lb. pork meat
Pork is a rich source of high-quality complete protein and B vitamins, particularly thiamine (B1) and niacin. Depending on the cut, it ranges from lean (tenderloin at ~3g fat per 3oz serving) to fatty (belly), and provides important minerals including selenium, zinc, and phosphorus.
About
Pork is the edible muscle tissue derived from domestic pigs (Sus scrofa domesticus), one of the most widely consumed meats globally. The meat is characterized by its relatively fine grain, pale to reddish-pink color when raw, and moderate marbling of intramuscular fat. Pork exhibits a mild, slightly sweet flavor profile that is less assertive than beef but more pronounced than poultry, with the taste varying significantly by cut, age, and diet of the animal. The meat contains varying fat content depending on the cut—premium cuts like tenderloin are lean, while belly and shoulder cuts contain substantial fat that contributes to flavor and texture during cooking.
Culinary Uses
Pork is fundamental to cuisines worldwide, appearing in dishes ranging from Chinese stir-fries and Vietnamese pho to Italian prosciutto, Spanish jamón, German schnitzel, and American barbecue. Different cuts serve distinct purposes: lean cuts like loin are ideal for roasting and grilling, while tougher cuts (shoulder, belly) benefit from braising and slow cooking. Ground pork is essential for sausages, forcemeats, and Asian dumplings. The meat's moderate fat content and neutral flavor make it versatile for both savory and slightly sweet preparations, and it pairs well with a broad spectrum of aromatics, from Asian ginger and soy to European herbs and stone fruits.