune system reacts to the intake of the allergen stimulating a type 1 hypersensitivity reaction consequently casting symptoms abdominal symptoms, asthma, rashes, sneezing, and breathing problems. Allergy to pork is said to be prevalent in patients with severe food allergy. Those with a bad case of childhood asthma have a higher risk of developing complications from the allergic reaction.

In some cases, the allergic reaction may not be caused by the animal itself, but from the chemicals used to process pork meat such as papain (used as a meat tenderizer) or casein (used as a stabilizer).

A pork allergy can develop any time in life. If you are allergic to pork, it is possible you also are allergic to other meats.

Pork Allergy Symptoms

• Hives or skin rash
• Nausea, stomach cramps, indigestion, vomiting, diarrhea
• Stuffy/runny nose
• Sneezing
• Headaches
• Asthma
• Anaphylaxis, a severe potentially deadly allergic reaction that restricts breathing

Read more at pork allergy  

PORK ALLERGY

Healthy Pork Chops

Pork chops are healthy and a versatile budget-friendly option for dinner. You can find here some healthy pork chops recipes under 250 calories: healthy pork chops under 250 calories

or if you are looking for healthy pork main dish recipestry, this  healthy pork chops main dish recipes at Allrecipes has more than 60 trusted healthy pork chops recipes complete with ratings, reviews and cooking tips: healthy pork chops

Although it might not be the first white meat that always comes to mind, pork chops is indeed healthy choice, whether grilled, broiled, or even fried, here are some light pork chop recipes all cut back on fat and calories without losing any flavor or texture: healthy pork chops recipes

HEALTHY PORK CHOPS

Why Pork

Pork in general and especially pork eating are definitely a big sensual thing. Promiscuous pleasures... Just look at the pig eating questions that are aroused (at Google's) concerning good or bad, healthy or forbidden, kosher or not...

Some of the WHY PORK uncertenties:

• why pork is bad for you

• why pork isn't kosher

• why pork meat is bad

• why pork is good for you

• why pork is bad for you

• why pork is forbidden in islam

• why pork is bad

• why pork is prohibited in islam

• why pork is unhealthy

• why pork is forbiden

WHY PORK

WHY PORK

Pork Jowl

Pork jowl (or jowl bacon or hog jowl) is cured and smoked cheeks of pork.
Jowl being the lower part of an animal’s cheek, especially when it is fleshy or drooping and pork jowl is the "cheek" of the hog.   

It tastes and cooks similar to thick cut bacon.  It's a tough cut that is typically smoked and cured.

Pork jowl is used to season beans and peas, or fried and eaten like bacon.

On New Year's Day, pork jowls are traditionally eaten in the south to ensure health, prosperity and progress.

How to Cook Pork Jowl Bacon

Pork-jowl bacon doesn't differ much from pork-belly bacon, except for one thing: technically, it's offal. Although you wouldn't know by its appearance -- both jowl bacon and regular bacon are cured and smoked -- pork-jowl bacon comes from the inside of the pork cheek, just below the eye. You do, however, have to cook it a bit differently than you do regular bacon to get the best out of it. Regular bacon has a 1:3 ratio of meat to fat, whereas jowl bacon has about a 2:1 ratio of meat to fat -- a proportion for which the pressing-and-roasting cooking method was made... read more at How to Cook Pork Jowl

PORK JOWL

Buckboard Bacon

Buckboar bacon is:

Buckboard bacon differs from traditional American style bacon in that its meat source is typically pork butt, also sometimes referred to as Boston Butt, despite its name does not come from the pig’s butt.  Polk butt is a section of the pig that comes from the top part of the shoulder from the front legs. 

Additionally, buckboard bacon can be sourced from pork loin as well, which is located just behind the shoulder along the back of the pig.  Other areas of the pig can be used to make buckboard bacon, but basically it means any area that is not pork belly, where it is cured and then smoked.

