Mysterious Annatto Seeds

PORK! Delicious Pork

Pork may be one of the world’s most versatile meats.  Pigs were the first among the domesticated animals because of their willingness to eat whatever is given to them and protection against predators.  In medieval times forest taxes were calculated by how many pigs were fed by the fruit, nuts, tubers, and mushrooms on the forest floor.  Pigs seem to be born for feasting; being around banquets since Roman times, and in China pork recipes date back 2,000 years.  Although the pig is taboo in many cultures the pig remains one of the most popular meats in the world.

Preserving pork usually includes salt which should be measured by weight instead of volume because precise amounts are needed for curing.  Black pepper and spices are also necessary for introducing incredible flavors to otherwise dull cuts of meats.  Enhanced pork is pumped with water, salt, and sodium phosphate.  Never use enhanced pork to make bacon or to brine a ham because the cut of meat has already been flavored.  Always use pork 3-4 days after purchasing or freeze for up to 2 months.  Thaw meat slowly in the fridge prior to cooking.

Pork should be pale pink to light red.  Never buy fresh pork that has purplish red coloring.  Avoid pork with dry edges or has dark spots.  Pork should never have a sticky feel or have a sour ammonia smell.  If you get the cut of meat home and the cut has a foul odor rinse briefly in cool tap water.  If the cut continues to have a foul smell return it to the store where purchased.  Under-cooked pork should never be served unless assured of your cut of meat.

There are several grades of pork: USDA prime select is the best quality, USDA choice is slightly less, and select is the lowest.  Anything lower than select is not usually sold retail.  Pork is also graded on a number system which refers to the leanness and fat content. USDA 1 is the highest and USDA 4 is the lowest.

Baked and Glazed Ham

1 16 lb. ham

Glaze: mix together and spoon over ham after partially cooked

3 c. apple cider

1 ½ c. orange marmalade or peach jam

½ tsp. ground cloves

½ c. brown sugar

¼ tsp ginger powder

Preheat oven to 325 degrees F.  Lay ham in sturdy roasting pan.  Roast ham in oven for 2 1/2 -3 hours or 10 minutes per pound.  Once internal temperature reaches 130 degrees apply glaze.  Continue to cook for until internal temperature reads 160 degrees, checking every 15 minutes.  Remove ham from oven and let rest before carving.

Asian Pork Cutlets

4 boneless pork chops

2 bunches of chopped green onions

1/3 c. soy sauce

¼ c. rice wine

2 T. sugar

½ c. peanut oil

1 tsp. Chinese 5 spice

1 tsp. ginger powder

1 tsp. minced ginger

Salt and pepper to taste

Cook cutlets over medium high heat with all ingredients for 2 minutes on each side or until pork is completely opaque in color.  Drain cutlets on paper towels.  To make oil into dipping sauce stir into ½ c. peanut butter, 1 T. sake, with ¼ c. each: Worcestershire, rice vinegar, and hot water.