Fresh and Affordable: Buy Pork Online
You’ve shopped for pork countless times already, but with so many cuts and cooking methods out there, you might need a little help. To honestly know your way around the meat department, use this guide when you’re shopping for cheap meat Singapore.
Check the Colour
While meat is generally brown and only gains that pink tinge when exposed to air, you would want to pick reddish-pink pork. It should be firm to the touch and have no residual liquid if it’s the packaging. If possible, you might want to take it out of the meat case so you can scan the actual colour under natural lighting.
The colour of pork is indicative of its water holding capacity. If the pork meat is darker in colour, it has more liquid. Once cooked, you can be sure it will be rich in flavour and moisture.
Check for Marbling
Marbling is the term used for the white flecks or strips similar to a marble that you can see in meat. The finer the marbling is, the more juicy, tender, and flavorful a particular cut is.
Check the Labels
Unlike beef, there is no standard grading scale for pork. However, you can rely on specific labels to indicate if a slice of meat is organic.
Take Note of Portion Sizes
An important consideration when shopping for pork is that pork loses more or less 20% of its original weight once cooked. Therefore, when feeding a large group, you would want to remember this so you can set aside a budget for appropriate serving sizes.
Know the Difference between these Terms
- Fresh meat has not undergone any smoking, curing, brining, or salting.
- Cured meat is the preservation of meat by salting with brine or dry rubbing. After which, the meat is stored for some time until the salt has sufficiently penetrated the meat.
- Smoked meat – This preservation technique generally happens once curing is done. Smoking is meant to inject an extra smoky flavour into the meat.
Now that we’ve talked about some of the know-how you need to remember when shopping for pork, let’s now move on to the different cuts of pork and their corresponding cooking methods.
Whether bone-in, boneless, smoked, or fresh, ham is best grilled, broiled, or roasted.
- St. Louis-style ribs are the meatier spare ribs from the belly side of the pig. The namesake means the ribs have been trimmed down to achieve a rectangular shape. With the cartilage removed, they’re much easier to eat. Since they’re flatter than baby back ribs, you can perform a more even browning from them.
- Baby back ribs come from beneath the loin muscle and are much shorter than spare ribs. They’re also leaner and tender.
- Whether they’re the St. Louis-style or your favourite spareribs, they are best barbecued on a grill or roasted. Country-style and pork back ribs can be barbecued, braised, or roasted.
- If you’re dealing with larger cuts of pork such as pork shoulder/pork butt/Boston butt, shoulder blade Roast, and picnic roasts, they are best enjoyed when stewed, barbecued, roasted, braised, or stir-fried.
- The pork shoulder is particularly perfect for recipes that use pulled pork.
Loins and Chops
- New York pork chops, porterhouse pork chops, ribeye pork chops, and sirloin pork chops are best sautéed, braised, grilled, or broiled.
- Centre rib roasts, pork roasts, pork racks, and top loin roasts are best grilled, broiled, or roasted.
- Pork tenderloin is best prepared by sautéing, grilling, broiling, or roasting.
- While ground pork is higher in fat than ground poultry, it is still lower in fat when compared to ground beef. The higher fat content can lend extra flavour to your meatballs or patties.
Contrary to many people think, red meat isn’t bad for the heart. The pork tenderloin and sirloin cuts are much leaner than the famous chicken breast and are heart health certified by the American Heart Association.
How to Cook Pork
For whole pork cuts, you should cook them with heat reaching 145 degrees. Let it rest for roughly three minutes before serving. Rare and medium-rare are ever-popular choices, so pork meat’s light pink colour is still acceptable. It is unnecessary to cook whole muscle pork in temperatures reaching 160 degrees. This temperature level will more than likely result in overcooked, dry, and less than flavorful pork.
Even if you can’t do the actual tests when shopping online, a trusted online grocery retailer will always ensure that you get only fresh quality produce. Ensure attentive to expiration dates and cook the pork no more than a week after purchasing them.
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