When the pork belly is not used, the buckboard bacon takes on several different characteristics:

• There is less fat on buckboard bacon

• Less fat, means more meat and more texture

• With more meat, the shape of the bacon is typically not in a strip shape, but defined by the location    of the mean, for example the pork loin sources buckboard bacon is shaped in thin round/oval shapes    like the loin

• Depending on the cut of meat and feed for the pig, there is less fat marbling and a “meatier” bite/consistency of buckboard bacon over regular bacon

• Leaner meat means more attractive to dieters who still enjoy lots of flavor without the high fat/protein ratio

• Being sourced from thicker and meatier cuts of meat, one has the option to be very versatile with shapes and cut nice, thick, juicy rounds as a main entrée highlight

• Also being a leaner meat, buckboard bacon is like ham and needs a little help in the fat department in terms of frying- use butter or oil if you want to make it crispy!

Buckboard bacon in the US has been around since the earliest settlers in the country, when simply because the ideal cut of meat was not available or too expensive did not mean that the settlers would waste any part of the pig

Read more at: buckboard bacon

Making buckboard bacon

This is buckboard bacon, it is made from a pork butt instead of belly. It tastes kind of like a mix of bacon and a light ham flavor. It was darn good is what it was.
I took a 6 lb pork butt, cut out the bone and cut it in half. I used this as a cure: 1 lb of pickling salt, 8 oz sugar and 2 oz of pink salt/prague powder. (Thank you David the Gastronomic Gardener. ). I mixed this up and then sprinkled slightly more than a quarter cup all over the two pieces of meat and made sure to rub it into and cracks or grooves in the meat. It was then put in a Ziplock bag and put in the refrigerator. Read more at Make your own buckboard bacon

BUCKBOARD BACON

 

 

What is the Spanish word for pork?

Pork in Spanish is carne  or de cerdo cerdo  

Pork in Spanish is carne  or de cerdo cerdo 

Where To Buy Pork Belly

You can buy pork belly at your local butcher or you may ask at your local grocery store, they even may order a pork belly for you.

The frozen pork belly may also be bought at Cash and Carry. Pork belly for good bargain prices may also be bought at Restaurant Depot.

Note the that there are several pork bellies qualities. Between Pork Belly Chicharron and Asian Braised Pork Belly, the Southern Cali Mexican and Asian grocers have to have it.

WHERE TO BUY PORK BELLY

Where to buy pork belly

Pork And Beans Lyrics

• Pork And Beans Lyrics
• Pork And Beans Lyrics (YouTube)
  
  
  
   

Pork And Beans Lyrics

They say I need some Rogaine to put in my hair
Work it out at the gym to fit my underwear
Oakley makes the shades that transform a tool
You'd hate for the kids to think that you lost your cool

Imma do the things that I wanna do
I ain't got a thing to prove to you
I'll eat my candy with the pork and beans
Excuse my manners if I make a scene

I ain't gonna wear the clothes that you like
I'm fine and dandy with the me inside
One look in the mirror, and I'm tickled pink
I don't give a hoot about what you think

Everyone likes to dance to a happy song (Hey, hey)
With a catchy chorus and beat so they can sing along (Hey, hey)
Timbaland knows the way to reach the top of the chart
Maybe if I work with him I can perfect the art

Imma do the things that I wanna do
I ain't got a thing to prove to you (I ain't got a thing to prove to you)
I'll eat my candy with the pork and beans
Excuse my manners if I make a scene (Excuse my manners if I ahh)

I ain't gonna wear the clothes that you like
I'm fine and dandy with the me inside
One look in the mirror, and I'm tickled pink
I don't give a hoot about what you think

No, I don't care
I don't care
I don't care, I don't care, I don't care, I don't caaaaaaareeeee

Imma do the things that I wanna do
I ain't got a thing to prove to you (I ain't got a thing to prove to you)
I'll eat my candy with the pork and beans
Excuse my manners if I make a scene (Excuse my manners if I ahh)

I ain't gonna wear the clothes that you like
I'm fine and dandy with the me inside
One look in the mirror, and I'm tickled pink
I don't give a hoot about what you think 

(Pork And Beans Lyrics by Weezer)

Sauce For Pork

Sauce for pork variety options

• sauce for pork roast

• sauce for pork chops

• apple sauce for pork

• mustard sauce for pork

• sweet and sour sauce for pork

• mushroom sauce for pork

• mushroom sauce for pork chops

• bbq sauce for pork chops

SAUCE FOR PORK: ROAST SPICED BELLY PORK WITH PLUM SAUCE

SAUCE FOR PORK: PORK CHOPS WITH DIJON SAUCE

Pork Rinds

Pork rinds are the tough skin layer of pigs that remains after the meat has been removed. Pork rinds are processed in a manner with the raw skins receiving a generous slathering of salt before being placed in a commercial dehydrator at low heat for several hours. 

