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Pork - the "other white meat"?

Is pork really the "other white meat"?

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  1. As jfood's HS principal used to say, "I don't care if you're white, black, blue or purple..."

    Jfood was pleasantly surprised the other night when after 25+ years of marriage, mrs jfood stared at his pork chops and asked for a taste and really liked it. It took her a long time to get over how her mom made them. Likewise jfood told her that jfood's mom used to bread and then bake them for 60 minutes and they were like shoe leather. These were grilled until just cooked through and were great.

    So this thread is nicely timed and the pork chops seem to have made their way onto the power rotation.

    9 Replies
    1. re: jfood

      mrs jfood hasn't had pork in 25 yrs? Shame on you! Pork is the other white meat in our home. It sure has come a long way from what it used to be. I remember pork being a fatty, yet dry, meat that mom never got right, but I don't think it was her fault. The cooking methods for pork were to cook it until you couldn't taste it. Now it is much more moist and flavorful, to me, and so versatile. And if it is a bit pink, it is still fine.

      1. re: danhole

        I agree, my mom used to boil our babyback ribs.....! (thankfully I learned from her mistakes, and use a smoker for mine)

        if I gave up on foods by how my parents prepared them back in the day, there would be nothing left on the list to eat.

        I would rather die than give up pork, and truly feel sorry for those who do not eat pork.

        1. re: swsidejim

          I forgot about boiling the ribs! What was it about boiling everything back then? Mom would boil beef roasts - not so good! I remember as a young bride I bought some pork ribs and wasn't sure how to cook them I consulted a few old cookbooks, and asked some much older neighbors and they all said to boil them first. I refused, and baked them instead. Yes, I had some excess grease that I had to deal with, but I refused to boil anything unless it was a potato or an egg! And they were very good. (No smoker back then.)

          1. re: danhole

            I think my mom boiled the ribs because my dad had false teeth, and the meat would be meat jello, falling off the bone.

            I like deep fried pork chops, but what isnt good deep fried.?

            1. re: swsidejim

              I was told that you had to boil the ribs to get rid of fat and salt, hence flavor. I've never had a deep fried pork chop. In the frypan, yes, but the deep fryer? Hmmm. Might have to try that.

            2. re: danhole

              I have friends who *still* boil their ribs before grilling them. It's that old prejudice that pork isn't quite dead when you buy it - you have to kill it all over again before cooking. Thank goodness for the new pork, and new safety guidelines. I don't know anyone who ever contracted trichinosis from underdone pork. I think it was a story told to young cooks to frighten them into buying beef instead!

              1. re: danhole

                According to my mother, boiling removes excess salt and fat that might be in the meats. That is why hams, sausages and ribs are boiled. I personally hate them that way.

                But --"boil first" is still a cooking technique she believes in.

              2. re: swsidejim

                Along the lines of cooking things to death so it is inedible, I would throw Roast Turkey into the ring as well. Growing up in our house we had Roast Prime Rib for Thanksgiving, as no one could stand the dry turkey. Given a choice of a Grilled Chicken Breast, Roast Fresh Turkey or Cubano Sandwich.......I'll opt for the Cubano every time.

                Since I have learned the slow cook methods for roasting meats, turkey is now more enjoyable, but pork still rules in our home. Roast Butts, Fresh Hams, Roast Loins and Tenderloins are much more flavorful and enjoyable than Chicken or Turkey.......my absolute favorite meat for taste is..............

                Roast Baby Suckling Pig.

              3. re: danhole

                pork chops, sorry for the confusion.

                she has enjoyed the ribs that jfood has made over the years.

            3. Is there anything better than a fried pork chop on buttered white bread with a couple dashs of hot sauce?

              3 Replies
              1. re: kpaumer

                Two fried pork chops on buttered white bread with a extra dashes of hot sauce.

                1. re: kpaumer

                  Pork chop on top of mashed potatoes, smothered w/ kraut.
                  Pork chop on top of pinto beans, smothered w/ red chili gravy (sauce).
                  BBQ pork chop in right hand, cold beer in left.

                  1. re: Passadumkeg

                    Pork chop on top of mashed potatoes, smothered in cream gravy.
                    Ditto smothered w/ red chili gravy.
                    Ditto BBQ AND smoked ribs.

                2. no - pork is the original white meat

                  too bad most pork now has been bred for health and not taste

                  sorry ancestors and other desert people
                  me likee pork

                  1. Pork chops and pork tenderlion have become sooo lean over the years that they can be compaired to chicken breast in fat content. Although I'm very health conscience, it think its a shame that its getting harder and harder to get a regular pork chop (not double thick) that doesnt dry out the minute it hits the pan. I know there are many tricks for keeping them moist..ie brining...but i love me some beautiful marbling.

