Pork is one of the most high-calorie types of meat, but nevertheless is in great demand. It is included in the diet of a large number of people who use it to prepare various culinary dishes. Despite the many beneficial properties, it is not recommended to eat pork every day, and it is better to limit its consumption.
Chemical composition
Pork is rich in protein, which is necessary for the formation of muscle and bone mass. No meat product can boast such a large amount of protein, and therefore pork is included in the diet of athletes and people involved in heavy physical labor.
The meat contains B vitamins, which can improve the functioning of the immune system and increase stress resistance and performance. With their help, fats are broken down in the body and cell division occurs, which is necessary for the stable functioning of the immune system and nervous system.
In addition to B vitamins, pork contains vitamins D, E and A, which regulate bone density and growth, normalize the reproductive system and improve vision. The product is also useful due to amino acids and minerals, presented in the form of sulfur, calcium, iron, phosphorus and iodine.
The percentage of BJU in meat is 26/34/0, which has a positive effect on human health. But excessive consumption of the product can cause obesity, as it contains lipids and cholesterol.
Pork meat should be eaten with caution by people with liver disease. These include all types of hepatitis, cirrhosis and other diseases.
Glycemic index
Pork is known for its high fat content, and therefore many people consider it incompatible with dietary nutrition. However, this product has a GI of zero, which allows it to be consumed even by diabetics. This is possible because pork meat promotes quick satiety and controls blood glucose levels.
But in order for pork to acquire beneficial qualities for dietary nutrition, it must be cooked correctly. The glycemic index of pork products varies greatly as they have different cooking methods. Thus, the GI of pork cutlets and schnitzel is 47 units, and sausages are 28 units.
Lard also has a zero glycemic index, which makes it suitable for diabetics. Lard is rich in selenium, arachidonic, palmitic and linoleic acids, and therefore with its help you can cleanse the walls of blood vessels from cholesterol plaques and stabilize cardiac activity.
Nutritional and energy value
The calorie content of pork depends on the parts of the animal's body and how they are processed. So, 100 g of fresh product, which does not have fatty layers, contains about 250 kcal. Otherwise, the meat becomes twice as caloric.
The lowest calorie parts of the pig's body are the loin and shoulder. The calorie content of the loin is 180 kcal, and the shoulder blade is 250 kcal. When prepared correctly, you can get dietary dishes that can help you lose excess weight.
The most high-calorie parts of the animal's body are ham, neck, shank and brisket. So, the calorie content of a fatty brisket is 290 calories, and a ham has 300 calories per 100 grams. Pressed head meat has 300 kcal per 100 g, pork fillet - 147 kcal, and ribs - 322 kcal.
In addition to the above-mentioned parts of the pig's body, offal such as pig ears, legs and skin are often eaten. 100 grams of pig ears contain approximately 232 kcal, 21 g of protein and 14 g of fat. Pork feet consist of skin, tendons and bones and have a calorie content of 215 kcal. But the skin has 18 g of protein, 16 g of fat and has a calorie content of 215 kcal per 100 g.
It is healthier to eat boiled or stewed meat, since in this case its calorie content does not exceed 340 kcal. Baked pork has only 248 kcal, and steamed pork has 265 calories. Smoked pork ribs are extremely popular, with an average calorie content of 305 kcal per 100 g. And also in the meat market you can find dried meat, which has a slightly lower calorie content.
The most high-calorie product is fried pork meat, since during frying it absorbs vegetable oil. Thus, depending on the part of the animal's body, fried pork can reach 500 kcal.
Many housewives mix minced pork and beef to make cutlets or meatballs. This allows you to get juicier dishes. 100 grams of fresh minced pork and beef contains about 270 kilocalories, which increases significantly during frying.
Low calorie recipes
Since pork is a fairly high-calorie product, it needs to be cooked in such a way as to reduce this figure as much as possible. It is best to use baking or stewing for these purposes.
Pork baked in foil
The calorie content of this dish is about 300 kilocalories per 100 grams. To prepare it you will need the following ingredients:
- 600 g low-fat pulp;
- 6 cloves of garlic;
- salt;
- pepper;
- mustard.
