Meat Of It All: Pork
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Chops. Crown roasts. Ribs. Sausages. Barbecue. Cured meats. Bacon. Bacon. And bacon again. Pork is the most versatile meat there is. It can bring a wow factor as a centerpiece or uplift in a supporting role. No matter what place pork has in your dish, quality is always key and just like any cut of beef or poultry, it’s important to know what you’re looking for and what to do with it thereafter.
Although pork is generally inexpensive, its higher end products are not only worth the extra expense in regards to quality, but also ethical and sustainable sourcing. As is the case with any indulgence in meat, the preparation, sharing and enjoyment of a pork dish should be done so out of respect for the animal whose life you are celebrating. Inexpensive, yes, but that does not mean pork doesn’t deserve any less care than its beef or poultry counterparts. Anyway, the payoff is rich, hearty deliciousness.
Pork chops are the perfect avenue for everyone to have their own individual portion. Pork chops are cut from the tenderloin and can be cooked and served on the bone, an additional presentation and flavor factor. Pork chops are quite similar to beef steaks, in that they are oftentimes cut, priced and, for the most part, prepared the same. Pork tenderloin is a great choice for serving several people without the hassle of cooking each portion separately. Whole pork tenderloin is the most tender cut of pork, is lean in fat, mild in flavor and takes well to marinades, rubs, spices and herbs. Of all the cuts of pork, the tenderloin is your best friend for showing off without much to worry about. The tenderloin is also a good opportunity to utilize some butcher’s twine and impress your company.
The essential pork cooking method, however, is slow cooking. Pork shoulder or pork butt are both perfectly fatty and tender and can begin cooking the morning of any company arriving that night. Pork shoulder and pork butt are interchangeable, it’s really the size of each that you should be mindful of. High fat content is definitely okay for these cuts, in fact, it’s preferred. Trimming off any excess fat is recommended, but the fat left on the meat will slowly render down and fill the pork with an intense, concentrated flavor and your home with a delightfully warm and inviting aroma. The shoulder and butt are perfect for dishes like barbecue pulled pork or tacos de carnitas, both of which are great for sharing amongst a larger group of people. Plus, slow cooking ahead of time will allow you to actually mingle with your guests instead of isolating yourself in the kitchen.
When preparing any cut of pork, there is no scale of doneness. Unlike beef, there is no medium well, medium, medium-rare and so on. There is only undercooked, cooked, and overcooked. Undercooked pork is obviously just unhealthy. Overcooked pork is particularly dry and there is really no place to hide. Pork cooked properly is wonderfully tender and succulent and will put any negative connotations with the misunderstood “cheap” meat to shame. As always, adding your own personal touch to a recipe is certainly encouraged, but the cooking times and temperatures must always be followed.
Cuts of pork can always be purchased well ahead of the date you’ll be cooking them as long as they are kept frozen. Just be sure to defrost your pork with enough time for it to reach room temperature shortly before cooking. Any cooked leftovers will last about a week in the refrigerator. Of course the freshness will dwindle as the days go by, but shredded dishes or sausages tend to reheat well.
A recipe to try: Spicy stir fried pork, or Dwaejigogi-bokkeum
This recipe comes from the great Maangchi, a YouTube channel you absolutely must subscribe to. Korean style spicy pork is sweet, spicy, salty, tender and delicious. It can be enjoyed over white rice, with some green vegetables or just on its own. It’s that tasty. Ingredients like gochujang and gochutgaru are actually more common in supermarkets than you might think. If you can’t find any at yours, check online for any nearby Korean markets. Pork belly can be purchased at any butcher or supermarket, but Korean markets often sell the pork belly already sliced thin in the pre-packaging. While you’re there, be sure to pick up some kimchi to enjoy along with this flavor packed sucker punch of a dish.
