Pork is the Other White Meat

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You might not know this. But yes, pork is a white meat. The protein structure in pork is very similar to chicken. There's very little fat inside the lean muscle fibers.

Once any pork cut is trimmed, you've got a lean, tasty, white meat cut.

This is ideal for weight loss and appetite control.Trimming pork means cutting off some of the fat on the outside of the cut.

Pork gives you a delicious meal in a highly digestible form. Never overcook pork. Our modern, high-quality pork in South Africa does not need long cooking periods. You will get the best taste and juicy end result by cooking pork just until it is done, and not overdone. It should be just light grey inside

Best of all, the complete protein-quality in pork will keep you fuller for longer.It's a great option for people who have diabetes. Try this fabulous recipe for your next dinner party.

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Perfect pork pot roast

Ingredients 

  • 30 ml (2 Tbsp) cooking oil
  • 1.8 kg deboned pork neck or shoulder (ask your butcher for this cut)
  • 2 cloves garlic, crushed
  • 5 ml (1 tsp) grated lemon rind
  • 30 ml (2 Tbsp) fresh lemon juice
  • 15 ml (1 Tbsp) light brown sugar
  • 5 ml (1 tsp) Worcestershire sauce
  • 500 ml (2 cups) beef stock
  • 45 ml (3 Tbsp) chopped fresh sage or 15 ml (1 Tbsp) dried

    salt and freshly ground black pepper to taste

  • 3 large potatoes, peeled and quartered
  • 1 sweet potato, cut into 1 cm thick slices (optional)
  • 4 patty pans, halved
  • 15 ml (1 Tbsp) cake flour (optional)

Method

  • Heat oil in a heavy-based saucepan.
  • Add pork neck and fry until brown on all sides.
  • Add the garlic and sauté lightly until soft.
  • Add the lemon rind, juice, sugar, Worcestershire sauce, stock, sage and seasoning. Cover with a lid.
  • Reduce heat and simmer over low heat for about 1 hour. Remove meat and set aside.
  • Add the potatoes to the saucepan and simmer for about 10 minutes. Add the sweet potato and patty pans and continue to simmer for a further 10 minutes.
  • If preferred, thicken the sauce with a paste of flour and water. Slice the pork thinly and serve with vegetables and gravy.

Serves 6 – 8

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