Cuts are made on a piece of pork, into which chopped cloves of garlic are then inserted. The meat is rubbed with a mixture of salt, pepper and mustard. It is then wrapped in foil and placed in a preheated oven. Bake the dish at 180 degrees for 90-100 minutes.
Pork chop in batter
There are 250-300 kilocalories per 100 g of finished dish. To prepare it you will need:
- 250 g lean pork;
- 30 g flour;
- 4 eggs;
- salt;
- pepper;
- vegetable oil.
The meat is cut into small pieces and lightly beaten. In a separate bowl, beat eggs, flour and spices. Dip pieces of meat in the resulting mixture and fry them on both sides for 15 minutes. The finished dish is sprinkled with herbs and served.
Steam cutlets
The calorie content of steamed pork cutlets is only 200 kcal. To prepare them, you need to prepare the following ingredients:
- 250 g minced pork;
- 1 small onion;
- 1 small potato;
- 1 egg;
- salt and pepper to taste.
Finely chopped onion and grated potatoes are added to the minced meat. Mix everything thoroughly, beat eggs into the mixture and add spices. Small cutlets are made from the resulting minced meat, placed in a double boiler and cooked for 40 minutes. As soon as the cutlets are ready, they are placed on a dish and sprinkled with herbs.
To achieve the lowest calorie content of pork dishes, it is necessary to exclude vegetable fats from recipes and minimize the amount of salt. To prepare dietary pork, it is best to purchase loin or back of the carcass.
To learn how to make steamed pork cutlets, see the following video.
Pork neck- this is one of the universal products in the good sense of the word. From this type of meat you can prepare a huge number of delicious dishes that everyone will like. In particular, these are cutlets, kebabs, snacks, soups, smoked meats and much more that will be needed at any feast and in everyday life. It will be interesting to find out whether pork neck is healthy, as well as what exactly can be prepared from it.
The pork neck is the part that is located between the body and the head. In other words, this is the back of the cheeks. The product is considered the most tender and lean part of pork meat. Of course, fat is still present, but it is less than on other parts of the carcass, and it is evenly distributed throughout the flesh.
This is interesting! Once in Mexico, local chefs prepared the largest portion of roast pork. The weight of the finished dish was 3064 kilograms. To prepare such a large-scale masterpiece, the chefs needed 2897.2 kilograms of pork, 140 kilograms of onions, 25 kilograms of salt, as well as 12 kilograms of various spices. To present a unique culinary dish, a 42-meter-long tray was needed.
The benefits and harms of pork neck
The benefits and harms of pork neck directly depend on its composition. If we talk about benefits, then we can highlight the significant content of zinc, amino acids and iron. In addition, pork meat contains a large amount of protein. And this is very useful for women, especially during breastfeeding, when it is necessary to maintain milk production.
Pork fat and meat in general are easily absorbed by the body. They do not have a negative effect (when consumed within reasonable limits) on blood vessels and the heart (compared to beef fat, which is not recommended for consumption). Pork also contains a significant amount of vitamins (especially group B: B12, B6, B3, B2, B1), which normalize the functioning of the nervous system and help survive stressful situations.
It is important! B vitamins do not tend to accumulate in the body. That is why their constant replenishment is necessary.
For men, pork is a great opportunity to forget about “male problems.” This is confirmed by nutritionists around the world. By the way, this meat does not contain much cholesterol. By comparison, chicken and beef have much higher cholesterol.
Pork is harmful due to its high content of histamines. This may lead to an allergic reaction. Also, the product is still high in calories, so its consumption should be dosed. If you omit this simple recommendation, there is a possibility of developing obesity (only in combination with poor nutrition).
What can you cook from pork neck?
What can you cook from pork neck? Traditionally, kebab is prepared from this part of the meat, which surprises with its juiciness, softness and incredible smell that evokes appetite. For a good barbecue you will need a marinade. You can choose one of the following marinade recipes:
- Simple. Just take salt, chopped garlic and spices (thyme, oregano, rosemary, basil and thyme complement the product perfectly). Rub the pork with this mixture and marinate for 1.5-2 hours in a cold place.
