Pork is one of the oldest and most important meats worldwide. It appears in most world cuisines, is very adaptable and carries flavours well.

Selecting and cooking
Pork should have firm white fat and pale pink flesh. Avoid any pork that looks wet or has waxy-looking fat. Nearly all cuts of pork are tender and can be grilled or roasted. Pork from Western countries no longer needs to be well cooked as any health threat perceived by the previous generation of cooks has been eradicated.

Tips:
To enjoy your pork juicy and tender:
1 A little less time in cooking means a lot more juiciness when eating.
2 Try your pork with a hint of pink.
3 Simply sizzle your steak in a medium to hot pan for two minutes, turn, repeat, rest for a minute, enjoy.
4 When cooking pork steaks on the BBQ or in the wok, marinade in a soy or plum sauce for extra taste and caramelisation.
5 And don't forget pork mince. It is remarkably easy to use as unlike other minces, it needs no egg to bind it.

For more information about Juicy Tender Pork please visit
www.australianpork.com.au
www.pork.com.au


A history lesson ...
Pork is an important meat except in areas where Jewish or Muslim communities predominate. Pigs were domesticated in China about 5,000 years ago, and in Europe every family that could afford to had at least one pig. They were traditionally killed in November, when their offal was eaten fresh and most of the rest of the animal was cured, turned into sausages or preserved to be eaten throughout the rest of the year - nothing was wasted. Pigs that are to be eaten as fresh pork, called porkers, are less than 6 months old and their meat varies in colour from pale pink to white, depending on their breed. Pork is eaten as joints, smaller cuts or as a whole suckling pig.