Tags Posts tagged with "Pork"


pork fun facts

The internet is full of fabulous facts about everything from current events to the history basket weaving. Because of this, as we research for our daily content on food trucks, food carts and street food, we stumble upon some items of knowledge that we just did not know.

We have decided when these fun facts pop up, that we would share them with our readers in our section titled “Did You Know?”

For today’s Did You Know we will look at Pork fun facts.

pork fun facts

The Facts: Domestication of pigs took place in China around 7500 BC. China still is the largest producer of pigs.

  • The average American will eat the equivalent of 28 pigs in their lifetime.
  • Pork tenderloin cuts are almost as lean as skinless chicken breasts.
  • December 18th is National Roast Suckling Pig Day.
  • Pork has more protein than chicken and is high in zinc, iron and B-vitamins.
  • At the global level, pork is by far the most widely consumed meat.
  • Pork is the most versatile meat. It can be marinated, roasted, grilled, skewered, dry rubbed, boiled, baked, barbecued, microwaved, pan-fried or stir-fried.
  • During the War of 1812, a packer named Uncle Sam Wilson sent off several hundred barrels of pork for the troops. Each package was labeled ‘U.S.’ and it didn’t take long for ‘Uncle Sam’ to be a household name for the government.
  • Ham is the number one sandwich eaten in U.S. households.
  • In Denmark, there are twice as many pigs as people.

RELATED RECIPE: The Heartstopper Club

Pork Fun Facts We Missed

Please feel free to let us know if we may have missed some pork fun facts in the comment section below. We always love to add to these lists. If we can verify that the facts is just that, a fact, we will give the reader credit in the article.

Reference: Wikipedia: Fun Facts about Pork

Today is National Southern Food Day, and because of this we are sharing a classic Southern favorite. This boldly flavored spin on Hoppin’ John (a dish served in the Southern United States consisting of black-eyed peas (or field peas) and rice, with chopped onion and sliced bacon, seasoned with a bit of salt) replaces salt pork or bacon with lean pork chops. Plus we’ve added greens — in this case kale — a traditional accompaniment to the dish.

black eyed peas with pork and greens
Photo by: KEN BURRIS

Black-Eyed Peas with Pork and Greens

Prep Time: 30 minutes | Cook Time: 15 minutes | Yield: 6 servings


  • 1 pound(s) boneless pork chops, trimmed, cut into 1/2-inch pieces
  • 1/2 teaspoon(s) salt, divided
  • 1/4 teaspoon(s) freshly ground pepper
  • 1 tablespoon(s) canola oil
  • 1 medium onion, chopped
  • 2 tablespoon(s) tomato paste
  • 1 cup(s) instant brown rice
  • 8 cup(s) roughly chopped kale leaves (about 1 small bunch), tough stems removed
  • 4 clove(s) garlic, minced
  • 1 can(s) (14-ounce) reduced-sodium chicken broth
  • 2 tablespoon(s) cider vinegar or sherry vinegar
  • 1/2 teaspoon(s) smoked paprika, preferably hot
  • 1 can(s) (15-ounce) black-eyed peas, rinsed


Toss pork with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add the pork and cook, stirring, until just cooked through, 4 to 6 minutes. Transfer to a bowl with a slotted spoon.

Add onion, tomato paste and rice to the pan and cook until the onion softens, about 4 minutes. Add kale and garlic and cook until the kale begins to wilt, 1 to 2 minutes. Stir in broth, vinegar, paprika and the remaining 1/4 teaspoon salt. Bring to a boil. Cover, reduce heat and simmer until the rice is done, 15 to 20 minutes. Stir in the reserved pork and black-eyed peas and heat for 1 minute.


the heartstopper club

Today is National Roasted Suckling Pig Day, and in honor we are sharing this tasty pork sandwich from The Pig Vicious Truck from Austin, TX.