- From a bow. This is another classic and simple recipe. You need to finely chop the onion, mix with salt, grated garlic, spices and grate the pork. The product must marinate for at least several hours (ideally 10-12 hours).
- Made from onions, tomatoes and lemon juice. The ingredients are mixed, you can add a little oil (olive or sunflower). The meat should simmer in this marinade for at least 2 hours.
- From wine. Just take a glass of alcohol and add it to one of the marinade recipes described above. This will make the meat more tender and give it an amazing flavor.
- Mineral water. First, the meat is salted and peppered. Then you should place the product for 2 hours in a prepared marinade made from mineral water, lemon juice and oil (any vegetable oil, such as sunflower or olive oil, will do).
- From beer. You need to rub the meat with salt, garlic and spices, pour in a small amount of beer and let it simmer for 2 hours.
- From soy sauce. You need to rub the pork with spices and garlic. There is no need to use salt. Then the neck is poured with soy sauce and allowed to brew for 1.5-2 hours.
- Mustard. You need to mix sour cream or mayonnaise, mustard and garlic (it is pre-chopped). When using sour cream, rub the pork with salt. Then the meat is coated with marinade and left in the refrigerator for at least 2 hours.
- Kefir-onion. You need to mix kefir, chopped onion and kiwi. The pork is rubbed with spices, salt and marinade is poured over it. First, the dish is left in a warm place for 2 hours, and then put in a cold place for 10-12 hours.
After the meat has been marinated, it can be cooked. By the way, it is possible to make not barbecue, but some other dishes. You can see interesting cooking options in the table.
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Type of dish |
Cooking technology |
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Neck baked in the oven |
You need to place the meat on a baking sheet and bake for about an hour. By the way, if you didn't use marinade, you can just add a little broth. Checking for doneness is very simple: pierce the meat with a knife. As soon as the blood stops flowing, the meat is considered ready. |
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Baking in foil |
You need to bake the meat in the oven (you need to wrap it in foil first, it will be very soft). Cooking is similar to that described above. If you want to get a golden brown crust, then when the meat is ready, remove the foil and continue baking for 10-15 minutes. |
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Baking in the sleeve |
The cooking features are the same as without the sleeve. The use of such a kitchen device is convenient because the fat does not splatter, and the cooking itself does not depend on negative external factors. At the end of cooking, you can remove the sleeve to achieve a golden brown crust. |
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Steaming |
It is recommended to cook meat as a whole piece, for example, in a pressure cooker, multicooker or double boiler. If desired, you can cook the dish in foil. The cooking process takes about 40-60 minutes, you need to focus on the size of the meat. |
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Baking in a slow cooker |
The meat is baked in the “baking” mode for one hour. If necessary, you can add a little fashion or marinade to the multicooker container. After half an hour, you need to turn the meat over to the other side. |
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Boiled pork cooked in a slow cooker |
It is necessary to fry the pork on the “fry” mode for 10 minutes, turning over from time to time. Then cooking continues in the “stewing” mode and takes about 2 hours. |
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On the grill, frying pan, grill |
It is enough to cut the pork neck into pieces (about 2-4 cm thick) and fry (about 2-3 minutes on each side). There are several ways to cut meat: simply cut into pieces or cut out all the fatty “veins”. If the meat is cut finely, it will be dry. And if the pieces turn out to be very large, they simply won’t cook through. |
You can cook meat in its pure form or with additives. For example, you can bake pork with potatoes, vegetables, and mushrooms. You can also add healthy ingredients at the end of cooking - lemon slices, olives, cabbage.
Advice! You can stuff or stuff the pork neck, but this must be done before marinating. To do this, you need to make deep cuts into which cloves of garlic, pieces of carrots or prunes are placed. In this case, the dish will soak in even more, become juicy and incredibly tasty. In general, the filling can be anything, for example, grated cheese, vegetables (tomatoes, eggplants, zucchini).