The dehydrated pork skins are then cut into small, hard pellets suitable for reconstitution later.

A large scale production of commercial pork rinds, frozen, dried pork skin pellets are used. They are first rehydrated in water with added flavouring, and then fried in pork fat at 200-210 degrees Celsius.
Cooking makes the pork rinds expand and float on the oil surface. Then the pork rinds are  removed from the fat, flavoured and air dried.

Pork rind which is the skin (rind) of a pig is a common ingredient of sausages, which helps to improve their consistency. Fried or roasted pork rind and fat is also a snack. The frying renders much of the fat that is attached to the uncooked pork rind, causing the cooked product to reduce considerably in size. The pork ring product may be known by alternative names, such as pork scratchings or pork crackling in the UK, although the term crackling may also refer to the rind atop a roasted pork joint.

Pork Rinds Preperation

Pork Rind Oven cook method:

Cut the rinds into 4 by 4cm pieces
Place in a pan of boiling water for 10 minutes
Allow to cool, then place in the fridge until the skins feel dry approx 2 hours
Preheat the oven to 220c(425f) and place the pork rinds on a baking sheet. Season and place in the oven
Turn the oven down to 180c(350f) and cook for about an hour. You will need to drain the fat a couple of times.
Let them cool and add more seasoning, if needed.

Pork Rinds Oven or Fry Method

Cut the rinds into pieces that will fit on a rack over a baking tray (not small pieces)
Half fill a baking tray with water and place the seasoned rinds on a rack over they tray
Roast these in the oven at 220 to 230c(350 to 450f) for 10 to 15 minutes. When they've changed colour and start to bubble they're done.
Remove form the oven and cut into 4 by 4cm strips
In a pan half filled with very hot veggie oil or a deep fat fryer, cook in batches until they puff up around 2 to 3 minutes.
Remove the fried pork rinds and let the oil be taken-up by paper towel. Season and you're good to go

PORK RINDS

Pork Roll

Pork roll is a packed minced ham. Pork roll is generally sliced and pan-fried or grilled, but can also be microwaved. Pork roll is commonly given one to four cuts along its outer edge to prevent the slices from curling in the middle and cooking unevenly.

Pork roll is typically eaten as part of a sandwich, with popular condiments including salt, pepper, ketchup, mustard, hot sauce, lettuce, and tomato. Naturally, pork roll is also incorporated in many other recipes.

Jersey is famous for one of the best foods in the world- Taylor Ham or Taylor pork roll. Sliced thick or thin, tangy or mild, four little cuts around the edges and cooked, and brown:
Original Taylor Pork Roll®/Taylor Ham®,  Trenton Pork Roll®, Sabrett’s Hot Dogs®

PORK ROLL

Kurobuta Pork Chop

Kurobuta Bone-In Pork Chops

6-12 Ounce Kurobuta pork chops

Sear & roast Kurobuta pork chops

• Season chops with salt and pepper or favorite herb.

• Preheat oven to 350°F.

• In a large skillet, heat 2 teaspoons of olive oil on medium-high. Sear 1 minute per side and then roast in the oven 6-10 minutes per side (depending on portion size) or to desired internal temperature.

Grill Kurobuta pork chops

• Lightly brush chops with olive oil and season with salt and pepper or favorite herb.

• Heat grill to medium-high.

• Grill 7-10 minutes per side (depending on portion size) or to desired internal temperature.

Kurobuta Pork Chop

Kurobuta Pork Chop

The most yammy kurobuta pork chop snake river kurobuta pork chop with polenta cake, wild mushrooms, and fried duck egg

Minced Pork Recipes

Simple and delicious home cooked recipes for minced pork

Minced Pork Curry

Traditional Indian flavors that could be made with any minced meat, really.

