Healthy meat and pork don’t usually bode well together, but in the modern world it’s actually plausible! There are known healthy eating facts that can be found in cook books and across the internet. It’s funny because many people online are suggesting to go for certain cuts of pork, for a healthier outcome. Pork can be as hearty as any other meat, it’s all about eating in lesser amounts, or up until you’re 80% full like the Japanese in the East do. The choice of marinade is also imperative, as different sorts of marinade can help the quantity of flavour that goes into the pork – coinciding with the old saying, “every taste adds to the waist”.

Of course, there are favourable pork recipes that cuts down the amount of calorie intake, which makes it kinder on the heart. The Chinese have been prepare flavoursome dishes for many generations now, and their methods of preparing pork are seemingly healthy, with diced garlic in most foods to reduce the taste of rawness (the Chinese prefer their meats cooked, rather than red meat). Predicatively, the long-established ‘take-out’ foods such as sweet & sour pork and any type of stir fry, add proportional levels of fat to pork, which can do a ton of damage if the wrong sort of cut is chosen. Sauce is excellent and it tastes wonderful with meat, but the right mix of ingredients and vegetables is also fundamental.

Although not particularly a big part of the food chain in far-East Asia, a pork sausage remains a positive favourite amongst food enthusiasts in the West. An edible skin case overflowing with minced pork (the diversity of seasoning is limitless!) and a versatile type of pork. Particularly popular are barbeque-prepared variations of the meat, grilled to perfection with a mouth-watering honey glazing. The predicament here is that everyone has different characteristics of taste, and such likings mean that more flavours of sausage will spawn. The Chinese don’t change winning formulas much, and it is difficult when they emphasise on the flavour of sauces to supplement the meat, rather than the alteration of quirky ingredients all variegated up together in a skin along with the pork.