Secrets of selection and storage
Secrets of selection and storage will help you prepare the dish correctly. It is recommended to pay attention to the following points:
- Color. Pork meat that is light pink in color with slight white layers is considered good. An unnatural-looking pink tint indicates that the meat contains dyes, which means it is of poor quality. A yellowish or pale color indicates that the meat is not fresh.
- Fat. It should be in minimal quantities. In other words, the meat should be “marbled”, that is, the fat should be evenly mixed with the pulp. The color of the fat itself should be white or milky. But a gray or yellow tint indicates that the product is stale.
- Smell. It should be ordinary and characteristic of meat. The presence of rottenness or sourness indicates low quality of the product or its staleness.
- The place where the purchase is made. It is best to give preference to trusted suppliers. You cannot purchase food at spontaneous markets, in the middle of the street or in stalls. Always be interested in documents. Their absence indicates the illegality of selling meat and, possibly, its low quality.
- It is not recommended to store fresh meat in the refrigerator for more than a day.
- If necessary, pork can be frozen in the freezer. Repeated freezing is not recommended, as this leads to loss of nutritional properties of the meat..
What does it go with and what can it replace?
What does it go with and what can it replace? These questions often arise among housewives. Pork goes well with almost everything:
- Fruits and berries. Among them, dried apricots, prunes, and sweet and sour apples are especially noteworthy.
- Mushrooms. Anything will do, except for very fatty ones, that is, porcini and shiitake mushrooms.
- Side dishes. You can prepare mashed or oven-baked potatoes, rice, buckwheat and even pearl barley for baked pork neck.
- Vegetables (any). Smoked meat is considered especially tasty with cabbage, both fresh and stewed.
Suitable products (in terms of composition and taste) include veal (beef is not suitable, since it is tougher and contains virtually no fat) and poultry (especially turkey and goose).
Pork neck is a tasty and nutritious product that can be prepared in many ways, for example, fried in a frying pan or grill, barbecued on the grill, added to soup, pizza or salad as an ingredient. All that remains is to choose the appropriate recipe and treat yourself to delicious pork meat.
Description
Smoked pork neck is a fairly fatty product that is obtained by smoking a certain part of the pork carcass. The smoked neck is quite tasty and tender. You can smoke it at home, for example, in a slow cooker, if there is a special mode for smoking, which is typical for modern multifunctional devices. In cooking, pork neck is widely used to prepare a variety of dishes. Smoked pork neck in a slow cooker is used for preparing soups and casseroles, pizza and pie fillings, for preparing main courses and hot appetizers. This product gives the finished dish a pleasant touch of smokedness, making it more piquant.
Dietary content
Energy value (100 g) 267 kcal (1117 kJ)
Combination of pork neck with other products
Pork goes well with fruits and berries, such as prunes and dried apricots. Sweet and sour apples also go well with this meat. The combination of pork and mushrooms gives an excellent taste.
Pork neck storage
Fresh meat can be stored for 24 hours without freezing in the refrigerator. Pork can also be frozen and stored in the freezer. Defrosting meat and re-freezing it is not recommended, as this degrades the taste of the meat.
Acceptable Pork Neck Substitutions
In dishes, pork can be replaced with veal or poultry.
History of origin of pork neck
It is known that people have been eating pig meat since the Stone Age. For European peasants, pork was practically the only meat dish for centuries, since this animal is very unpretentious in care and nutrition.
Effect on the human body, beneficial substances
Pork contains a large amount of amino acids, zinc and iron. Due to its significant protein content, pork meat is very useful for nursing women, as it promotes the production of breast milk. Pork meat is very easily digested by the body, and pork fat is less harmful to the heart and blood vessels than beef fat. Pork contains many B vitamins - B1, B2, B3, B6 and B12, which have a positive effect on the nervous system and help cope with stress. It has been proven that vitamins of this group do not accumulate in the body, so their amount must be replenished daily.
Surprisingly, the content of bad cholesterol in pork is lower than in beef or chicken.
Let's reveal another “secret”: according to nutritionists, pork is an excellent assistant in the fight against “male problems”.
On the other hand, pork contains a lot of histamines, so it can cause allergic reactions.
Interesting facts about pork neck
Pig population
It is estimated that there are 400–500 million pigs in the world, which is approximately one pig for every ten people.
