PORK-YOUR WALLET’S BEST FRIEND
I’ve written four posts on the value of serving pork, ( 4/12/2014 , 1/12/2017, 1/28/2021, 1/19/2023) but with the current level of anxiety over food cost, reviewing the subject might be in order. Globally, pork is second only to chicken as the most popular meat. Most cuisines include recipes from street food to elegant entrees featuring pork because it is nutritious, adaptable and is from a sustainable source.
Pork is equal beef in protein value with far less fat content and is a good substitute for veal, turkey and chicken in many recipes. Domestic pigs don’t graze, forage or hunt, and are content to live in an enclosed space and be fed by trough. Complete omnivores, they aren’t picky eaters and can thrive on garbage, which has earned them a reputation as being ‘unclean’ and their meat banned in some cultures. (I provide options in my recipes for those on restrictive diets.)
Pigs are sturdy animals which reproduce regularly and bear large litters. A mature hog yields hair for bristle brushes, a supple hide for wallets, gloves, belts etc. and several hundred pounds of meat; an excellent ROI for an animal which can live in a confined space and eat garbage. Wild pigs, like boars, can forage and fend for themselves quite well. Swine are a totally sustainable species.
As with other meats, the pork loin is the prime cut, but unlike other meats, pork roasts, the arm, Boston butt and picnic or shoulder, are from the front end of the animal. The haunch and rear legs of hogs are reserved for smoking and labeled Ham. Even if you see a shank or rear butt portion unsmoked, it will be designated ‘Fresh Ham’ not pork. Cuts of ham are priced far higher than pork and are not included in this discussion.
Pork’s ability to combine with other flavors prompted its promotion, several decades ago as “The other white meat”. The target of the campaign was presenting it as a replacement for veal, which had always been expensive and was becoming considered inhumane. Pork was presented in all the cuts traditional to veal, cutlets, scaloppini, and tenderloins. At the same time, boneless skinless chicken parts and tenders, as well as turkey tenderloins and breast cutlets were introduced. Of course the extra labor raised their prices and suddenly pork was in competition with poultry. Though poultry can often substitute in recipes for smaller cuts of veal, it can’t handle the larger ones for legs, stuffed loins or crown roasts, they require pork. However, home cooks awoke to all the delicious veal recipes they could now make with pork at the very time Americans were discovering new cuisines. Today pork is just as valued for on its own merits, especially in its starring roles in ethnic dishes from various cuisines like Hispanic, Asian ones and our own Tex-Mex.
With meat so pricy now, pork is the most economic, non-poultry choice for the weekly menu. Unfortunately, the change in the control of our food supply (see post Jan. 9, 2025) has spread from produce to meats, resulting in the demise of the Meat Packers’ Union thus limiting the variety of cuts of meat in supermarkets.
Among the disappearing pork cuts are boneless roasts, rolled roasts, steaks and cubes for stew or chili. Country ribs are not ribs but carved from the Boston butt. The ‘whole butt’ as it’s now called, has been appearing, every few months, on sale. It’s a terrific buy because butts run 7>8 lbs. and the sale is usually $0.99>$1.29 per lb. That’s a lot of meat for the price.
The butt is often confused with the Picnic roast, which is the actual shoulder joint and as such contains a complex a bone mass, making it easier to carve as a whole, than to separate into different cuts. With the butt, the small wedge of shoulder blade is easily removed and the rest is solid meat easily cut into steaks, roasts and country ribs. (See Jimmy Kerstein https://www.youtube.com/watch?v=D10lJYqjLB4 ) It’s such a terrific buy because it furnishes the basis for many independent meals. Its only drawback is that it’s highly marbleized, requiring longer cooking, but on the plus side, the butt is one of the juiciest, flavorful parts of pork.
My true favorite is pork tenderloin, the equal to the fillet mignon-in beef. It usually runs between $4.00 and $5.00 and serves that many, a great price per serving today. Tender and lean, it can be opened, stuffed and rolled, or sliced, to do anything a scaloppini or chops can do.
