Pork, Can't Resist!
Metro invites you to
discover Quebec pork. The many cuts of pork
you’ll find at Metro lend themselves to a vast array of
simple and time saving recipes: Curried chops, roast pork with
pears and cranberries, etc. Here are dishes put together with
family and friends in mind, dishes that will let you vary the menu
in no time.
- Basmati rice with green peas and red pepper
- Bombay curried chops
- Coconut-crusted pork tenderloin
- Fruity pork meatball kebabs with peach sauce
- Mashed parsnips with chives
- Pork and fennel stew
- Rack of pork with pine nuts and cointreau
- Roast pork with pears and cranberries
- Stir-fried eggplant and farfalle
- Teriyaki pork vermicelli salad
Quebec pork producers several years ago adopted modern livestock production methods to offer consumers high quality, lean, nutritious meat. That spelled an end to pork’s reputation as meat that was fat and that needed to cook a long time!
The way pork is cooked has changed fundamentally owing to the new properties of the meat. Low percentage fat lets you cook pork at lower temperatures to keep the meat from hardening and drying out. No sense overcooking it when pork is perfectly safe medium rare. Lighter, quicker cooking transforms your pork dishes into real delights. The meat literally melts in your mouth.
It provides many cuts, including inside round, outside round and sirloin tip, not forgetting ham (with bone), called fresh ham when boneless.
The loin is a large tender part, fleshy and lean. It provides good chops, tournedos, tender roasts and delicious racks.
The flank is the belly of the pig. It’s estimated about 75% of all pork flank (in their fattest part) ends up in bacon while 25% becomes salt lard.
Shoulder meat is excellent braised or stewed in an aromatic liquid (wine, beer, broth, etc.). An hour is all it takes for the meat to give off pleasant aromas and grow tender.
Follow the cooking methods for different cuts. You will serve it just right every time – lightly pink, tender and tasty!
Lean or semi-lean ground pork (pork-burgers), butt strips and cubes (sate and brochette), chops.
- Oil the grill.
- Don't prick the meat, use food tongs.
- Cook at medium heat.
- Avoid overcooking (serve at 160 °F/70 °C).
- Season at the end of cooking.
Rack of pork, roast, boneless loin, butt, inside round roast and boneless sirloin tip.
- Season the cut (without salt).
- Cook at medium heat (325 °F/160 °C) uncovered.
- Cook until the thermometer reaches 160 °F/70 °C.
- Let stand at least 10 to 15 minutes (essential).
- Slice and serve.
Shoulder cubes.
- Brown lightly in a little oil at medium-high heat
- Add liquid to cover the meat.
- Let stew covered at low heat for 30 minutes.
- Add vegetables and let simmer for another 30 minutes.
Butt strips.
- Sear strips at medium heat, without colouring, then remove.
- Let stand.
- Stir fry vegetables to taste.
- Mix the strips with the vegetables and season.
- Heat well and serve.
Cutlets, strips, medallions, chops and tournedos.
- Heat the fats without overheating.
- Sear the pieces of pork until they are lightly browned.
- Let stand.
- Finish preparing the accompaniments.
- Reheat and serve.
You love it, your children go for it … But did you know it was so nutritious? Tender and tasty, Quebec pork is an invaluable source of high quality proteins, iron and zinc and acts as the main food source of thiamine, a vitamin essential in using the energy contained in foods.
It’s high quality proteins help curb the most voracious appetites and so contribute to maintaining a healthy weight. Its iron lets you store energy while its zinc helps keep your immune system functioning well and protects your youngsters from infections. Without doubt, thanks to its low fat content and its excellent nutritional value, Quebec pork makes a wise food choice!