/ 750 g pork
Pork is a rich source of complete protein and B vitamins, particularly thiamine and niacin. The nutritional profile varies significantly by cut; lean cuts contain approximately 2-5g fat per 100g, while fattier cuts like belly contain 30-40g fat, providing substantial energy and fat-soluble nutrients.
About
Pork is the culinary meat derived from domesticated swine (Sus scrofa domesticus), one of the most widely consumed meats globally. The meat exhibits a pale pink to light red color when raw, depending on the cut and age of the animal, and possesses a mild, slightly sweet flavor profile distinct from beef or lamb. Pork comprises various cuts suited to different cooking methods: tender cuts like tenderloin and loin chops benefit from quick cooking, while tougher cuts such as shoulder and belly require long, moist cooking to develop flavor and texture. The meat's moderate marbling and fat content contribute to its versatility across culinary traditions.
The domestication of swine dates back approximately 10,000 years, with significant populations established across Asia, Europe, and the Americas. Regional breeds produce meat with varying characteristics; heritage breeds often yield more flavorful, well-marbled products than industrial hybrids.
Culinary Uses
Pork is fundamental to cuisines worldwide, from Chinese stir-fries and Vietnamese pho to Italian cured preparations and Mexican carnitas. Ground pork serves as the base for sausages, meatballs, and dumpling fillings across Asian and European cooking. Cuts like pork belly provide fat for rendering and confit preparation, while the shoulder excels in slow-braised dishes, pulled pork preparations, and ragùs. Pork bones and trimmings produce gelatinous broths essential to many traditional soups. The meat's neutral flavor profile makes it amenable to bold spicing and acidic marinades, while its fat content ensures moisture during cooking.