Roasted pork loins, pork roulades and pork chops are very popular in Polish cuisine, and a pork loin with plums, stewed or boiled is also enjoyed. Loin and pork chops have numerous nutritional values - they are a good source of protein, B vitamins and some minerals. They also have relatively low calories. Check what vitamins and minerals contain pork chop and pork chop.
The pork loin is the main part of the pork half, from the thoraco-lumbar section. Polish cuisine enjoys roast pork loins, pork loin and pork chops, the latter being cutlets coated with loin (with or without bone), reminiscent of a Viennese schnitzel.
The loin is obtained from the meat located at the backbone, it is divided into a pork loin, called a pork neck or a ham, and for the pork loin: the proper loin contains much less fat and connective tissue than the pork neck, which has other culinary uses. the front is more fat, while the middle and back ones are among the slimmest pieces of pork, the good pork has a light pink or dark color.
Pork loin belongs to meats most often bought by Poles. Interestingly, although pork is so popular in Polish dishes, we eat it during the year about 20 kg less than, for example, Spaniards and Danes.
Darker meat is more aromatic. Pork is a firm, delicate meat with a homogeneous structure with a small uniform overgrowth of fat, covered with a thin film, meat is marbled, which means that the intramuscular fat is evenly distributed in it. It is one of the highest quality meats and it is possible to buy boneless pork loin, with bone and in the form of ready-made cutlets.
Here you can read: Lunch meats in a diet – is it necessary to eliminate them?
Loin and pork chop – calories (kcal) and nutritional values
Pork is mistakenly identified with fatty meat of negligible nutritional value.Lean loins, ie back and middle, have calorie content and high protein content similar to chicken breast, which is widely regarded as dietetic and lean meat. and it contains a bit more protein than meat.
100g pork chop delivers an average of 120 kcal, 21 g protein and 3-4 g fat.
Fat in loin is not only saturated fatty acids (1.5 g / 100 g), but also monounsaturated acids (1.8 g / 100 g) and polyunsaturated (0.5 g / 100 g) recommended in the prevention of heart disease. The 100-gram portion of pork loin contains 48 mg of cholesterol, which is 16% of the daily amount recommended with food.
Pork loin dishes are prepared by stewing, roasting and frying. The most popular is roasted pork loin stuffed with prunes.
The pork loin is also used for the production of smoked meats, smoking, marinating and curing, and the fresh pork loin can be stored in the fridge at 2 to 7 ° C in large pieces up to 3 days, and in small ones – one day. months at a temperature of -10 ° C to -18 ° C. The best pork chops should be thawed in the cooling part of the refrigerator at 4 – 7 ° C. Or wrapped in foil in a container with water regularly changed every 30 minutes until meat is thawed. When subjected to thermal treatment, it should not be cold and at room temperature, so that when it comes into contact with high temperature, the meat will be less water, softer and juicy, small pieces need about 30 minutes to reach room temperature, and large – about 2 hours.
Pork rolls and pork chops
Also popular are pork chops in batter or sauté, the best pork loin is served on the middle loin and the pork loin on the chop is front and back, the breaded pork chops are several times caloric than saute, because the breadcrumbs strongly absorb fat from frying. pork chop, without which we can not imagine Polish cuisine today, is a relatively young meal, it only appears in cookbooks in the 19th century, but pork roulades stuffed with stuffing and baked are also popular.
You can read also: White or red – which meat to choose?