12 Sep 2007, ST, Mind Your Body
Is pork rejected by meat eaters because of its tough and chewy bad press? Elaine Young finds out why this lean meat should be back on the menu
Last year, 89,017 tonnes of pork arrived in Singapore. And by the looks of this year's import figures from the Agri-Food and Veterinary Authority, more and more pork is being eaten by Singaporeans.
From January to March, 23,737 tonnes of pork was imported mostly from Australia, Brazil and Indonesia.
But although nutritionists say pork has less fat than a skinless chicken breast, most people regard it as a fatty meat.
To put the pig in a more favourable and flavourful light, nutritionist Jamie Liow of the Heart Wellness Centre at Singapore Heart Foundation and dietitian Nehal Kamdar of Raffles Hospital provide the facts:
MYTH: PORK IS A FATTY MEAT
FACT: Pork, just like beef, can be divided into different cuts, each of which has a different fat content. For example, 85g of roasted pork loin has about 13g less fat than 85g of roasted pork shoulder.
Some cuts of pork can be leaner or lower in fat content than other meats. An 85g pork loin chop has less fat than a comparable amount of skinless chicken thigh. The pork contains 6.9g of fat, while the chicken has 9.3g.
The leanest cut is tenderloin, followed by sirloin chop, loin, and top loin. Meats sold in a supermarket usually have a label stating the type of cut.
MYTH: PORK IS DRY AND TASTELESS
FACT: Overcooking is usually the culprit. Be careful, especially when you are grilling or pan-frying pork chops. Thin cuts are especially prone to overcooking.
Cook pork over medium heat and turn it over only once. Remember that meat continues cooking even after it has been removed from the heat source. Cut the pork across the grain to keep it tender. Marinating can also help.
When cooked, pork meat should be juicy and tender with a slight rosy hue in the centre.
MYTH: PORK IS A WHITE MEAT.
FACT: Pork is a red meat, and an important source of iron. This is because of the presence of two iron-containing proteins, which are involved in oxygen transportation and storage. When both iron and oxygen are present, these proteins turn red.
MYTH: PORK IS NOT VERSATILE
FACT: It can be used to substitute meats in many dishes. If you are thinking of having Western tonight, try pork chop instead of chicken chop (and remember not to overcook it).
Or rather than having stir-fried chicken strips, replace the chicken with pork instead.
Pork can be stir-fried with vegetables, or it can be added to stews, porridge or soups to enhance the flavour.
Pork floss can also be incorporated into sandwiches for a protein boost!
MYTH: PORK HAS LITTLE NUTRITIONAL VALUE
FACT: Pork is one of the best sources of thiamine. Thiamine is necessary for the metabolism of carbohydrates. It is also essential for the growth and repair of nerves and muscle tissues, and helps to control appetite. Pork is also a good source of riboflavin, a vitamin which plays an important role in the release of energy from food and in cell division. Riboflavin also maintains healthy skin and eyes.
Is pork rejected by meat eaters because of its tough and chewy bad press? Elaine Young finds out why this lean meat should be back on the menu
Last year, 89,017 tonnes of pork arrived in Singapore. And by the looks of this year's import figures from the Agri-Food and Veterinary Authority, more and more pork is being eaten by Singaporeans.
From January to March, 23,737 tonnes of pork was imported mostly from Australia, Brazil and Indonesia.
But although nutritionists say pork has less fat than a skinless chicken breast, most people regard it as a fatty meat.
To put the pig in a more favourable and flavourful light, nutritionist Jamie Liow of the Heart Wellness Centre at Singapore Heart Foundation and dietitian Nehal Kamdar of Raffles Hospital provide the facts:
MYTH: PORK IS A FATTY MEAT
FACT: Pork, just like beef, can be divided into different cuts, each of which has a different fat content. For example, 85g of roasted pork loin has about 13g less fat than 85g of roasted pork shoulder.
Some cuts of pork can be leaner or lower in fat content than other meats. An 85g pork loin chop has less fat than a comparable amount of skinless chicken thigh. The pork contains 6.9g of fat, while the chicken has 9.3g.
The leanest cut is tenderloin, followed by sirloin chop, loin, and top loin. Meats sold in a supermarket usually have a label stating the type of cut.
MYTH: PORK IS DRY AND TASTELESS
FACT: Overcooking is usually the culprit. Be careful, especially when you are grilling or pan-frying pork chops. Thin cuts are especially prone to overcooking.
Cook pork over medium heat and turn it over only once. Remember that meat continues cooking even after it has been removed from the heat source. Cut the pork across the grain to keep it tender. Marinating can also help.
When cooked, pork meat should be juicy and tender with a slight rosy hue in the centre.
MYTH: PORK IS A WHITE MEAT.
FACT: Pork is a red meat, and an important source of iron. This is because of the presence of two iron-containing proteins, which are involved in oxygen transportation and storage. When both iron and oxygen are present, these proteins turn red.
MYTH: PORK IS NOT VERSATILE
FACT: It can be used to substitute meats in many dishes. If you are thinking of having Western tonight, try pork chop instead of chicken chop (and remember not to overcook it).
Or rather than having stir-fried chicken strips, replace the chicken with pork instead.
Pork can be stir-fried with vegetables, or it can be added to stews, porridge or soups to enhance the flavour.
Pork floss can also be incorporated into sandwiches for a protein boost!
MYTH: PORK HAS LITTLE NUTRITIONAL VALUE
FACT: Pork is one of the best sources of thiamine. Thiamine is necessary for the metabolism of carbohydrates. It is also essential for the growth and repair of nerves and muscle tissues, and helps to control appetite. Pork is also a good source of riboflavin, a vitamin which plays an important role in the release of energy from food and in cell division. Riboflavin also maintains healthy skin and eyes.
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