The Heartstopper Club

Prep Time: 15 minutes | Cook Time: 5 minutes | Yield: 1 sandwich


  • 3 slices sourdough French bread
  • Sriracha sauce
  • 1 cup cooked pulled pork, still warm
  • 1 egg
  • 1 slice Cheddar
  • 5 jalapeno slices
  • Aioli or your favorite sandwich spread
  • 3 slices cooked thick-cut bacon, still warm
  • 3 flaps red leaf lettuce
  • 2 slices juicy red tomato
  • A sprinkling chopped fresh basil andoregano
  • 1 sweet petite pickle


This sandwich can be made using a grill, griddle or frying pan.

Toast the bread so that the middle is soft and the outside is crunchy-a little on the crunchy side is preferable as the bread will be supporting a lot of weight.

Squirt the Sriracha sauce to taste on one slice of toasted bread. Top with the pulled pork.

Fry an egg up, leaving it a little runny. Place the egg on the sandwich.

Using the heat from the fried egg, place the slice of cheese on the egg and melt to your desired consistency. Press the slices of jalapeno into the melting cheese.

Spread the second slice of toasted bread with aioli and add it to the sandwich.

Cut the bacon to size and assemble atop the aioli. Add the red leaf lettuce, tomato, basil and oregano. Top with the final slice of toasted bread. Serve with the pickle.

Pig Vicious

Twitter: @pigviciousbacon

We serve BACON! We drink BEER! If that sounds like FUN, getcher ass DOWN HERE!!!

Austin, TX · http://www.wix.com/pigviciousbacon/atx


The food cart Lardo in Portland, OR serves this succulent roast pork with hazelnut gremolata and lemon-caper aïoli on ciabatta buns accompanied with herb-strewn fries.

Porchetta Sandwich
Credit: Todd Coleman

Porchetta Sandwiches

Yield: 8 servings


  • ½ cup lightly packed rosemary leaves
  • ½ cup lightly packed sage leaves
  • ? cup olive oil
  • 3 tbsp. fennel seeds, lightly crushed
  • 2 ½ tbsp. coarsely ground black pepper
  • 1 tbsp. crushed red chile flakes
  • 14 cloves garlic, thinly sliced
  • 1 (6–7-lb.) skin-on pork shoulder, butterflied
  • Kosher salt, to taste
  • 8 ciabatta buns, split
Gremolata and Aioli:
  • 1 ? cups olive oil
  • 1 cup lightly packed parsley leaves
  • ½ cup hazelnuts, toasted
  • 5 tbsp. salt-packed capers, rinsed and drained
  • 1 tbsp. hazelnut oil
  • 1 small shallot, thinly sliced
  • Zest and juice of 2 lemons
  • Kosher salt and freshly ground black pepper, to taste
  • 2 egg yolks


Make the pork: Heat oven to 325°. Combine rosemary, sage, ¼ cup oil, fennel seeds, pepper, chile flakes, and garlic in a food processor, and process until a smooth paste forms.

Unfold pork shoulder, skin-side down, on a cutting board, season with salt, and spread evenly with herb paste; roll up shoulder, tie with kitchen twine at 1? intervals along length of shoulder, and rub with remaining oil.

Transfer to a 9? x 13? baking dish, season with salt, and cover with foil; bake until an instant-read thermometer inserted into the pork reads 150°, about 1 hour and 45 minutes.

Uncover and heat broiler to high; broil pork until skin is browned and crisp and internal temperature reads 165°, about 15 minutes more.

Let rest for at least 30 minutes.

Make the gremolata: Combine ? cup olive oil, parsley, hazelnuts, 1 tbsp. capers, hazelnut oil, shallot, and zest and juice of 1 lemon in a food processor, and process until a combined; transfer to a bowl and set aside.

For the aïoli, whisk remaining capers, 2 tbsp. lemon juice (reserve remaining juice and zest for another use), egg yolks, and 1 tbsp. water in a medium bowl until smooth. While whisking constantly, slowly drizzle in remaining oil until sauce is smooth. Season with salt and pepper, and refrigerate until ready to use.

Spread aïoli on tops of ciabatta buns and gremolata on bottoms of buns.

Thinly slice pork shoulder and divide among buns; serve sandwiches with fries.


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