Ingredients

    1 tbsp Canola Oil
    1 large Jalapeno Pepper (sliced in half lengthwise)
    3 clove Garlic (smashed)
    1/4 tsp Cumin Seeds
    1/4 tsp Sesame Seeds
    2 large Carrots (1/4-inch slices)
    1 lb minced Pork
    2 tbsp Patak's Hot Curry Paste
    14 oz Thai Kitchen Light Coconut Milk
    1 tsp Salt
    1 1/3 cup Frozen Sweet Peas

Method

• In a medium saucepan over medium-low heat, add canola oil, jalapeno, garlic, sesame seeds, and cumin seeds. Saute for 10 minutes stirring occasionally to toast seeds and flavor the oil.

• Remove the jalapeno and set aside. Increase the heat to medium and add the carrots and minced pork. Cook until pork is completely cooked through, then remove as much of residual fat as possible.

• Stir in curry paste, coconut milk, salt, and peas. Return jalapeno and simmer entire mixture for 10-15 minutes over medium heat.

• Serve over white rice.

Fried Egg With BBQ minced Pork

Ingredients for BBQ minced PORK
2 cup minced pork
2 tbsp any bbq sauce
1 dash salt and pepper
1 dash mix Italian herbs or any mix herbs
1 dash cornstach
3 eggs

Method

• Mix well all ingredients then set aside

• With 2 tbsp of oil pan fried bbq minced pork for 5 minute then turn over and gently press to flaten the minced pork

• Add egg and add additional dash of salt and pepper

So, Is Pork Bad for You

Pork is not bad for you:

Many people ask themselves: is pork bad for me? So, pork is one of the most consumed meats in the world (China is the largest producer of pigs that were first domesticated way back around 7500 B.C.)

If you choose pork from a safe place, and prepare it using traditional methods like acid marination, salt curing or lacto-fermentation, pork can be a healthy part of any real food diet.

Pork when properly prepared is not bad for you and the bible doesn't prohibit the eating of pork the old testament prohibits the eating of animals with a cloven hoof because they are unclean.

When pork is not prepared properly cooked thoroughly you can get tapeworms and trichinosis.

With modern cooking techniques there are few problems with pork.

And pork itself isn't salty it is when it is turned into bacon or ham that it is brined and salted.

Is Pork Bad for You

Pulled Pork

Pulled pork is a method of cooking pork where what would otherwise be a tough cut of meat is cooked slowly at low temperatures, allowing the meat to become tender enough so that it can be "pulled", or easily broken into individual pieces (Pulled pork)

Pulled pork

By Thogru - Own work, CC BY-SA 3.0, $3

Kalua Pork

Kalua pork is a pig baked underground in an underground oven until the meat is very tender.
Kālua is a traditional Hawaiian cooking method that utilizes an imu, a type of underground oven. The word kālua, which literally means "to cook in an underground oven", may also be used to describe the food cooked in this manner, such as kālua pig.

Recipe for juicy and tender Hawaiian-style Slow Cooker Kalua Pork- only requires 3 ingredients 

Ingredients

1 4-pound pork shoulder roast, or similar roast

1 tablespoon liquid smoke 

1 tablespoon Himalayan pink salt 

Instructions

Lightly grease your slow cooker with nonstick spray. Pierce the roast all over with a fork. Place in slow cooker*.
Pour liquid smoke evenly over the roast, then sprinkle with the salt.
Cover and cook on low for 8-12 hours. 

Uncover, pull pork apart with 2 forks. 

Kalua pork

*Slow Cooking Without a Slow Cooker

Pork Stir Fry

Pork stir fry dishes are easy to make. Such "pork stir fry" dish are as follows:

1 Tbsp oil
1 lb boneless pork chops, cut into strips
1 1/2  cups water
1/2 cup barbecue sauce
2 Tbsps lite soy sauce
2 cups frozen stir fry vegetables
4 green onion, sliced 

• Heat oil in large skillet on medium-high heat. Add pork; cook and stir 4 minutes or until cooked through (160°f).

