Pork’s Image Problem
6 Nov
I have a bone to pick and I’m pointing my finger at you, society. For teaching me that a pork chop is dry. For convincing me that it’s supposed to be gray and lifeless. For actually making gristley, sandpapery, flavorless pork go mainstream. You, society, embarrassed pigs so much that they needed their own marketing campaign to boost their stats. When is the last time a fillet mignon needed a catchy slogan to push it out the door?
Holy Pork Revelation!
The first time I had a bite of pork that didn’t take on these nasty characteristics, I thought I had died and gone to heaven. It was savory, it was moist, it was flavorful, and yes, it was a little pink in the center. So why have most of us been taught that a little color is bad in our pork when it is so clearly an indicator of flavor?
Because we’re scared of trichinosis – a disease caused by eating meat from animals infected with the larvae of a kind of roundworm called Trichinella. Of course, the tried and true method in eliminating this bacteria has been to cook pork until it reaches 180 degrees – a.k.a., into a flavorless brick. I mean, I get it, parasites are not an attractive party favor, but let’s break this thing down.
Step 1: Assess the Facts
The National Pork Board and the Centers for Disease Control say that trichinella is eliminated at an internal temperature of 137 degrees, which is far more rare than I am proposing.
But more importantly, pig farming and raising has changed so much over the past 40 years that trichinella shouldn’t be a big concern in the first place. Prior to the 1960′s, pigs were eating raw meat scraps and this is how they contracted trichinosis. Good news: this feeding practice is now illegal. Today, most pigs eat a grain based diet and organically fed pigs eat grass. So the threat of trichinosis has been virtually eliminated.
Step 2: Change the Perception
So, what does all of this mean? It means that you, society, are wrong when it comes to pork and I’m not going to take it sitting down. Pork doesn’t have to be cooked in an infermo for 3 hours to be sanitary. Sure, we still have to pay attention to internal temperature and we have to avoid e. Coli and salmonella. The ever cautious USDA now recommends a temperature of 160 degrees but 145 degrees is the industry standard in professional kitchens.
The pork industry has recently added “Don’t be blah” after their catchy slogan, “Pork: the other white meat” to convince consumers that pork consumption doesn’t have to be a lifeless experience. So as a self appointed PR person for pork, I urge you to try a properly cooked piece of it and let its sapid, juicy flavor change your life. And then tell a friend.
A Yummy Pork Marinade
(soaking times vary with size of meat)
1 cup soy sauce
1/2 cup rice wine vinegar
1″ piece ginger, zested
zest of 1 orange
3 garlic cloves, finely chopped
1 scallion, chopped
I have to say, pork does seem kinda scary, but it’s good to read the facts. You are more than right about how good a juicy bite of bone in pork chop can be. Well said! I’m lovin’ the blog…keep writing!
Yes! after growing up on a pig farm devouring polish sausage, heaps of bacon, pulled pork, and pork tenderloin and kraut every new year’s day, i’m right there with you on this one!!! pork can be so juicy delish! my mom recently made us chops with a marinade similar to this one.
I feel sorry for people who cannot or choose not to eat pork for religious or dietary reasons. Completely respecting why they do this, let’s face it: well-cooked pork is a slice of heaven. Nada has the BEST pork chop in town, served over a bead of plantain mashed potatoes. Their pork belly tacos are to-die-for. Don’t even get me started on my other faves: prosciutto, pancetta and goetta OH MY! I’m very proud to be a part of Porkopolis. Even our city’s marathon references swine…we cannot escape it while exercising…therefore I shall revel in the glory of PORK!
Great point… Cincinnati is home of the Flying Pig Marathon and the Big Pig Gig so we better represent!
Will definitely be looking into the pork chop at Nada! Mucho grateful for your comments.