We know that you want to have all the correct information about pork, so we have compiled some of the most common myths about pork to give you the facts.
Pork is a fatty meat and unhealthy. Average Butcher’s Deli lean pork cuts contain less fat and skinless boneless chicken breast. Pork is a great meat because it gives you a wide variety of different cuts.
Pork is dry and tasteless. Butcher’s Deli Pork is at its juicy, succulent best when cooked with a hint of pink in the middle. Pork, like any other meat, can dry out when overcooked - so remember, if you want to enjoy your Butcher’s Deli Pork juicy and tender, less is more! A little less time in the cooking means a lot more juiciness in the eating.
Pork is difficult to cook. Pork is fast and easy to cook. Numerous pork recipes that take less than 20 minutes to prepare and cook!
Pork is a red meat. Meat is commonly divided into two categories: red and white. It is the presence of iron and oxygen in the blood proteins that gives meat its red colour. From the dark tone of red in beef, it can be concluded that it is high in iron content as well as high in fat. Chicken, on the other hand, is a white meat. It is low in fat, but a poor source of iron. Considered pink meat, lean Butcher’s Deli Pork contains less fat than both beef and chicken, yet significantly more iron than chicken. With Butcher’s Deli Pork, you’re enjoying the best of both worlds. It is the good balance of nutrients that make pork the healthy meat option!
Lean cuts of pork are not as tasty as pork with more fat. Lean cuts of pork can taste just as delicious and tender as cuts with more fat. The secret is how you handle the pork and cook it. Cooking pork fast over a high heat keeps the moisture locked in the meat!
Pork sold in supermarket chillers must be frozen. Over many years, we have been used to buying pork from the wet market, with the mindset that ‘fresh’ often means ‘just slaughtered’ and that anything sold from a chiller is frozen. However, there have been significant advances in handling fresh meat. Immediately after slaughter, Butcher’s Deli Pork is transported to its branches without being frozen. High quality systems and handling methods keep Butcher’s Deli Pork in optimal packaging and storage conditions, with sufficient air circulation and temperature controls. These systems minimize bacteria growth, which helps keep Butcher’s Deli Pork so fresh.
Butcher’s Deli Pork tastes and smells different. Butcher’s Deli pork is nutritious - gives the pork its unique fresh smell and taste. If you haven’t had Butcher’s Deli pork, we encourage you to try again and you will see for yourself how tasty and succulent it is. Come down to any of the friendly neighbourhood butcher.
Safely Cooked Pork Be Pink Cooked muscle meats can be pink even when the meat has reached a safe internal temperature. If fresh pork has reached 160 °F throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients.
Marinating Marinated pork in a covered container can be kept in the refrigerator up to 5 days. Boil used marinade before brushing on cooked pork. Discard any uncooked leftover marinade.
Rinsing Pork It isn't necessary to wash raw pork before cooking it. Any bacteria which might be present on the surface would be destroyed by cooking.
Safe Defrosting There are three safe ways to defrost pork: in the refrigerator, in cold water (in an airtight or leak-proof bag) and in the microwave. Never defrost on the counter or in other locations.
It's best to plan ahead for slow, safe thawing in the refrigerator. After defrosting raw pork by this method, it will be safe in the refrigerator 3 to 5 days before cooking. During this time, if you decide not to use the pork, you can safely refreeze it without cooking it first.
When microwave-defrosting pork, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed. Foods defrosted in the microwave or by the cold water method should be cooked before refreezing because they potentially may have been held at temperatures above 40 °F.
It is safe to cook frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. Do not cook frozen pork in a slow cooker.
Here's some useful tips about storage and handling of your pork:
- When shopping, pick up perishable foods last. - Take along an insulated container to keep items cold if there is likely to be a delay before your reach home. - Return home as soon as possible after you have finished shopping. - Place perishable items in the fridge or freezer as soon as you get home. - If the Pork is loose wrapped, place on a plate covered with plastic food wrap or in a sealed container lined with a layer of paper towel. - Store Pork is the coldest part of the fridge. Even if you have to move the beer. Even better, get a separate beer fridge!!
Storage Life
Some Pork will be sold with a ‘use by’ or ‘best before’ date. Follow these dates where provided.