• Add water, barbecue sauce, soy sauce and stir-fry vegetables; mix well. Bring to boil. Stir in rice; cover. Remove from heat.

• Let stand 5 minutes.

• Stir in green onions.

PORK STIR FRY

Pork and Beans

Pork and beans is a culinary dish that uses beans and pork as its main ingredients.

Here are some basic "pork and beans" dishes:

Meaty Potato Pie
Ground beef, pork & beans can, peas, and carrots topped with rich and creamy mashed potato and cheese can make a tasty and filling merienda or dinner meal. 

Pork and Beans Soup
A classic soup made of onion, celery and red bell pepper, bacon bits and pork and beans can.

Pork and Beans Pizza
Easy-to-prepare pizza recipe. 

Some additions to use with Pork & Beans are:

Turkey sausage, Beef sausage, Keilbasa (all the "rope" kind"), turkey ham, cut into chunks and cut up hot dogs.

Simple additions: chopped onion, brown sugar, mustard, ketchup, BBQ sauce, garlic powder, onion powder.

Pork n beans come from the can:  first just adding a little ketchup, some bacon fat, brown sugar and small amount of mustard.
 

Pork ans beans in a casserole. 

Place beans in a casserole, top with slices of cheese. You may cook this on top the stove in a corning ware pan or bake it in the over until hot and bubbling and the cheese melted.

Southern-style pork and beans
A simple but generous vegetable dish that’s rich in fibre and flavour
Ingredients

    low-calorie cooking spray
    1 onion, sliced
    250g/9oz pork tenderloin fillet, all visible fat removed, cut into 2cm/1in pieces
    150g/5½oz gammon steak, all visible fat removed, cut into 2cm/1in pieces
    2 garlic cloves, crushed
    2 tsp smoked paprika
    ½ tsp hot chilli powder
    400g tin chopped tomatoes
    2 x 400g tins cannellini beans, drained and rinsed
    2 tbsp tomato purée
    2 tsp prepared English mustard
    400ml/14fl oz pork or chicken stock, made with 1 stock cube
    3 heaped tbsp chopped flatleaf parsley, to garnish
    4 tbsp fat-free natural yoghurt or fromage frais, to serve
    salt and freshly ground black pepper
 

Preparation:

Spray a large, wide-based saucepan with cooking spray and fry the onion over a medium heat for 4-5 minutes, stirring occasionally, until softened and lightly browned.

 Add the pork and gammon, season with pepper and cook for two minutes, stirring constantly.

Add the garlic, paprika and chilli powder and cook for a few seconds, stirring. Tip the tomatoes and beans into the pan, and stir in the tomato purée and mustard. Pour over the stock and bring to a gentle simmer.

Cook for 20-25 minutes, stirring occasionally, until the pork is tender and cooked through and the sauce is thick. Season to taste and stir in half the parsley. Sprinkle the rest over just before serving. Serve with the yoghurt.

Read more: pork and beans

PORK AND BEANS

Pork Knuckle

Pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot, where the foot was attached to the hog's leg. It is the portion of the leg that is neither part of the ham proper nor the foot or ankle, but rather the extreme shank end of the leg bone.

Both pork knuckles and ham hocks are from the shank part of the pig's leg, that is the section between the knee and the ankle/top of the trotter. 

Generally it is known as a pork knuckle or pork hock if it is fresh and uncured, and as a ham hock if it is cured. However the US can refer to uncured pork legs as "fresh hams" so there can be some confusion.

So, what is the difference between ham hocks and pork knuckles? Nothing actually, they are the same thing. It is the part of the pig above the ham hock vs pork knucklefoot and ankle but at the very end of the shank.

It is also not the same thing as the pork shank. The pork hock is at the very extreme end of the shank, and the majority of pork shanks will have the pork hock as well.

Pork knuckles do not have a lot of meat as they tend to be made up of more skin, ligaments, and tendons. The meat however has a very distinctive flavor

Pork knuckle is a common German dish also known as schweinshaxe. The knuckle is the portion of a pig’s leg between the knee and the foot that may come from either the front or back legs. 