Record pork dish
The largest portion of roast pork was prepared in Mexico, weighing 3,064 kilograms (in the local language Cochinita pibil). It took 2,897.2 kg of pork, 140 kg of onions, 25 kg of salt, and 12 kg of other spices to prepare this dish. The tray on which the prepared dish was placed was 42 meters long.
Benefits of pork neck
It is characterized by a high protein content, due to this it is recommended for nursing women, as it promotes lactation. Rich in zinc, iron, amino acids. It has a positive effect on the nervous system due to the high concentration of B vitamins. Pork neck is easily absorbed by the body, and pork fat is not as harmful to blood vessels and heart function as beef fat.
Pork neck product harm
Pork neck and pork in general contain a lot of histamines, so you should not zealously consume pork in unlimited quantities, it can cause a number of allergic reactions. It has no contraindications, as with the use of most products, moderation is important. A moderate amount will benefit the body, while excessive consumption can cause harm, including causing weight gain.
Pork neck calories
The calorie content of pork neck is 343 kcal per 100 grams of product.
Composition and beneficial properties of pork neck
Pork neck contains the required amount of zinc and iron. Pork meat also contains a lot of vitamins from group B (B1, B2, B3, B6 and B12), which have a rather successful effect on the entire human nervous system, helping him to easily cope with stress (calorizator). Vitamins of this group do not accumulate in the human body, so their volume should be replenished daily. The most widely used minerals are phosphorus, sulfur, zinc, and molybdenum.
Pork (necks) in cooking
Pork necks go well with various berries and fruits, such as dried apricots or prunes. Sweet and sour apples (calorizer) also go well with this meat. The combination of pork with any mushrooms gives a wonderful taste.
It is the pork neck that often produces the most delicious pork kebab.
Using pork neck in cooking
It is from the neck that the most delicious pork kebab is traditionally obtained.
Features of cooking pork neck
To prepare the broth, the pork is immersed in cold water, in which case the valuable nutrients are transferred into the broth. To prepare boiled pork, the meat should be immersed in boiling water and simmered over low heat, covered. Cooking time depends on the age of the meat; on average, pork is cooked for 1.5 – 2 hours. To obtain more juicy meat, it is best to add salt 10 minutes before the end of cooking.
Pork neck recipes
Smoked pork neck in a slow cooker, prepared in different ways.
Depending on the desired result, smoked pork neck in a slow cooker can be prepared in different ways. It is boiled if it is necessary to prepare soup. It is baked when preparing a casserole or pastry. Smoked pork neck is stewed; it turns out to be especially tasty in combination with cabbage, because unleavened cabbage acquires a pleasant smoked aroma when saturated with the smell of the neck.
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Properties of pork neck
Nutritional value and composition | Vitamins | Minerals
How much does pork neck cost (average price per 1 kg)?
Pork neck is fairly tender pork meat with streaks of fat, cut from the neck of the animal. In shape and appearance, a piece of pork neck is somewhat reminiscent of a thick loaf of sausage, only no more than thirty centimeters long. In fact, pork neck is a harmonious combination of tender meat with fat without pumped up muscles and veins. The calorie content of pork neck is about 343 kcal per hundred grams of fresh meat product.
It should be borne in mind that when choosing a pork neck, you need to pay attention specifically to the color of the fat, which ideally should be white or white-pink in color. If it is yellow, it means you have a low-quality product. In addition, a large number of films on the surface of the pork neck is a sign of dry and tough meat. The right choice of pork neck provides a very juicy and tender dish that will simply melt in your mouth.
Meanwhile, you can cook pork neck according to a variety of recipes. First of all, the dishes made from it turn out to be especially juicy if the pork neck is prepared as a whole piece. A variety of flavors can be achieved by using various types of marinating that are suitable for pork.
So, if you decide to cook a whole piece of pork neck, you will probably like such cooking methods as baking in the oven in a sleeve or foil. In addition, many people like pork neck, steamed or baked in a slow cooker. This is especially true for adherents of proper nutrition, since due to the high calorie content of pork neck, this product can hardly be called dietary.
