Food Fun and Facts How to Use Different Cuts of Pork

Pork Cuts Information

Cuts of pork and how to use them:
 Ham (smoked) Solid meat, little bone. Use for roast, baked, broiled, pan fried, boiled.

Loin - Sweet tender meat, much bone. Use for  roast, chops.

Spare Rib - Good Flavor, fat. Use for roast.

Flank or Side- Fat, streaked with lean. Used for bacon.

Pork Shoulder
Bone, much meat, good flavor.  Used for boned, stuffed and roasted.

Shank or Hock - Bone, skin, fat and little meat.  Use pickled, smoked, boiled

Recipe for Heartland Honey-Mustard Pork Medallions

Ingredients

  • 1 pound pork tenderloin
  • 2 tablespoons honey
  • 2 tablespoons country-style Dijon mustard
  • 2 tablespoons olive oil, divided
  • 1 teaspoon lemon juice
  • 1 cup cornflake or dried bread crumbs
  • Lemon slices

Preparation

  1. Slice tenderloin crosswise into 8 pieces. Flatten slightly.
  2. Combine honey, mustard, a tablespoon of olive oil, lemon juice, 1/4 teaspoon salt and 1/4 teaspoon coarsely cracked pepper in a resealable food storage bag. Add pork medallions and turn to coat. Let stand 30 minutes.
  3. Remove pork from marinade and dip both sides into cornflake crumbs to coat.
  4. Heat remaining oil in a large nonstick skillet over medium-high heat. Add pork and cook for about 3 minutes on each side until internal temperature reaches 160°F on a meat thermometer.
  5. Garnish with lemon slices, if desired.
  6. Serve with ranch potatoes, green beans and biscuits.

Serves
Makes 4 servings

SOURCE:
National Pork Board




Recipe for Fiesta Bites

Ingredients

  • 1 package Hillshire Farm Turkey Lit'l Smokies
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 4 ounces sliced Monterey Jack cheese with jalapeño peppers, cut into 1/2" x 2" strips
  • 4 large (10-inch) flour tortillas, cut into 1" x 4" strips
  • Salsa (optional)

Preparation

  1. Preheat oven to 400°F. Open package of Hillshire Farm Turkey Lit'l Smokies and drain off any liquid. Combine chili powder and cumin in a small bowl; add sausages and toss to coat evenly.
  2. Cut a thin slit partially through each sausage. Place one cheese strip inside slit of each sausage.
  3. 3. Place filled sausage on one end of tortilla strip; roll up and secure with toothpick. Place wrapped sausage on a large, lightly greased baking sheet. Repeat with remaining sausages.
  4. 4. Bake 8-10 minutes or until sausages are hot and cheese is melted. Serve with salsa if desired.

Serves
Makes 15 appetizer servings (3 wraps each)

Notes, Tips & Suggestions
Cook's Tip: Save time by stacking tortillas before cutting into strips.

Preparation Time:
25 minutes

Cool Time:
10 minutes

SOURCE:
Hillshire Farm Lit'l Smokies




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Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pates, terrines, galantines, jambon, saucissions sec and boudins.

The charcutier will also sell olives, anchovies, condiments as well as various salads of his own creation, making a visit the perfect stop to assemble picnics and impromptu meals.

But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams.

First published in 1969 but unavailable for many years, Jane Grigson's Charcuterie and French Pork Cookery is a guidebook and a recipe book.

She describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast and stew all the cuts of pork, how to make terrines, how to cure your own ham and make your own sausages.






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Recipe for Green Eggs and Ham

Ingredients

  • 2 thin slices fully-cooked Black Forest ham
  • 2 slices of paper-thin red onion
  • 1 teaspoon olive oil
  • 2 eggs
  • 1 or 2 thin slices fresh mozzarella (about 1 1/2 ounces total)
  • 2 1/2-inch-thick slices sourdough or whole wheat bread (about 4 to 5 inches in diameter)
  • 1/3 cup mixed baby salad greens
  • 2 tablespoons basil pesto

Preparation

  1. Soak onion in a small bowl of ice water for 2 minutes.
  2. While onion is soaking, cook ham in a large nonstick skillet or sauté pan over medium-low heat about 6 minutes or until edges begin to curl and become crispy. Transfer ham to a plate.
  3. In the same skillet or pan, heat oil over medium heat. Break eggs into skillet. Slightly break yolks with the tip of a sharp knife. Cover and cook about 3 minutes or just until whites are set and yolks are cooked, turning over halfway during cooking. Transfer eggs with ham on plate; cover to keep warm.
  4. Meanwhile, drain onions and layer ham, mozzarella and onion slices on 1 slice of bread. Top with second slice of bread. Press down on sandwich with palm of your hand. Place in skillet and cook, covered, for 30 to 60 seconds on each side or until toasted.
  5. Transfer sandwich to cutting board, and open sandwich. Layer greens and eggs on top; spread with pesto. Close sandwich and cut in half to serve.

Serves
1

Notes, Tips & Suggestions
Recipe courtesy of Michael Symon

Calories:690g Total Fat:38g
Cholesterol:480mg Protein:41g
Carbohydrates:48g Sodium:1520mg

Preparation Time:
25 minutes

SOURCE:
The National Pork Board







(Family Features) - With bargains in the meat case due to large supplies, there's never been a better time for families across the country to celebrate comforting regional flavors with meal ideas from America's hard-working pork producers. Many may not know that pork is the most consumed meat in the world (according to the USDA Foreign Agriculture Service) and the country's pork producers take pride in producing delicious and nutritious pork to feed their own family, as well as families worldwide.

