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When I say “pork”, what’s the first thing that you say? The other white meat? Trichinosis? …and beans? I’m guessing that one of these answers might be yours. So let’s talk about them.
First off, pork is a wonderful meat included in many Mediterranean diet meals. Like chicken and turkey, when using a lean cut like a tenderloin, it has less saturated fat than red meat and can be a healthy way to enjoy a little bit of meat in your menus. Just follow the guidelines… a few times a month.
Second, I grew up in a time when the thought of pork cooked any less than the color of grey was the right way to avoid trichinosis, that parasitic disease from the raw meat of infected animals. It’s much much less common these days but taking care to proper prepare and cook pork is still always advised - although grey does not have to be the color of the finished dish.
The National Pork Board has great information about cooking pork and another favorite of mine is the website, Serious Eats, where they describe just how I usually cook pork: sous vide. Visit both websites to learn more:
Third, of course, classic syrupy sweet pork & beans is a favorite combination in the US, whether it’s homemade or comes from a can. In Spain, there’s another pork & beans favorite called Fabada Asturiana. I’ve made a video about it and the recipe can be found right here in the archives. But today’s pork and beans is one of the healthiest and fastest ways to enjoy this perfect pairing.
And if you want to watch the butcher and me making dinner in less than a Mediterranean Minute, here goes!
As always, you’ll find a few extra recipe treats in the menu PDF besides the meal plan I promised you (mostly because I just can’t help myself). They’re all recipes including pork from the archives so that you don’t have to go hunting around for them.
If you’re already a paid subscriber then you know these little extras show up almost every week as a small bonus to show my appreciation for your support. If you haven’t yet had the chance to join us, what are you waiting for?
But right now, it’s time to pull up a chair, grab a cup or a glass and join me in my Mediterranean kitchen while we work our way from one flavor-packed meal to another
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