Until the 1980s pork was a relatively unpopular protein choice, considered too fatty to be healthful. However, an enthusiastic marketing campaign then began, promoting pork as ‘the other white meat’ and extolling its versatility in everyday cooking, as well as its nutritional benefits.
Now considered to be a healthier meat, pork as a menu option has steadily become increasingly popular. It is very well suited indeed to slow cooking with its versatility ensuring a place in meals for breakfast, lunch or dinner.
This chapter certainly makes the most of a range of pork cuts — from ribs to mince, roast style dishes to braises, all mouth-wateringly delicious.