One of the things I love about pork is that it gives you a break from the usual beef, chicken, fish rotation. Of course, you have to get over the knee-jerk reaction that pork is fatty and clogs the arteries. Let’s put that to rest. Certainly, there is good pork and there is bad pork. I eat only the good pork. From good pork we get fat that is full of vitamin D, and is approximately 47% monounsaturated fat, just like the fat in olive oil.
Lard is also made up of 40% saturated fats and of that, 1/3 is beneficial stearic acid which is also found in chocolate.
Lard is perfect for high heat cooking because of the stability of the fats that make up lard. Let’s not forget that it has wonderful savory flavor as well.
Good pork comes from hogs raised humanely, on a sustainable farm and allowed to roam and root, get sunshine on their skin and live a natural life. Bad pork comes from concentrated animal feeding operations (CAFOs). These are inhumane operations that keep the animals in unspeakable conditions with only the bottom line in sight and are downright disgusting.
You want to eat pork raised from humanely raised farms. It has also been suggested that you want to marinate the pork overnight (or at least for a few hours) in apple cider vinegar for added digestibility and to kill pathogens. Frankly there is very little chance of pathogens in pork that has been raised humanely, but marinating fresh pork is a traditional way of preparing it. Cured pork (bacon) does not need to be marinated.
Adding root vegetables, including radish, compliments the savory softness of the meat with a mild spiciness that is truly satisfying. This meal sticks to your bones.
For further discussion about other issues with pork see my previous post and recipe here.
To find a local source of humanely raised pork find your local WAPF chapter and ask for recommendations.
Ingredients for the glaze
Prep Time: 15 minutes
Cook Time: 10 minutes