Pork — Nutrients, Health Benefits, And Shopping Tips

Pork cuts should be pinkish-red in color with firm, white fat and minimal marbling. The meat should spring back when pressed, indicating it is fresh.

Avoid pork that is pale with soft fat or has a sour or ammonia-like smell, as these are indicators that the meat is not fresh. Meat with a slimy texture or that feels tacky should also be avoided, as it may be unsafe to consume.

Raw pork should be stored in the refrigerator, wrapped tightly in plastic wrap or butcher paper. Keep it in the coldest part of the fridge to maintain freshness for up to five days. For longer storage, freezing is recommended.

Leaving pork at room temperature can lead to bacterial growth and spoilage. Avoid storing it near ready-to-eat foods to prevent cross-contamination. Always cook pork within the recommended timeframe and use separate cutting boards for raw and cooked meat.

Pork can last for 1-2 days in the refrigerator. For longer storage, pork can be frozen for up to 6-8 months. Proper packaging, such as vacuum-sealing, helps maintain its quality over longer storage periods.

Leftover pork can be used in a variety of savory dishes. Slice it thinly and add to sandwiches, wraps, or salads for a flavorful protein, or chop it up and mix into a stir-fry with vegetables and rice. Pork is also great when added to tacos, burritos, or enchiladas, where it pairs well with spices, cheese, and fresh salsa.

Use pork in a casserole with potatoes, vegetables, and cheese, or mix it into a soup or stew for added richness and flavor. If you have a lot of pork, consider making a batch of pulled pork sandwiches with barbecue sauce and coleslaw, or using it as a topping for pizzas or flatbreads. Pork can also be added to pasta dishes like carbonara or mixed into a quiche or frittata with eggs and cheese. For a quick snack, reheat the pork and serve it with dipping sauces or on a bed of greens.