Volume 10, Issue 106 - May 29, 2006

Greetings ,

Those of our readers who reside in America are celebrating Memorial Day today. We are also celebrating the unofficial start of summer. If the weather cooperates we will be barbecuing and grilling this weekend or maybe going on a hike and enjoying a picnic. This week the National Pork Board is going to share some tips and techniques as well as recipes on grilling with pork. Tomorrow I will tell you about their quest to find the hottest grilling gals on the planet. Stay tuned. Let's get started with a bit of history.

History of the Pig and the U.S. Pork Industry:

The pig dates back 40 million years to fossils which indicate that wild pig-like animals roamed forests and swamps in Europe and Asia. By 4900 B.C. pigs were domesticated in China, and were being raised in Europe by 1500 B.C. On the insistence of Queen Isabella, Christopher Columbus took eight pigs on his voyage to Cuba in 1493. But it is Hernando de Soto who could be dubbed "the father of the American pork industry." He landed with America's first 13 pigs at Tampa Bay, Florida in 1539. Native Americans reportedly became very fond of the taste of pork, resulting in some of the worst attacks on the de Soto expedition.

By the time of de Soto's death three years later, his pig herd had grown to 700 head, not including the ones his troops had consumed, those that ran away and became wild pigs (and the ancestors of today's feral pigs or razorbacks), and those given to the Native Americans to keep the peace.

The pork industry in America had begun. Pig production spread throughout the new colonies. Hernando Cortez introduced hogs to New Mexico in 1600, and Sir Walter Raleigh brought sows to Jamestown Colony in 1607. Semi-wild pigs conducted such rampages in New York colonists' grain fields that every owned pig 14 inches high had to have a ring in its nose. On Manhattan Island, a long solid wall was constructed on the northern edge of the colony to control roaming herds of pigs. This area is now known as Wall Street.

For the Rest of the Story...

Source: National Pork Board

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Mexican Mole Pork Chops

Makes 4 servings

Ingredients:

4 pork chops (1 1/2-inches thick, bone-in)
Mango Salsa, for serving (recipe follows)

Dry Rub:

1 tablespoon brown sugar
2 teaspoons onion powder
1 1/2 teaspoons cocoa
1 teaspoon garlic powder
1/4 teaspoon ground Chipotle pepper, depending on heat desired
1/8 teaspoon ground paprika
dash ground cinnamon
dash ground allspice

Preparation:

In small bowl, combine dry rub ingredients, rub onto both sides of pork chops. Set aside for 30 minutes.

Preheat grill 400 to 450 degrees F. When ready to cook, spray light coat of cooking spray on pork chops to keep them from sticking to the grill. Place on hot grill. Cover; cook for 7 minutes per side or until internal temperature reaches 160 degrees F using an instant-read thermometer. Let rest for 5 minutes. Serve with Mango Salsa, if desired.

Mango Salsa

Ingredients:

1 large mango, peeled, pit removed and cubed
juice of one fresh lime
1 tablespoon finely chopped red onion
1 to 2 teaspoons snipped fresh cilantro
1/4 teaspoon salt

Preparation:

Combine ingredients in bowl. Serve with Mexican Mole Pork Chops.

Source: National Pork Board

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Preparation Tips:

Preparation Methods:

Pork is best when cooked to medium doneness - 155 degrees F on a meat thermometer. Correctly cooked pork is juicy and tender, with a slight blush of pink in the center.

Grilling:

There are two ways to grill pork, based on the size of the cut:

Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.

Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

Direct Heat:

1. Arrange hot coals evenly on the fire grate of the grill or use all gas burners.
2. Place pork directly above the heat source.
3. Follow suggested cooking times, turning once during cooking.

Indirect Heat:

1. Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, preheat and then turn off any burners directly below where the food will go.
2. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood.
3. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.

For more preparation tips...

Source: National Pork Board

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Ginger Pork Salad

Makes 4 servings

Ingredients:

4 boneless pork cutlets, about 1/2-inch thick

Marinade:

1/4 cup orange-passion juice
1/4 cup teriyaki sauce
1 tablespoon peeled and grated fresh ginger root
1 tablespoon sesame oil

Salad:

1 bag (16 ounce) iceberg lettuce salad mix
1 bag (10 ounce) hearts of romaine lettuce
1 can (15 ounce) mandarin oranges
1/3 cup dried sweetened cherries
1/3 cup honey-roasted flavored sliced almonds (or toasted almonds)
1 tablespoon stemmed and finely chopped fresh cilantro leaves (optional)

Dressing:

1/3 cup orange-passion juice
2 tablespoons rice vinegar
1 tablespoon canola oil
1 tablespoon sesame oil
1 tablespoon packed brown sugar
1 teaspoon peeled and minced or finely grated fresh ginger root

Preparation:

Place pork in a resealable plastic bag, set aside. In small bowl, stir together marinade ingredients, pour over pork. Seal bag, refrigerate for at least 1 hour and up to 4 hours.

When ready to cook; place pork cutlets on preheated medium-hot grill. Cook on grill for about 5 to 6 minutes per side. Place grilled pork on cutting board; cut into strips and set aside.

Meanwhile, place iceberg and romaine lettuce, oranges, cherries, almonds and cilantro in large bowl, toss to combine and set aside. Stir together dressing ingredients; when ready to serve, pour over lettuce mixture. Toss to coat.

Divide mixture onto 4 dinner plates. Arrange grilled pork strips over top. Garnish with more almonds, if desired.

Source: National Pork Board