In fact, shoppers looking for ways to stretch their dollars, will find that pound for pound, pork continues to be one of the most economical buys in the meat case, with average retail prices down slightly from a year ago, according to the USDA. From pork shoulder to chops to ribs, there are numerous, affordable options to choose from. And with the versatility in cuts available, the meal options are endless.

In celebration of the producers who help put delicious and affordable pork on America's plates, The National Pork Board asked three producers to share their own favorite, budget-friendly meals. Greg Kaffenbarger (Clark County, OH), Henry Moore (Clinton, NC) and Loren Keppy (Durant, IA) are all proud to be pork producers and come from families that have been involved in pork production and farming for generations. 

"Like most families today, we look for ways to save whenever possible, said Kaffenbarger. "As a producer, I feel good knowing the variety of pork cuts we provide allows folks on a tight budget to feed their families a quality meal without breaking the bank."

Kaffenbarger's family recipe for Heartland Honey-Mustard Pork Medallions offers a true taste of the heartland, with a honey-mustard marinade and corn flakes for a deliciously tasty crunch adults and kids love. You can find the Moores' Comfort Country-Style Ribs and Keppys' American Pride Pork Chop at TheOtherWhiteMeat.com.

Visit TheOtherWhiteMeat.com for more recipes, videos and a free downloadable "Pick Up Pork" brochure.

SOURCE:
National Pork Board



Crowd Pleasing Appetizers & Snacks

(Family Features) - With the holiday season right around the corner, no family get-together is complete without mouth-watering appetizers and snack favorites like cocktail links.  Quick and easy to prepare, these crowd-pleasing appetizers and snacks can be found everywhere from cocktail parties to holiday tables across the country.

Popular with kids and adults alike, the classic cocktail links in a crock pot are always a hit at social gatherings and also make for the perfect solution for in-between meal cravings. While the traditional recipe includes a package of cocktail links, a can of chili sauce and a small jar of grape jelly, offer up a twist on the traditional holiday season staple by preparing cocktail links in a variety of ways. 

Recipe favorites

Here are a few ideas for preparing cocktail links.  For a protein snack or appetizer, use Hillshire Farm® Turkey Lit'l Smokies®, made with turkey and has 2/3 less fat*.

Wrapped up in:

  • Crescent rolls
  • Corn bread
  • Low-fat turkey bacon

Dipped in:

  • Barbeque sauce
  • Honey mustard 
  • Cheese sauce 
  • Asian flair barbeque sauce (made with diet cola, ketchup, soy sauce, ginger & garlic)

Simmered in:

  • Barbeque sauce & apricot jelly
  • Worcestershire, brown sugar & ketchup
  • Baked beans

Skewered with:

  • Your favorite veggies or fruit

For more great snack and appetizer recipes, visit www.GoMeat.com.





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Ham it Up with Green Eggs and Ham

(Family Features) - "Do you like green eggs and ham?" To answer the enduring question and celebrate the 50th anniversary of Dr. Seuss's classic Green Eggs and Ham, The National Pork Board has teamed up with celebrity chefs Michael Symon and Melissa d'Arabian to bring the story to life with tasty new recipes inspired by the book.

If you're looking for recipes that your family will want to eat on a boat, in the rain or on a train, check out these new hammy creations:

Ham Sandwich with Greens and Eggs, courtesy of Michael Symon: Wake up to a warm breakfast sandwich that combines crisped Black Forest Ham with a fried egg, melted cheese, pesto and greens.

Ham and Green Egg Mini Tartlets, courtesy of Melissa d'Arabian: These surprisingly easy-to-make ham and egg spinach tartlets, with bread instead of pie crust, can be made ahead of time for an on-the-go meal.

Ham is a versatile option for breakfast, lunch or dinner since it pairs well with many flavors. From bone-in to boneless, from fully-cooked to fresh, whipping up deliciously good, healthful meals with ham is a snap.

For more information, including Green Eggs and Ham recipes from Mitzi Dulan, RD, CSSD and top food blogger, Jaden Hair (ham sushi anyone?), visit www.TheOtherWhiteMeat.com. You can also follow The National Pork Board on Facebook at facebook.com/TheOtherWhiteMeat and @allaboutpork on Twitter.





Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat

Long the world's favorite meat, pork has surged in popularity in American kitchens thanks in part to high-protein diets, but mostly because of its adaptability to just about every taste. Whether you like spicy Asian flavors, flavorful pan braises, or light and healthy grills, pork fills the bill. Now Bruce Aidells, America's leading meat expert, presents a guide to pork's endless versatility, with 160 international recipes and cooking and shopping tips. This comprehensive collection contains everything cooks need to know about pork, including how to choose from the many cuts available, how to serve a crowd with ease, and how to ensure moist pork chops and succulent roasts every time. Aidells offers temperature charts for perfect grilling, roasting, and braising, as well as a landmark chapter with step-by-step instructions for home curing. With Bruce Aidells as your guide, you will be making your own bacon, salami, and breakfast sausages with ease. If you are looking to enhance everyday dining, there are recipes here for quick after-work meals, as well as dramatic centerpiece main courses that are sure to impress guests. Bruce Aidells's Complete Book of Pork is a matchless all-in-one guide that will become a kitchen classic.