The following chart is a guide only for shelf life. Fresh Pork should smell fresh and have sweet aroma not meaty . Fresh pork will also be pink or pale in colour and feel firm not slimy or greying in colour.
Recommended refrigeration storage temperatures and shelf life Cut - Temperature °C - Shelf life in the home Small Cuts - 0-3 - 3 days Large Cuts - 0-3 - 3-5 days Cured Meats - 0-3 - 2-3 weeks
Freezing
Frozen Pork should be thawed before use. The best way to thaw meat is in the refrigerator for 24 - 48 hours before use.
When freezing always try to use a freezer bag or air tight container and remove air prior to freezing. If storing steak, chops or large items place bags between the layers or items in separate bags. This makes separation easier and will prevent freezer burn.
Pork is able to keep frozen for up to 6 months depending upon how it is wrapped & stored.
If you are unsure of freshness your senses are a good guide.
Please note: Do not thaw meat in the sun or place in warm water, microwave defrosting is possibly the safest method for fast defrosting.
Cooking instructions: 1. Mix Pork Spare Ribs with 3 tbsp of the curry powder and marinate for 1 hour.
2. Blend remaining curry powder with enough water to form a paste.
3. Heat a wok, add the oil and when it is hot, add the sliced shallots, garlic and ginger. When it is fragrant, add the curry paste and stir fry till fragrant. Add the pork and stir fry for 2-3 minutes before adding the water.
4. Bring to the boil and simmer the pork gently for 30 minutes. Add the coconut milk and potatoes and simmer till the pork is tender and the gravy is thick. Add the salt, taste and serve.
This recipe is perfect for a special occasion like Christmas or New Year.
Servings 6 Cook time 1 1/2 hours
Ingredients
1.7kg (approx.) Pork Boneless Loin Rack, skin on, score skin
Rind of one orange, finely grated
1 tbsp fresh flat leaf parsley, finely chopped
2 tsp fresh thyme leaves
1 tsp olive oil
1.5 tsp freshly cracked pepper
1 tbsp oil, extra
1 tsp salt
1 cup red wine (pinot noir or merlot)
½ cup cranberry sauce
Alternate cuts: Shoulder Collar
Cooking instructions
Preheat oven to 220°C. Place Pork Boneless Loin Rack onto a chopping board and cut a small hole into the flesh between each cutlet bone. Combine orange rind, parsley, thyme, olive oil and pepper. Gently pack this mixture into each hole and rub the remaining mixture onto the flesh at either end.
Rub the skin with extra oil and rub salt well into the scored skin. Place the pork on an elevated rack in a baking dish. Put pork in the oven and cook for 20-25 minutes to crackle rind. Reduce heat to 180°C and cook a further 35-45 minutes per kg or to your liking.
Rest Pork for 15 minutes before serving. 30 minutes before the pork is cooked, combine red wine and cranberry sauce in a small saucepan. Allow the sauce to simmer and thicken for approximately 30 minutes.
Serve the roast with prepared sauce and roasted vegetables (onions, sweet potatoes, potatoes and green beans.
One of the common myths about the freshness of meat is that "the quicker it reaches you after slaughter, the fresher". The truth is that it depends on how the meat is handled, i.e. whether it becomes contaminated with bacteria or other organisms, and whether it has been stored at the right temperature. The key is the quality of the systems behind the handling and transportation of the meat after the pig is slaughtered.
At BUTCHER’S DELI, when the pigs are slaughtered, they are rapidly chilled. The pork is kept chilled during transportation and all the way until it reaches you. When pork is handled at low temperatures, its freshness and quality are maintained.
The meat is not frozen but CHILLED in order to retain its juiciness and taste. That is how BUTCHER’S DELI Pork maintains its high nutritious quality, making sure your pork dish tastes great every time.
The pork is handled with the same stringent temperature and handling control systems. To ensure CLEAN and HYGIENIC standards, our cutting rooms and preparation area have in place high quality food processing practices and systems.
Butcher’s Deli offers you so much more than the standard fare. A vast selection of daily fresh cuts of pork, ham, sausages, bacon, salami, pork burger and also frozen pork are available in Kuching now! Currently operating at 2 places: Premier 101 and Stutong.
Do visit our friendly neighbourhood butcher in Kuching!