So give pork a try. It’s available, affordable, versatile and every bit as nutritious as the red meats, although lower in calories. The Picnic or Butt roasts are more economical than the loins and chops and can be easily divided into different cuts, cutlets, slices to be used as loin chops, cubes, and even small lobes for roasting. Below are 2 recipes using pork in traditional veal dishes, 4 pork recipes and 6 recipes for pork butt, to get you started including home-made sausage
RECIPES
Substituting in Traditional Veal Dishes
Pork Scaloppini with Lemons and Capers: 4 Servings –Credit https://www.foodiecrush.com
4 thin boneless pork chops or slices of loin
8 fresh sage leaves or 2 tsp. dried sage
¼ cup all-purpose flour
Salt and freshly ground black pepper
4 tablespoons butter, divided
1 tablespoon vegetable oil
½ cup white wine
¼ cup capers
1 cup chicken stock
2 lemons, juiced
1 lemon, sliced thinly
2 tablespoons Italian flat leaf parsley, chopped
Pound the pork to ¼ inch thickness. Press 2 sage leaves or 1/4tsp.dried sage into one side of each of the pork pieces. Mix the flour, salt and ground black pepper in a large, shallow bowl or plate. Add the pork to the flour, one at a time, and flour each, gently turning on each side so the sage leaves stay. Gently tap off the excess flour. Heat a large skillet on medium high. Melt 1 tablespoon of butter with ½ tablespoon of the oil. Place 2 pieces of pork in the skillet and cook for 3-5 minutes on each side, or until golden. Remove from the pan and set aside. Add 1 more tablespoon of butter and the remaining oil. Cook the remaining pork and place with the other pieces. Wipe out any burned or really crispy bits out of the pan. Melt 1 tablespoon of the butter in the pan over medium high heat. Add the wine and capers and cook until reduced by half. Add the chicken stock, lemon juice and a few lemon slices and bring to a boil then add the remaining tablespoon of butter and stir, cooking for 2-3 minutes or until sauce thickens slightly. Add the pork back to the pan and warm in the sauce. Garnish with chopped parsley.
Pork Marsala: Serves 4-Credit- https://www.seasonsandsuppers.ca/
2 lb. Pork tenderloin, (about 2 small or one large tenderloins)
Salt and freshly ground black pepper
3 Tablespoons extra-virgin olive oil
1 Tablespoon unsalted butter
2 Tablespoons butter
2 medium shallots, finely diced (can substitute red onion)
12 oz. cremini mushrooms, thinly sliced (or regular button mushrooms)
1 Tablespoon all-purpose flour
1/2 cup dry Marsala wine, not sweet Marsala (look for Dry on the label)
1 cup chicken broth
3 Tablespoons heavy cream
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
Trim the tenderloins of any excess fat. Cut into medallions about 1 1/2-inches thick. Press medallions down with the palm of your hand to flatten slightly and season with salt and pepper.
Heat 3 Tbsp. oil and 1 Tbsp. of the butter in a large skillet over heat between medium-high and high. When the butter is melted and foaming, add the meat and sear until browned, 2 to 3 minutes. Do in two batches, if necessary. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. Transfer pork to a plate. Melt the remaining 2 Tbsp. butter in the pan. Add the shallots and a pinch of salt and cook, stirring for about 30 seconds, scraping any browned bits from the bottom of the pan. Add the mushrooms and cook until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minutes. Sprinkle with the flour and add the Marsala. Allow the Marsala to boil until almost completely evaporated. Add the chicken broth and cook until the mixture is reduced by half, about 3 minutes. Stir in the cream and parsley. Return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it’s firm to the touch, 2 to 4 min. Taste for salt and pepper and serve. Serve garnished with additional parsley.
Pork Recipes
Pork Chops Basil: Serves 4- Boneless chicken thighs or turkey loin may be substituted for the pork.
(8) ½ inch thick center pork chops well-trimmed and pounded to an even thinness)
½ cup flour
1 Tbs. garlic powder
2 Tbs. dried basil
½ a small can frozen orange juice concentrate or 1 cup apricot nectar
Water to dilute orange juice to equal 1 cup
¼ cup cream sherry (for a bolder taste use 1 jigger whiskey, rye or scotch)
Sprinkle half the garlic powder and half the basil in the bottom of an oven proof dish or pan that will hold the chops closely but not overlapping. Dredge the chops in the flour, by shaking in a plastic bag, one at a time, making sure they’re well coated. Place in pan, and sprinkle the rest of the garlic and basil over them. Cover and seal the pan with foil. Bake, preferably at 250 degrees for 2 hours, but acceptable at 350 degrees for one hour. Remove from oven, turn on broiler, and carefully lift foil. Mix orange juice with the sherry and just enough water to come almost to the top level of the chops in the pan, and pour over the chops. Broil until chops brown and the sauce thickens.
