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By HELEN SMITH
Extcutoa Agcst, Home Ecooomki
Pork is becoming increasingly popular. Promoted as “the other white meat,” it can be very lean today and a good choice for protein without excess fat. It’s milk flavor makes it ideal for dressing up with a variety of glazes and marinades.
Since pork is naturally tender, it does not require long simmering. Thus, it is ideal for quick suppers, seasoned with a sprinkling of herbs or seasoned with a tangy glaze.
Buying Pork
Fresh pork will have a light pink color in the supermarkets meat case. The lean portion of the cut should be firm, fine — grained and free from excess moisture. The thin outside rim of fat should be white.Portion
Control
Dietary recommendations suggest six ounces of cooked meat, fish or poultry daily. Start with four ounces of boneless, raw pork to yield three ounces cooked. A three ounce serving is about the size of a deck of cards.
Storing Pork
Make the meat case one of you last stops at the supermarket. Refrigerate or freeze meat when you get home.
Refrigeration: Place pork and other meat in the meat compartment of the coldest part of your refrigerator. If pork is wrapped in butcher paper, remove and rewrap the cuts in plastic film or aluminum foil. If you plan to keep pork longer than three days, store in the freezer.Leftover cooked pork should be cooked in the refrigerator, uncovered, then covered and wrapped within on hour of cook
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