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Where the Football World Cup is concerned, chefs should ply pork on their menus - here’s why. The Football World Cup promises to bring an estimated 400 000 visiting football lovers to our shores, most of whom will be male and between 25-35 years in age. It is estimated that about 25 percent of these visitors will be American, and Americans love pork. So do the British, Spanish, French, Germans and Mexicans, Argentineans, Chileans and Brazilians, many of whom have teams playing.
Pork on the menu
Juicy pork has a specific flavour. The good news is that it’s very versatile, combing with sweet and savoury ingredients with equal success. The even better news is that, at the time of the Football World Cup (June), it is going to be winter in South Africa, prefect timing for all those hearty pork dishes of gammon with sweet mustard, sticky ribs, sausages, Kassler steaks, roast pork with all the trimmings, crackling, pork ear, pork chops, smoked pork belly, eisbein, pork cheek, pork fillet stuffed with apricots or a pork stir fry. On the sweet side, ingredients that combine well with pork are fruit: Quinces, prunes, pineapples, apples, pomegranates and spices like cardamom and cinnamon. On the savoury side, a classic and unbeatable combination is pork with sage, but it’s also good with other herbs like fennel, chives, coriander, garlic, parsley and marjoram.
Pork - fat or lean?
When trimmed, pork is low fat and flavourful. South African pork is bred as lean as it can be - so much so that it has been approved as part of the Heart Foundation Healthy Eating Plan. Much of the fat in pork resides in the skin, little in the meat, making it easy to trim.
Pork and hygiene
The undiscerning, scavenging eating habits of pigs have historically earned them a bad name where food safety is concerned. Thesedays, with this in mind, pork is produced according to high standards of health and hygiene. The pigs are reared in an hygienic environment and fed scientifically on a grain diet designed to breed lean, healthy pigs.
For more information on pork, call the South African Pork Association on 012 361-3920, email info@sapork.co.za or visit www.heatlhytastymodernmeat.co.za
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