Deviled Pork Chops: Serves 6
(6) ¾ inch thick pork chops or chicken thighs
1Tbs.EACH butter and oil
¼ cup water
Marinade
3 Tbs. chili sauce*
2 Tbs. lemon juice
1 tsp onion powder
½ tsp.mustard
2 tsp. Worcestershire sauce
½ tsp paprika
1/2tsp salt
Combine marinade ingredients and spread on both sides of chops and allow to marinate overnight. Scrape off marinade and reserve. In a large skillet, heat oil and butter and brown chops on both sides. Return reserved marinade to the pan, add water, cover and cook until chops are tender, about 45 min. Uncover and cook until sauce thickens slightly, about 5min. Serve hot.
*Option -2 1/2 Tbs, ketchup, 1/2 Tbs. water and 1/8 tsp. chili powder
Pork in Pepper Sauce: Serves 4 This dish can be done two ways – on a grill – Method A – OR in a skillet – Method B. Either way the sauce is made first. Turkey loin or boneless chicken thighs can be substituted.
@ 11/2 to 2 lbs. pork loin or loin chops or chicken thighs–
A) in 4 thick slices, or chops, for the grill (bone-in chicken thighs with skin)
B) 8 thinner slices, chops or pound chicken for the skillet (skinless, boneless chicken thighs)
2 Tbs. minced garlic
1 tsp. dried basil
1 medium onion –chopped
(1) 7 tsp. minced bottled garlic
1 tsp oz. jar roasted red peppers*
1 tsp. oil
1/8 tsp. lemon pepper
¼ cup White wine
2 Tbs. butter – for Method B
To make sauce: Microwave onion in oil with lemon pepper 1 ½ min. Drain peppers, blend with onion, basil, and garlic to a puree. Add the wine.
Method A: Put the sauce in a small pan. Grill meat. Warm the sauce as pork is finishing, pour over the meat and serve.
Method B: Melt the 2 Tbs. butter in a skillet over medium heat and brown meat on both sides. Pour sauce over the meat, reduce heat and cover. Simmer gently for 8-10 min., until pork is done.
*Other varieties of roasted peppers or chilies can be added to taste as can hot sauce, but be aware if using Method B that the longer hot spices are cooked the hotter they become.
Mushroom Stuffed Pork Loin with Wine Sauce: Serves 6
3 lb. boneless pork loin roast (the best alternate is beef tenderloin or round roast-adjust cooking times)
(1) 10 oz. box chopped spinach – thawed and well drained
8 oz. canned mushrooms sliced or stems and pieces – drained
Ground nutmeg
Salt and pepper
1 large onion in small dice
1 cup + beef broth
2 Tbs. oil
3 cups red wine
Butterfly the roast by slicing it lengthwise down the center almost through. Open it like a book and make similar slices down the length of each side in the center. Cover the meat with plastic wrap and pound to an even thinness. Spread the spinach evenly over the surface, leaving a 1 inch margin on 3 sides, but not on one edge of the first cut. Sprinkle lightly with nutmeg, and top with the mushrooms. Roll up the meat, starting with the side with no margin and tie with string every inch or so, securing the roll. Rub the outside lightly with salt and pepper, place in a roasting pan and cook in a preheated oven (350 deg. for pork) according to directions for cut.* When the roast reaches desired doneness, plate and let rest a few minutes. Serve in thin slices.
Meanwhile, sauté the onion in oil in a saucepan until soft. Add 3 cups wine and allow wine to cook down, adding in beef broth to maintain original level of liquid-about 1 cup total. When it reaches desired strength, add salt and pepper to taste. Can be made ahead and reheated. Serve warm with roast.
*Pork takes about 2 hours to reach 150 deg. at 350 deg.
*Beef tenderloin should be cooked at 500 deg. for 30 min. or until temperature reaches 145 deg. for medium rare.
*Beef round should be cooked as tenderloin if wanted rare, but as pork if desired well done. Remember, the longer beef cooks the tougher it gets, unless being stewed or steamed to tenderness.
Pork Butt the Economic Winner
My thanks to Robert and Carol Hildebrand’s 50-3 ingredient Recipes for most of the recipes below. Just remember with pork to follow the recommended cooking times and temperatures-usually for ovens 350deg 35-45 min per lb. adding 20 min. per lb. if cooking the meat frozen. The same is true when pot roasting-add roughly half of the total calculated cooking time per lb.