Pork knuckle is often served with a piece of the leg bone sticking out of the meat. 

Finding pork knuckle in North America may prove challenging, so ask your butcher if you’d like to give it a try. You can cook pork knuckle a couple of different ways to get a tender result.

Try this oven braised pork knuckle recipe:

Step 1: Preheat your oven to 350 degrees Fahrenheit.
Step 2: Place the chopped onion into the baking dish.
Step 3: Place the pork knuckle on top of the onion, and add roughly 1 inch of water or other liquid, such as beer or broth.
Step 4: Slide the dish into the oven, and bake for two hours, until the knuckle is cooked through. 

Check the dish periodically, and add more liquid if it evaporates.

Pork Knuckle

Pork Sausage Recipe

Pork sausage recipe 10 steps

From how to make pork sausage, recipe with photos- step by step

1. Similar quantities of back and shoulder pork. 1 kilo of each
2. Soak hog casings to remove salt
3. Select your spicing mix. For a traditional English breakfast style sausage go for savory, sage, allspice and white pepper. You'll also need plenty of salt. Grind the spice mix in a pestle and mortar but keep the salt to one side.
4. Remove any skin or bones from the pork and slice into cubes small enough to fit into the throat of your grinder. Salt generously then put it into a freezer for half an hour or so. This stiffens the meat and makes mincing easier.
5. Pass the meat through the mincer once. Use a coarse plate for a chunkier sausage but use a fine one or pass the meat twice through if you want something more smooth and shop-bought.
6. Add breadcrumbs (10% by weight) and half of your spice mix and mix thoroughly through the meat with your hands. Fry a teaspoonful in a hot pan to check the seasoning and adjust accordingly.
7. Slip the wet casing over the funnel attachment of your grinder.
8. Remove the blades from the grinder, mount the stuffing funnel and set the machine going on its slowest setting. Keep your fingers around the rolled casing, paying it out as required. Leave a good length of casing empty before starting to fill.
9. Don't allow the meat to pack too tight but try to avoid allowing air in either. Beginners should fill about a metre of casing at a time then cut it off leaving plenty of spare casing at either end.
10. Tie off one end of each length of casing then gently squeeze enough space to twist the sausage a few times between each link 

PORK SAUSAGE RECIPE

Love Pork

Love Pork is a website of delicious pork recipes, nutritional information about pork products and cuts as well as healthy eating advice.

Love Pork

OR 

Love pork is a Pork billboard from the Saskatchewan Pork Council

Love pork

AND

Presidents love pork, too 

(derived from)

Love pork

While some people hate pork... They found that people who had two copies of the OR7D4 gene tended to dislike their dishes of bacon and pork, whereas those with one or no copies of the gene could tolerate or love pork.

Don't blame the chef: Whether you love pork or hate pork may depend entirely on what variant of gene you were born with

Pork Nutrition Facts

Pork nutrition facts are as follows:

Calories 34     (143 kJ)
Calories from fat 9
% Daily Value 1
Total Fat     1g     2%
Sat. Fat     0.3g     2%
Cholesterol     16mg     5%
Sodium     12mg     < 1%
Total Carbs.     0g     0%
Dietary Fiber     0g     0%
Sugars     0g    
Protein     5.9g    
Calcium     1.2mg    
Potassium     90.9mg

Read more: Pork nutrition facts 

Nutrition facts and Information for Pork, fresh, variety meats and by-products, spleen, cooked, braised.
Pork nutriton facts- Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, cooked, broiled America's cut chops, Pork top loin chops, Strip loin chops,

Calories and nutrition facts in sausage, italian, pork, cooked: 286 c

Pork Nutrition Facts

Organic Pork

Organic pork and conventional pork- what is the difference?

The key requirements for organic pigs are:

• Organic pigs must be raised organically on certified organic land

• Organic pigs must be fed certified organic feed

• No antibiotics or added growth hormones are allowed

• Organic pigs must have outdoor access

So, what are you paying for when you buy organic pork and is it worth the extra expense?

the FDA doesn’t allow hormone usage in pigs.  So when you see “No Hormones Used,” know that it is just marketing.