By the way, before marinating, a piece of pork neck can be stuffed or stuffed. In the latter case, deep cuts are made in the meat with a knife, after which long sticks of carrots, cloves of garlic or prunes are placed in them. To prepare stuffed pork neck, transverse cuts are made not all the way to the end. It turns out to be a kind of book with pages. The thickness of the meat slices is about one and a half centimeters. You can put filling (minced meat) of chopped dried apricots, prunes, herbs, walnuts, cheese, vegetables (tomatoes, zucchini, eggplant) between them.
Before stuffing or stuffing the neck, a whole piece of pork is rubbed with salt and spices. When using a thick marinade, for example, mustard, the pieces can simply be coated with this sauce. After stuffing, the entire piece of pork neck is coated with marinade. The cut plates are held together with toothpicks or wooden skewers so that the piece of pork neck does not fall apart and appears intact.
Calorie content of pork neck 343 kcal
Energy value of pork neck (Ratio of proteins, fats, carbohydrates - bju):
Proteins: 13.6 g (~54 kcal)
Fat: 31.9 g (~287 kcal)
Carbohydrates: 0 g (~0 kcal)
Energy ratio (b|w|y): 16%|84%|0%
Pork neck (neck, neck cut) is the edible part of the carcass of a domestic pig. It is distinguished by a delicate pulp structure and a high content of fatty tissue. It is eaten mainly fried or baked.
Calorie content
100 grams of pork neck contains about 198 kcal.
Compound
The chemical composition of pork neck is characterized by a high content of proteins, fats, vitamins (B1, B3, B4, B9) and minerals (tin, nickel, cobalt, molybdenum, fluorine, chromium, copper, iodine, zinc, iron, sulfur, chlorine, phosphorus , potassium, calcium, sodium, magnesium).
How to cook and serve
In most cases, pork neck is eaten fried and baked; less often, this part of the pork carcass is used in cooking for preparing boiled and stewed dishes. As a rule, these are all kinds of soups, kebabs and roasts. Moreover, when preparing fried and baked dishes, it is recommended to use the whole pork neck, cutting it lengthwise like a fan, but not cutting it to the very end. The cuts can be stuffed with other foods, or simply rubbed with spices.
When marinated, pork neck is excellent for making barbecue. In this case, you can use not only vinegar as a marinade, but also red wine, kefir and even mineral water with the addition of various seasonings.
Regardless of the cooking method, the pork neck is served with a side dish of vegetables. As a rule, these are potatoes, cabbage or legumes fried, boiled or stewed.
What goes with it?
Pork neck goes well with most popular foods, especially vegetables (potatoes, cabbage, legumes), fruits, berries, mushrooms, sweet and sour and hot sauces, cheese, nuts, honey.
How to choose
When choosing a pork neck, you should pay attention to the color of the flesh. It should not be too dark and not too light. Dark color indicates that the meat was taken from an older animal and will become tough and tasteless after cooking. In turn, the excessively light color of the flesh indicates that hormonal drugs were actively used when raising the animal. Therefore, the most preferable choice is the meat of a young animal, the flesh of which is colored in soft shades of red. In this case, the fat layers should be soft and white.
Storage
Fresh pork neck should be stored in the refrigerator, eating the meat within 5-7 days. It is not recommended to use sealed containers for storage. To preserve meat for a longer period (up to a year), it can be frozen, ensuring that the temperature is maintained (not higher than minus 18 degrees Celsius).
Beneficial features
Even after prolonged heat treatment, pork neck retains a significant part of its original nutritional value. This is explained by the chemical composition containing various biologically active substances, which, in turn, determines the presence of a number of beneficial properties in this type of meat. In particular, its regular use reduces nervous excitability, stimulates the processes of hematopoiesis, metabolism, formation of bone and muscle tissue, and also improves the functioning of the heart, blood vessels and gastrointestinal tract.
Restrictions on use
Individual intolerance, tendency to an allergic reaction, the need for mandatory heat treatment at a temperature of at least 75 degrees Celsius, excess weight, diseases of the cardiovascular system (consume in limited quantities).
