Suar ka mansa,Panni Iraicci
Pork is the culinary Name for meat from the domestic pig. Pork is one of the most widely eaten meats in the world. Pork is popular throughout eastern Asia and the Pacific. Pork is preferred over beef for economic and aesthetic reasons; the pig is easy to feed and is not used for labour. The colours of the meat and the fat of pork are regarded as more appetizing, while the taste and smell are described as sweeter and cleaner. It is also considered easier to digest. Pork may be cooked from fresh meat or cured over time. Cured meat products include ham and bacon. Pork is particularly common as an ingredient in sausages. Ham and bacon are made from fresh pork by curing with salt (pickling)
and/or smoking. Shoulders and legs are most commonly cured in this manner for Picnic shoulder and ham, whereas streaky and round bacon come from the side (round from the loin and streaky from the belly).
Commonly used in:
Pork can be grilled, baked, roasted, barbecued, stir Fried, broiled, pan broiled, stuffed, pork chops, pork curry, pork vindaloo, a goan dish called sorpotel, pork masala, pickle, etc.
Pork has a high mineral content of Phosphorus, Selenium, Sodium, Zinc, Potassium and Copper. The two minerals which are present in good are Iron and Magnesium, while Calcium and Mangnese are found in traces only. Pork is highly enriched with Vitamin B6, Vitamin B12, Thiamin,
Niacin, Riboflavin and Pantothenic Acid. Some quantities of Vitamin A and Vitamin E are found in very small amounts. Zinc is an important vitamin that helps promote cell growth and boosts a body’s immune system. Phosphorus is known to help build strong teeth and bones. Selenium helps protect blood
vessel walls from being damaged.
- main course
- side dishes