Butt roasts do well in Dutch Ovens, uncovered to brown the last hour, following oven roasting directions. If you don’t have a Dutch oven or a covered roasting pan, line the pan with enough foil to bring the ends up to cover the roast.
Crock pots, or slow cookers are not recommended for frozen pork because the gradual heating process allows the meat to sit in the danger zone for bacteria growth too long. Instant pots heat faster so they do allow for frozen meats, but recommend having it cut in large pieces before freezing. They also generally recommend adding half the total cooking time if necessary. Because Instant Pots do heat so fat and can be tricky. Go to https://cookthestory.com/instant-pot-roast-pork/ before you start. The most important thing is that the meat registers 150 > 160 deg. on a meat thermometer when finished. Like poultry, pork is served well done.
Spicy Pork: Serves 6
3-4 lb. pork butt cut in 2>3 inch cubes (use chicken thighs and reduce cooking time to 2 hrs.)*
2 Tbs. EACH oil, chili powder, chili flakes, chopped cilantro, chopped parsley
½ Tbs. EACH seasoned salt and ground cumin
1Tbs. EACH minced garlic, dried oregano and black pepper
1 cup diced onion
1cup chicken broth
½ cup orange juice
In a large bowl mix all ingredients but broth. Toss to coat pork well and marinate, chilled, at least 4 hrs. Put the mixture in a Dutch oven or covered oven-proof pot; add broth, juice and cook in a preheated 350 deg. oven for 3 ½ to 4 hrs. until meat is fork tender. Serve hot in bowls or over grain or pasta.
*This might be interesting with whole drumsticks
Cranberry Glazed Pork Roast: Serves 6-8
6 lb. pork butt roast
(1) 16 oz. can whole berry cranberry sauce
1/3 cup brown sugar
Mash the berry sauce and mix with the sugar to dissolve. When the roast is done, uncover and make deep slashes across the top. Fill with the cranberry mix and cook 30 min more, basting often.
Chinese Black Bean Pork Roast: Serves 4-6
4 lb. pork butt roast
(2) 10 oz. jars Chinese black bean sauce
½ cup chopped fresh cilantro
Cook pork as for Cranberry Glazed but only lightly slash the top of the roast. Pour over the bean sauce and cook 30 min. more basting occasionally.
NOTE: This recipe can also be used for pork steaks, Cook them covered for about 1 hr., depending on thickness. Uncover and pour over 1 jar of sauce then cook 30 min. longer.
My Family Pork ‘n Kraut Recipe: Serves 4*
Bone from the butt roast with 4 portions of pork meat in large pieces attached
(1) 2 b. can of sauerkraut
(1) 16 oz. can sauerkraut
1 pkg. instant mashed potatoes
Put the 2 lb. of kraut in the bottom of a Dutch oven or large pot. Lay the bone and meat over and top with the kraut from the smaller can. Add enough water to almost cover. Put the lid on the pot, bring to a boil and simmer for about 3 hrs. until pork is falling apart. Make potatoes as director on box but don’t enrich taste. Serve the pork and kraut either over or alongside the potatoes.
*Fr more servings, trim the butt well and simply cut a large slice, including the bone. Lay it on top of the 2lb. kraut and cover with another 2lb.of kraut. Double the amount of potatoes as well. Proceed as directed. Cooking time remains the same.
Crock Pot Barbecued Shredded Pork: Serves 6-8
2-3 lb. pork butt-thawed or raw-optionally cut into large cubes*
(1) 12 oz. bottle barbecue sauce
1 onion sliced –optional
Place half the onions and half the sauce in the bottom of the pot, add meat then the rest of the onion and sauce. Cook on low 24 hr. Remove meat, cut and shred with 2 forks. Return to pot to mix with juices.
* If cut into cubes reduce cooking time to 6-8 hrs. on low
Sausage: Yield 5 lbs. Adjust ingredient measurements to the quantity of meat. This is for the left over scraps after butchering-especially if you mess it up as badly as I did the first time.
5 lb. meat untrimmed
3 ½ Tbs. salt
1 Tbs. black pepper
1 2/2 Tbs. dried thyme or sage
Grind meat, mix thoroughly with other ingredients. Form into rolls or patties. Allow to rest in the fridge at least 12 hrs. before using. Can freeze.