Pigs are omnivores.  They can eat plants and animals.  They are foraging animals and like to eat grasses, leaves, roots. In industrial farms pigs are raised in confinement.  Their feed is most likely made up of corn and soybeans which have most likely been genetically modified. 

When you buy organic pork, you are getting a pig whose diet was without any genetically modified ingredients.  The pigs might still be eating soybeans or corn, but they won’t be genetically modified.  Also, their feed is grown without the use of pesticides and chemical fertilizers. 

Organic pork is from pigs who have never been given antibiotics. 

Apparently, pigs are apt to get worms.  Conventional pigs are given meds to kill these worms.  In order to be classified as organic, pigs are not allowed to be given those medications.

There is definitely healthy benefit to purchasing organic pork!

Read more: Organic Pork

ORGANIC PORK

Diced Pork Recipes

Following are some easy to make and tasty to eat diced pork recipes:

 

DICED PORK AND PEANUTS IN PUNGENT SAUCE RECIPE   
2 green peppers, diced
2 carrots, diced
3/4 lb. pork, diced
1/2 c. peanuts
2 tbsp. oil
1 1/2 tbsp. soy sauce
1 1/2 tbsp. brown sugar

Brown pork in oil. Add soy sauce and allow some of it to be absorbed by the pork. Add carrots, cover and cook for 1-2 minutes. Add peppers and peanuts. Mix ingredients and cook 3-4 minutes over moderate heat. Add brown sugar. Mix well and serve piping hot.

Diced Pork Recipes

DICED PORK WITH PEAS AND POTATOES RECIPE   
Diced pork
Peas & juice
Potatoes
Onions
Olive oil
Salt & pepper

Heat olive oil with cover on. Fry onions with cover on. Add diced pork with cover on then after pork is 1/2 cooked, add peas and juice, still with cover on. Add diced potatoes. (Keep cover on at all times.)

Diced pork recipes

CHINESE-CARIBBEAN SWEET AND SOUR DICED PORK  RECIPE  
1 egg, beaten
2 tbsp. soy sauce
salt and pepper
2 lb. pork loin, diced into 1/2-inch cubes
3 cloves garlic, minced
1 tbsp. cornstarch
2 tbsp. malt vinegar
1/4 c. brown sugar
1/4 c. tomato sauce
olive oil
flour

Combine egg with soy sauce and salt and pepper to taste. Add diced pork and marinate for at least 20 minutes.

Combine cornstarch, vinegar, garlic, sugar, and tomato sauce to taste in a saucepan and mix well. Heat quickly, stirring until the sugar dissolves. Set aside.

Preheat the oil for deep frying in a large, heavy skillet. Remove the pork from the marinade and dust with flour. Then deep fry evenly. Drain and add to sauce in saucepan.

Cook for about 3 minutes, stirring occasionally.

Serve.

Makes 6 servings.

Diced pork recipes 

Find here some more good diced pork recipes

DICED PORK RECIPES

Pork Leg Roast

Pork leg roast: The healthy gluten-free life’s dutch oven pork roast- meat was moist, tender, and yummerific. The easy-peasy sauce is a perfect blend of tangy, sweet, and savory... I can’t wait to cook off the rest of the pork leg roasts in my freezer using this method.

Ingredients (Serves 4-6)

    5 lb of pastured pork leg roasts (I used two 2.5 lb roasts)
    Kosher salt
    Freshly ground black pepper
    2 tablespoons coconut oil
    1 organic yellow onion, roughly chopped
    3 garlic cloves, peeled
    3 tablespoons extra virgin olive oil
    3 tablespoons raw apple cider vinegar
    3 tablespoons raw organic honey
    1 teaspoon dried oregano
    1 teaspoon chili powder
    1 teaspoon dried rosemary
    2 teaspoons granulated onion
    1 teaspoon ground cumin
    1 tablespoon Kosher salt
    3 cups of water

Preheat oven to 325 F with the rack in the lower middle.

Dry the roasts with paper towels and iberally season with salt and pepper...view instruction at Pork leg roast 

PORK LEG ROAST