                    Give me back the pork fat!

                    1 Reply
                    1. re: seedove17

                      If you shop at a mainstream grocery store you may find more lean pork products, but if you go to a more ethnic market, you can find all the fat you would want, and it's pretty cheap, too!

                    2. Pork is actually red meat (mammals = red meat), so if you're trying to avoid red meat for health reasons, avoid pork, too.

                      "In gastronomy, pork is traditionally considered a white meat, but in nutritional studies, it is usually grouped with beef as red meat, and public perceptions have been changing[citation needed]. Its myoglobin content is lower than beef, but much higher than chicken white meat. The USDA treats pork as a red meat.[12] Pork is very high in thiamin.[13]

                      In 1987 the U.S. National Pork Board, began an advertising campaign to position pork as "the other white meat" due to a public perception of chicken and turkey (white meat) as more healthy than red meat. The campaign was highly successful and resulted in 87% of consumers identifying pork with the slogan. As of 2005, the slogan is still used in marketing pork, with some variations.[14]"


                      1. I used to eat quite a bit of pork, but I have noticed over the past couple years that it is getting harder and harder to find pork that has not been packed in some chemical tenderizer solution. I don't really care for that pork as it seems a little mushy when cooked.

                        1 Reply
                        1. re: NE_Elaine

                          Ah! That probably explains why when I had pork at Blue Hill (one of those farm-to-table restaurants) why their pork chop was really hard.

                        2. I will admit to - okay, maybe boast about! - de-whitening much of the pork I buy. Those giant Meat Logs, as my wife calls them, the cryovac'd whole boneless loins you can get such deals on sometimes, are pretty much dry and tasteless if you aren't careful. Whenever I cook a roast cut from one of those I always lard it with strips of bacon fat, about six of them run through lengthwise. Another good trick is to spiral-cut the roast longitudinally so you can lay it out flat, and then spread a good rich stuffing over it, roll it back up jellyroll fashion and tie it.

                          As for loin chops cut from those things, simply seasoning the meat and letting it sit out for an hour, and then either sautéeing them or grilling them in a grill pan quickly, gives a chop that's a little chewy but flavorful.

                          2 Replies
                          1. re: Will Owen

                            Bone-in pork shoulder rubbed with a mix of thyme/sage/rosemary/salt and roasted. Cracklin' good!

                            Guyanese garlic pork.

                            Any of dozens of varieties of bacon.

                            Ham, baked or cured.

                            Pork, sauerkraut sprinkled with caraway seed, and boiled potatoes. Mustard on the side.

                            BBQ ribs.

                            Frying pork. Crispy, crunchy.

                            Pork sausages of every description.

                            Et cetera.

                            Everything but the oink gets eaten.

                            1. re: mrbozo

                              Ahhhh, pork, my favorite.
                              Let's see...I think "the 'other' white meat" was indeed just a slogan to try to get people to choose pork in place of poultry, Did it work? Maybe, but I don't care.
                              Boiling ribs? It does have some redemption in getting fall-off-the-bone tenderness in a short time. You can then grill 'em with a good sauce and you have a passable substitute to BBQed ribs (I know, no smoky depth of flavor, no smoke ring, etc etc - I'm just SAYING).
                              I agree, pork at an ethnic market (Chinese, Italian, etc) is usually better than your safeway version - maybe pick up an entire bone-in loin for like $30, grab the bone saw (hacksaw) and make your own chops and roasts!
                              I have a weak spot for all things chicharon (dep fried pork skin). I was recently in the Yucatan and spied something at the market which LOOKED like chicharon, but had plenty of meat on it. The Mayans call it kastaCAN and its basically deep fried pork belly. They sell it by the kilo and oh my god its good...

                          2. I don't know about the other white meat slogan but pork gets steady rotation in what we decide to cook. It is significantly cheaper that most other meat right now. The big loin packs are pretty versatile, you just have to cook it right or it is totally dried out. Boston butt roast slow smoked are really good, they just take lots of work. We found a nearby small pork producer (Beeler's) that does ham and bacon sans nitrates and they are exceptionally good.

                            1. Aaaah! Chicharoon! A food to die for and from, happily!

                              1. Hi robinanne221,

                                Because of the similiarity to chicken in cooking properties and methods, along with the fact that the flesh is naturally extremely low in fat, I consider rabbit to be the "other white meat".

                                In my personal culinary lexicon, pork holds an exalted place as a meat unto itself.