Many over-40 Americans still hear a little voice in the back of their heads warning that there is a trichinosis danger when eating pork. Over the years, that danger has diminished as pork-handling practices have improved (although cooks are still encouraged to thoroughly cook their pork products, and all types of meat, fish and poultry, including eggs).
Now that the trichinosis fears have been overcome, the National Pork Board must contend with fears that swine flu can be transmitted through tenderloins, ham and bacon. It can not, emphasizes the pork board (and medical experts). Swine flu is a respiratory illness, they all agree, and not a food-borne illness.
The name “swine flu,†by the way, is never used at the pork board’s factsaboutpork.com Web site, which was apparently created specifically to combat concerns about catching the virus by eating pork. The Centers for Disease Control Web site (CDC.gov) also refers to the virus simply as H1N1.
The pork board’s Web site also shares the interesting fact that a worker at a Canadian pork factory recently traveled to Mexico on vacation. When he returned, he infected a pig with the virus. Which means, I guess, that in this new epidemic, the pigs are as much the victims as the people.
“Influenza is not uncommon in pigs,†said Dr. Liz Wagstrom, assistant vice president of science and technology for the National Pork Board. “But they recover, and it does not affect the safety or quality of pork. It is well known that influenzas are transmissible, and it is not a surprise that a flu virus might have passed from people to pigs. The bottom line is pork is safe to eat and handle.â€
Why eat pork? It does offer several important nutrients and vitamins. It can be very tasty. It is much less fatty than it used to be (which is why the pork board refers to it as “the new white meatâ€).
Most abundant in pork is thiamin — 3 ounces of pork give you 54 percent of your recommended daily intake of this B-family vitamin, which helps you metabolize carbs, protein and fat. If you’re not getting enough thiamin, you can feel glum, tired, irritable and confused, according to Wikipedia. Worst case, you can contract the disease beriberi, which can ruin your nervous system and your cardiovascular system.
That same 3-ounce serving of pork also offers 37 percent of your daily ration of both vitamins B-3 (also called niacin), which the Mayo Clinic says boosts your “good†HDL cholesterol. Niacin helps your body convert carbs into sugar, so you can burn them as “energy;†and it’s a great cosmetic aid, improving the quality of your skin, hair and eyes. It also keeps your nervous system and digestive system healthy, according to mayoclinic.com.
Vitamin B-6 is similar to niacin. Although it’s rare for Americans to have a deficiency of it, symptoms include irritability and confusion as well as inflammation of the tongue, sores or ulcers in the mouth and on the skin at the corner of the mouth. A study at the Linus Pauling Institute at Oregon State University shows a link between B-6 and your hormones, and because of this it is thought to protect the body from breast cancer and prostate cancer.
I once told a co-worker that I never eat pork, but that I like ham and bacon. She found this amusing, of course. I am always a little leery about cooking pork chops and tenderloins because I am afraid they will be either too dry or too fatty. I do love pulled pork, and tried to find a recipe to share here but they all require a 3-pound pork butt and a barbecue grill. Ground pork turned out to be an attractive option. It’s easy to find, and can add complexity and interest to meatloaf and meatballs when combined with ground beef and perhaps some pork sausage.
Another option is this Asian-inspired recipe, adapted from Mark Bittman’s “How To Cook Everything.†Rice noodles, peanut oil and curry powder can be found in the international foods section of nearly every local grocery, as well as at food specialty shops such as Guido’s. If you have it, you can use fish sauce instead of soy sauce.
And if you put the bottom of a scallion in water or in your garden, the little white roots will come to life and you will grow a new scallion from the base of the old one.
Curried rice noodles with
ground pork
Makes about four servings
12 ounces thin or thick rice noodles; 4 tablespoons peanut oil; 1/2 pound ground pork; 1 tablespoon minced garlic; 2 teaspoons peeled and grated fresh garlic; 1 cup thinly chopped scallion (use the green and the white sections); 2 tablespoons curry powder or garam masala; 1 teaspoon sugar; 1/2 cup chicken stock; 2 tablespoons soy sauce; fresh ground pepper and salt, to taste
Cover the noodles with very hot water and let them soak for 15 to 30 minutes. Bring a large pot of water to boil, while the noodles soften. When they are ready, cook them in the boiling water for about a minute, to take away their raw taste. Drain thoroughly.
Heat half the oil in a wok or large, deep skillet over medium heat. When the first wisp of smoke appears, add the garlic and ginger and stir for 10 seconds. Add the scallions and stir. They should soften almost immediately.
Add the ground pork, increase the heat to high, and cook, constantly stirring, until it is no longer pink. Add the curry powder and a grinding of fresh pepper, and mix thoroughly with the other ingredients.
Using a slotted spoon, remove the pork mixture from the pan and set it aside. Add the remaining oil to the skillet, heat it up and add the noodles. Cook, stirring and separating constantly, until heated through and just beginning to brown (about five minutes).
Add the pork mixture and the stock and cook, stirring, until well combined. Add the soy sauce and cook for 30 seconds more. Taste it and if you want, add more soy sauce, or some salt.
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