pork

Pork

Pork is a versatile and flavorful meat derived from pigs, known for its tender texture and rich taste. It ranges in color from pale pink to deep red, depending on the cut and preparation. Pork is a staple in many global cuisines, offering a variety of cuts such as pork chops, tenderloin, ribs, and belly, each with unique cooking applications. Its mild flavor makes it an excellent canvas for marinades, spices, and sauces, while its fat content contributes to its juiciness and depth of flavor. Pork is a popular choice for grilling, roasting, frying, and slow-cooking, making it a go-to protein for countless recipes.

Common Uses

  • Grilling and Barbecuing: Pork ribs, chops, and tenderloin are perfect for grilling or smoking, often marinated or seasoned with dry rubs to enhance their flavor.
  • Roasting: Cuts like pork loin or pork shoulder are ideal for roasting, often paired with herbs, garlic, and root vegetables for a hearty meal.
  • Slow-Cooking: Pork shoulder or pork belly is commonly used in slow-cooked dishes like pulled pork, stews, or braised recipes, resulting in tender, melt-in-your-mouth meat.
  • Stir-Frying: Thinly sliced pork is a popular choice for stir-fry dishes, absorbing flavors from sauces and spices while cooking quickly.
  • Curing and Smoking: Pork is often cured or smoked to create products like bacon, ham, and sausages, which are staples in many cuisines worldwide.
  • Frying: Cuts like pork chops or pork belly can be breaded and fried for a crispy, flavorful dish, often served with sides like mashed potatoes or coleslaw.

Nutrition (per serving)

Calories

242.0kcal (12.1%)

Protein

27.3g (54.64%)

Carbs

0.0g

Sugars

0.0g

Healthy Fat

7.9g

Unhealthy Fat

4.8g

% Daily Value based on a 2000 calorie diet

Health Benefits

  • Pork is a rich source of high-quality protein, making it a popular choice for muscle building and repair.
  • It contains essential vitamins and minerals, such as B vitamins (especially B12), zinc, and iron, which support energy production and immune health.
  • Lean cuts of pork, like tenderloin or loin chops, are lower in fat and can be part of a balanced diet.
  • Pork is versatile in cooking, used in a variety of cuisines for grilling, roasting, braising, or stir-frying.
  • It has a natural umami flavor that enhances the taste of dishes without the need for excessive seasoning or additives.

Storage Tips

Store raw pork in its original packaging or a sealed container in the refrigerator at 32°F to 40°F (0°C to 4°C) and use it within 3-5 days. For longer storage, freeze pork in airtight packaging, removing as much air as possible, and use it within 4-6 months for optimal quality. Thaw frozen pork in the refrigerator or under cold water, never at room temperature, to maintain food safety.

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