Benefits of pork
pork, Anthony Barr M Jersey benefits, recipes, vitamin b, thiamin, building, muscle
benefits of pork
Hogs have a dirty secret: they not all they fattened up to be. Take too much stock in what you read in the tabloids and you be forgiven for thinking that pork is single handedly responsible for all our modern ills. Bacon, it is now claimed, increases your risk of leukaemia. Sausages have alleged links with bowel cancer. And lest we forget, pigs are currently footing the bill for a global flu pandemic.
Such scaremongering and doomsaying gives swine a bad name, and unfairly so. The third white meat is workout protein par excellence. If you want all the muscle building benefits of beef with a fat to lean meat ratio comparable to turkey which you do, right? then pork should be a diet staple.
pork, benefits, recipes, vitamin b, thiamin, building, muscle
benefits of pork
Serious bulking up isn off the menu either. A 100g serving of pork provides 65% of your RDA of thiamin, the B vitamin necessary for the efficient metabolism of carbs into energy and essential for the growth and repair of muscle fibres. High levels of vitamins B2 and B3 (riboflavin and niacin) and the mineral benefits of phosphorus, magnesium, iron and zinc regulate energy release throughout the day, strengthen bones to prevent injury and bolster your immune system.
In short, it the best smelling, Anthony Barr 3XL Jersey finest tasting multivitamin money can buy.
Nor does it take a barrow load of money to buy a fair bit. A quick price comparison at the Tesco deli counter reveals that an organic pork steak weighs in at per kilo, half the cost of beef fillet ( per kg) and over cheaper than chicken breast ( per kg).
250ml red wine
1 Massage plenty of sea salt into the skin side of one half belly and set aside for one hour. Wipe with kitchen towel then place skin sidedown in a roasting pan, season and sprinkle with cumin and thyme.
2 Place in a hot oven (220 mark 7) for 30 minutes, then reduce the setting to 190 gas mark 5 and roast for a further 90 minutes. Carefully lift the belly with a metal spatula, turn it skin side up and cook for a further 15 minutes while you make the sauce.
3 Fry the sliced shallots in olive oil over a high heat for 5 minutes, stirring constantly so they don burn. Add the sherry vinegar, red wine and more thyme leaves and reduce by half. Cut the pork belly into thick slices and serve with the onion sauce.
200ml white wine
50ml cider vinegar
1 Season the chops with sea salt, pepper and the crushed fennel seeds. Heat the oil in a heavy based pan, add the chops and allow to colour on a medium to high heat.
2 Turn after 3 4 minutes, add the chicory halves and white wine, cover and leave to simmer on a low heat for about 10 12 minutes. Remove the chops and chicory and serve onto plates.
3 Turn the heat back up under the pan, add the vinegar and bring the liquid to the boil. Finally pour the sauce over the chicory and chops and serve.
100g bread crumbs
1 Combine all the stuffing ingredients into a firm mix and season well. Apply the mix to the inside of the opened shoulder, roll up and place skin side up on a roasting tray. Tie the joint with butcher string and season.
2 Place into a hot oven (220 mark 7), then after a 15 minute blast turn it down low (150 mark 2). Leave for 31/2 hours until the skin looks nice and crispy.
3 Remove from the oven, wrap in tin foil and leave to rest for 20 minutes. Cut off the string, then carve your meat into thick slices and serve with roasted sweet potatoes and an endive salad.
100g vegetable oil
25g roasted Chinese five spice
1 Place the gammon joint in a large http://www.vikingsofficialonlineshop.com/Scott_Crichton_Jersey_Vikings pan and cover with cold water. Bring to the boil and simmer for 2 hours.
2 Allow Scott Crichton Jersey the gammon to cool in the water, remove the skin and score the fat by making criss crosses with a sharp knife. With a hand blender, combine all the other ingredients and rub the mix over the meat. Place in a pre heated oven at 220 mark 7.
3 Keep checking the joint until the skin looks caramelized. Remove from the oven, leave to rest for 20 minutes then carve. Serve with potato salad and pretend to your guests that it was really complicated to make.
Keywords: dirty secret: they not all they fattened up to