In 17th century New York City, farmers built a wall to keep pigs from roaming. The street bordering the wall was called Wall Street. It's claimed that this is why there have never been greedy pigs in this part of town. Yeah right.
Pork is one of the oldest and most popular meats worldwide, except in areas where Jewish or Muslim communities predominate. The versatility of pork has long been recognised. As the 15th century gastronomic writer Charles Monselet remarked, "The pig is nothing but an immense dish which walks while waiting to be served."
Most cuisines have their own fresh pork dishes, which depend on the use of aromatic, acid or fruity flavourings. Cream is sometimes used in sauces for lean fillet or chops. Sweet-sour combinations are typical of some cuisines, notably those of China, where pork is by far the most important meat, and Central Europe. In the French kitchen, favoured aromatics are garlic, rosemary and juniper berries. Fennel, rosemary, marjoram, garlic and juniper berries are favoured in Italian pork cookery. Distinctive dishes such as loin of pork cooked with milk, which reduces to provide a grainy sauce, feature in Italian and Spanish cooking.
I favour New Zealand pork over the imported product. With trim pork, the fat around the outside is trimmed or removed completely and there is very little marbling of fat in the tissues. This leaves a lean piece of meat containing more monounsaturated and polyunsaturated fats rather than the unhealthy saturated fat that contributes to heart disease. Pork also contains iron, zinc, phosphorous, thiamine (vitamin B1) and other B vitamins including niacin.
It is said that any part of a pig except the squeak can be eaten. Unsurprisingly, pork features in most world cuisines.
RECIPES
MOUT-MULLED PORK CHOPS
I cooked these chops in Old Mout Hot Berry Cider. (Mout rhymes with fruit.) This cider can be heated and enjoyed during winter. You could use cranberry drink to replace the cider.
1 onion, diced
2 cloves garlic, crushed
1 tbsp olive oil
4 large pork chops
1 cup hot berry cider
1 tbsp tomato paste
1 tsp whole cloves
1 each: star anise, cinnamon stick
Preheat oven to 190C. Saute onion and garlic in the oil, until softened. Spread in a large shallow baking dish. Snip fat around the edges of the chops to prevent curling during cooking.
Place on top of onion mixture. Combine remaining ingredients. Pour over chops. Cover tightly and cook in oven for about 45 minutes.
Kumara can be baked in the oven at the same time. Serves 4.
CHINESE-STYLE ROAST PORK
Don't cover the pork when standing after roasting or the crackling will soften.
1.8-2kg pork roast,
fat scored
2 tbsp salt
1 tsp five-spice powder
1 tbsp maple syrup
2 tbsp dark soy sauce
Sauce: 2 tbsp hoisin sauce 2 tbsp char sui sauce
1 tbsp sesame oil
1 tbsp balsamic vinegar
Rub salt over pork. Refrigerate, uncovered, overnight. Wash off salt and pat dry. reheat oven to 200C. Combine five-spice powder, maple syrup and soy sauce. Brush evenly over pork. Place on a rack in a roasting pan.
Roast for 20 minutes, then reduce temperature to 160C. Continue cooking for 35 minutes per 500g (internal temp 71C). Remove from the oven and stand in a warm place, uncovered, for 10 minutes before carving.
Combine the ingredients for the sauce and serve with the pork. Serves 6-8.
PORK & ANCHOVY PATTIES
600g lean pork mince
1/2 cup fresh breadcrumbs
1/2 cup finely grated parmesan
1/2 cup chopped parsley
1/2 cup finely grated lemon rind
2 cloves garlic, crushed
4-6 anchovies, drained and finely chopped
Freshly ground black pepper
1 tbsp olive oil
3/4 cup white wine
3/4 cup vegetable stock
Preheat oven to 200C. Combine pork, breadcrumbs, parmesan, parsley lemon rind and garlic in a bowl.
Add anchovies and pepper. Firmly form into eight thick patties. Heat oil in a non-stick frying pan. Pan-fry patties both sides, until browned. Place in a baking dish.
Combine wine and stock. Pour in enough to come halfway up the patties. Bake for about 20 minutes. The tops should be crisp.
Serve with mashed potatoes and some of the pan liquid. Serves 4.
MEDITERRANEAN-STYLE SCHNITZEL
500g pork schnitzel, trimmed
3 tbsp flour
Salt and pepper to taste
12 sun-dried tomatoes
1 tbsp olive oil
4 large cloves garlic, thinly sliced
1/2 cup dry white wine
1/2 cup chicken stock
1 tbsp tomato paste
1/2 tsp finely chopped rosemary leaves
If schnitzel is thick, place between two sheets of waxed paper and pound with a rolling pin, until very thin. Cut into serving-sized pieces. Dust schnitzels with flour seasoned with salt and pepper.
Pat the sun-dried tomatoes dry. Stand in boiling water for a few minutes. Drain, pat dry and thinly slice.
Heat oil in a large, non-stick frying pan over medium-high heat.
Fry schnitzels in batches, turning once, until just cooked, about 1-2 minutes each side. Transfer to a warm plate, cover with foil and keep warm.
Add garlic to pan and saute for one minute. Stir in wine, stock and tomato paste. Boil, until reduced by half. Add rosemary and sun-dried tomatoes. Spoon over schnitzels. Serves 4.