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Text: Li Meiling
Tired of chicken? You might be surprised to know that pork is a healthier alternative to red meats like beef and lamb.
PORK is often viewed as red meat – fatty and high in calories and cholesterol – but what’s the truth about this meat? In 1987 the U.S. National Pork Board, began an advertising campaign to position pork as “the other white meat”. Nutritional studies cited in support of this campaign revealed that pork is actually a great source of thiamine, niacin, riboflavin, vitamin B-6, phosphorus and protein, zinc and potassium; in addition, a lean cut of pork contains as few calories and as little fat as chicken breast.
The meat of the Iberian pig is exceptionally nutritious and healthy. It contains high proportions of monounsaturated fatty acids, particularly oleic acid, which is linked with a reduction in the risk of coronary heart disease. Oleic acid is also found in olive oil. Subsequently, Iberian pork has earned the nickname “olive with feet”!
Iberian pork is a product of Spain, but is available at a couple of select eating establishments in the Klang Valley. One of these restaurants is Bruno’s Restaurant and Bar, a Spanish eatery in Jaya 33, Section 14, Petaling Jaya.
The restaurant serves fresh and cured Iberian cuts prepared in a variety of mouth-watering ways. For example, their cold cuts platter features Iberico ham, as does their refreshing citrus salad.
Pasta fans should try the tender Iberico back loin prepared with fresh tomatoes and olives and served with spaghetti. Alternatively order the spaghetti garnished with sautéed belly pork and tossed in extra virgin olive oil.
But true pork lovers should not miss the Iberico pork ribs. These are prepared two ways – either barbecued to juicy and melt-in-your-mouth perfection, or marinated in white balsamic dressing and roasted.
Bruno’s flies in fresh and cured Iberian products weekly. The fresh cuts are chilled, never frozen, and are tender in texture and full of rich flavour.
The black Iberian pig lives primarily in the south and southwest parts of Spain and the southeast parts of Portugal. After they are weaned, Iberian piglets are fattened on barley and maize for several weeks before they are set free to roam in pasture and oak groves. The pigs feed on grass, herbs, acorns and roots. When slaughtering time approaches, the pigs are fed only acorns.
Bruno’s also serves roast suckling pig, in whole or leg portions. Suckling pig cuts are also served stuffed with pasta and served with fresh avocado crème. Bruno’s uses the Spanish white suckling pig for this preparation. It is slaughtered when it is between 20 and 30 days old. At this point the piglet is not weaned yet and as a result its meat is extremely tender, with a rich, milky flavour.
It goes without saying that although pork (especially Iberian pork) is a healthier alternative to red meat, fans of the “other white meat” should be careful not to over-indulge, but eat sensible portions and choose the leanest cuts available.
Pork and How It Compares to Other Meats
This comparison is based on a 3oz/85gm serving of cooked lean meat. Pork tenderloin has 120 calories, 3gm of fat, 62mg of cholesterol. Skinless chicken breast has 139 calories, 3.1gm of fat and 73gm of cholesterol
Beef tenderloin has 175 calories, 8.1gm of fat and 71mg of cholesterol This comparison is compiled from information on The Other White Meat website (www.theotherwhitemeat.com)
