Healthy Food Database

Pork is the meat from a pig - whose ancestors date back millions of years.
The phrase, 'you eat like a pig', referring to a very greedy person, came about as pigs will eat absolutely anything. Pork is made into bacon, sausages, ham and many other specialised cured meats.
Today pig farmers breed pigs with less fat. The meat is leaner and whilst still tasty, it can be dry. The true chefs would argue that this is a bad thing, but from a health perspective it's great.

Note: different cuts of pork (ham, bacon etc) have varying salicylate/amine levels than plain pork meat, so refer to individual listings for full details.
Category: Meat
In Season: all year
To Buy:
Pork meat is pale pink to pinky red. The fat should be white and quite firm in texture (not rock hard). Ask the butcher for sow's meat (female pig) - it's sweeter.
To Store:
Be extra careful with pork meat as it can attract bacteria. Large pieces should be kept on a rack in the refrigerator covered with a damp cloth. Smaller pieces can be kept on a plate wrapped in greaseproof paper. If you bought the pork from the supermarket remove all the wrapping and place on a plate covered in plastic. Use within 2 days of purchase. Cooked pork must be refrigerated as soon as it's cool.
Tips & Tricks:
Trim all the fat and brush with oil before cooking.
Cooking Tips:
For roasting, use leg or loin (30 minutes per 500g, 200c for the first 20 minutes then 180C remaining time). Casseroles - pork neck, topside, rump - seal the meat in a pan on the hot plate before adding the casserole ingredients and cooking for 30 minutes per 500g at 160C). Grilling - steaks, slices, strips, fillets - approx 4-5 minutes each side, turning once only.

Nutrition per Per serve:

Weight (grams):
Carbohydrates, g:
Fat (g):
Monosaturated Fat , g:
Vitamin B2:
Iron, mg:
Safe/negligible amount
Energy (kJ):
Protein (g):
Saturated Fat, g :
Vitamin B1:
Niacin (B3):

Benefits the Following Health Conditions:*

Immune Deficiencies
Low Energy
Find recipes with Pork

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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