pork
Also known as: pig meat, swine, carne de cerdo, suino, porco
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Also known as: pig meat, swine, carne de cerdo, suino, porco
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Juicy, savory homemade turkey sausage patties seasoned with classic herbs like sage and thyme. A healthier, leaner alternative to pork sausage, perfect for a hearty breakfast and ready in under 20 minutes.
Tender pork loin and crisp broccoli florets are tossed in a vibrant, savory sauce made from fresh tomatoes, ginger, and garlic. A healthier, low-sodium take on a classic stir-fry, ready in under 30 minutes for a perfect weeknight dinner.
Perfectly juicy and tender pork chops with a beautiful golden-brown crust. This simple pan-searing method locks in flavor and moisture, giving you a delicious main course in under 15 minutes.
Juicy pork tenderloin and sweet pineapple grilled to perfection with colorful bell peppers and onions. A vibrant, low-sodium kabob recipe bursting with smoky, tangy flavor, perfect for a healthy summer barbecue.
Tender, sweet apple slices gently sautéed in butter with a hint of cinnamon and nutmeg. A simple, classic side dish that pairs beautifully with pork, chicken, or even a scoop of vanilla ice cream.
Raw pork roasts, steaks, and chops can be stored in the refrigerator for 3 to 5 days. Ground pork should be used within 1 to 2 days.
Yes, pork freezes very well. For best quality, use frozen roasts and chops within 4-12 months and ground pork within 3-4 months.
The USDA recommends cooking whole cuts of pork to 145°F (63°C) followed by a 3-minute rest. Ground pork should reach 160°F (71°C).
Look for meat that is pinkish-red in color with firm texture. Avoid meat that is pale, grey, or has dark spots or liquid in the packaging.
Depending on the recipe, beef, lamb, or dark meat poultry (like chicken thighs) are the best animal-based substitutes.
Yes, pork is particularly high in B-vitamins, especially Thiamin (B1), which is often higher in pork than in beef or lamb.
Trim any excessive outer fat if desired, and always pat the meat dry with a paper towel to ensure a good sear and prevent steaming.
Pork is lean and easily overcooked. Using a meat thermometer to hit exactly 145°F and allowing it to rest prevents moisture loss.
pork is a versatile ingredient found in cuisines around the world. With 242 calories per 100g and 17.3 grams of protein, it's a nutritious addition to many dishes.
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